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Extra info for Food Network Magazine (May 2013)
Sprinkle the yeast over it and let stand until the yeast dissolves and gets a little foamy, about 5 minutes. Whisk in the 3 tbsp olive oil and a pinch of salt. Using a wooden spoon, beat in the flour, 1/2 cup/65 g at a time, until a soft and sticky dough forms; you may not need all of the flour. Turn the dough out onto a lightly floured work surface and knead until smooth, 8 to 10 minutes. Dust with flour as needed to prevent sticking. Brush another large bowl with olive oil. Divide the dough into two balls and transfer to the bowl.
Repeat to make the second pizza. using store-bought pizza dough If you don’t have time to make pizza dough from scratch, Other tips for using purchased dough: a good alternative is to purchase prepared dough from • Allow refrigerated dough to come to room temperature before working with it. the supermarket. Pizza dough is remarkably forgiving when it comes to storing and traveling, and good-quality commercial versions, usually found in the dairy section in supermarkets, bake up impressively close to homemade dough in texture and taste.
Spoon the mixture into the baking dish and smooth out. Sprinkle the remaining 1/4 cup/30 g of Parmesan cheese on top. Drizzle the remaining olive oil over the pie and bake until golden and sizzling, 35 to 40 minutes. Let cool for about 5 minutes, then cut into small serving-size squares or wedges, bite-size cubes, or another shape as you like, and serve. Make-Ahead: The pie can be baked and refrigerated up to 1 day ahead of time. Bring to room temperature before reheating. c he e se 49 caramelized onion & cheese squares makes about 3 dozen squares; serves 6 to 8 These elegant squares are made with slow-cooked caramelized onions, pungent blue cheese, and tangy goat cheese.
Food Network Magazine (May 2013)