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11
BAKE STONE RECIPES
Bake Stone Recipes
FRESH HOMEMADE PIZZA
PIZZA DOUGH
1
1
/
2
cups
(180 g)
flour
1
(.25 oz)
pkg active dry yeast
1 tsp
(5 ml)
sugar
3
/
4
tsp
(3 ml)
salt
1
/
2
cup + 2 Tbsp
(150 ml)
water, 105–115°F
(40–45°C)
2 tsp
(10 ml)
oil
Cornmeal
CHEESE PIZZA
1
/
2
cup
(120 ml)
pizza sauce
1 Tbsp
(15 ml)
grated Parmesan cheese
2 cups
(300 g)
shredded Mozzarella cheese
BARBECUE CHICKEN PIZZA
2 chicken breasts, cooked and cubed
1
/
3
cup
(80 ml)
barbecue sauce
1
/
4
cup
(40 g)
chopped red onion
1 cup
(150 g)
shredded Cheddar cheese
1 cup
(150 g)
Mozzarella cheese
FOOD PROCESSOR METHOD
Place flour, yeast, sugar, and salt in food processor bowl with steel
blade. Process 5 seconds. With machine running, slowly pour
water and oil through feed tube until dough forms. Process 30
seconds.* Process 45 seconds more to knead dough.
*If dough is too soft, add flour, 1 tablespoon
(15 ml)
at a time, mixing well
after each addition. If dough is too dry, add water, 1 tablespoon
(15 ml)
at a
time, mixing well after each addition.
RISING AND BAKING
Preheat oven to 400°F
(205°C)
. Use bake stone mode. Prepare
pizza dough and roll into 12"
(305)
circle on cornmeal-dusted
surface. Place on pizza peel. Spread top with sauce, cheeses, and
favorite toppings. When oven is preheated, slide pizza onto bake
stone. Bake 6 to 10 minutes, until golden brown.
Dough makes one 15"
(381)
crust—frozen pizza dough can be
substituted.
PITA BREAD
INGREDIENTS
3
1
/
2
cups
(420 g)
bread or all-purpose flour
2 tsp
(10 ml)
salt
1
1
/
2
tsp
(8 ml)
active dry yeast
1 cup
(240 ml)
water, 105–115°F
(40–45°C)
1 Tbsp
(15 ml)
olive oil
FOOD PROCESSOR METHOD
Place flour, salt, and yeast in food processor bowl with steel blade.
Process 5 seconds. With machine running, slowly pour water and
oil through feed tube until dough forms. Process 30 seconds.*
Process 45 seconds more to knead dough. Continue following
directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 1
1
/
2
cups
(180 g)
flour, salt, and undis-
solved yeast. Gradually pour water and oil into dry ingredients and
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add
3
/
4
cup
(90 g)
flour. Continue beating 2 minutes
more. Stir in enough additional flour to make a soft dough. Turn
out onto lightly floured board and knead until smooth and elastic,
about 8 to 10 minutes. Continue following directions for rising and
baking.
*If dough is too soft, add flour, 1 tablespoon
(15 ml)
at a time, mixing well
after each addition. If dough is too dry, add water, 1 tablespoon
(15 ml)
at a
time, mixing well after each addition.
RISING AND BAKING
Place bowl with dough in oven on rack position 3 (position 1 is
closest to oven floor). Place pie plate with 1 cup warm water on
oven rack below bread dough. Do not preheat. Close the oven
door and proof at 110°F
(45°C)
for 2 hours or until doubled in bulk.
Punch down dough. Divide into 8 pieces. Lightly coat each piece
in flour and cover. Flatten each piece into a disk on a lightly floured
surface. Roll into 6"
(152)
to 8"
(203)
circles. Lightly flour circles.
Cover.
Preheat oven to 500°F
(260°C)
. Use bake stone mode. Place as
many circles as will fit on bake stone using lightly floured pizza
peel. Bake 2 to 3 minutes or until puffed and golden brown. For
best results, allow oven to heat 5 minutes between batches. Cool
on wire rack.
Makes 8 pitas.