Pan or stone. Bonus points for not needing a mixer, only a bowl or breadmachine. Ready-set-go! Also...how do I get it from the peel to the pan?
posted by TomMelee
on Jun 16, 2014 -
I am gluten intolerant. I want pizza tonight and have volunteered to find a GF pizza dough recipe and make it for us. My husband is unconvinced, citing that while I make really good gluten free foods, every first attempt at a new GF recipe has been a flop (he's not wrong) so he suspects that the pizza won't be so good. Oh my god, I want to prove him wrong. [more inside]
posted by PuppetMcSockerson
on Jan 24, 2014 -
I made a basic bread from scratch and am at the end of the first rise- only it hasn't risen very much. My book says it may be from not adding enough water during the mixing stage- but I want to know if I can save it at this stage (after first proof).
posted by ohmansocute
on Nov 28, 2012 -
Pastry chefs: I'm making pastries with a very sticky cream cheese dough that needs to be rolled out thin. Advice on rolling without flouring too heavily with a granite countertop? [more inside]
posted by SpecialK
on Nov 30, 2011 -
Burning hunk filter: How long can you let salt dough sit in an oven at 200 degrees before it burns or becomes a problem? Do we need to wake people up or call 911? Or can it stay in until morning? [more inside]
posted by cross_impact
on Jul 19, 2011 -
Can I prepare and save this biscuit dough 1 day in advance of my Kentucky Derby dinner party? [more inside]
posted by docpops
on May 4, 2011 -
What else can I make with pizza dough? I've tried pizza, focaccia, and pita bread. I can get it at a cheap price, so I want to use it in every way possible.
posted by leigh1
on Nov 16, 2010 -
Looking for software or an app that will allow me to track expenses via SMS, but that will also allow me to track how much money is left in my account. [more inside]
posted by reenum
on Aug 23, 2010 -
Fresh baked bread noob. What's the best way to keep fresh bread dough for 24 hours before baking? [more inside]
posted by SquidLips
on Nov 18, 2009 -
I had a dish a few years ago that was salmon and wild mushrooms baked inside phyllo dough. It was amazing, very savory and earthy. Does anyone have any ideas on how to replicate?
posted by slepore09
on Mar 17, 2009 -
How long can the dough for the no-knead bread recipe sit?
I made a batch of the dough last night thinking that I would bake it tonight as part of my dinner. But I won't be able to make it home until very late and know for a fact that I will be working late tomorrow night as well so I actually won't be able to bake it until Saturday evening possibly. Will the dough be ok or should I just throw it out and start a new batch later?
posted by tealeaf522
on Jan 15, 2009 -
When asked for dessert recommendations, my friend’s 8-year-old son suggested “chocolate chip cookies with chunks of chocolate chip cookie dough in them.” How on earth can I pull off this fantastic treat? [more inside]
posted by Metroid Baby
on Nov 24, 2008 -
Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
posted by jake
on Aug 8, 2007 -
Newbie breadmaking question: What is dough supposed to feel like when you start and when you end? And more specifically, how do I know whether there's too much flour or too much water? [more inside]
posted by chef_boyardee
on Apr 6, 2007 -
I just got a $50,000 home equity loan to remodel our kitchen, but we might not pay the contractor for 3 months. Can I do anything with the money to make a little interest, at least to cover the 5.9% interest, before then? Right now it's in our savings account. [more inside]
posted by luriete
on Dec 22, 2005 -
What's the title/author of the children's book where a kid makes an airplane out of cookie dough and goes exploring? If I remember correctly, the illustrations were quite plump and billowy.
posted by pmbuko
on Jun 3, 2005 -