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Pizza Dough
scared, it works!
If you don't have parchment paper... Well, in the U.S., parchment paper
can be hard to find in some areas (why, I don't know -- it's the most
useful baking tool I have). So, in this case, roll out (or spin) your
pizza dough and then place it on a cutting board **liberally** dusted
with cornmeal. Put the toppings on the pizza and then do the same
sliding trick before (although it's good to check, just beforehand, that
the pizza doesn't seem stuck anywhere to the board). I've made a lot of
pizzas this way, too, and though it's not quite so easy to get the pizza
from the board to the oven as with parchment paper, it certainly works
(again, don't be scared!).
Finally, bake the pizza from anywhere between 12-18 minutes. The dough
will be hard, so you won't have any trouble pulling the pizza out of the
oven with a pot holder onto a cutting board.
And if you have a pizza peel instead of a cutting board, use that!
Fritz Knabe
mara
http://www.cs.cmu.edu/~mjw/recipes/pie/pizza/pizza-dough-2.html (2 of 2) [12/17/1999 11:29:48 AM]
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