This will take about 8 minutes for thinner crust pizza about 10 to 12 minutes for medium thickness and 12 to 14 minutes for thick-crust pizza. Towards the end of the rising time, preheat the oven to 450☏.īake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. Repeat the rest and dough-stretch one more time, if necessary your goal is to get the dough to fill the pan as fully as possible.Īllow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated) or 2 to 2 1/2 hours (if it's been refrigerated). When you come back, you should be able to pat the dough closer to the corners of the pan. Cover the dough while you're away, so it doesn't dry out. You'll probably get about two-thirds of the way there before the dough starts shrinking back walk away for 15 minutes. Press it over the bottom of the pan, stretching it towards the edges. The pan spray keeps the pizza from sticking the olive oil gives the crust great flavor and crunch. Drizzle olive oil into the bottom of the pan(s). Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes. In either case, don't pat it flat just stretch it briefly into shape. For a round pizza, shape it into a rough circle. If you're making a rectangular pizza, shape the dough into a rough oval. 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. 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. This step allows you more schedule flexibility it also develops the crust's flavor. Refrigerate the dough for 4 hours (or for up to 24 hours) it will rise slowly as it chills. To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. If it takes longer, that's OK just give it some extra time. This will take about an hour using instant yeast, or 90 minutes using active dry. 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. To make pizza up to 24 hours later, skip to step 5. Don't over-knead the dough it should hold together, but can still look fairly rough on the surface. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Mix and knead everything together -by hand, mixer or bread machine set on the dough cycle - till you've made a soft, smooth dough. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. If you're using instant yeast, you can skip this step. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. To stay in the retro mood, CRANBERRY RED is elected to be one of the Iconic colours of the Westinghouse Retro Series.If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. This way the different parts are gathered together at the pedestal so you can store it in your kitchen cupboard, where it can easily be found. After usage and cleaning you can easily place the mixer on the pedestal and store the accessories in the small holders. The Retro Hand Mixer makes storage of the appliance easier thanks to the 2 in 1 multifunctional design. The high-quality stainless steel accessories are dishwasher safe, therefor the Retro Hand Mixer is very easy to clean. Release the accessories without touching by pressing at the eject button so you won’t get your hands dirty. The practical eject button of the Retro Hand Mixer allows you to remove the kneading hooks or beaters quickly, easily and - most import - safely. Beaters ánd kneading hooks are included! The perfect mixing accessories to prepare a pastry filling or to make bread dough. The ergonomic handle of the mixer is very comfortable to use. The turbo function provides extra power when needed. The six different speed options allow to always have the right speed for every type of ingredient. Are you already feeling excited to make your favorite pastry recipe? Surprise your loved ones or spoil yourself with a self-made delicacy with the Retro Hand Mixer! Six Adjustable Speeds The different speed and mixing selections will achieve the most optimal results. With The stylish Retro Hand Mixer, you can effortlessly change various ingredients into a smooth mixture.
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