Introduction to No-Knead Pizza, Restaurant Style Flatbread & More: From the kitchen of Artisan Bread with Steve - Couverture souple

Gamelin, Steve

 
9781507675168: Introduction to No-Knead Pizza, Restaurant Style Flatbread & More: From the kitchen of Artisan Bread with Steve
Couverture souple
ISBN 10 : 150767516X ISBN 13 : 9781507675168
Editeur : CreateSpace Independent Publishing Platform, 2015

Synopsis

You’ll be pleasantly surprised with how easy it is to make pizza dough. Just mix... wait... and poof, you have pizza dough. In fact… sometimes we spend more time running around getting a pizza than it takes to make great tasting pizzas. And the cost of the ingredients to make pizza dough is less than $1.What makes this cookbook unique is the technique. I use a process called “degas, pull & stretch” which replaces folding and shaping… a process called “roll to coat” to dust the dough with flour in the mixing bowl. Bottom-line… I can make pizza dough in a glass bowl with a spoon… without ever touching the dough. I call it “hands-free” because you won’t touch the dough until you roll it out of the mixing bowl to shape into a pizza which I demonstrate on YouTube in World’s Easiest Pizza Dough… ready to bake in less than 2 hours (no-knead “hands-free” technique).And, once you’ve made your own fresh pizza dough… you’ll never go back.Thanks – SteveIntroductory material includes: Quick Note from Steve, Ingredients, Technique & Tips, and Equipment & Bakeware.No-Knead Pizza Dough & Pizza includes… Dough Choices: “Traditional” No-Knead (proof for 8 to 24 hours), “Turbo” No-Knead (proof for 1-1/2 hours), Personal Size, Whole Wheat, and Beer Pizza Dough.Pizza Recipes: Mushroom-Black Olive Pizza, Pepperoni Pizza, Whole Wheat Cheese Pizza, Meatball & Bacon Pizza, Garlic Breadsticks & Nuggets, and Great Galloping Garlic Knots.The Perfect Little 9” Pizza includes… Dough Choices: Small Batch and Small Batch Whole Wheat Pizza Dough.Pizza Recipes: Pepperoni Pizza, Cheese Pizza, Meatball Pizza, Mushroom-Black Olive Pizza, Veggie Pizza, Bacon-Bacon-Bacon Pizza, and Mexican Jalapeño-Chili Fiesta Pizza.No-Knead Mediterranean Olive Focaccia includes…Dough Choices: “Traditional” No-Knead (proof for 8 to 24 hours) and “Turbo” No-Knead (proof for 1-1/2 hours) Mediterranean Olive Dough.Focaccia Recipes: Mediterranean Olive and Perfect Little 9” Mediterranean Olive Focaccia.No-Knead Fougasse includes…Dough Choices: “Traditional” No-Knead (proof for 8 to 24 hours) and “Turbo” No-Knead (proof for 1-1/2 hours) Fougasse Dough.Fougasse Recipes: Herb-Black Olive Fougasse, and Garlic-Herb Fougasse.Restaurant Style Flatbread includes…Dough Choices: “Turbo” No-Knead, “Yogurt” Enhanced, and “No Yeast” Restaurant Style Flatbread Dough.Flatbread Recipes: Classic Cheese Flatbread, Pesto-Black Olive Flatbread, Tomato-Cheese Flatbread, Pepperoni-Bacon Flatbread, Bacon, Bacon, Bacon Flatbread, Mexican Jalapeño-Chili Fiesta Flatbread, Asparagus Flatbread, Fresh Strawberry Flatbread, Fresh Blueberry-Basil Flatbread, and Restaurant Style Pan Grilled Flatbread with Hummus, Pesto, Olive Tapenade Trio.Basic Flatbread includes: Basic Pan Grilled Flatbread.It’s a nice selection of No-Knead Pizza, Restaurant Style Flatbread & More.

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Présentation de l'éditeur

You’ll be pleasantly surprised with how easy it is to make pizza dough. Just mix... wait... and poof, you have pizza dough. In fact... sometimes we spend more time running around getting a pizza than it takes to make great tasting pizzas. And the cost of the ingredients to make pizza dough is less than $1. What makes this cookbook unique is the technique. I use a process called “degas, pull & stretch” which replaces folding and shaping... a process called “roll to coat” to dust the dough with flour in the mixing bowl. Bottom-line... I can make pizza dough in a glass bowl with a spoon... without ever touching the dough. I call it “hands-free” because you won’t touch the dough until you roll it out of the mixing bowl to shape into a pizza which I demonstrate on YouTube in World’s Easiest Pizza Dough... ready to bake in less than 2 hours (no-knead “hands-free” technique). And, once you’ve made your own fresh pizza dough... you’ll never go back. Thanks – Steve Introductory material includes: Quick Note from Steve, Ingredients, Technique & Tips, and Equipment & Bakeware. No-Knead Pizza Dough & Pizza includes... Dough Choices: “Traditional” No-Knead (proof for 8 to 24 hours), “Turbo” No-Knead (proof for 1-1/2 hours), Personal Size, Whole Wheat, and Beer Pizza Dough. Pizza Recipes: Mushroom-Black Olive Pizza, Pepperoni Pizza, Whole Wheat Cheese Pizza, Meatball & Bacon Pizza, Garlic Breadsticks & Nuggets, and Great Galloping Garlic Knots. The Perfect Little 9” Pizza includes... Dough Choices: Small Batch and Small Batch Whole Wheat Pizza Dough. Pizza Recipes: Pepperoni Pizza, Cheese Pizza, Meatball Pizza, Mushroom-Black Olive Pizza, Veggie Pizza, Bacon-Bacon-Bacon Pizza, and Mexican Jalapeño-Chili Fiesta Pizza. No-Knead Mediterranean Olive Focaccia includes... Dough Choices: “Traditional” No-Knead (proof for 8 to 24 hours) and “Turbo” No-Knead (proof for 1-1/2 hours) Mediterranean Olive Dough. Focaccia Recipes: Mediterranean Olive and Perfect Little 9” Mediterranean Olive Focaccia. No-Knead Fougasse includes... Dough Choices: “Traditional” No-Knead (proof for 8 to 24 hours) and “Turbo” No-Knead (proof for 1-1/2 hours) Fougasse Dough. Fougasse Recipes: Herb-Black Olive Fougasse, and Garlic-Herb Fougasse. Restaurant Style Flatbread includes... Dough Choices: “Turbo” No-Knead, “Yogurt” Enhanced, and “No Yeast” Restaurant Style Flatbread Dough. Flatbread Recipes: Classic Cheese Flatbread, Pesto-Black Olive Flatbread, Tomato-Cheese Flatbread, Pepperoni-Bacon Flatbread, Bacon, Bacon, Bacon Flatbread, Mexican Jalapeño-Chili Fiesta Flatbread, Asparagus Flatbread, Fresh Strawberry Flatbread, Fresh Blueberry-Basil Flatbread, and Restaurant Style Pan Grilled Flatbread with Hummus, Pesto, Olive Tapenade Trio. Basic Flatbread includes: Basic Pan Grilled Flatbread. It’s a nice selection of No-Knead Pizza, Restaurant Style Flatbread & More.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
CreateSpace Independent Publishing Platform
Date d'édition
2015
Langue
anglais
ISBN 10 
150767516X
ISBN 13 
9781507675168
Reliure
Broché
Numéro d'édition
5
Nombre de pages
59
Coordonnées du fabricant
non disponible
Personne responsable
non disponible

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9781507675366: Introduction to No-Knead Pizza, Restaurant Style Flatbread & More (B&W Version): From the kitchen of Artisan Bread with Steve

Edition présentée

ISBN 10 :  1507675364 ISBN 13 :  9781507675366
Editeur : CreateSpace Independent Publishi..., 2015
Couverture souple