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
Food historians have traced the existance of recipes far back into the distant past, certainly as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, mostly, these early records were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in Sumerian which show 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 drinkers feel exhilarated and blissful. During Roman times around 25BC a roman called Apicius created a few documents describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of Roman times made use of many herbs and spices, including many that are still in use today such as bay, mint and asafoetida. In the fifteenth century, people returning from the crusades brought us many foods and spices from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices caused a torrent in books on cookery, most of which are now in academic collections. By the time we get to the 20th century, cooking publications are highly popular as a result of higher levels of literacy, more free time and having more disposable income. The introduction of the TV brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Mama Lorraine's Pizza Dough recipe.
