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2. No Yeast? No Problem. This Crazy Crust Pizza Is the Easiest ...

   www.aol.com/no-yeast-no-problem-crazy-013000637.html

   That’s why this recipe from NY Times Cooking is a total game changer—it’s quick, requires no yeast or ... pepperoni or just a classic cheese pizza. Crazy Crust pizza comes from a recipe that ...

3. 65+ Homemade Pizza Recipes That Are Tastier Than Delivery - AOL

   www.aol.com/65-homemade-pizza-recipes-tastier...

   The whole family will appreciate the flavors of the South with this quick, NOLA-inspired pizza. Get the recipe: New Orleans-Style Pizza. Related: 49 Creole Recipes to Enjoy Classic Dishes and New ...

4. Proofing (baking technique) - Wikipedia

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

   In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.

5. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

6. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   The method uses a long rise instead of kneading to align the dough's gluten molecules with each other so as to produce a strong, elastic network, resulting in long, sticky strands. The automatic alignment is possible because of the wetness of the dough, which makes the molecules more mobile. [ 7 ]

7. Giardiniera Pie Recipe - AOL

   www.aol.com/food/recipes/giardiniera-pie

   Dough (makes 4 balls of dough, enough for 4 pizzas): In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

8. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   During the first few minutes, the remaining rise will occur in the dough and is known as oven spring. Starch gelatinization begins at 105 °F (41 °C), [34] the yeast dies at 140 °F (60 °C), [35] and the baking is finished when the product reaches an internal temperature of 208–210 °F (98–99 °C). [21]

9. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

   www.aol.com/lifestyle/bread-not-rising-why-fix...

   Most yeast bread recipes require an 8½” x 4½” pan. This helps them achieve that great height and square size that’s so good for sandwiches. This helps them achieve that great height and ...