cheap jerseys direct legit Benefits of cooking with baking stone making trying it out well worth it
If you have purchased a baking stone or received one as a gift and are not sure how to use it, you may be surprised. This may become one of your most frequently used kitchen items, and a must have for many cooks. There are several different brands of cooking stones.
If you have purchased a baking stone or received one as a gift and are not sure how to use it, you may be surprised. This may become one of your most frequently used kitchen items, and a must have for many cooks. There are several different brands of cooking stones. They are basically a large, flat piece of crockery,
with a slightly rough surface. As you cook, the entire surface heats up, dispersing the heat evenly. This allows you to cook breads, other baked items and even meats on the stone with less burning or scorching. Baking stones come in two basic shapes rectangular and circular.
If you are using a roll out pizza dough, the rectangular stone will work perfectly. Other round doughs and certain cookie recipes are more suited to a round baking stone. You might want to start with one, and purchase the other shape if you feel you need it as you get used to cooking on a baking stone.
The baking stone can be used anywhere you would use a cookie sheet. You can actually cook meats and other meals on it and the bottom will not scorch. They are most popular for baking homemade pizza and baking cookies. They also are wonderful for reheating leftovers like pizza or anything that needs a crispy bottom without burning.
Some tips on cooking successfully with a baking stone include:
Heat your baking stone in your oven before use. Although this doesn work out well if you want to roll out pizza dough on the surface,
for almost all other applications you will find that you get the best results if your baking stone already is heated when you place the food on it to cook.
Don wash your baking stone with soap. The baking stone should come with a scraper a small plastic spatula type device that is used (with water) to scrape the stone clean. Soap will destroy the accumulated of the stone, so just rinse it clean with hot water and scrape off any debris with the scraper.
Your baking stone will discolor (naturally) over time, so don be alarmed by this. A too blackened baking stone is a sign of a well season stone.
Experiment! Try using the bought pizza dough and your favorite toppings for a great homemade pizza, or use the baking stone in place of a cookie sheet next time you baking. You be amazed by the results!
Parmesan Thin Crust Pizza Dough
1 to 1 1/2 cups warm water (110 degrees Fahrenheit)
1 tablespoon extra virgin olive oil
1/2 teaspoon coarse salt
1/2 cup freshly grated parmesan cheese
3 cups bread flour
2 teaspoons instant active dry yeast
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer instructions for a dough setting. It should form a nice elastic ball. If you think the dough is too moist,
add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When dough cycle is finished, remove dough from pan and place into a lightly oiled bowl. Cover the bowl tightly with plastic wrap and let the dough do a slow rise for 24 hours in the refrigerator before using. Do not skip this step.
When ready to use, remove from refrigerator and allow the dough to come to room temperature, approximately 1 to 2 hours.
Meanwhile, preheat the oven and Pizza Stone to 450 degrees Fahrenheit. Turn the dough out onto a large surface and dust the pizza dough with flour. Pick up the dough and, keeping both hands together,
grasp it lightly at the top of the edge. Letting gravity do the work, start rotating the dough as though you are turning the steering wheel of a car and don stop until you gone all the way around. This will stretch the dough without the risk of thinning out the center too much. Roll and stretch the dough out very thin to form a 24 inch or larger circle.
Place the dough on the prepared stone. The dough must be docked. NOTE: Thin pizza crusts usually need to be well docked to help control blistering and bubble formation during baking. This just means to prick it all over the middle part (not the edges) so that it doesn inflate. Either use a dough docker or use a fork to prick the dough thoroughly. Pre cook the pizza crust for approximately 4 minutes before adding any toppings. After pre cooking, remove the partially baked crust from the oven and pop any larger air pockets with a fork. Let crust cool before topping (this will produce a crispy and chewy crust). If this takes too much time you can use a prepared pizza dough.8 tablespoons mayonnaise