Wisconsin Parts Database Instructions and Discussion Team/Group > MICHIGAN
> Industrial Parts
> Replace
> Used
> Without Warranty
> 12" deep dish perforated pizza pan franchise bkrptcy
12" deep dish perforated pizza pan franchise bkrptcy
PERFORATED FOR CRISPIER CRUST. HAS PERFORATION OPENINGS INDENTED UP TOWARDS CRUST SO YOU CAN STILL USE OIL IN THE PAN.
ORIGINALLY SOLD FOR OVER $35.00
1 CUP LUKEWARM WATER (105 DEGREES F)
4 TBLSPS OLIVE OIL OR BUTTER FLAVORED OIL
IN A BOWL LARGE ENOUGH TO ALLOW YOU TO KNEAD THE DOUGH, PLACE THE WATER, YEAST, SUGAR, FLOUR AND SALT IN THAT ORDER. YOU CAN PROOF THE YEAST BEFORE ADDING THE FLOUR AND SALT BY LETTING THE BOWL SIT COVERED FOR A FEW MINUTES. IF THE YEAST IS GOOD IT WILL FORM A SKIM ON TOP OF THE WATER.
KNEAD THE MIXTURE FOR AT LEAST 7 MINUTES, LONGER PRODUCES TOUGHER DOUGH IN THE FINISHED PIZZA.
YOU CAN USE AN ELECTRIC MIXER WITH A DOUGH HOOK OR A BREAD MAKER TO DO THE KNEADING.
COVER AND LET STAND FOR AT LEAST 10 MINUTES TO LET THE DOUGH REST .
AT THIS POINT THE DOUGH IS READY TO USE.
ON THE PIZZA PAN PUT THE OLIVE OIL AND SPREAD IT AROUND TO COVER THE BOTTOM, THEN SPRINKLE THE CORN MEAL AND PLACE THE DOUGH ON TOP. SPREAD THE DOUGH TO THE EDGES AND EVENLY THICK AS POSSIBLE.
YOU CAN THEN PUT YOUR SAUCE, TOPPINGS, CHEESE AND WHATEVER YOU ARE USING ON THE DOUGH.
BAKE ON THE BOTTOM SHELF IN A PRE-HEATED OVEN AT 450 DEGREES F. FOR 5 MINUTES, THEN MOVE TO A MIDDLE RACK IN YOUR OVEN FOR ANOTHER 8 MINUTES. YOU CAN ADJUST THE TIME AS OVEN TEMPS VARY.
