Wolf BAKE STONE, Инструкция по использованию и уходу

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Bake Stone Recipes for Gas Ranges
10
Fresh Homemade Pizza
PIZZA DOUGH
Dough for one 15"
(381)
crust
(frozen pizza dough can be substituted)
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.
RISING AND BAKING
Preheat Wolf oven to 400°F
(205°C)
and turn on convection
fan. 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.
*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.
Pita Bread
Makes 8 pitas
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 undissolved 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 direc-
tions for rising and baking.
RISING AND BAKING
Place dough in 2-gallon
(7.6 L)
plastic bag, pressing out
excess air. Let rise for several 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 Wolf oven to 500°F
(260°C)
and turn on convection
fan. 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.
*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.