How To make Boboli Crust
ED BOSMAN MKPN54A:
2 1/2 cup brEAD flour
2 sm Cloves garlic -- thinly sliced
1/2 teaspoon Salt
2 tablespoon Rosemary*
3/4 teaspoon Active dry yeast
3 tablespoon Bertolli Light olive oil
1 cup Warm water
Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread 2/3 baked and will require only enough time so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b
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Homemade Pizza with the Works
INGRESDIENTS
PIZZA CRUST MIA OR BOBOLI
PIZZA SAUCE
MOTZERELLA CHEESE
SALT PEPPER GARLIC POWDER ONION POWDER PARMESEAN CHEESE
BUTTER
PARSLEY FLAKES
BOB EVANS SAUSAGE
PEPERONI
GREEN BELL PEPPER
ONIONS
ITALIAN SEASONING
MUSHROOMS
STEP BY STEP TUTORIAL
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How I make the boboli pizza.
Its boboli pizza night, and this is how i make it.
Homemade Pizza Dough Recipe | CRISPY, CHEWY, BUBBLY CRUST
This is one of the best pizza dough I’ve ever tried.
This dough can stay fresh in a fridge for 72 hours. You can make this dough in the evening and bake the next day.
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???? TOMATO PIZZA SAUCE:
???? PIZZA DOUGH v2.0:
Ingredients:
300g (2 cup + 2 tbsp) – all-purpose flour
1,6g (2/3 tsp) – dry yeast
215g – water
10-13g (3/4 - 1 tbsp) – granulated sugar
5g (1 tsp) – salt
15g (1 tbsp) – vegetable oil
*1 cup is 240ml
I converted the recipe from gram to cup, but recommend always using grams if you can. All cups are different (US, UK, Australian cup etc.) and gram measuring always gives better result.
????About water temperature: 30-35°C (86 - 95°F) is perfect. If you add cold water is not a problem, but maybe your dough needs more time to rise.
????I used a basic gas oven and usually preheat it with a baking sheet inside to 240C at least for 1 hour and bake pizza for 7-9 minutes until golden brown edges.
Music:
Amine Maxwell & Soyb - You Can Have It -
Ariya Hedie - Stay home -
kiNOTES - spring(withoutpollen) -
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