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Preheat the oven to 350 degrees F. and lightly spray a baking sheet with non-stick cooking spray. Set aside. Combine all ingredients into a bowl.
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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
Let stand 5 min. Stir in 3 cups flour and 3 Tbsp. oil until mixture is well blended and mixture forms soft dough. Place on work surface sprinkled with remaining flour. Knead dough until smooth and elastic; shape into ball. Place in separate large bowl brushed with remaining oil; turn dough over. Cover with plastic wrap.
Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top. 5. Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, cut into wedges and serve. Repeat with the remaining dough and toppings.
Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil.
Quad City–style pizza dough contains a characteristic spice jam which is heavy on malt, [6] which lends it a toasted, nutty flavor. [1] The pizzas are hand-tossed to be stretched into an even quarter-inch thin crust with a slight lip ringing the edge.
Honey-glazed melted brie plus herby crispy pizza dough is an equation for true happiness this holiday season. Make your own pizza dough, buy it from the market, or grab some from your favorite ...