iopant.blogg.se - Youtube cat in the kettle video

I am lucky enough to have a Le Creuset cast iron pan and it worked very well for this recipe. I had great success with Jenny’s pan pizza, having tried it for the first time tonight. The real magic of this, however, seems to be in your 3 minutes on the cooktop, which keeps things nice and crisp on the bottom. If I had a more “standard” oven, I suspect that it would have been around 15 minutes. Convection seems to help nicely with this type of recipe. I think that 10-11 minutes would have probably been enough for some people, with this same setup. My cooking time was about 13 minutes in the oven (I like things a bit crispy). I have the joy of having a 550 oF oven with convection, so I maxed it out. My pan is a little too small, so rather than cutting down the measurements, I took a bit of extra dough and made garlic/oregano “fingers” with it like some pizza places do, just by tossing it onto a piece of aluminium foil and dropping it right on the oven rack. That saves us the bother and the wasted food, with great results coming out regularly. The reason why your recipes are great, and different from the recipes of everywhere else, is obviously that you experiment with different ways of doing things, and test it out for real. (And I in no way say this to speak badly of his pizza, which I consider to be the best not just in town, but in the area!)Īs is often the case with your recipes, I have moments when I think “This can’t be what it’s supposed to look like!”, but I persevere and follow the instructions exactly, and it invariably works out.

It looks VERY different along the way (I can see them doing it), but the end result is very similar. This came out similarly to the pizza at the local fancy Italian pizza place, with a “real Italian from Italy” running it, fancy oven, the works.

Place in oven and bake about 15 minutes (start checking at 12).

Cook on a stove-top burner on medium-high heat for 3 minutes.

Preheat oven to highest temperature - 500/550° F.

Cover with a pot lid or plate and let rest at least an hour, preferably two.

Place dough in skillet, spreading close to the edge with oiled fingers.

Grease a 9 or 10-inch cast iron skillet.

Sprinkle the dough with a little flour and stir briefly until it forms a ball.

After the resting time of either the overnight 12-18 hrs or faster 3 hrs, dough will be double in size, puffy & soft, and dotted with bubbles.

Cover tightly with plastic wrap and let stand on counter top for 3 hours. Add hot tap water (120 - 130° F) and combine well.

FASTER WAY (Using hot water) Combine flour, yeast, and salt in a medium bowl.

Cover tightly with plastic wrap and let stand on counter top 12 to 18 hours.

ORIGINAL WAY (Overnight using cold water) Combine flour, yeast, and salt in a medium bowl.

toppings of your choice (I use reduced fat turkey pepperoni, peppers, onions, and mushrooms).4 ounces part skim mozzarella cheese, hand shredded.1 Tablespoon olive oil for greasing pan.3/4 cup water (cold or hot - see below).1/4 teaspoon yeast - instant or active dry.1 1/2 cups (6.3 ounces) bread flour (all-purpose flour works too) (*corrected from 7 oz.).