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2. I Tried Jennifer Garner’s Favorite 4-Ingredient Snack, and It ...

   www.aol.com/tried-jennifer-garner-favorite-4...

   Divide your pizza dough into four portions. Stretch your pizza dough as thin as possible, about 1/8 inch thick. You want it to be thin enough to bubble up as it bakes.

3. Instant, no-knead pizza dough (this is not a trick) - AOL

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   The multi-purpose dough recipe is not only no-knead, it is also instant. Instant! Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290 ...

4. 9 Pizza Stone Mistakes Everybody Makes, Plus How to ... - AOL

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   Pizza stones range in price from budget-friendly to high-end, but no matter your model, it helps if you know how to use it properly. The 9 Biggest Pizza Stone Mistakes People Make 1.

5. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface, given a few folds, shaped, then allowed to rise, covered, for another hour or two.

6. Modernist Pizza - Wikipedia

   en.wikipedia.org/wiki/Modernist_Pizza

   Volume 2: Techniques and Ingredients ("detailed information about pizza-making techniques and the fundamental components of pizza: dough, sauce, cheese, and toppings.") Volume 3: Recipes ("foundational recipes for every pizza style in the book with both iconic pizzas and pizzas with innovative flavor themes.

7. Kneading - Wikipedia

   en.wikipedia.org/wiki/Kneading

   Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.

8. 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.

9. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.