![]() To remove the pizza from these pans I use a large Flexible Slotted fish turner. ![]() Let it rest for about 10 minutes before cutting.Carefully (and immediately) remove it from the pan.When the pizza is done you have to do 2 things: By using 2 stones you’re enabling your oven to mimic how stone/brick oven works at your favorite pizzeria.This means no more burnt cheese and puffy crust while the bottom of the crust is white and soft. 2 pizza stonescreate a controlled heated area within the oven allowing the pizza to cook evenly. ![]() The cheese melted and the kielbasa cooked and sizzling. The crust should be golden brown and puffed. Bake in a preheated 450F oven for 15-20 minutes rotating halfway through.I HIGHLY recommend you use the 2 pizza stone method listed in the instructions.Lastly, give it a kiss of seasoning with some paprika, salt, and black pepper.If using, add on the sliced kielbasa then place chunks of Velvetta on top.Next, gently add on the mac ‘n cheese.Once the dough is in the pan(s), add on the shredded White Cheddar and Colby Jack (that can be shredded or sliced).You can also use 2 5×15″ Flatbread pans as well If you do not have them, then I advise using 1 16×12″ Grandma Style Pizza Pan. In this recipe, I used two Lloyd Pans 12″ Long Pans. Cover and repeat every 30 minutes or until the dough stretches to the edges of the pan.Using your fingertips, dimple the dough out towards the edges as far as you can get it.Oil up your Pizza Pan, punch down your dough in the bowl, and place your dough (cold or same day) into the oiled pan.You would just place the dough in the oiled bowl, cover, and set in a warm, dry area in your kitchen until doubled in size. Same Day Dough –There is nothing wrong with using the same day dough method.You’ll not only get a better flavor but also a better texture. Cold Ferment – By allowing the dough to relax and ferment in the fridge, you’re allowing the flavors to develop and slows down the yeast.After 20 minutes, remove the bowl and place it in a large, lightly oiled bowl.By doing this, you’re allowing the gluten to relax. Take your mixing bowl and turn it upside down and place it over top of the dough ball.Dump the ingredients out onto a lightly floured board and continue to knead until you get a dough ball shape and all of the shaggy bits are incorporated. ![]()
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