#Dough

I have a pizza oven and baked very underwhelming bread twice during the pandemic, but I’ve found it difficult to fall into a proper rabbit hole when it comes to dough-making. Focaccia might do it for

This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it’s delicious enough to enjoy any time of year.

Learn how to make homemade puff pastry with tall, flaky layers using pastry chef and cookbook author Nicola Lamb's high-hydration, butter-rich method.

Michael Anthony learned to love leeks and their rich and mild flavor while in cooking school in Paris

I found a recipe for Cuban Picadillo that sounds delicious, and although I could just eat it with rice to make my life easy, there was a suggestion to use it as empanada filling. The issue is I will never fill and crimp empanada dough.…

Not only is it SO GOOD but it’s super easy too. I had pizza dough in my freezer so I took it out this morning and let it thaw, but it literally takes like 20 minutes to put together and bake.…

From Thekitchn RSS Feed: My Easy Sandwich Bread Recipe Is Worth the (Minimal) Work

Help! I normally make 6 dough balls using Vito's next level pizza dough (Poolish + 24 hours in fridge etc) People like the Pizzas, now ive been asked by my wife's French family to cook Pizza for them this summer They don't have fridge space just a coldish…

Mini cookie dough cake! Layers of brown butter brown sugar cake, edible cookie dough,m & ermine frosting. Topped with chocolate ganache drip and more cookie dough! Super fun project. I was inspired by a few recipes online.…

2nd attempt at a pizza, made one this time last week but i didn’t add enough cheese. Hand shredded some mozzarella this time i also let the dough sit overnight. super fluffed up dough that tastes eerily similar to pizza hut.

**FOR THE DOUGH:** 375 g water (or less, see notes above) 100 g sourdough starter, active and bubbly 10 g salt 500 g all-purpose or bread flour Combine ingredients into a shaggy dough 4 stretch and folds every 30 minutes 2hr room temp proof Got high, so…

Dough recipe from "Perfect Pan Pizza" - I underestimated how big the crust would end up. Pizza stone finally cracked too.

I did not use a stand mixer or yeast, only sourdough starter + stretch and fold and it turns out amazing 😩 the crumbs were not as soft and airy as the brioche i made with yeast + stand mixer though!…

300g flour, 210g water, 4g yeast, 6g salt you know the drill I scored it really deep but it just rose up to where the score flattened out and then couldn't go anymore. How do you guys score your dough?…

Could someone please take a look at my pizza and tell me what went wrong? I made it using a blend of high-gluten flour mixed with 20% cornmeal.…

It's the same quantity of dough, they were together in the oven at the same time. I knew there would be a difference, but never expected it to be so great. I don't think I'll be using a silicon pan again...

It's pretty much layers of butter and sugar that caramelize in the oven. I've learned a lot in the process, the texture isn't there yet as it turned out more cakey than flakey. But overall I'm pretty happy!!

85% hydration. 48 hour cold fermented. I was planning on making focaccia tomorrow night to go with dinner, but plans changed, so I made pizza tonight.