Dip each dough bite into the egg wash, letting the excess drip off, then place it on the prepared baking sheet, leaving about 1 inch of space between each.Beat the egg with 1 1/2 tablespoons water in a small bowl. Line a baking sheet with parchment paper.Lightly pat the dough with a paper towel to dab off some of the foamy water. Transfer the boiled dough to the paper towels. Add half of the dough to the water and boil for about 45 seconds. When the water comes to a boil, add the baking soda and stir to combine.Cut each rope into approximately 1-inch long segments. Divide the pizza dough into four pieces and roll each piece into a rope about 3/4-inch in diameter. Bring 3 quarts water to a boil in a large pot.For the pretzel bites: Preheat the oven to 425 degrees F.Transfer to a small serving bowl and refrigerate until ready to serve. For the creamy mustard dip: Stir together the mustard, sour cream and honey.Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes.
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