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The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep. I'm also a bit concerned about the "never used" ...


So this takes a little bit of math. You've got enough dough for a 12-inch diameter pizza. The area is π6^2 = 36π. You don't actually have to do the rest of the math. You have a pan that is 8-inches in diameter. The area is π4^2 = 16π To find the difference, divide 16π/36π and you get .44 (the π cancels out), which is a little less than half. For ...


I am not familiar with your specific recipe, but I usually use yeast in bread or pizza dough. You can use dried and fresh yeast, either works for me. You need to let it rise for an hour or so when you prepared the dough. You could put it all mixed together in a bowl and put that in warm water. That will speed up the rising process.


With a waffle iron!!! Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack


Pizza stone on 350 for 10 minutes. Or if your lazy and don't own a pizza stone, like me, toaster oven on toast for however long it takes too heat, crisp up and not burn.


That is absolutely fine. 00 flour is super-overpriced here, so much so that it is hardly ever used. Semolina is often used on the pizza peel, but really not all that often in the dough itself. There are more recipes for pizza dough than probably anything else on the internet. Some use all-purpose flour, some use bread flour, and some use no wheat at all. ...


I've made 8-10 pizzas a few times for large parties at my house. Unless you have someone to help, you're not going to get to mingle much while you're baking. And even if you have someone to help, you'll need to really work well together and know who's keeping an eye on things and keeping the process moving. It also depends on your desired pace. I've only ...


Make your own frozen pizzas: http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527 Pizza is best completely fresh, but you might consider this frozen option - but you could alternatively refrigerate short term rather than freeze using the same method.


Yes, preparing discs of dough ahead of time, separated by parchment, wax paper or clingfilm does work. The biggest risk is that the dough tends to dry out a bit, so keeping the whole mass wrapped up in clingfilm and possibly in wide closable containers may be worthwhile. I don't know how long it would take you to pre-portion 20 pizza doughs; I'm not ...

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