CrystalAnn4491 Recipe Reviews (Pg. 1) - (188412189)

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Traditional White Bread

Reviewed: Apr. 26, 2014
It of the handful off recipes I've tried this is by far my favorite. It's simple enough to memorize. Easy to put together and give you wonderful, consistent loaves each time. Off you leave the brad dough it to rise too long you end up with a yeasty and alcoholic tasting loaves so if you're running behind our can't get to your dough when you thought you could throw it I'm the fridge for a few days and it will develop an incredible flavor! The extra long refrigerated rise is what really takes this brad to a 5 start recipe!
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Pizza Dough III

Reviewed: Aug. 31, 2013
These measurements make a great pizza! However, I hate it when people rate a recipe on what it comes out as after they make changes. Follow the measurements and all of the steps. When you start working with your dough it will be really sticky and that's okay. Knead it a few times using as much flour as you need, but if you're kneading for over a minute then you've already done too much. At this point I find that this dough is best if you can let it rest on the counter for another hour or so while the oven preheats at 425. Yes, 425. I have no idea where this guy got 350 from, but 350 is wrong, wrong, wrong. My dough would never cook at 350. After about 40 minutes on a well preheated pizza stone my cheese would be brown and the pizza dough still half raw! The key to a great pizza is a HOT oven and a HOT stone so really let them preheat! After your dough is rested and your oven and stone are HOT flatten the dough and be sure it's well floured on both sides, transfer it to your stone (I fold the dough into quarters then unfold it on the stone) and add your toppings quickly. At 425 your pizza will be done in about 20 minutes. This recipe gets 3 stars because 350 is a horrible temperature.
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