Curious ingredients. The cake recipe outsources the dough to the local baker, which, as a busy mom, I think is a brilliant solution. They didn’t have biscuit tubes or box cake mixes, but this would have been the next best thing. A quartern of dough is about four pounds, so quite a bit. Today’s recipe jogged my memory about another recipe I stumbled across a few days ago from a cookbook published in the mid-90s. That recipe called for purchasing your pizza dough ready-made from the local pizza shop and then bringing it home to bake/freeze. Thoughts on this?
Has anyone gone down to the local bakery or pizza restaurant to buy dough only?
From Mrs. Beeton’s recipe collection c. 1861.