วันเสาร์ที่ 31 มีนาคม พ.ศ. 2555

Pizza Hat Crust

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Pizza Hat Crust
1 van geffen vghc42a
2 pk dry yeast
2/3 c water,Warm
2 t sugar
2 c cold water
3 T corn oil
2 T sugar
1/4 t garlic salt
1 t salt
1/2 t dry oregano leaves
6 1/2 c all-purpose flour,(6 1/2 to
- 7)
Sprinkle yeast over warm water and stir in the sugar. Let stand
about 5 minutes or until very bubbly. Combine the remaining ingredients
with about half of the flour, beating to a smooth batter. Beat in
the yeast mixture and then with a sturdy spoon work in remaining
flour until you can toss it lightly on a floured surface and knead
it until it feels elastic in texture. The kneading may require about
2/3 cup additional flour, that you will be coating your hand with as
you knead the dough. Don't let the dough become too stiff and yet you
don't want it to stick to your hands. Place it in a large plastic
food bag, which you can spray inside with Pam or wipe the inside of
it with oil and place the ball of kneaded douogh in this to rise
until doubled in bulk. Be sure the plastic bag is large enough that
it will permit the dough to double without splitting the bag. You
can place the bag of dough on a warm, sunny spot on the table or
kitchen counter which helps it to raise quickly and if it's
summertime, place the bag of dough (with open end sealed tightly
with tape) in your car with the windows up! When dough has doubled,
punch it down and shape it to fit two 15" round pizza pans that have
been greased and dusted in cornmeal. Add the sauce and topping
ingredients exactly in the order listed above, spreading each
ingredients evenly over the dough. Let this rise about 20 minutes in
a warm place and then bake at 450, about 20 to 25 minutes, putting
one pizza at a time on center rack of the preheated oven. If you
don't want a pizza-pizza and you can only handle one of them, wrap
the second pizza in foil or plastic and seal it with tape to lock
out all air. Freeze it before it rises the last time. After letting
it thaw 30 minutes, you can bake as directed above.

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