From: Don Armstrong Date: Sat, 6 Jan 2024 20:34:37 +0000 (-0800) Subject: Include weight of water and flour and detailed cooking instructions X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=1766817565a394cb881774c1346b9b8de31cf317;p=recipes.git Include weight of water and flour and detailed cooking instructions --- diff --git a/recipes/pizza_dough.mdwn b/recipes/pizza_dough.mdwn index 51426f0..aec2627 100644 --- a/recipes/pizza_dough.mdwn +++ b/recipes/pizza_dough.mdwn @@ -4,14 +4,14 @@ Makes enough bread for two deep dish pizzas -+ 10 oz Water ++ 285 g (10 fl. oz) Water + 1 t ground fennel + 1.25 t basil + 1 t salt + 0.25 t crushed red pepper + 1 t powdered garlic + 3 T Olive Oil -+ 4 C All-Purpose Flour ++ 490 g (4 C, 17.2 oz) All-Purpose Flour + 2 t active dry yeast Put ingredients in order into bread maker; run on dough setting @@ -19,4 +19,9 @@ Put ingredients in order into bread maker; run on dough setting For Deep Dish bake at 450 °F for about 25-30 minutes; for thin crust, bake at 450 °F for 15 minutes in cast iron pan. +Two Deep Dish pizzas in cast iron pans in our large oven should be +cooked at 460 °F for 12 minutes, exchange rack position (pizza on top +rack goes to bottom and vice versa), cook for 8 minutes, sauce the +top, and cook for 8 more minutes. + [[!tag pizza dough "bread maker"]]