Sentences with phrase «turn dough»

Turn the dough out onto a large piece of parchment paper, use your hands to roll into a 1ó - inch log; wrap in plastic wrap and place in the refrigerator for 1 hour.

Use oiled hands to turn dough out onto a well floured surface.

After ten minutes have passed, take your bench knife or spatula and carefully turn the dough upside down.

Turn dough out onto a large sheet of waxed paper dusted with potato starch.

If you're not already working on a counter, turn the dough out and start kneading.

Turn dough out onto well - floured work surface, and pat into 1 - inch - thick rectangle.

Turn dough out onto a lightly floured counter.

This might even take using washed hands to get in and turn the dough several times to get the dry and wet ingredients to combine.

Turn dough out onto a lightly floured surface; divide dough in half.

Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet.

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges.

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate loose pieces.

Turn the dough out onto a flour or polenta dusted surface and pat gently into a disc.

Turn dough out onto a work surface.

Turn dough a quarter turn.

Turn the dough out onto a lightly floured work surface again and divide it into four pieces.

Turn dough out onto a counter and knead to combine all of the flour, adding more flour if the dough is too sticky.

Turn dough onto work surface dusted with reserved flour.

turn the dough out onto a work surface and divide into 6 balls.

Turn dough out onto a lightly floured surface and fold it over on itself 5 or 6 times, until it comes together.

Shape it and wait out the final rise Turn the dough out onto a lightly floured counter and gently press it down again.

Turn dough out on a floured surface and pat down to 1/2» thick.

Turn the dough onto a lightly floured surface and knead 10 times.

Turn the dough ball out onto a floured surface.

When grill marks form, turn the dough 90 °F and cook till lightly charred and blistered.

Make sure to turn your dough often to make an even circle.

Turn dough out onto a lightly floured surface and push together to form a rough ball.

Turn dough out onto a wire rack to cool before slicing.

Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth.

Turn the dough onto a lightly greased or floured surface, and form it into a fat log.

Turn dough out onto a floured surface and knead until smooth.

turn the dough out onto a floured surface and knead dough for 5 - 7 minutes, adding additional flour as needed, until smooth.

Turn the dough out onto a clean work surface and press to deflate it.

Flour your work surface and turn the dough out onto it.

Turn the dough out on floured parchment paper.

Once the dough has rested, pour some olive oil into the center of baking sheet and turn the dough out.

Turn dough out into a 9 × 13 - inch greased baking dish and evenly press into the bottom and about 1 / 2 - inch up the sides of the dish.

Turn the dough out on a lightly floured board, and dust your hands, the dough, and the rolling pin with a little flour before rolling the dough out.

Turn the dough out onto your work surface and gather it into a ball.

Turn the dough out onto waxed paper and divide into two rounds.

Turn the dough 180 degrees and again fold over the top third of dough and gently seal.

Turn the dough out onto a lightly floured board and form into 2 disks.

Turn the dough onto a lightly floured board and gather it into a loose ball.

Turn the dough out onto a floured surface and divide into 2 equal pieces.

Turn the dough onto a floured surface and knead by hand for about 2 minutes (dough should no longer be sticky).

Turn the dough out onto a sheet of plastic wrap and pat into a 1 - inch - thick circle.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding up to 1/2 cup additional flour as needed.

Turn the dough onto a floured surface, divide it into 2 balls and using a rolling pin roll the dough into two 11 inches rounds.

Turn the dough out onto a floured surface and divide into 4 pieces.

Turn the dough out onto a floured work surface.