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  2. 52 pizza recipes from traditional Neapolitan to sheet-pan pies

    www.aol.com/news/52-pizza-recipes-traditional...

    Grab a few basic building blocks — active dry yeast, sugar, flour, salt and olive oil — to make a standard pizza dough. With a stand mixer, knead the dough until it forms a ball, then let rest ...

  3. Jenny Rosenstrach's 'Cheater Sheet-Pan' Tomato and Corn Pizza ...

    www.aol.com/jenny-rosenstrachs-cheater-sheet-pan...

    Stir together garlic salt with remaining 1 tablespoon olive oil in a small bowl; brush mixture around edge of pizza dough. Sprinkle all over with salt and pepper. 3.

  4. 3 Ingredient Pizza Dough Recipe - AOL

    www.aol.com/food/recipes/3-ingredient-pizza-dough

    Preheat the oven to 350 degrees F. and lightly spray a baking sheet with non-stick cooking spray. Set aside. Combine all ingredients into a bowl.

  5. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

  6. Masa - Wikipedia

    en.wikipedia.org/wiki/Masa

    Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a dough that comes from ground nixtamalized maize. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called harina de maíz or masa harina.

  7. Corn starch - Wikipedia

    en.wikipedia.org/wiki/Corn_starch

    The term corn flour refers to cornmeal that is very finely milled; or, after wet processing with alkali, further grinding then drying, masa flour. [citation needed] It is called cornflour in the United Kingdom, [21] Ireland, Israel and some Commonwealth countries. Distinct in these countries from cornmeal. [citation needed]

  8. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

  9. Swap Your Regular Pies for One of These 30 Good-to-the-Last ...

    www.aol.com/swap-regular-pies-one-30-195006536.html

    White sauce > red sauce.

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