By Taunton Press
Beneficial properties 200 recipes for Italian domestic cooking for soups, salads, pizza, pasta, major classes, polenta and risotto, muffins, and extra, with step by step directions with photographs for cooking recommendations and aspect profiles.
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Additional info for Fine cooking Italian : 200 recipes for authentic Italian food
Cover 3 pieces with plastic wrap to prevent them from drying out. Using a rolling pin or your hands, flatten the dough into a 10-inch circle about 1/4 inch thick. If at any point the dough resists rolling, set it aside to rest for a few minutes while you work another piece of dough. 3. Lightly dust a baking sheet with flour. Using your fingers, transfer the rolledout dough to the baking sheet and cover with parchment. Repeat with the remaining dough, shingling the dough between lightly dusted sheets of parchment.
Cover the bowl and let the dough rise until doubled, about 11/2 hours. Assemble the pizza 1. Heat the oven to 450°F. If you’re using a baking stone, let it heat in the oven For the pizza toppings for 30 minutes. Combine the garlic and olive oil. 2. Divide the dough in half. Roll out one piece of dough into a 12-inch round. If 1 clove garlic, minced fine 1/4 cup olive oil 1/2 lb. ) For the salad 6 oz. arugula (about 7 cups, loosely packed), washed and tough stems removed you’re using a baking stone, roll out the dough on a pizza peel or on parchment.
If 1 clove garlic, minced fine 1/4 cup olive oil 1/2 lb. ) For the salad 6 oz. arugula (about 7 cups, loosely packed), washed and tough stems removed you’re using a baking stone, roll out the dough on a pizza peel or on parchment. Otherwise, roll it on a lightly floured surface and transfer it to an oiled baking sheet. Brush 1 to 2 Tbs. of garlic oil on the dough. Arrange half the mozzarella around the pizza, and lay 4 slices of prosciutto on top. Bake until dark brown and crispy, 10 to 12 minutes.