Pizza Crust:
This recipe makes enough dough for 1 thick crust
pizza or 2 thin crust pizzas. Remove the dough
to a lightly oiled surface divide in half if your
going to make thin crusts. Form each half in to
a small rough ball and let sit for 10 minutes.
Using your hands slowly start flattening the
dough out in to a circle. Then use a rolling pin.
Once you have the dough to the thickness and
size you want move it to a oiled pizza pan, top
and then bake in a 400 degree oven for 20 to
30 minutes or until the crust is golden and
toppings and cheese are hot and melted. If
you wish to cook on baking stone you will
need to preheat the oven for 30 minutes.
Shape and roll out the dough on baking
parchment, top and then place in the oven on
the hot stone parchment and all bake for 20
to 30 minutes or until thecrust is golden and
toppings and cheese are hot and melted.
Dinner Rolls:
Remove the dough to a lightly greased surface.
Divide in to 12 pieces.Shape each pieces in to
a smooth round ball and place in a high sided
baking dish. You want to use a baking dish that
is large enough to hold all 12 dough balls with
about 1 inch of space around them. Cover with a
damp non-terry cloth towel and allow to rise
until doubled (1 to 2 hours). Bake in a preheated
400 degree oven for 20 to 30 minutes or until the
rolls are golden brown. Remove the rolls to a
cooling rack to cool. Serve room temperature or warm.
Baguettes:
Remove the dough to a lightly greased surface. Roll
the dough out in to a log about 12" long. Using a
sharp knife or a dough scrapper cut the dough
in to 3 long strips. Do not cut with a sawing
motion, press down and cut that way. Take each
strip of dough and roll between the work surface
and the palm of your hand to smooth it out and
to lengthen it to a length that is just long enough
to fill on a cookie sheet. Place the dough strips on a
lightly greased cookie sheet, cover with a damp
non-terry cloth towel and allow to rise until
doubled (1 to 2 hours). Bake in a 400 degree oven for
30 to 40 minutes or until the baguettes are golden brown.
For Artesian Style Crust:
This works will all of the above except for the
loaf baked in the bread machine. Before you
place the final item in the oven to bake place a pan
with high sides in the bottom of your oven with
4 cups of boiling water in it. Then place your
bread product in to bake. With the exception of the
pizza you can also spritz the bread with a spray
bottle of ice water ever 1 to 2 minutes for the
first 10 minutes of baking. The combination of both
of these will help give a crispy crackly crust.
Description:
"This wonderful artisan style bread has a
wonderfully complex flavor and is easy to make."
