1 package yeast
1/3 cup honey
1/3 cup cooking oil
1 salt
1 1/3 cup lukewarm water
3 cup flour (mix white & whole wheat)
Directions
In a very large mixing bowl, add water and yeast. Dissolve yeast. Add
honey and oil. Stir well. Add flour, one cup at a time until
dissolved, then add rest to make a bread dough consistency. Take
dough from bowl and on floured surface, knead for about five minutes.
Roll into ball and in greated bowl put into a warm oven for an hour
to rise. After an hour, grease a cookie sheet and flatted dough
evenly all over, make edges come up on sides. Turn oven to 350F,
place dough on cookie sheet in oven for 15 minutes. Take out, add
toppings and sauce, then cook for 20 more minutes at 370-375F. Watch
closely. If cheese browns too fast, cook longer at a lower
temperature. Source: MamaLorraine, 1975.
Servings: 1 servings
Mama Lorraine's Pizza Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times used many different aromatic flavours, including a few you will know like thyme, rue and dill. Moving on, there were a couple of recipe books published in the 14th Century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the spicy food that is served today, but instead accounts of the types of food enjoyed by the rich people of that period. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. These new herbs and spices created an increase in manuscripts on cookery, the majority of which are kept safe in private cookery archives. During the following few centuries, the rich and powerful families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this cooks and their recipes were much in demand. Even so, it wasn`t until the nineteenth century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, cookery books were highly popular as a result of higher levels of literacy, more free time and having more money. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Mama Lorraine's Pizza Dough recipe.
