Sentences with phrase «place the dough on»

Place the dough on a lightly floured surface and divide it into two pieces.

Then place dough on a baking sheet (along with the parchment paper) and place in the refrigerator until cold and very firm (about two hours or even overnight).

Peel one sheet of paper or wrap from one side and place the dough on the prepared baking sheet.

Once chilled, peel off parchment and place dough on a lightly floured surface.

Place the dough on a lightly floured work surface and pat it into a disk.

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.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

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.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

Place dough on parchment lined pans (12 cookies will bake comfortably on one pan).

One note, if you don't own a cookie scoop (I don't) but still want that «domed» effect, you just merely scoop out about a heaping tablespoon, then place the dough on your palm and gently roll into a ball, just like you were making a meatball.

Place the dough on a floured surface and knead it with your hands for above 5 minutes.

Brush the outside edges of each bowl with the egg wash, then place the dough on top.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Place the dough on a cutting board and cut into 1/2 inch cubes.

Place the dough on a lightly oiled piece of unbleached parchment paper and sprinkle the top with flour.

Place the dough on a piece of parchment dusted with cornmeal.

Place dough on a silicone mat and place a large piece of parchment on top of dough.

Next, place the dough on a lightly floured surfact and use a rolling pin to roll it into a large circle, about 12 inches wide.

Place the dough on it and punch it down and roll it into a long log and divide into 8 to 10 equal pieces of dough.

Lightly flour a work surface and place dough on it.

Place dough on a well - floured surface — either a dish towel (tea towel) or even the counter.

Place dough on pizza peel and lightly brush dough with olive oil and add a good amount of pizza sauce and spread evenly on the dough.

Just place the dough on a piece of parchment and lift into the pan.

Then place dough on a baking sheet (along with the parchment paper) and chill in the refrigerator until cold and very firm (about 45 - 60 minutes).

Place dough on clean, lightly floured surface.

The only thing I do differently is place the dough on a large parchment paper before I put it into the pot.

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.

Place the dough on a greased baking sheet.

Then place the dough on the counter for 30 - 60 minutes while you prep the rest of your ingredients (this will allow the dough to come up to room temperature).

Place the dough on a lightly floured surface and roll out into a 13 - inch round.

Place the dough on a well floured work surface, and knead about 1/3 cup all - purpose flour into the dough.

Place the dough on the parchment lined cookie sheet and bake for 8 - 10 minutes until tops are cracked.

Place the dough on a clean surface and start kneading by hand, pouring few drops of oil at a time on top of it.

Place the dough on a lightly floured baking sheet, lightly flour the top of the dough, cover with plastic wrap, and place in the refrigerator to chill one hour (or until firm).

Again, place your dough on a floured baking sheet, flour the top of the dough, cover, and refrigerate one hour.

Each time I placed some dough on waxed paper, I put the bowl back in the refrigerator.

Place dough on a lightly floured surface.

Place the dough on a sheet of wax paper dusted with potato starch.

Place dough on a greased pizza plan (folding crust over if it exceeds the size of the pan) and set aside.

Using wet hands, place the dough on a baking sheet lined with parchment paper.

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).

Place dough on a floured work surface and knead until a ball of dough with even distribution of ingredients forms.

Place the dough on a lightly floured surface and knead with hands.

If it's a cold day, I like to turn my oven on very low, place my dough on top and sometimes even crack the oven open slightly.

Place dough on a floured surface.

Place the doughs on parchment paper cut to size.

Place dough on the pan and brush with olive oil.

Place dough on a baking sheet (along with the parchment paper) and place in the refrigerator until firm (this will take at least two hours or overnight).

Place the dough on a lightly floured surface.