1/2 tbsp yeast
3 1/4 cup flour
1 tbsp sugar
1/2 tbsp salt
1/4 cup olive oil
1 1/8 cup water
TO SHAPE PIZZA
1 corn meal
Directions
Bring all ingredients to room temp and add to breadmaker. Select
"white dough" cycle and press Start.
At end of cycle, remove dough and divide into halves. Preheat oven to
450. Roll or shape into pizzas on surface dusted with cornmeal. Add
toppings of choice and bake 15 minutes on bottom rack, to make sure
crust gets done.
Sylvia's notes: I modified this from one posted on GEnie by G.GARVEY2
10/30/91, and was thoroughly delighted with the result. The dough was
easy to work with and stretched well; I even played "Italian pizza
maker" and threw the thing into the air to stretch it. We had company
for dinner, and when I asked for comments because I wasn't an
accomplished pizza maker, one guest responded "you are now!"
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Servings: 2 16" pizza
Pizza Dough Abm Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads; Italian
The History of Recipes
It is possible to follow the history of `recipes` back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further. Interesting though that is, these, early records were just very simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts are some stone tablets in the Sumerian language which describe the making 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`. Later on, in The time of the romans around 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the cooks of his times used many different aromatic flavours, including a few you will know for example bay, mint and asafoetida. Later, there were two interesting books which date from the 1300s : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that is popular today, but instead recipes for the types of food cooked for the upper classes. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in publications on food, many of which are now in private collections. For the decades that followed, the upper-class families of Wesstern Europe competed with each other to serve the most exotic meals, and because of this chefs and their collection of recipes became highly prized. However, it was during the 1800s that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, cookery publications were in high demand, mostly due to higher levels of literacy, increased leisure time and disposable income. The arrival of television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pizza Dough Abm recipe.
