4 1/4 cup flour
1 1/2 cup water, lukewarm (105 to 115
1 degrees fahrenheit)
1 package active dry yeast
1 tsp salt
1 tsp sugar
2 tbsp olive oil
Directions
Put flour into a large bowl and make a deep well in the middle. Pour
warm water into the well, mix in the yeast, using a bit of flour in
the mix. Add the sugar, salt, and flour to the well, let stand for 10
minutes until mixture bubbles. Slowly stir all of the flour into the
yeast mixture. When it gets too thick to handle place it on a board
and knead it until elastic. Form a ball, place into a greased bowl,
then turn it over so the top of the ball is greased. Cover with a
towel and let rise in a warm and draft free place for an hour or
until double in bulk. Preheat oven to 450 degrees. Punch down dough
and divide in half. Refrigerate one half for later. (Allow extra time
to rise). Roll the other half into a circle about 15 inches across.
Place on a 14 inch greased pizza pan, roll edges to form a rim.
Spread half the sauce on the pizza pie (see recipe), top with shredded
mozzarella, and other favorite toppings (mushrooms, olives, pepperoni,
etc). Bake for 20 to 25 minutes until edges are brown and cheese is
bubbly. Cut each pie into 6 wedges.
Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR on
Kook-Net Recipe network
Servings: 2 pies
Marty's Pizza Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
Experts have tracked the existence of recipes back into antiquity, in truth as far into history as ancient Egypt, and maybe further still. In practice though, these, old cook books were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of tablets in ancient 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 people feel wonderful and blissful. As our culinary historical trip moves to more modern times there are two interesting recipe books which date from the 14th Century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is popular today, but instead recipes for the types of food prepared by the cooks of the rich people of the period. In the 15th century, the Crusaders brought back many new spices and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new culinary ideas created an increase in cookery books, many of which are kept safe in private collections. Over the next few centuries, the powerful families of Europe tried to offer the most exotic meals, and consequentially the best cooks and their recipes became highly prized. However, it was during the nineteenth century the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cooking books were starting to become popular mostly due to better eduction, people having more leisure time and disposable income. The introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Marty's Pizza Dough recipe.
