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Serves 4 to 6 (Makes two 9-inch pizzas)
Total Time: 1 hour
Gather Equipment:
- Measuring spoons
- Liquid measuring cup
- Dry measuring cups
- 2 dark-colored 9-inch round cake pans (light-colored pans will also work, but the crust will be a little softer and less crisp)
- Plastic wrap
- Spoon
- Oven mitts
- Cooling rack
- Spatula
- Cutting board
- Chef’s knife
Prepare Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 pound pizza dough
- 1/2 cup pizza sauce or marinara sauce
- 1 cup shredded mozzarella cheese (4 ounces)
- 2 tablespoons grated Parmesan cheese (1/4 ounce)
Heat and grease: Adjust oven rack to middle position and heat oven to 450 degrees F. Divide oil evenly between two 9-inch round cake pans. Spread oil evenly over bottoms and sides of pans using your fingers.
Divide: Divide dough in half. Pat and flatten each piece of dough into circle. Place 1 dough circle in each cake pan and turn to coat with oil.
Rise: Cover cake pans loosely with plastic wrap. Let dough rise on counter until slightly puffy, about 30 minutes.
Stretch: When dough is ready, gently push and stretch dough to cover bottoms of pans (all the way
to edges).
Top: Spoon pizza sauce evenly over both dough circles and spread into even layer, leaving 1/2-inch
border. Sprinkle each pizza evenly with mozzarella
and Parmesan.
Bake: Bake until cheese is beginning to brown, 10–15 minutes. Use oven mitts to remove cake pans from oven and place on cooling rack. Let pizzas cool in pans for 5 minutes. Use spatula to transfer pizzas to cutting board. Cut into wedges.
Recipe reprinted with permission from “My First Cookbook” by America’s Test Kitchen. Published by America’s Test Kitchen.
This article is from the Internet:Cake Pan Pizzas
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