Mrs. Sugars Pizza Dough Recipe

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

Categories: Bread; Breads; Italian; Pasta; Pizza

The History of Recipes We can read the history of `recipes` far back into antiquity, in fact as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, ancient records were just simple hieroglyphic or cunieform recipes for preparing food. Later on, in Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into starters, main meal and dessert, a very modern way of dining. Aspicius also recounts how the ancient Romans made use of many different spices, including some that we all recognise for example basil, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like parsley and basil. The introduction of these new herbs and spices was responsible for an explosion in publications on food, the majority of which are now in private collections. By the advent of the twentieth century, cook books are greatly in demand mostly due to increased literacy, people having increased free time and a general increase in wealth.

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