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Volume 3: Recipes ("foundational recipes for every pizza style in the book with both iconic pizzas and pizzas with innovative flavor themes. It wraps up with information on how to serve and store pizza.") Recipe Manual ("412-page wire-bound kitchen manual, plus reference tables")
It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. [1] This specialized tool is more commonly found in professional bakeries than in homes that only do light or occasional baking. Roller dockers come in a variety of materials, including nylon, plastic, and steel.
Detroit-style pizza showing typical lacy cheese crust edge and sauce on top. Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce. [2] [3] The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.
The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza. [84] [85] Some are based on a traditional yeast dough pizza base, [86] while others have a cookie-like base [87] and resemble a traditional pizza solely in having a flat round shape with a distinct base and ...
A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
Pizza / baking steel [ edit ] A36 steel plate usually 16 in (410 mm) long x 16 in (410 mm) wide x 1 ⁄ 4 in (6.4 mm) thick, [ 17 ] [ 18 ] [ 19 ] It conducts heat better than stone, is safe to use under any broiler and on the grill, but gives off too much heat for bread, cookies, and croissants. [ 20 ]
Baking sheet with rails and parchment paper liner Baking sheet with handles. In American sizing, the full-size sheet pan is 26 in × 18 in (660 mm × 460 mm), which is too large for most home ovens. [1] A two-thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 in × 15 in (530 mm × 380 mm).
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