Lightly mist a sheet pan or dough box with vegetable oil spray and place the dough balls on the pan or in the dough box. Divide it into 3 (12-ounce/340-gram) pieces, then form the pieces into tight dough balls. Three hours before baking, remove the dough from the refrigerator. Save any residual bacon fat in a jar or container for later use. Cover the plate with plastic wrap and chill until assembly. When the bacon strips have fully cooled, remove them from the pans and cut them in half crosswise to make shorter strips, then stack them on a paper towel- covered plate. Remove the pans from the oven and set them on the stovetop so the bacon can cool in its own fat. Bake for 10 to 15 minutes, until the bacon is about three-quarters cooked, just beginning to brown but still limp. The day before baking (or earlier the day of baking), preheat the oven to 400 degrees and lay out the strips of bacon on 2 (12 by 18-inch) sheet pans. 1 tablespoon dried parsley, or 3 tablespoons minced fresh parsleyĤ5 Manila or cherrystone clams, in the shellĨ ounces (227 grams) Parmesan or Grana Padano cheese, grated (about 4 cups)ġ⁄2 cup diced Italian parsley (for garnish).New York Pizza Dough (see recipe), made at least a day ahead
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