Wednesday, July 7, 2010

Make Your Pizza Easily With These Tools

Who doesn't like pizza? If you're like our kids, you could eat it almost daily! But have you thought about making your own delicious pizza? No, I'm not talking about those pizzas in a box you buy at the store. I'm talking about making your own pizza recipes.
There are many great reasons to make your own homemade pizza. For one, you can make them much more healthier than any restaurant. Your choices are enormous and it's also fun to do.
With that said, there are a few items that can help you in making your own pizza recipes.
Pizza Stone - A pizza stone is nice to have and goes a long way in thoroughly and evenly baking your pizza. One of the keys in using a stone is to put it in the oven when you turn on the heat. You want to preheat it before using.
Another tip here is in cleaning your pizza stone. Never use soap on it. What happens is that it will soak into the stone and ruin the entire process. Use water only when cleaning.
Pizza Dough Docker - This is a handy tool that prevents your crust from rising. It pokes holes in the crust similar to using a fork.
Pizza Shovel - One of these will prevent you from getting your hand burned as you put the pizza on the stone or remove it after baking.
It looks sort of like a spatula you would use on your outdoor grill, but much larger in order to pick up pizzas.
These three simple tools will help make homemade pizza recipes much easier.

Posted by at No comments:

Tuesday, June 29, 2010

Weber Style 6430 Pizza Stone

Weber Style 6430 Pizza Stone























 

Product Features

  • Turn your Outdoor Grill into an Old World Style Pizza Oven
  • Fantastic Grilled Pizza Using Your Backyard Grill
  • Made of Cordierite ceramic
  • Fits all 22.5 inch or larger charcoal grills
  • Fits all weber full-size gas grills

Product Description

The ideal surface for grilling the perfect pizza. Absorbs excess moisture and distributes heat evenly producing a light and crispy crust. Keeps your foods warm while serving.


Wonder, wow, the best pizza crust recipe? Read this and not wonder more.
Ingredient:

    * Dry yeast 0.25 oz package
    * 4.1 tsp caster sugar
    * 1 / 2 cup water 110 degrees
    * 1.4 cup extra virgin olive oil
    * 1 / 2 teaspoon salt
Method:

   Prior to Pour water into a bowl. Add sugar and yeast. Let the dough rest for a minute or two.
   According to Add the extra virgin olive oil and salt.
   Third Add flour.
   Fourth Mix. A stand mixer with dough attachment system makes it easier for this step, but can use a fork, until dough is too sticky. Once the dough really sticky point on a slide off the pasta, which has gathered around the fork teeth with your thumb and index finger and continue to mix by hand Weber Style 6430 Pizza Stone.
   Fifth When the dough has been thoroughly mixed, kneaded for two three minutes ago. Some people like to cover up the dough on a work surface knead flour, is simply how to knead the dough in the bowl itself Weber Style 6430 Pizza Stone.
   Sixth Cover the dough with a dry cloth. Allow the dough to try for three to four hours at room temperature. You set the dough in the refrigerator. If you do not have time to wait for the dough to proof, then replace more water for the extra virgin olive oil. If only the water, you may need to adjust the amount of water and / or flour, depending on the consistency of paste.
   Seventh Place the dough in half and form balls. balls of dough may be refrigerated tested day 5:00 to 7:00 or more times. For the dough longer-lasting, skip step six. If the dough is kept inflated and / or champagne, it will be damaged and thrown away.
This recipe is for two thin pasta, pizza crispy Weber Style 6430 Pizza Stone.
Stretching the dough:
Read More

Method Man:
To reach out, punch the center of the dough with the palm. Then, press the edges with your fingers, leaving about ¼-inch width between the edge of the dough and absolute fingertips. Place both hands on the dough, so when the right hand index finger is right on top of the left index finger. Spread your fingers wide, thumb tips come together to form a straight line.
The fingers should rest on the line you made on the edge of the dough. Turn the hands wrists, keep your fingers on the dough. Continue stretching the dough so the dough until about twelve inches long have the skin. Make sure there is enough flour on the work in the dough sticks to keep Weber Style 6430 Pizza Stone.
A variant of this method is known as "slapping the dough"Weber Style 6430 Pizza Stone. To do this, roll the dough in the previous method, but stop when the skin texture is slightly wider than your hand. Then take the skin in one hand. When you're with the right hand, pick it up with his right hand, but when you pick up your card on the left with your left hand. Be sure to hang the skin of fingertips .
Now pass the dough on the skin of the other hand, begin with your fingertips. For each capture, the pasta should be a palm strike or "slap" in the center of the dough skin, while you take your fingers on the edges and stretch the skin a bit 'at a time.
Method two:
Make sure there is enough flour on the work in the dough sticks to keep the ball and then flatten dough with hands. Make a fist with his right hand and attach the dough on the skin, the fist. Make a fist with his left hand and place it in the batter facing the right. Move fists at the edges of the dough, dough will keep each other on the skin until you have a dough skin about two inches.

Read More

Method three:
Make sure there is enough flour on the work in the dough sticks to keep the ball and then flatten dough with hands. Considering a rolling pin, dough skin and stretch the dough as thin as you can get.
Pasta stretching methods for producing two and one hand slightly thicker taste thrown. With a rolling pin forces all the air from the skin pasta, crackers and a very crust created.
Taste the pasta:
The dough can be flavored in two different ways. The simplest way is to visit your spice rack dried. At the point where you knead the dough, add the garlic dry granules, basil, oregano, or what you want.
The second method involves controlling the type of oil used in the mixture to pasta. The extra virgin olive oil is not needed for the recipe. You can use any type of oil you want vegetables, corn oil, almond oil, avocado oil, or even. Or you can be creative and combine different types of oil. Extra virgin olive oil is traditionally used in making pizza bases, but any oil will give a very different flavor profile.
Another way to control the type of oil used is olive oil with herbs can be drawn. In order to infuse the olive oil in a saucepan until hot. Do you have a bottle ready, full of herbs and spices of your choice. Pour the hot oil in the bottle, cap, and a cool, dark place for two weeks. Forward, strain herbs and the oil is stored in a refrigerator until use. If the garlic, make sure that the oil in the refrigerator, but only once.
Save the dough:
Although it is possible, should never be frozen uncooked dough. Freezing breaks down the water molecules inside the food in general and make it muddy. If you really want to block your skin paste, stretch cook them halfway, and then wrap tightly.
Cooking pizza:
The problem with cooking pizza at home is that most people do not have a pizza stone. A pizza should be cooked at the top and bottom at the same time and a pizza stone facilitates this. A baking sheet slows down the heat to reach the bottom of the crust and the center of the crust is crisp as the outer edges Weber Style 6430 Pizza Stone.
Fortunately, a pizza stone will have an economic cost only about $ 25. If you prefer, you can spend several hundred dollars on a pizza stone. If you do not want to invest in a pizza stone, go ahead and use a baking sheet, but par-cook pasta without the skin of the seasonings. Once cooked par, remove the crust, let cool, then load on the pavement and cook the rest of the road Weber Style 6430 Pizza Stone. 
Read More

Other Product

   




Posted by at 2 comments:
Subscribe to: Posts (Atom)