PAN WITH COVER RECIPES
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 10 minutes0S
Prep Time 1 hours 5 minutes0S
Cook Time 1 hours 5 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 390 calories
SHEET-PAN PIZZA DOUGH RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories main-dish
Total Time 2 hours 20 minutes
Cook Time 20 minutes
Yield Enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
- Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
- Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
- Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It’s OK if it doesn’t stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.
More about "pan with cover recipes"
PAN-FRIED PORK CHOPS | JAMIE OLIVER RECIPES
I’m going back to basics here to show you how to make pork chops as amazing as any good steak. The key to delicious and juicy meat is to use a thick, double chop, marinating it in lots of garlic and fresh herbs, and rendering out that fat for incredible flavour. Follow this simple cooking method and you can say goodbye to dry and uninteresting pork chops forever!
From jamieoliver.com
Total Time 1 hours
Calories 559 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 559 calories per serving
- Place the pork chops, skin-side down, on a chopping board. Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
- To make the marinade, pick and finely chop the rosemary leaves and most of the sage leaves, then lightly crush the unpeeled garlic cloves with the palm of your hand. Tip into a bowl and mix with 1 tablespoon of red wine vinegar and 3 tablespoons of olive oil. Rub the marinade into the pork chops, then cover and leave to marinate in the fridge for at least 30 minutes, or preferably overnight.
- When you’re ready to cook your pork chops, slice the pork skin into 1cm-thick lardons and place in a large frying pan on a medium heat. Fry the lardons, stirring occasionally, for 10 minutes until golden and crisp. Remove from the pan and drain on kitchen paper.
- With a sharp knife, lightly score the pork fat on the chops and place one on top of the other. Place the pan back on a medium-high heat, then use tongs to hold the chops fat-side down in the pan and sear for 3 to 4 minutes, until the fat has started to render.
- Lay the chops down flat in the pan, throwing in the garlic too, and cook for 7 minutes, turning every minute or so and basting with the lovely pan juices, until browned and cooked through.
- With 2 minutes of the pork cooking time left to go, quarter and core the pears, then nestle them into the pan alongside the chops and poke in the remaining sage leaves and cook for 1 minute.
- Remove the pork to a board to rest, then reduce the temperature to medium-low and leave the pears to caramelise for 5 minutes, stirring regularly.
- Slice the pork off the bone and carve into slices and squeeze the garlic from their skins. Serve with the caramelised pear, crispy sage, a little crispy crackling, your favourite style potatoes (I like hasselback) and some seasonal greens.
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ONE-PAN SPAGHETTI WITH NDUJA, FENNEL & OLIVES - BBC GOOD FO…
A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Pasta, Supper
Calories 608 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Pasta, Supper
Calories 608 calories per serving
- Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.
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SHEET-PAN LEMON GARLIC CHICKEN RECIPE: HOW TO MAKE IT
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
See details
PAN-FRIED PORK CHOPS | JAMIE OLIVER RECIPES
I’m going back to basics here to show you how to make pork chops as amazing as any good steak. The key to delicious and juicy meat is to use a thick, double chop, marinating it in lots of garlic and fresh herbs, and rendering out that fat for incredible flavour. Follow this simple cooking method and you can say goodbye to dry and uninteresting pork chops forever!
From jamieoliver.com
Total Time 1 hours
Calories 559 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 559 calories per serving
- Place the pork chops, skin-side down, on a chopping board. Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
- To make the marinade, pick and finely chop the rosemary leaves and most of the sage leaves, then lightly crush the unpeeled garlic cloves with the palm of your hand. Tip into a bowl and mix with 1 tablespoon of red wine vinegar and 3 tablespoons of olive oil. Rub the marinade into the pork chops, then cover and leave to marinate in the fridge for at least 30 minutes, or preferably overnight.
- When you’re ready to cook your pork chops, slice the pork skin into 1cm-thick lardons and place in a large frying pan on a medium heat. Fry the lardons, stirring occasionally, for 10 minutes until golden and crisp. Remove from the pan and drain on kitchen paper.
- With a sharp knife, lightly score the pork fat on the chops and place one on top of the other. Place the pan back on a medium-high heat, then use tongs to hold the chops fat-side down in the pan and sear for 3 to 4 minutes, until the fat has started to render.
- Lay the chops down flat in the pan, throwing in the garlic too, and cook for 7 minutes, turning every minute or so and basting with the lovely pan juices, until browned and cooked through.
- With 2 minutes of the pork cooking time left to go, quarter and core the pears, then nestle them into the pan alongside the chops and poke in the remaining sage leaves and cook for 1 minute.
- Remove the pork to a board to rest, then reduce the temperature to medium-low and leave the pears to caramelise for 5 minutes, stirring regularly.
- Slice the pork off the bone and carve into slices and squeeze the garlic from their skins. Serve with the caramelised pear, crispy sage, a little crispy crackling, your favourite style potatoes (I like hasselback) and some seasonal greens.
See details
SHEET-PAN LEMON GARLIC CHICKEN RECIPE: HOW TO MAKE IT
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
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CONTEST-WINNING HAM AND BEAN SOUP RECIPE: HOW TO MAKE IT
I learned to make this soup when we lived in Pennsylvania near several Amish families. It’s a great way to use up ham and mashed potatoes. It freezes well, too. —Amanda Reed, Milford, Delaware
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 00 minutes
Category Lunch
Calories 231 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 00 minutes
Category Lunch
Calories 231 calories per serving
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.
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