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  2. Instant, no-knead pizza dough (this is not a trick) - AOL

    www.aol.com/lifestyle/2017-03-28-instant-no...

    The multi-purpose dough recipe is not only no-knead, it is also instant. Instant! Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 ...

  3. Tony's Little Italy: The love story and recipes behind the ...

    www.aol.com/tonys-little-italy-love-story...

    Jeff Gaetano shares a recipe from Tony’s Little Italy. Tony’s pizza dough. Makes (1) 12 inch pizza crust. 2 ½ cups all-purpose flour. 1 packet .25 ounce instant yeast

  4. Craving thin crust or deep dish? This is the easiest pizza ...

    www.aol.com/craving-thin-crust-deep-dish...

    For premium support please call: 800-290-4726 more ways to reach us

  5. Pizza Dough Recipe - AOL

    w.main.welcomescreen.aol.com/.../recipes/pizza-dough

    Want to make Pizza Dough? Learn the ingredients and steps to follow to properly make the the best Pizza Dough? recipe for your family and friends.

  6. No-knead bread - Wikipedia

    en.wikipedia.org/wiki/No-knead_bread

    According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...

  7. List of pastries - Wikipedia

    en.wikipedia.org/wiki/List_of_pastries

    A traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria and Thuringia, typically made with yeast dough, but some recipes vary slightly; a common variation is the addition of raisins. The dough is then shaped in a way so it is very thin in the middle and thicker on the edges.

  8. Baker's yeast - Wikipedia

    en.wikipedia.org/wiki/Baker's_yeast

    Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

  9. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Desserts like cakes, cookies, crumbles, and muffins; for bread recipes, experiment by swapping in up to 50 percent of the all-purpose flour for added nutritional value and flavor. Malachy120 ...