![]() Fill each pizza with 1/2 of the cheese (about 2 cups per pizza), then your toppings which are listed as optional in the recipe ingredients. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Trim any excess dough off the edges with a small knife. Make sure it is nice and tight fitting inside the pan. ![]() Using your fingers, press the dough into the cake pan. Using your rolling pin as a guide, place over a greased 9×2-inch deep dish cake pan. ![]() Roll it out on a lightly floured work surface, working it into a 12-inch circle. Keep one ball of dough in the refrigerator as you work with the first one. Alternatively, if it feels too soft, knead in a tablespoon of flour.Īssemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, knead in a teaspoon of warm water. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), knead the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. On low speed, mix (or stir) the dough ingredients until everything begins to be moistened. The warm water and melted butter should be around 120-130☏. Add the warm water and 1/4 cup of melted butter. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. If you do not have any mixer, you can do this all by hand. If you do not have a stand mixer, use your hand mixer and a very large bowl. For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook attachment.
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