When you're making a crust for these from scratch -- does it require one batch of dough, or two for a single and/or double crust?
624641
Sorry I can't be more precise, but I use these 4" pans and 6" pans. The last time I used them I think I got two of each, but bottom crusts only, using a recipe for pate brisee with 2 1/2 cups flour. I use crumb topping instead of a top crust. With the 4" pan a double crust seems like too much crust to fruit ratio. It's OK with the 6" pans which I like better for that reason. If I do make a top crust I usually make a lattice or use cookie cutters and just sort of overlap them. That way there isn't so much crust. Hope this helps.
311509
I wondered the same thing myself, and the descriptions are vague, so I did my own test. I ordered a 2-pack of red, and a 5 lb. repack of blue. I made identical batches of each, then cooked two identical pizzas, light on toppings, with each of the two flours. They were both excellent and I couldn't say one was better than the other. I will continue to test, but unless something changes, I will probably order the red, because a 10-pack of 2.2 lb. bags is only a little more expensive than a 55 lb. bag of blue (per pound), but it's more convenient for me to store.
699225
With one pan you would have to bake twice. Having the two pan is quicker by baking once.
2085112
In my experience, I got about 16 mini cheesecakes from the standard 9 inch recipe. However, I think it all depends on how thick you make your crust.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
1177025
I use a very thin amount of dough I buy 24 count premade dough and cut in half ( 48 total cookies ) perfect thickness and I only cook 6 minutes and they are perfect .
1262263
Yes, I just recently made a no-gluten pie crust. This little machine is very powerful, and convient. Just pulse the ingredients until the mixture comes together. DO NOT hold the button down, you'll burn the motor out. As soon as the dough was sticking together I did the rest of the work by hand. Hope this helps. Don't over load it. The Best, Truthful.
1619016
I bake them at 350 degrees approximately 14 minutes and let cool on rack for 20 minutes and have never had any problems. For the crust 1/3 stick melted butter, 3 tblsp. sugar, 1 cup of graham or chocolate crumbs. My go-to recipe is 1-8 oz. pkg. cream cheese, 1 egg, 1 tsp. vanilla, 1/4 cup sugar. I change it up with other homemade extracts, such as raspberry, strawberry, etc., and then add fruit or drizzle on top. Hope this helps.
1387207
There is room for one 12" pizza dough or one 12" by 12" flatbread. I am not for sure you wouldn't have better luck putting either one in your oven, with only the light burning to help the dough rise.I bake lots of bread and can put two bread pans in the proofer at a time, that gives plenty of room for circulation of the heat and the moisture from the water tray in the bottom. I am sold on the proofer and use it for bread, for yogurt and keeping sourdough starter. If you are only going to do one pizza dough or one flatbread, I feel sure it would work,,,,just don't go over 12" width. There is room for one 12" pizza dough or one 12" by 12" flatbread. I am not for sure you wouldn't have better luck putting either one in your oven, with only the light burning to help the dough rise.I bake lots of bread and can put two bread pans in the proofer at a time, that gives plenty of room for circulation of the heat and the moisture from the water tray in the bottom. I am sold on the proofer and use it for bread, for yogurt and keeping sourdough starter. If you are only going to do one pizza dough or one flatbread, I feel sure it would work,,,,just don't... » Read More There is room for one 12" pizza dough or one 12" by 12" flatbread. I am not for sure you wouldn't have better luck putting either one in your oven, with only the light burning to help the dough rise.I bake lots of bread and can put two bread pans in the proofer at a time, that gives plenty of room for circulation of the heat and the moisture from the water tray in the bottom. I am sold on the proofer and use it for bread, for yogurt and keeping sourdough starter. If you are only going to do one pizza dough or one flatbread, I feel sure it would work,,,,just don't go over 12" width. « Show Less
891348
Yes. Both sides don't need dough on them. I've cooked a single load many times and it's worked great!
1754753
I bake in 9 in" pans. I have enough edges for nice "fluting" and pumpkin pies don't overflow.The size of dough mix I do is always for 2 pies at a time or double crust. I also zip a Tbls. flour in & shake it Old habits ...
2149251
I have used it for pizza crust and while it is similar in the way you mix, you have to add xanthan gum. I use 1/2 rounded tsp to each cup of flour.
363865
I wouldn't think so. They do very well with two crusts and a little filling. A tart pan or cupcake pan would work better for just crusts in about ten minutes. This machine is awesome for filled pastry and so fast! I admit I haven't tried one crust though.
934258
Necessary? No...Just depends on how you like your pizza crust. I highly recommend it. I like my dough crisper...So I feel pre-heating is necessary for that end result. Ex: I prefer preheating mine all the way up to 550 degrees F and then I remove it, lay the dough on to the heated surface (be careful), and build my topping per taste. But it isn't necessary... to do so...however, I feel not pre-heating it doesn't take the full advantage of the cast iron characteristics that most are seeking--holding heat.
1924367
I would try using extra virgin olive oil. I use my machine mostly for making dough so I can make a 2 pound batch and use it for various food, like pizza, rolls, garlic bread, etc. Perhaps you could try the olive oil to just make the dough then bake it in your oven for better control?
934262
I don't for pizza. I preheat the oven to 550 degrees f. Then I pat out my thin yeast crust and pre bake 7 minutes, pull it out of the oven, put toppings on & return to the oven for 5-9 more minutes. When I make a second pizza, I pat the dough out on parchment paper and put it in the hot pan.
2115347
I have! I use the "dough" option (I think #9) and it works great! I use a recipe from a cookbook I own. 1 Cup of water, 2 Tablespoons Olive Oil, 3 Cups all-purpose flour, 1 tsp. Salt, 2 Tbsp. dry yeast. Let the machine do the work, and 1.5 hrs later..boom! Pizza dough ready for handling or freezing for later! :) (Optional flour combos I've done: 1/2 C. Corn meal flour, 1 1/2 C. whole wheat flour, and 1 C. bread flour. You can also add spices like garlic, oregano, rosemary, thyme...to add extra flavor!)