This pizza dough is super easy to do if you have a loved one machine (Kitchenaid type), but may be either lateral and tiring. The pizza kitchen with my mother, who pass me the advice to pizza when his mother was very entertaining. Combine water, yeast, honey and olive oil in a small bowl, mix well with a spoon. Place on kitchenaid hand mixer parts with the kneading attachment, add 3 cups of flour, salt and knead on medium speed to low. While incorporating the remaining kneaded cup flour, enough to make a soft dough does not stick to the walls of the bowl. Mix on medium speed for 10 minutes, until smooth. After 10 minutes, transfer the dough to a floured inn and knead by hand a dozen times. It should feel smooth and elastic. Place the dough in an oiled bowl, large, turn the dough so that it is well coated with oil. Let stand covered with a damp cloth for 30 minutes. If you want to wait any longer, put the dough in the refrigerator. When making pizza, separate dough into 2 equal parts. Knead each lightly and form 2 balls. At this point you can wrap a Alusa plasma mass and refrigerate for up to 3 days or freeze. At an inn Uslerear giving the desired shape floured round or rectangular as the can be used. Fold in 3 to transfer to the can-oiled. Let stand 10 minutes in the tin. If you are going to make a white pizza brush with olive oil and bake for 8-10 minutes until lightly browned. Put the filling and return to oven until cheese melts. If you make a pizza with sauce, place the tomato sauce over the dough and bake for 8-10 minutes, add the remaining ingredients and bake until cheese is melted. Serve. Thanks for visiting my blog, if you have any questions or queries with a recipe they think might help, feel free to leave comments. Welcome to my kitchen, a fun, sociable and tidy. I am Chilean and most of my recipes are inspired by the flavors I grew up in South America. I hope you will entertain and inspire you to cook in their own kitchens. All content and photographs are the property of the author of this blog Pilar Hernandez and are protected under Chilean law and Creative Commons:. If you want to share a recipe from my blog later, but you must put a link to my original prescription and must be for noncommercial use. English muffins can buy in any grocery store, but the taste is usually quite mild and the texture (for me) is often mushy or too dry. This recipe has many hours of time to do, but the actual working time is approximately one hour. This is far from a simple recipe for English, but is by far the best I've found. The recipe will make approximately 32 pancillos about 4 in the recipe. This will also make it that everyone who has tried it says is the best sandwich bread I have ever tasted. Not only the taste but the texture of the bread, the bread can be sliced thin and sandwich hold together even wet. Great toast, French bread, bread or any other use other!. Make a yeast dough. Combine 2 1 / 2 cups flour, a packet of yeast and 2 cups warm water (90 110F) water for at least an 8 cup bowl. Mix with a spoon until a soft dough. This will sit and cook for at least 4 hours during which the volume will increase a lot (hence the large bowl). Cover with plastic wrap or a cloth and leave in a warm place (room temperature is fine). Make a sponge with some of the boot from the first step and adding more flour and yeast. Combine 2 cups flour (measuring up to 4 1 / 2 cups total so far), about half of the inning, a packet of yeast, and 1 1 / 2 cups warm water (room temperature to 100F), serum butter in a large bowl. I can use my heavy duty Kitchenaid bowl even though I can do at this stage the mixture by hand. Mixed (or hand mixer) until smooth. Let stand covered in a warm room (like the starter above) for at least an hour. This increase in size, but not as much as the starter did. For the sponge, add 4 cups flour (must be 8 1 / 2 cups total you may need a little later), 4 tablespoons honey, 1 1 / 2 tablespoons kosher or sea salt and 2 tablespoons cornmeal. Add the rest of the start of Stage 1. You can mix with a heavy wooden spoon, but I prefer to use the bread hook my Kitchenaid mixer since I'm working on a bowl of the mixer. Assemble the dish and hook in the mixer with the bowl in the down position (assuming your mixer has the function of elevation). Start the mixer on the slowest setting and slowly increase the cup. (If you lift the cup too fast, you have the flour flying everywhere!) Mix / knead until the container is clean (or relatively clean). Stop the mixer and give a pinch dough should be moist but not sticky. If it is too soft and sticky, you must add a little flour suggested adding a 1 / 2 cup. I have never needed more than the extra 1 / 2 cup. Mix a little flour to mix the new one. Knead in step 3 so it is not necessary to hand knead. I like to make at least some of the kneading by hand to make sure the dough is the right texture and moisture content is correct. I spray my counter with some Pam and spray my hands so the dough does not stick too much. Due to variations in moisture and flour, you can not predict the exact amount of flour needed for this recipe. If dough is too sticky, sprinkle a little flour over the dough and knead some more. Once again, you should not use more than maybe 1 / 4 cup additional flour. I put this dough is mixed back into the bowl and let rise until about double in about 45 minutes to an hour or so. Once the dough has risen, to spray a little Pam on my desk and my hands. Then roll the dough until about 1 / 2 thick. Then cut circles from approximately 3 1 / 2 to 4 of the dough and put these on a baking sheet (Pam or some corn flour keep the dough from sticking to the blade). I conclude with some leftover dough, pick up these circles cut, roll again, etc until I have used all the dough. In the last one or two rolls are remnants of the hand type of form in the disks. To cook, heat a large skillet or pan on the stove until about 300F (a drop of water sizzle on the surface). Spray the plate with a little corn flour. The transfer of some of the circles of dough on the grill and cook about 10 minutes turning every two minutes. They will be quite brown on both sides. Can you say when you do best by sticking a thermometer in the side of a bagel when you read about 180F, which are conducted. Remove to a rack to let cool and cook the remaining rolls. A tip for pancillos too thick if they are brown and you think you will burn before they reach 180F internally, put a few (perhaps up to 6) in the microwave for a minute and check the internal temperature. If the indoor temperature gets to about 180F, the interiors tend to be a bit pasty. Once pancillos are cold (room temperature), can put them in plastic bags (I put a 6 gallon bag, suck the air, and seal). They have no preservatives pancillos or butter or oil. Therefore, it must be refrigerated or frozen, but wait until it cools to do this. I keep a bak of 6 (or whatever it is) against me for the 3 to 6 days it takes two of us to eat. When the bag is empty, we have a bag of frozen thawed. I've never seen any mold. Eating is the last step! To split an English muffin, use a dinner fork and drive than on the sides of the muffin with teeth parallel to the faces of the rolls, and about midway between the faces. Do this for the whole muffin and should be able to separate the halves with ease. If you buy muffins fork split in the store, this is about what happens in the factory. You can simply cut the loaf in two, but the results split fork in a rougher texture with more butter, jam, toast the two halves so if the toaster has a setting, use this to provide only the inside of the cupcake from the abroad and are roasted in the kitchen.
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