Fortunately, when a recipe is excellent, it is likely to keep popping up.
A few years ago, I also bought a recipe called flour and a second book called flour.
I looked through and tried a delicious steak salad recipe with broken blue cheese and glazed onions.
And then I stopped looking.
But when I wrote the steak salad recipe, I took the book to the pre-press area in the citizen's belly and scanned the photos.
Darla Galley, a chef keen on scanning, was impressed with the book and she bought one herself.
She tried and liked several of these recipes, but the most obvious winner was the dough recipe that the bakery used every day to make focacciaandpizzas, along with the pizza sauce that followed.
"It's simple, but everyone who has tried it likes it," Galley said . ".
"Everyone who tried it asked me for a recipe.
It doesn't taste grilled like most pizza skins.
This seems to be foolproof and you won't even mess up your fingers.
"Now it has become my first choice --
For pizza recipes, remove the recipes I have been using for decades.
It makes a light, crisp shell with a proper amount of chewing.
Donuts seem to be absolutely forgiving.
This method looks long, but it's actually very simple.
Chang is just a person who insists on providing clear, helpful instructions.
You can make the dough, bake after two hours, or refrigerate for two days.
In the kitchen, she had arthritis in her hand and poured all the ingredients into her bread machine for kneading and rising and the result was perfect.
When I had no white bread flour on hand, I used it all
Wheat Red flour of CIM (
Traditional wheat, Eastern Ontario);
Great.
You can use the dough on a preheated, specially made pizza stone, or give the kids a ball so they can roll out their work and bake on plain cookie paper.
Simple ketchup recommended with Chang and classic Italian cheese topped the crust-
Pat Nicastro of La Bottega recommends that Bella cassala brand fiore di latte fresh mozzarella cheese and its awardsWin Italy.
Or improvise like crazy.
Galley said the pizza she made with havati and Cheddar was delicious.
In the bakery in Boston, they make all kinds of things, from the versions of ham and pineapple to the alsas tatte flame of caramel onions and porridge. two 12-by-16-inch (30. 5-by-40. 5 cm)
About 40 minutes (
If the sauce and dough are ready)
1 batch of flour (recipe follows)All-
Special flour, simple tomato sauce used to sprinkle a small amount of corn flour on a pan or stone pan (recipe follows)
Wash and dry fresh basil and leaves (optional)1 cup (250 g)fresh whole-
1 pound of milk cheese (454 g)part-
1 cup of skim mozzarella cheese (250 mL/100 g)
1 tbsp of freshly ground Parma cheese (15 mL)extra-
1/2 teaspoon of virgin olive oil (2. 5 mL)
1/2 teaspoon of Jewish Food (2. 5 mL)
Freshly ground black pepper.
Preheat the oven to 500 F about 20 minutes before preparing the grilled pizza (260 C)
Put a shelf in the center and a shelf in the third place on the top of the oven. 2.
Place the raised dough on the working surface and then divide the dough into two halves.
With hand flour, gently stretch a piece of dough into a square shape.
Grind the dough and work surface into flour in large quantities.
Use the rolling staff to work from the center of the dough and push the dough out of a rectangle or circle that fits your pot. (
Joanne Chang, flour owner and recipe author, comforted that "depending on how long the dough has rested, it can be very resilient and difficult to roll out ", and advise on patience, persistence, and constant flipping of the dough, saying, "In the end, you can get the dough right.
I promise, "but neither the kitchen nor I had any difficulties. )3.
Sprinkle about half of the corn flour on a baking sheet and transfer the dough to the baking sheet.
Repeat with a second piece, dough and baking sheet. 4.
Apply the same amount of tomato sauce to each shell.
Chop the fresh basil and sprinkle it on the sauce if needed.
Decorate the two pizzas evenly with ricotta cheese and spread them evenly with mozzarella cheese and Parmesan cheese. 5.
Place a baking sheet on the center grill, place the second baking sheet on the top grill and bake for 18 to 20 minutes. (
The kitchen and I both baked pizza in a convection oven at 500 F/260 C and were ready in 16 minutes. )
Check the pizza in 15 minutes.
In a normal oven, to ensure that the pizza is baked evenly, about half of the baking process, switch the sheets between the grill racks and rotate each sheet from the back to the front.
When the top and bottom sides of the cheese are golden brown, the pizza is ready (
Raise a corner and take a look. )6.
Remove the baking tray from the oven.
Sprinkle olive oil with salt and pepper on the pizza.
Serve immediately.
About 2 1/4/1 kg dough, enough for 1 large sandwich or focaccia bread, or 2 large pizzas for about 15 minutes and then 1 teaspoon for 2 to 3 hours of rise (5 mL)
Active dry yeast, or 0.
3 cups of 2 oz/5g fresh cake (750 mL/420 g)all-
1 cup (250 mL/150 g)
5 teaspoons of bread flour (25 mL)
2 teaspoons of sugar (10 mL)
Jewish salt1/2 cups (125 mL)
The olive oil sprinkled on the baking tray is a small corn flour.
In the bowl of the Vertical mixer, 1/2 cups (375 mL)
Gentle water and yeast, let the yeast dissolve and activate for 20 to 30 seconds. Dump the all-
Put flour, bread flour, sugar and salt into the water.
Carefully turn the mixer on to low speed and mix for about 10 seconds. (
To prevent the flour from flying out of the bowl, Turn the mixer on and off several times until the flour is mixed into the liquid and then keep it low. )
When the dough still looks fluffy, sprinkle some light rain in olive oil and aim it along the side of the bowl to prevent it from splashing and making a mess. 2.
Knead the dough for 4 to 5 minutes when the mixer is still running at low speed, or until the dough is smooth and soft.
The dough should be a bit sticky, but still smooth, elastic and elastic. (
If it is much harder than this, mix 1 to 2 tablespoons (15 to 30 mL)water;
If it is much looser than this, mix 2 to 3 tablespoons (30 to 45 mL)all-purpose flour. 3.
Lightly oil a large bowl.
Transfer the dough to an oil-coated bowl and cover it with an oil-coated plastic wrap or wet lint
Free cloth, in draft-
Free warm area for 2 to 3 hours. (
The area close to the stove or oven where only the oven light is on is fine;
25 to 27 degrees is ideal. )
The dough should rise until the volume is about doubled. (
This is the so-called dough proofing. )
If you are going to bake pizza the next day or the next day, uncover the rising dough, hit it a few times in the middle and deflate it.
Use the same oil coated plastic wrap or lintfree cloth, re-
Cover the dough and refrigerate it overnight or 48 hours until it is ready for use. about 2 cups (500 mL)
About 40 minutes. two big pizzas.
But 25 to 30 minutes are still in the pipeline)3 tbsp (45 mL)
Olive oil 1 garlic clove, small onion, cut into 1/2-inch (12-mm)piecesOne 28-0z (800g)can high-quality (
Like San Masano)
Crush tomatoes, add 1/2 teaspoon (2. 5 mL)
1/2 teaspoon of Jewish Food (2. 5 mL)
1 teaspoon of freshly ground black pepper (5 mL)
White granulated sugar if needed.
In a large frying pan, heat olive oil at medium temperaturehigh heat.
Add garlic and onions to reduce the heat to medium, stir occasionally for 6 to 8 minutes, or until the onion becomes soft and yellow.
Remove the garlic and discard it. 2.
Mix well with tomatoes and onions.
Season with salt and pepper, reduce the heat to low, cook for 25 to 30 minutes, or until the sauce becomes less thick. 3.
Season and adjust with salt and pepper.
Add sugar if the sauce is too sour. 4.
Completely cool before use.
The sauce can be stored in a closed container in the refrigerator for up to 3 days.
This amazing recipe for Focaccia comes from, but it starts with the flour pizza dough/focaccia recipe. one 10-by-15-
About 4 hours, but 2 to 3 hours of rise time 1-3/4 cups (430 mL)
Water under water temperature (
When you put your finger inside it should be neither cold nor hot)1 tsp (5 mL)
Active dry yeast or 0.
1/2 cup 2 oz/5g fresh cake (875 mL)unbleached all-
1/4 cup (310 mL)
3 teaspoons of bread flour (15 mL)
2 tablespoons of Jewish salt (30 mL)sugar3/4 cup (180 mL)
Olive oil, 2 tablespoons of approximately chopped fresh rosemary 1 cup for the baking tray is allocated a large amount of medium thick yellow corn flour (250 mL)
Chopped, assorted, pitted olives.
In a bowl of a vertical mixer with a dough hook attachment, mix the water with the yeast and let it sit for 20 to 30 seconds for the yeast to dissolve and activate. 2. Dump the all-
Flour, bread flour, 1 teaspoon (5 mL)
Put salt and sugar into the water and carefully turn the mixer at low speed.
Let the dough stir for about 30 seconds. (
To prevent the flour from flying out of the bowl, Turn the mixer on and off several times until the flour is mixed into the liquid and then keep it low. )3.
When the dough is fluffy, 1/2 cups of drizzle (125 mL)
Part of the oil, align it along the side of the bowl to prevent it from splashing and making a mess. 4.
Knead the dough for 4 to 5 minutes when the mixer is still running at low speed, or until the dough is smooth and soft.
The dough should be a bit sticky, but still smooth, elastic and elastic consistency.
If it is much harder than this, add a few tablespoons of water;
If it's much looser than this, mix a few tablespoonspurpose flour. 5.
Lightly oil a large bowl.
Transfer the dough to an oil-coated bowl and paint the dough with oil. 6.
Cover the bowl with oil-coated plastic wrap or lint-Free damp cloth.
Put the bowl in the draft-
Free, warm place (
The temperature of F/25 to 27 °c is ideal from 78 to 82 degrees;
Area close to the stove or oven where only the indicator light is on is fine)
2 to 3 hours.
The dough should rise until the volume is about doubled. 7.
After the dough rises, turn the dough out of the bowl with the flour on the hand and sheet.
Gently stretch the dough into a rectangle of about 10x15 inch (25-by-38-cm). 8.
Sprinkle the corn flour on the baking sheet to prevent the dough from sticking to it and place the dough rectangle on the baking sheet.
Sprinkle a lot of flour on the top of the dough and then cover it with a piece of plastic wrap or lint --Free damp cloth.
Place it in a warm place for an hour or so, or until the dough goes up a little and becomes fluffy and soft. 9.
Place a shelf in the center of the oven and heat the oven to 425 F/220 C. 10.
When the dough is ready, remove the cling film with all 10 fingers and thumb, get the dough dimple all, and poke it firmly down to the bottom of the dough. 11.
Sprinkle chopped olives and Rosemary evenly on top, evenly spread with the remaining 1/4 cups of oil, and then evenly spread with the remaining 2 teaspoons (10 mL)salt. 12.
Bake for 35 to 45 minutes or until the top and bottom are completely Golden.
Lift the dough and make sure the lower side is Brown before removing the dough from the oven, otherwise you end up with a damp focaccia. 13.
Place the pan on the wire rack to cool for about 30 minutes, or cool enough to handle it and cut it into serving.
Focaccia will be kept in a closed paper bag for up to 3 days at room temperature, or wrapped tightly in a refrigerator with two layers of plastic wrap for up to 2 weeks.
If frozen, thaw for 3 to 4 hours at room temperature and refresh within 300F (150 C)
Oven within 300 F for 5 minutes or refresh directly from the fridge (150 C)
Oven for 12 to 15 minutes.
