Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Homemade Thin Crust Pizza
by
Jo Sim
Текущий рейтинг: 0
1
2
3
4
5
6
7
8
9
10
click to rate
0 голосов
| 236 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
Thin Crust Pizzas With Fresh Mozzarella
Рецепт
Reviews/Comments
Close this frame
Комментарии
Leave a review or comment
Please
Войти
or
Регистрация
to leave a review or comment
Leave a review
Please enter a review text
Текущий рейтинг: 0
cancel rating
Этот рецепт был приготовлен/опробован мной!
Add to my Recipe Box
Этот отзыв содержит вариации рецепта (например, использует меньше соли)
или
Закрыть
Похожие рецепты
Thin Crust Pizzas With Fresh Mozzarella
Homemade Wheat Crust Pizza
Fresh Mozzarella, Arugula and Proscuitto Pizza
Parmesan Thin Crust Pizza Dough (St)
Elaine’s Made-from-SCRATCH Rising Crust Pizza
© 2024 CookEatShare
О проекте
|
Обратная связь
|
Блог
Правила использования
%20%20Preheat%20the%20oven%20to%20450%C2%B0F%20or%20as%20hot%20as%20it%20will%20go%20and%20let%20it%20heat%20for%20about%2020%20mins%20before%20making%20the%20pizza.%20If%20you%20have%20a%20pizza%20stone,%20put%20it%20in%20the%20lower-middle%20part%20of%20the%20oven%20now.%20%20If%20you%20don't%20use%20use%20a%20baking%20sheet%20pan,%20turned%20upside%20down%20and%20place%20into%20the%20oven.%3C/p%3E%3Cp%3E2)%20%20Combine%20the%20water%20and%20yeast%20in%20a%20mixing%20bowl,%20and%20stir%20to%20dissolve%20the%20yeast.%20The%20mixture%20should%20look%20like%20thin%20miso%20soup.%20Add%20the%20flour%20and%20salt%20to%20the%20bowl%20and%20mix%20until%20you've%20formed%20a%20sticky.%3C/p%3E%3Cp%3E3)%20Turn%20the%20dough%20out%20onto%20a%20clean%20work%20surface%20along%20with%20any%20loose%20flour%20still%20in%20the%20bowl.%20%20until%20all%20the%20flour%20is%20incorporated,%20and%20the%20dough%20is%20smooth%20and%20elastic,%20about%205%20minutes.%20The%20dough%20should%20still%20feel%20moist%20and%20slightly%20tacky.%20If%20it's%20sticking%20to%20your%20hands%20and%20counter-top%20like%20bubble%20gum,%20work%20in%20more%20flour%20one%20tablespoon%20at%20a%20time%20until%20it%20is%20smooth.%3C/p%3E%3Cp%3E4)%20%20Leave%20the%20dough%20to%20rise%20until%20doubled%20in%20bulk%20(about%20an%20hour%20or%20so).%20After%20rising,%20you%20can%20use%20the%20dough%20or%20refrigerate%20it%20for%20up%20to%20three%20days.%3C/p%3E%3Cp%3E5)%20Cover%20the%20dough%20with%20the%20upside-down%20mixing%20bowl%20or%20a%20clean%20kitchen%20towel%20while%20you%20prepare%20the%20pizza%20toppings.%3C/p%3E%3Cp%3E6)%20When%20ready%20to%20make%20the%20pizza,%20tear%20off%20two%20pieces%20of%20parchment%20paper%20roughly%2012-inches%20wide.%20Divide%20the%20dough%20in%20two%20with%20a%20bench%20scraper.%20Working%20with%20one%20piece%20of%20the%20dough%20at%20a%20time,%20form%20it%20into%20a%20large%20disk%20with%20your%20hands%20and%20lay%20it%20on%20the%20parchment%20paper.%3C/p%3E%3Cp%3E7)%20Work%20from%20the%20middle%20of%20the%20dough%20outwards,%20using%20the%20heel%20of%20your%20hand%20to%20gently%20press%20and%20stretch%20the%20dough%20until%20it's%20about%201/4%20of%20an%20inch%20thick%20or%20less.%20For%20an%20extra-thin%20crust,%20roll%20it%20with%20a%20rolling%20pin.%20If%20the%20dough%20starts%20to%20shrink%20back,%20let%20it%20rest%20for%20five%20minutes%20and%20then%20continue%20rolling.%3C/p%3E%3Cp%3E8)%20The%20dough%20will%20stick%20to%20the%20parchment%20paper,%20making%20it%20easier%20for%20you%20to%20roll%20out,%20and%20the%20pizza%20is%20baked%20while%20still%20on%20the%20parchment.%20As%20it%20cooks,%20the%20dough%20will%20release%20from%20the%20parchment,%20and%20you%20can%20slide%20the%20paper%20out%20midway%20through%20cooking.%3C/p%3E%3Cp%3E9)%20%20Spoon%20a%20few%20tablespoons%20of%20sauce%20into%20the%20center%20of%20the%20pizza%20and%20use%20the%20back%20of%20a%20spoon%20to%20spread%20it%20out%20to%20the%20edges.%20Pile%20on%20all%20of%20your%20toppings.%3C/p%3E%3Cp%3E10)%20Using%20a%20bread%20peel%20or%20the%20bottom%20of%20a%20large%20removable%20cake%20tin,%20slide%20your%20pizza%20(still%20on%20the%20parchment)%20onto%20the%20baking%20stone%20in%20the%20oven%20or%20onto%20the%20pre-heated%20baking%20sheet%20pan.%3C/p%3E%3Cp%3E11)%20Bake%20for%20about%205%20minutes%20and%20then%20rotate%20the%20pizza,%20removing%20the%20parchment%20from%20under%20the%20pizza%20as%20you%20do%20so.%20Bake%20for%20another%203%20to%205%20minutes%20until%20the%20crust%20is%20golden-brown%20and%20the%20cheese%20looks%20toasty.%3C/p%3E%3Cp%3E12)%20Remove%20the%20pizza%20from%20oven%20and%20let%20it%20cool%20on%20a%20wire%20rack.%20Repeat%20with%20shaping,%20topping,%20and%20baking%20second%20pizza.%3C/p%3E%3Cp%3E13)%20Let%20both%20pizzas%20cool%20for%20about%20five%20minutes%20before%20slicing%20and%20serving.%3C/p%3E){kind=link}