The art of french pastry phần 697

stand mixer fitted with the paddle and hook attachments 1 rubber spatula 1 dough scraper Plastic wrap One 14-inch pizza pan lined with plastic wrap 1 rolling pin Parchment paper or wax paper 1 pizza stone 1 medium mixing bowl 1 stainless steel hand whisk 1 chef’s knife 1 pizza peel or lightly oiled pizza pan 1 small offset spatula >> Read this recipe through twice from start to finish ROLLING OUT YEASTED DOUGH Because the gluten has been developed in a yeasted dough like a pizza dough, you must let it rest while rolling it out Otherwise you will stretch the gluten too much and tear the dough apart A good way to approach rolling out all of these tarte flambée disks is to roll 1 piece for about a minute, then put it aside to rest for 5 or 10 minutes while you go on to the next one, roll that piece for a minute, go on to the next, and so on Stack the partially rolled- ... rolling it out Otherwise you will stretch the gluten too much and tear the dough apart A good way to approach rolling out all of these tarte flambée disks is to roll 1 piece for about a minute, then put... it aside to rest for 5 or 10 minutes while you go on to the next one, roll that piece for a minute, go on to the next, and so on Stack the partially rolled- ... 1 pizza peel or lightly oiled pizza pan 1 small offset spatula >> Read this recipe through twice from start to finish ROLLING OUT YEASTED DOUGH Because the gluten has been developed in a yeasted dough