Brod & Taylor FP-101 Manual De Instrucciones página 66

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Shape the Crusts. Sprinkle semolina or flour over a 12" (30cm) round
piece of parchment, leaving the outer portion of the circle bare. We find
baking on parchment helps keep the oven free of burnt semolina and
dripped toppings.
Keep the crust not being worked on covered. Place a dough ball seam
side down in the semolina, and with oiled fingertips tap the dough down
to form a disc. Gently stretch the dough into shape, leaving a thicker rim
at the edge and focus on stretching rather than pressing down. This can
be done either by stretching with oiled fingers from the top of the dough,
or by sliding the underside of the dough over the backs of floured hands
and stretching gently from side to side. When finished, cover and work on
the other pizza.
Top and Bake the Pizzas. If desired, cover the crusts and allow to proof
for 30 minutes in order to create the most open crumb possible in the
border of the pizzas (this is optional, but is built into the timetable). Add
toppings and bake on the pizza stone for 8-10 minutes, using a peel or
the back of a sheet pan to transfer the pizzas to the oven. About half way
through the baking, rotate the pizzas to promote even browning and slide
out the parchment so the pizza finishes baking directly on the stone.
Variation- Quick Pizza Crust
This method creates a warmer dough that is ready to bake in just two
hours. The flavor is still good, though not as rich and fully developed as
the mix-ahead version. With flavorful toppings the pizzas are delicious.
Use the same ingredients and procedure as above, except warm the
water to lukewarm (about 100F or 38C ), autolyse at room temperature
for only ten minutes, and omit the refrigerator time. Directly after
stretching and folding the dough, divide it in half, round into balls and
transfer to a pan or bowls. Proof the pre-shaped crusts at 84F / 29C for
about one hour and ten minutes, then shape and bake. If the optional 30
minute rise after the crust is stretched to its final shape is omitted, the
pizzas can be ready to bake about two hours after mixing the dough.
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