Ingredients
1/2 package dry yeast soaked in 1/4 cup water
2/3 cup warm water
2 cup sifted flour
3/4 tsp salt
Directions
Mrs. Sugars Pizza Dough (Her last name was originally Italian for
sugar)
KNEAD mixture until smooth, elastic and satiny. Cover, let rise TWO
hours, (I think the long rising was also one of her secrets, she
insisted it must be two hours, no less)
Servings: 6 servings
Mrs. Sugars Pizza Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into distant history, in truth as far as the early Egyptians, and possibly even further than that. Having said that, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the romans around 25BC a man called Apicius compiled some documents which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. He also tells us how the Roman chefs used a good variety of aromatic flavours, including many that are still in use today like basil, mint and dill. During the next few hundred years, the wealthy families of Europe tried to lay on the best banquets, and because of this cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the 1900s, recipe books were increasing in popularity due to higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Mrs. Sugars Pizza Dough recipe.
