1 env active dry yeast
1 1/2 cup lukewarm water
3 1/4 cup unbleached flour (approx.)
1/2 cup whole wheat flour
1/3 cup cornmeal, preferably stone ground
1 1/2 tsp salt
2 tbsp olive oil
Directions
In a large bowl, sprinkle the yeast over the warm water; stir to
combine. Let stand for 5 minutes.
With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the
whole wheat flour, and the cornmeal. Beat vigorously for 1 minute.
Cover with plastic wrap. Set the sponge aside in a warm, draft-free
place for 10 minutes.
Stir in the salt and olive oil. Add the remaining unbleached flour,
1/2 cup at a time until you have a soft, kneadable dough.
Turn the dough out onto a lightly floured surface. Knead vigorously
for 8 minutes, using sprinkles of flour to prevent sticking. You
should have a soft, smooth, and elastic dough. Place the dough in a
lightly oiled bowl; turn to coat; cover. Set aside in a warm,
draft-free spot until doubled in bulk, about 1 hour.
Makes enough dough for one large pizza.
[1001 HOME IDEAS; January 1991]
Posted by Fred Peters.
Servings: 6 servings
Light Wheat Pizza Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, at least as far back into recorded history as pharonic Egypt, and possibly even further. However, these, old cookbooks were just simple pictorial instructions for meal preparation.
As we move on, we have a couple of interesting books which were published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that we all know today, but instead descriptions of the types of meals on the menus of the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab countries, including spices such as basil and coriander. The introduction of these new foods and spices caused an outbreak in manuscripts on food, the majority of which are now in academic collections. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Light Wheat Pizza Dough recipe.
