In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crus
I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/
I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The
We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead
Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much glut
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise
I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things
I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get anothe
Is there any kind of dough that can be sprayed to make it any form and extra thin? EDIT: I mean that dough was prepared with some liquid fast evaporated compon
Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using i
I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is
I've used several recipes for making pizza dough, most recently one from Delfina Pizza. My issue is that regardless of the recipe I use it is very difficult to
One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does
While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our h
Does salt have any effect on the texture of doughs? My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This inc
After following the recipe for sugar cookies, I chilled the dough wrapped in plastic for 2 days (recipe specified that I could chill anywhere from 2 hours to 2
We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy".
I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a sta
I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for break
Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've