Sie sind auf Seite 1von 1
|) cover vot balls wih clean tea towel and letrstfor 90 minutes, (3) Heat your oven (pizza stone inside) to 600°F, or hotter it you've gotit* ae pales ols [i0) When you're ready to build the pizzas, eprinkle a couple teaspoons of flour on a peel gar | Fe fot i ntl se to a bi tare ca : Sette ard pace the doh ight inthe middle. Pound the dough into a disk with your hans, ther pck tap and pull it dough your Angers to ezeate Ue outer ip, critical feature thet cannot be erated wih aroling pin. (infact, rolling rater thn stretching will Justruin the whole gosh-dared thing) {3 “artns pine you need to sia stretching the dough. The mos efcest way todo this is to spin the dough so that the weight of the outer lip stretches the dough via centrifugal ferae, You ean als stretch the dough onthe board by turning and palling, an turning tna palling take the peel fom te ttm to make aure the dough doesn stick Sticking would be bed E>) rush the ip with, then dress dhe paz with olive ol o tomato saves (seepage 104, Bven éstbutn is tricky, <0 30 may want to ladle an ounce or two ito the tniale and then spread itout withthe back of the lade. Top with resh herbs (ore aoa basi and a good meling cheese. usally go-with a mixture of moral, Monterey Jack, and provolone bu thats me. {3 sie te pias ont the hot pizza stone, Todo this, position the front ede of the pee about] inh from the ack ofthe stone. Lt te handle andjgle get nt the pinza slides forward. As soon as te dough touches the stone, tart pling the peet back toward you while stil igling. When a couple of inches of dough are on the stone, uikly nap the peel straight back. AsTong a the dough svt stuckto the peel, twill patkitself ney onthe stone ty onthe dough forthe fist to 4minstes thee are any big bubbles fin the Z 2 ee 2 Zee a Z witualve oil 04 ith % “ote ee. (G2) Keepan dough, they may balloon up. If that happens, yo can reach in an pop ther with fork ee Ze or paring kaife. Bake for7 minutes total, or until the top is bubbly and golden brown. Zieh at wat ato Zz ise forthe better part of cee eee cnoaccomecretingvartiaent | 2 iapeieumnnnt’, or at least 3 minutes before slicing with a chef's knife or pizza cutter (one of my tebe invevaenjst scape at hows st com eng? secreonen Q lemeniin pens at om tp, favorite multtaskers). te dough canna pos ol possibly ssa he favors being crete, rr can the alten structures become pable ot “Atl cia it pi cam fre piza Br “ie kad afin ng yal eas reteset gece hea | iMlase Vemencalel ee Fes the meremurmonet reese bee’ | ideal eal (bi sa msi ike tog you gett a wm fMidevey least gat east, Stove woz snd th eer qs et ih 45 gs. which is alaost comply renege ved esi ier bat ened aici al enn igh sapng. lone. is crit ta a tasty heel esp dough es, tates ine, but yor then en eas goal eg we'd beeing a Daliace il be earde, een et ettyanthig ental Syme, | *Whenoudegh an fom 2“windoepase” (3 cal, is ly dele. angi possile oes ie AANA SXOMTTNN NTI naan cats bes, btn opeinens ito | vinimcennitnncecemell® | aici ci ee strat onreiyertny ae | ee ete soa wih re vee heros rte ee inierenand tos moves came ce. een ces he se is lex ih 508s tah ts ee tht shed pn ato ot, ruts eauTFOb

Das könnte Ihnen auch gefallen