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0

You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine. You might end up with bad dough, but it may be receoverable with some extra kneading and proving (though it won't recover to as good as you'd have got in the first ...


7

The easiest solution is to use different cheeses. Most commercial pizzerias, like Domino's or Pizza Hut do not use expensive cheeses like Parmesean or fresh mozzerella... they use crappy cheese designed to be stretchy and to stay that way when warm instead of hot. In general, they use part-skim mozzarella, which is often sold pre-shredded and in hard blocks ...


1

I recommend putting your pizzas in a place where they stay warm. An isolated box, or in your bed in a carton box. The dough will get soggy eventually, though. Domino's gets away with this because the dough is thicker so it takes a while. If you want crispy, nice, fresh pizza, I recommend eating them fresh, especially because you are making them fresh ...


0

8 tbsp cheddar cheese powder, white or orange 1 tbsp of onion powder 1 tbsp of garlic powder 1 heaping tbsp of Italian seasoning Experiment by add 1 tbsp to your pizza dough flour mixture


2

The lack of vent holes would have been a problem. Vent holes allow steam to escape, reducing the amount of internal moisture. This moisture will both prevent the crust from cooking fully through, and will cause the crust to soften as after it comes out of the oven. That's not to say that there wasn't also some other problem, just this is one thing that ...


1

To go another route -- a bit of forward planning and the use of a fridge might be another way to solve your problem, which is probably one of boredom or inconvenient timing. Instead of making bread over the course of a morning -- say, between 9am and midday -- you can make it over 24 hours in the fridge, using the cold environment to slow the yeast and ...


2

I don't know if I'd qualify is as a machine, but they're called either a 'proofer' or a 'proofing box'. You'll need to check the description, as some boxes are just plastic and are intended to go into a larger proofing room.


1

In accordance to this page the lye water only has a minor effect on the ability to pull the noodles: http://www.lukerymarz.com/noodles/ingredients.html Lye water is supposed to be the secret ingredient in hand pulled noodles. I've tried recipes with it and without it, and it does not make the dough any easier to pull. In fact, if you use too much of ...


-1

There are machines for this. You can buy a kadayif(kunefe) dessert pattern maker, it is available online. However, it is somewhat expensive, around 140 USD.


4

My dough whisk, Vera, is one of the most useful utensils in my kitchen. There's something magical about the loops that cause whatever you're mixing to combine easier and faster than using a spoon. Not to be confused with a wire whisk, a dough whisk won't whip very much air into the mixture — unless you want it to. For making your shortbread, operate it ...


2

Shortbread should be crisp and crumbly, using a mixer to mix the flour in will work the glutens in the flour and make the dough stretchy which is not what you want. Using a spoon (wooden or not doesn't make any difference) or scraper will help limit the working of the dough. So cream the butter and sugar with the mixer for sure, but then stir in the flour ...



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