Twice baked Pizza. This quick dinner is the best of two worlds - classic twice baked potatoes and pizza! This quick dinner is the best of two worlds - classic twice baked potatoes and pizza! Twice-Baked Pizza Potatoes Twice-Baked Pizza Potatoes.
Baking is a food cooking method using prolonged dry heat acting by convection, and not by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. When the desired temperature is reached within the heating instrument, the food is placed inside and baked. Scoop out the baked potato centres reserving the skins. You can cook Twice baked Pizza using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Twice baked Pizza
- Prepare 500 g of bread flour.
- You need 3 of heaped tsp. Butter or 1 tbsp.
- Prepare 2 tsp. of salt.
- It's 2 tsp. of caster sugar - granulated sugar would do.
- It's sachet of yeast powder 7g.
- You need 300 ml of or 350ml of luke warm water.
- It's 100 ml of olive oil (optional) or brush on proving plates.
- Prepare 4 of balls of Mozzarella 4 Pack's.
- You need 200 g of Mature Cheddar Cheese.
- You need 12 of heaped Dessert Spoons of a jar of pasta tomato sauce.
Mash thoroughly and then place some of the mixture back in the potato. Cook the macaroni as directed on the package in boiling salted water. Perfect for Super Bowl parties or any other gathering, this pizza is loaded with bacon, green onions, cheese, and sour cream. It tastes just like a baked potato!
Twice baked Pizza instructions
- Can make this by hand,but I used my dough hook on my electric mains Kenwood Food Mixer,so 500g of bread flour in its large mixing bowl,add 1 1/2 tsp. of sugar and of salt,rub the 1 tbsp. of solid butter into the bread flour too form a few bread crumbs,then add the sachet of yeast powder..
- Pour 350ml of lukewarm water over the dry bread flour mix and then use the Kenwood Food Mixer on full power,with the dough hook on - and fast blend for 8 minutes - count too 480 seconds,turn off and then rest in a heated room,with a suitable cloth over the top,let the bread dough rise for 1 hour..
- After 1 hour use dough hook on Kenwood Food Mixer too very briefly break the air out of the dough,or 5 punches with your Fist's and then divide into 4 equal parts and then let them rest in a heated room for another 1 hour..
- Work One bread dough,only working it near the middle and stretch it with no holes in - too fit on a small baking tray and then add 3 Dessert Spoons of tomato sauce too the raw bread dough and then add your 1 sliced Mozzarella ball too your 1 pizza..
- Bake in the oven at Gas Mark 8 for 20 minutes and then let it get cold on a wire rack,before storing it,in the Fridge..
- When you want One Pizza - put it on a baking tray and then add 50g of sliced mature Cheddar Cheese over the top and then bake in the oven at Gas Mark 8 for 15 minutes - done - enjoy..
Detroit-style pizza is a rectangular pizza with a thick crispy and chewy crust. It is traditionally topped with Wisconsin brick cheese, then tomato sauce layered on top of the other toppings (rather than directly onto the dough). This style of pizza is often baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories. That par-baked crust has actually been baked twice, once when it was par-baked, and the second time when it was baked as a pizza. This double baking drives off many of the desirable volatile flavors and aromas, thus reducing the overall flavor profile of the finished crust.