Pietros Pizza Dough Recipel
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After all of these trials, they made a dough that was elastic enough to be stretched without breaking and then cooked and eaten. They mixed the dough with water and then cooked it into a solid state. Then, they added toppings and baked it. Because oil retains moisture in the dough, they were able to stretch the dough to a thin but sturdy crust, which was crisp in taste and had a nice flavor and texture. They tested the recipe on pairs of students, who reported that they liked the pizza topping without the oil and the pizza with oil. Though there were some reports of split pizzas, the pizzas with oil were considered satisfactory.
The team started by comparing dough containing yeast to dough without yeast. They found that the non-yeast dough didn't have the right elasticity. They then tried a non-dairy, mixed dough, which was too dry and difficult to work with. After several experiments, they found that adding the right amount of oil to the flour was critical. They also added a bit of salt.
Even though their experimental pizza was different from the one we all know, it didn't taste bad at all. In fact, it tasted delicious and I can't wait to try this recipe on my next pizza party!
4. Punch down the dough and divide it into two equal pieces. Roll the first piece into a large rectangle about 12 x 18 inches. Spread the tomato sauce evenly over the dough. Arrange the sliced tomatoes on top of the sauce, slightly overlapping the slices. Sprinkle on the cheese and drizzle with the olive oil. Sprinkle the basil leaves on top and sprinkle on the black pepper. Cover the pizza with plastic wrap and let it sit at room temperature for about 10 minutes or until it starts to rise. Transfer the pizza to a preheated pizza stone or an ovenproof sheet pan.
2. Add the salt and olive oil to the mixture. Gradually add more flour until the dough comes together and pulls away from the sides of the bowl. Turn the dough out onto a lightly floured counter or surface and knead until the dough is smooth and elastic, about 5 minutes. It should feel like play dough.
3. Lightly oil a bowl with nonstick cooking spray. Place the dough in the bowl, turning the dough to coat with the oil. Cover the bowl with plastic wrap and let the dough rise for about 1 hour or until doubled in size.
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