While the grill's preheating, roll out
your dough on a piece of parchment that's been coated with non-stick spray.
Place
the dough on a piece of parchment dusted with cornmeal.
I tried another recipe in my cast iron pot and they had you put
your dough on a piece of parchment paper and to put a cookie sheet under the pot so the bottom didn't burn.
Just place
the dough on a piece of parchment and lift into the pan.
Place
the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and bake.
Invert
the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand.
Spread your pizza
dough on a piece of parchment to your desired size and thickness and spread on the corn just like you would with tomato sauce, not putting on too much so the pizza's not soggy then sprinkle on the cheese and slide the parchment onto the stone or baking sheet and bake until the crust is golden brown and the cheese is melted and bubbly, 10 - 12 minutes.
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 toppings.
Not exact matches
Roll out
dough to a circle approx 30 cm in diameter
on a large
piece of parchment paper.
Place the
dough on top
of a nonstick baking mat or a
piece of strong
parchment paper.Place a
piece of plastic wrap or
parchment paper
on top
of the
dough.
so I found a flat bottom sauce pan, I put a
dough ball between 2
pieces of parchment and put the pan
on top and pushed down hard.
Place another
piece of parchment on top
of the spread out cookie
dough.
Place
dough on an 8 × 12 inch - ish sized
piece of parchment paper and roll into a log about 1 1/4 inch in diameter.
I rolled the
dough between two
pieces of parchment (I also found the
dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix
on to the
dough as you instructed, with the feta.
Shape all the
dough pieces into 3 X 5 inch rectangles, set
on wax paper or
parchment paper and place another
piece of paper
on the top for easy rolling
Put a
piece of waxed paper,
parchment paper (or whatever else you can think
of)
on the counter, flour the waxed paper and roll the
dough out
on that.
On a 14 inch square
piece of parchment paper, flour the top
of the first
piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.
Roll one inch
pieces of dough into ball, make a thumbprint, place
on prepared (
parchment / silpat) baking sheet.
Roll out the
dough (using flour if necessary to prevent sticking)
on a
piece of parchment paper or a pizza peel dusted generously with semolina flour or cornmeal.
Remove the
dough ball from the fridge, unwrap it, and place
on a large
piece of parchment paper.
Place the
dough on a lightly oiled
piece of unbleached
parchment paper and sprinkle the top with flour.
Shape the second
piece of dough on the board into a log and cut into 8
pieces, each about 100 g. Cut each
piece in half and shape each
piece into a snake and twist two
pieces together a a time or two, then place twist
on a
parchment or silicone mat lined baking sheet.
Place
dough on a silicone mat and place a large
piece of parchment on top
of dough.
On a large
piece of parchment paper well dusted with arrowroot flour, start rolling out the
dough until it's 1/4» thick.
Place the ball
of dough on a
parchment - lined baking sheet, and place another
piece of parchment on top.
Remove plastic from one disk and roll your
dough out between two
pieces of parchment paper or
on a lightly floured surface.
Instead
of putting it in a dutch oven to bake, I placed a
piece of parchment paper inside my crock pot, placed the
dough on top, and turned my crock pot
on high.
I turned the
dough out
on a lightly floured
piece of parchment paper.
To roll out the
dough, place the
dough ball
on a
piece of parchment paper.
When all the
dough is removed, lift the whole
piece of parchment paper and place
on your baking sheet.
Remove the
dough from the pot and place it
on a non-stick surface (like a
piece of parchment paper).
Once more, remove the top
piece of parchment paper, sprinkle lightly with flour, and fold the
dough over
on itself like you would a business letter.
Roll out each
dough ball between two
pieces of parchment paper (one
on the bottom to keep the flaxseed
dough from sticking to the surface and one
on top to keep the flaxseed
dough from sticking to the rolling pin).
Place another
piece of unbleached
parchment paper
on top
of the
dough, and roll out into a rectangle that is about 1 inch thick.
Remove the top
piece of parchment paper, sprinkle lightly with flour, and fold the
dough over
on itself like you would a business letter.
Place a round
piece of dough on the lightly dusted
piece of parchment paper and dust with flour.
Place pizza
dough on a large
piece of parchment paper and roll it out to your desired thickness.
Form the
dough into tablespoon - sized balls and arrange two inches apart
on a baking sheet covered with a
piece of baking
parchment.
Remove a log
of dough from the refrigerator, unwrap it and place it
on a
piece of parchment or wax paper.
Carefully peel
dough off the large
piece of parchment and place
on one
of your smaller sheets.
Place 2 inches apart
on a
parchment or silpat lined baking sheet and repeat with another
piece of dough.
Add some
parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball
of dough on top and start rolling it out, you want a thickness
of about 1/8
of an inch, try to shape the
dough into a rectangle instead
of a circle, then cut into 4 evenly sized
pieces
Put the
dough on the greased
piece of parchment paper and pat out with your hands to make a large oval shape, about 12 inches by 8 inches.
Place another
piece of parchment paper
on top
of the
dough and roll it out into a rectangle.
Because this
dough is
on the sticky side, place it in the middle
of a large
piece of parchment paper, then cover it with a second
piece of parchment paper.
1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the
dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball
of dough on a
piece of tapioca - floured
parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until
dough is about 1/4 inch thick.
After you've chilled the
dough, roll out half the
dough to 1 / 4 - inch thickness
on a Silpat or
piece of parchment paper.
Place a
piece of parchment paper
on top
of the
dough, and place an additional baking sheet
on top to weigh it down.
On a clean surface (or on top of a piece of parchment paper) use hands to flatten dough until it's 1/3» - 1/2» thic
On a clean surface (or
on top of a piece of parchment paper) use hands to flatten dough until it's 1/3» - 1/2» thic
on top
of a
piece of parchment paper) use hands to flatten
dough until it's 1/3» - 1/2» thick.
Above: Place a
piece of parchment paper
on top
of the
dough, and roll it out into a circle using a rolling pin, to about 1 / 8 - inch thick.