Redhand pan8/13/2023 To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK just give it some extra time. To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours) it will rise slowly as it chills. This step allows you more schedule flexibility it also develops the crust's flavor. One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured) Two 1/2"-thick 14" round pizzas (pictured) This recipe will make one of the following choices: About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.ĭecide what size, shape, and thickness of pizza you want to make. One 1 1/2"-thick 9" x 13" rectangular pizza ĭivide the dough in half, for two pizzas or leave it whole for one pizza. If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes. Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). The pan spray keeps the pizza from sticking the olive oil gives the crust great flavor and crunch. Press it over the bottom of the pan, stretching it towards the edges. You'll probably get about two-thirds of the way there before the dough starts shrinking back walk away for 15 minutes.
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