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  2. Bisquick - Wikipedia

    en.wikipedia.org/wiki/Bisquick

    According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.

  3. 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.

  4. I Tried 6 Store-Bought Pizza Crusts & the Best Was ... - AOL

    www.aol.com/tried-6-store-bought-pizza-120023879...

    Nutrition: (Per 1/8 Crust) Calories: 140 Fat: 2.5 g (Saturated Fat: 1 g) Sodium: 290 mg Carbs: 26 g (Fiber: 1 g, Sugar: 1 g) Protein: 5 g. Boboli was the only shelf-stable crust I tested. This 12 ...

  5. St. Louis–style pizza - Wikipedia

    en.wikipedia.org/wiki/St._Louis–style_pizza

    St. Louis–style pizza is a type of pizza in St. Louis, Missouri, and surrounding areas. [1] The pizza has a thin cracker-like crust made without yeast, topped with sweet tomato sauce and Provel cheese, and is cut into squares or rectangles rather than wedges. St. Louis–style pizza is available at local restaurants and chains such as Imo's ...

  6. 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 ]

  7. No-knead bread - Wikipedia

    en.wikipedia.org/wiki/No-knead_bread

    According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...

  8. Neapolitan pizza - Wikipedia

    en.wikipedia.org/wiki/Neapolitan_pizza

    According to the rules proposed by the Associazione Verace Pizza Napoletana (AVPN), [5] the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water. The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W ...

  9. Proofing (baking technique) - Wikipedia

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

    When the yeast cells die, they release high quantities of a protease which snip protein strands, and in large die-offs result in soft, sticky dough, less baked volume, and a coarse crumb, [2] but in smaller die offs, increase dough extensibility and baked volume.

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