I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. ![]() The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes.
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