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Bake Stone Recipes for Gas Ranges
Fresh Homemade Pizza
PIZZA DOUGH
Dough for one 15"
(381)
(frozen pizza dough can be substituted)
1
1
/
cups
flour
(180 g)
2
1 (.25 oz) pkg active dry yeast
1 tsp
sugar
(5 ml)
3
/
tsp
salt
(3 ml)
4
1
/
cup + 2 Tbsp
(150 ml)
2
2 tsp
oil
(10 ml)
Cornmeal
CHEESE PIZZA
1
/
cup
pizza sauce
(120 ml)
2
1 Tbsp
grated Parmesan cheese
(15 ml)
2 cups
shredded Mozzarella cheese
(300 g)
BARBECUE CHICKEN PIZZA
2 chicken breasts, cooked and cubed
1
/
cup
barbecue sauce
(80 ml)
3
1
/
cup
chopped red onion
(40 g)
4
1 cup
shredded Cheddar cheese
(150 g)
1 cup
Mozzarella cheese
(150 g)
FOOD PROCESSOR METHOD
Place flour, yeast, sugar and salt in food processor bowl
with steel blade. Process 5 seconds. With machine
running, slowly pour water and oil through feed tube until
dough forms. Process 30 seconds.* Process 45 seconds
more to knead dough.
RISING AND BAKING
Preheat Wolf oven to 400°F
fan. Prepare pizza dough and roll into 12"
cornmeal-dusted surface. Place on pizza peel. Spread top
with sauce, cheeses and favorite toppings. When oven is
preheated, slide pizza onto bake stone. Bake 6 to 10
minutes, until golden brown.
*If dough is too soft, add flour, 1 tablespoon
mixing well after each addition. If dough is too dry, add water,
1 tablespoon
at a time, mixing well after each addition.
(15 ml)
crust
water, 105–115°F
(40–45°C)
and turn on convection
(205°C)
circle on
(305)
at a time,
(15 ml)
Pita Bread
Makes 8 pitas
1
3
/
cups
bread or all-purpose flour
(420 g)
2
2 tsp
salt
(10 ml)
1
1
/
tsp
active dry yeast
(8 ml)
2
1 cup
water, 105–115°F
(240 ml)
1 Tbsp
olive oil
(15 ml)
FOOD PROCESSOR METHOD
Place flour, salt and yeast in food processor bowl with steel
blade. Process 5 seconds. With machine running, slowly
pour water and oil through feed tube until dough forms.
Process 30 seconds.* Process 45 seconds more to knead
dough. Continue following directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 1
and undissolved yeast. Gradually pour water and oil into
dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add
flour. Continue beating 2 minutes more. Stir in
(90 g)
enough additional flour to make a soft dough. Turn out
onto lightly floured board and knead until smooth and
elastic, about 8 to 10 minutes. Continue following direc-
tions for rising and baking.
RISING AND BAKING
Place dough in 2-gallon
excess air. Let rise for several hours or until doubled in
bulk. Punch down dough. Divide into 8 pieces. Lightly
coat each piece in flour and cover. Flatten each piece into
a disk on a lightly floured surface. Roll into 6"
circles. Lightly flour circles. Cover.
(203)
Preheat Wolf oven to 500°F
fan. Place as many circles as will fit on bake stone using
lightly floured pizza peel. Bake 2 to 3 minutes or until
puffed and golden brown. For best results, allow oven to
heat 5 minutes between batches. Cool on wire rack.
*If dough is too soft, add flour, 1 tablespoon
mixing well after each addition. If dough is too dry, add water,
1 tablespoon
at a time, mixing well after each addition.
(15 ml)
(40–45°C)
1
/
cups
flour, salt
(180 g)
2
3
plastic bag, pressing out
(7.6 L)
(152)
and turn on convection
(260°C)
at a time,
(15 ml)
10
/
cup
4
to 8"
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