canola oil and use it to coat an 18-by-13-inch (45-by-33-cm) rimmed baking sheet. Preheat the oven to 450☏ (230☌).Ĭombine the remaining 1 Tbs. Position a rack in the lowest position in an oven and place a pizza stone, if using, in the top third. Cover with plastic wrap and place in a warm location to rise for 45 minutes. Lightly brush the dough and a large bowl with olive oil and put the dough in the bowl. Remove the dough from the mixer and shape it into a ball. Increase the speed to medium-low and mix until the dough looks elastic and pulls away from the sides of the bowl, about 5 minutes. ![]() ![]() of the olive oil beat on low speed for 1 minute. Add the remaining dough mix, the remaining 3 Tbs. In the bowl of a stand mixer fitted with the dough hook, whisk together the yeast, 1/4 cup (40 g) of the dough mix and 1 cup (8 fl.
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