Roll the pie dough out large enough to fit the tart pan (or pie pan if that's what you have), and
carefully place the dough in the pan, pushing finger tips against the dough to fit into pan properly.
Carefully place dough in prepared pie pan.
Carefully place the dough into the pan.
Spray a baking sheet with non-stick cooking spray and
carefully place the dough on the sheet (or cover the baking sheet with parchment paper).
Carefully place the dough onto the cake pan.
Carefully place the dough in the oiled baking pan.
Not exact matches
Take the hot baking sheet from the oven, dust it with flour, and
carefully transfer the risen
dough to it by tipping it out of the rising basket, upside down, on to the sheet (or
place the parchment paper on it).
Repeat the
dough rolling process and
carefully place second crust on top of filled pie
dough.
Place an empty piece of
dough on top of the cheese and
carefully seal the edges.
Again with a spatula, loosen and lift the
dough and
carefully place the circles on large baking sheets.
Form
dough into a ball shape on the parchment paper and
carefully place in preheated ceramic pot.
If you roll the
dough between wax paper, remove one piece of wax paper and
carefully place that side of the
dough into the pie pan.
Carefully peel away the parchment pieces from
dough round and
place the
dough into the cast iron skillet.
Just add the pizza stone into the oven when you turn it on to preheat,
carefully take out the hot stone and
place the pizza
dough onto the stone - put into oven for 15 min, brushing on olive oil about 1/2 way through cooking.
Once the
dough is prepared into a flat disk,
place it on the heated pizza stone, using your fingers to
carefully press it down until 1/2 -1 / 4 inch thick.
Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make
dough (vague, I know) Mix ingredients together Flour counter Roll out
dough until thin, adding more flour as needed to prevent sticking Let topside dry, then
carefully turn over to dry other side Roll up
dough into log, then slice to desired thickness You may
place cut noodles in baggies in freezer for future use
Carefully peel
dough off the large piece of parchment and
place on one of your smaller sheets.
Place a sheet of parchment paper on a cookie sheet and
carefully roll the
dough from the basket to the lined cookie sheet.
Place the
dough on a piece of parchment paper,
carefully slide the paper with the
dough right onto the baking sheet, and bake.
Carefully place plastic wrap over the surface of the
dough so no part is exposed to air and refrigerate it for at least an hour.
After half an hour of heating, remove the Dutch oven and
carefully place the two pieces of
dough inside, one next to the other.
When ready to bake pizza, pull out pizza stone and sprinkle it with a little flour or cornmeal, transfer pizza
dough using pizza peel, cookie sheet or
carefully place it on with your hands (note this
dough is a bit stretchy so make sure what ever you are using to transfer
dough to hot stone is well floured.
Rolled out the
dough, cut out circles and
placed carefully into muffin tin and baked to make tart shells for fruit tarts or mini pies.
With a spatula,
carefully lift formed cookie
dough and
place on the cookie sheet lined with parchment paper.
Carefully lift
dough and
place into a hot cast iron skillet and cook for 30 seconds, flip over, cook for 30 seconds, flip again and cook for a final 30 seconds.
Carefully flip the
dough you want on the inside of the swirl on top of the
dough you want on the outside of the cookie (option to sprinkle the first layer with sprinkles before
placing the second layer).
Once
dough is chilled, roll out on a floured service and then
carefully place in pie pan.
Brush the edges with a little water and
place the spare pieces of
dough on top of the other two pieces of
dough and
carefully press together, sealing up the edges.
Carefully place 1 spiral of
dough in hot skillet (keep remaining spiral covered) and brush with soy glaze.
Use a thin sharp knife to
carefully slice the
dough into rounds about 3 mm thick,
placing onto the prepared baking trays.
Place the cookie
dough in top of the Oreo crust, and
carefully press out towards to edges of the pie plate.
Place the
dough on the cornmeal and
carefully roll and shape the
dough into a fat sausage, about the length of the tray, making sure the loaf is nicely and evenly covered with the cornmeal.
Brush edge of
dough with half of egg wash, then using parchment,
carefully transfer remaining round of
dough to pie,
placing over filling.
Scrape in plum filling along with any accumulated juices in bowl, then, using parchment,
carefully transfer cut - out round of
dough to pie,
placing over filling.
Carefully,
place dough into the hot oil and fry for 2 - 3 minutes on each side, until nice and golden.
Carefully lift the
dough circle and
place quickly on hot baking sheet.
Lift the
dough carefully and
place it on a parchment - lined cookie sheet.
Then, starting from one end,
carefully roll the
dough keeping the apple slices in
place to make a flower.
If you have a pizza stone,
place it in the oven while oven is preheating to 425 degrees F. * Place dough on pizza stone or place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and add topp
place it in the oven while oven is preheating to 425 degrees F. *
Place dough on pizza stone or place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and add topp
Place dough on pizza stone or
place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and add topp
place the
dough on a piece of parchment paper,
carefully slide the paper with the
dough right onto the baking sheet, and add toppings.
Carefully roll
dough strip into a bun and
place in a microwave - safe dish coated with cooking spray.