As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Tee 4 8-inch pizzas yield ingredients 1 cup warm (110 degrees) water 1/4 teaspoon sugar 1 package (1/4-ounce) active dry yeast 2 3/4 – 3 1/4 cups all-purpose flour 1 teaspoon coarse salt 1 1/2 tablespoons olive oil, plus more for bowl and parchment paper Cornmeal, pizza peel or parchment paper Assorted toppings, such as cheese, caramelized onions, roasted tomatoes, thinly sliced artichoke hearts, pine nuts and mushrooms instructions 1. Pour 1 cup warm water into a small bowl. Add sugar and sprinkle yeast. Use a fork to mix the mixture until the yeast is dissolved and the water has turned brown. Let stand to foam, about 10 minutes. In a food processor equipped with a metal blade, combine 2 3/4 cups flour and salt and pulse 3-4 times. Add the yeast mixture and olive oil. Pulse until the dough comes together, adding more flour as needed until the dough is smooth, not sticky when squeezed. Transfer to a clean work surface, knead four or five times and shape into a ball. 2. Place the dough in a lightly oiled container, smooth side up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled, about 1 hour. Remove the plastic wrap and punch your fist into the center of the dough. Fold the dough back onto itself four or five times. 3. Divide the dough into four equal parts and roll each into an 8-inch round. Stack the rounds, separated by lightly oiled parchment paper, then double-wrap tightly with plastic wrap and freeze. 4. Preheat the oven to 500 degrees using a pizza stone on the bottom rack. Remove the dough from the freezer and let it stand at room temperature until thawed, about 30 minutes. Sprinkle cornmeal on the pizza peel or on a flipped-over sheet of parchment paper. Place the dough rounds on top and cover with toppings of your choice. 5. Slide the round onto the pizza stone and bake until the crust is crisp and golden and the toppings are cooked, 5-7 minutes. Remove from the oven; serve immediately.
26.04.2023 @ 22:31
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Tee 4 8-inch pizzas
yield
ingredients
1 cup warm (110 degrees) water
1/4 teaspoon sugar
1 package (1/4-ounce) active dry yeast
2 3/4 – 3 1/4 cups all-purpose flour
1 teaspoon coarse salt
1 1/2 tablespoons olive oil, plus more for bowl and parchment paper
Cornmeal, pizza peel or parchment paper
Assorted toppings, such as cheese, caramelized onions, roasted tomatoes, thinly sliced artichoke hearts, pine nuts and mushrooms
instructions
1. Pour 1 cup warm water into a small bowl. Add sugar and sprinkle yeast. Use a fork to mix the mixture until the yeast is dissolved and the water has turned brown. Let stand to foam, about 10 minutes. In a food processor equipped with a metal blade, combine 2 3/4 cups flour and salt and pulse 3-4 times. Add the yeast mixture and olive oil. Pulse until the dough comes together, adding more flour as needed until the dough is smooth, not sticky when squeezed. Transfer to a clean work surface, knead four or five times and shape into a ball.
2. Place the dough in a lightly oiled container, smooth side up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled, about 1 hour. Remove the plastic wrap and punch your fist into the center of the dough. Fold the dough back onto itself four or five times.
3. Divide the dough into four equal parts and roll each into an 8-inch round. Stack the rounds, separated by lightly oiled parchment paper, then double-wrap tightly with plastic wrap and freeze.
4. Preheat the oven to 500 degrees using a pizza stone on the bottom rack. Remove the dough from the freezer and let it stand at room temperature until thawed, about 30 minutes. Sprinkle cornmeal on the pizza peel or on a flipped-over sheet of parchment paper. Place the dough rounds on top and cover with toppings of your choice.
5. Slide the round onto the pizza stone and bake until the crust is crisp and golden and the toppings are cooked, 5-7 minutes. Remove from the oven; serve immediately.