Sentences with phrase «dough on a pizza stone»

After rolling out the dough, (which I had really good luck with), I placed the dough on a pizza stone and baked it that way.

Place dough on pizza stone and work the dough into a round disk approx. 10 - 12 inches.

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.

The actual printed recipe didn't say anything about shaping the loaf before baking so I put the rounded blob of dough on my pizza stone and stuck it in the oven.

Not exact matches

Roll out your dough according to package or recipe and place on a pizza stone or baking sheet.

Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp.

Preheat oven to 425 degrees F. Roll and stretch your dough out to a 16 - inch round and set on baking sheet, pizza pan, or stone.

Unroll the pizza dough into a circle or rectangle on a baking stone.

Increase oven to 450 degrees F. Press pizza dough into large circle on pizza stone or pan (spray with cooking spray or sprinkle with cornmeal first if you're worried about dough sticking).

I always use a pizza stone but I place the pizza dough on top of parchment paper dusted with cornmeal, which makes transferring it to and from the stone much easier (since I don't have a pizza peel).

Since I was part of the live audience the next day and had the chance to watch Chef Curtis Stone and Chef Donatella Arpaia in action on the set, I received a goodie bag packed with a Curtis tote, recipes from all #HSNCooks chefs and 3 bags of Donatella's pizza dough.

Using a pastry scraper, cut the dough in half (for 16 - inch baguettes) or in thirds (about 11 - inch baguettes) depending on the length of your pizza stone / pan cover or diameter of your Dutch oven.

Anyway, I put the parchment paper with the dough on the heated pizza stone and covered it with my heated crock turned upside down, like a cake cover.

Sprinkle cornmeal or bread crumbs on pizza peel so that the dough doesn't stick when you're transferring the pizza to the pizza stone in the oven.

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.

I put some parchment paper on my pizza stone, put the dough on top, then covered in plastic wrap to roll it out with a rolling pin, then removed plastic wrap.

Make a batch of my French Bread dough, let rise, then roll out on a pizza stone, cover with Marinara and various toppings.

Works beautifully under thin, cracker - style pizza crust; put the parchment and dough right on your baking stone.

Transfer the dough, still on the parchment paper, to the preheated pizza stone and bake until the top is puffed and firm and the underside is slightly browned and crisp, about 8 ‐ 10 minutes.

Once your dough is rolled you place it on top of the paddle for easy transfer onto the pizza stone.

3 Remember to make sure the pizza stone or the baking sheet is hot before you place the dough on it.

On a lightly floured surface, roll pizza dough into a 14 inch circle and place on baking sheet or pizza stonOn a lightly floured surface, roll pizza dough into a 14 inch circle and place on baking sheet or pizza stonon baking sheet or pizza stone.

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.

Tips: To save time I recommend removing dough from the refrigerator (if you chose the slow rise method) and placing on the counter to rest for a half hour before rolling, During this resting time preheat pizza stone and prep grilled veggies.

Remove the hot baking sheet or pizza stone and transfer the pizza dough on it.

Preheat a pizza stone or baking sheet in the oven at 475 degrees F. On a lightly floured surface, roll out dough into a 10 - inch round.

Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

For both, I used Trader Joe's dough, then cooked the pizzas individually in a 500 - degree oven on a preheated pizza stone until the toppings were cooked and the crust turned golden brown.

Stretch your dough into roughly a 12 - to 14 - inch crust (store - bought is totally fine, or give our Grandma - style a go) and lay it in the grill on a pizza stone that's «ripping hot.»

During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500 ° — 550 °, for 1 hour.

Carefully slide dough onto pizza stone and bake until flatbread is puffed in spots and edges are golden brown, 4 — 5 minutes, depending on oven temperature.

Once the dough is ready to go, you should bake your pizzas — this recipe makes two — on a pre-heated pizza stone in your oven.

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.

Sprinkle the preheated pizza stone with cornmeal and place the dough on it.

Wondering what I would end up with, I experimented on the fly by baking some of our whole wheat pizza dough on a baking stone with no pizza toppings.

-LSB-...] what I would end up with, I experimented on the fly by baking some of our whole wheat pizza dough on a baking stone with no pizza toppings.

Flatten pizza dough on a lightly oiled cookie sheet or pizza stone.

If you've figured out the art of wielding a pizza peel, then you'll transfer the freshly - topped pizza to the stone; if not, you'll want to add the toppings really quickly once the dough is on the hot stone.