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Grab a few basic building blocks — active dry yeast, sugar, flour, salt and olive oil — to make a standard pizza dough. With a stand mixer, knead the dough until it forms a ball, then let rest ...
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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Pan pizza is a pizza baked in a deep dish pan or sheet pan. Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza, and Detroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s. [1] [2] The bottoms and sides of the crust become fried and crispy ...
The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350).
New York–style pepperoni pizza, displaying its characteristic thin foldable crust. New York–style pizza is traditionally hand-tossed, [7] consisting in its basic form of a light layer of tomato sauce [4] sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings, if desired, are placed over the cheese. [7]
Transfer the dough to the heated pizza stone and brush the top and edges of the dough very lightly with olive oil before the sauce and toppings go on. Sauce 1 tsp paprika
[8] [9] [10] Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar. [11] The restaurant's cook Alice Mae Redmond later adjusted the recipe to be made with water and olive oil and a "secret dough conditioner" to make it stretch better.