For those who have taken my class on pie making, here is a nice video from King Arthur Flour Test kitchens on how to bring the dough together to make the pie crust from scratch.
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Here is a quick visual aid for the recipe given in class to fill in the gaps on making rich, velvety caramel sauce.
After adding sugar and water to the saucepan, turn the heat to medium until the sugar dissolves. Turn the heat up to medium high, or just high enough to bring the sugar to a steady boil. You don't want it so hot that it begins to spatter out of the saucepan. Continue to cook the sugar until it reaches a light reddish brown color as in the video.
After reaching the desired color, remove pan from the heat and place it on an unused burner or a thick oven mitt on a steady, flat surface. Slowly whisk in the cream and be very careful not to burn yourself with the sudden rush of steam. You may want to wear some heat resistant gloves until you become comfortable with this step.
Continue whisking until all the cream is incorporated. Next, whisk in the butter and salt until fully incorporated. Finally, whisk in your flavorings such as vanilla extract, rum, or bourbon until completely incorporated.
You should now have a rich and velvety caramel sauce ready to use, or ready to be transferred to a heat resistant container to finish cooling. Refrigerate any unused portion because it does have cream.
This is a great Pizza Dough from Peter Reinhart, American Pie
This is a true Naples dough using only the 4 basic ingredients to make a lean dough. Traditionally, Italian 00 (double zero) flour is used and Caputo is the more well known brand. Two American brands are made by King Arthur Flour and by Central Milling. This type of flour has been fully sifted to leave only the pure endosperm of the grain which makes for a softer wheat flour to bake with.
5 cups 00 flour or all purpose (22.5oz/638g)
1 ¾ tsp salt (0.43oz/12.5g)
1 tsp instant yeast (0.11oz/3g)
1 ¾ cup + 2 TBSP cool water - 65F (15oz/425g)
1. Place all ingredients in mixer bowl using paddle attachment and mix for 1 minute on 1st speed. Let dough rest (autolyse) for 5 minutes. Switch to dough hook and mix on 2nd speed for 2 minutes
2. Remove dough and place on slightly oiled work surface and knead by hand 1 minute. Dough should feel tacky but not sticky and should be supple. Add water or flour for any final adjustments if needed. Cover dough and let rest 30 minutes
3. Divide dough into desired size pieces and pre-shape into balls. Place dough balls onto a lightly oiled pan or doughbox, mist with cooking spray, and cover with plastic wrap. Place in refrigerator to ferment overnight.
If making pizza the same day, allow the dough to chill at least 6-8 hours, then allow the dough to rest 2 hours before shaping. After the resting, preshape into tight dough balls and rest covered for 30 minutes before stretching into pizzas.
The dough balls will keep in the refrigerator for 3 days. For freezing, place each dough ball in its own zip lock freezer bag that has been misted with cooking spray. They will keep in freezer for 3 months. Move them to the refrigerator the day before the bake to slowly thaw.
On bake day, remove from the refrigerator and rest 2 hours before shaping. Preshape into tight dough balls and rest 30 minutes covered before stretching into pizzas.
Here is a video by Vito Iacopelli for "How to stretch a pizza Neapolitan style" to get a simple way to stretch the dough without throwing or using a rolling pin.
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