Cooking Instructions
Pizza Crust
Ingredients needed:
340mL to 400mL warm water (110°F)
30g neutral oil (sunflower)Pour bag contents into mixing bowl.
Pour bag contents into the bowl of a stand mixer (don’t forget the yeast pkg).
Add oil and warm water.
Mix with the paddle attachment beginning on low to combine, then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.
Gather dough together in the mixing bowl and cover with plastic wrap. Allow to hydrate/rest for 30 minutes on the counter.
BAKE
Preheat oven to 475°. Or Oven on broil.
Place your pizza pan, or baking sheet into the oven while it’s preheating.
Roll or press out into 12-14 inch round on parchment paper sprinkled with starch or gluten-free flour.
Par-bake at 475° (or broil on high at 6-8 inches from broiler) for 6-10 minutes or until puffed and light golden brown.
The par-baked dough can be allowed to cool and then stored for future baking or you can add toppings immediately and return to the oven to finish cooking until toppings are cooked completely and cheese is brown/melted (about 15+ minutes). Enjoy!
Pancakes
Ingredients needed:
2 eggs
400 mL milk (highly recommend canned coconut milk!)
4 tbsp neutral oil (sunflower, etc), plus extra for buttering the frying pan.
Pour bag contents into mixing bowl.
Add wet ingredients, and mix until combined.
Heat a skillet or frying pan over medium-high heat.
Lightly butter the skillet and drop about 1/3 cup of the pancake batter onto it.
Cook the pancake for about 2 minutes over medium-high heat, until bubbles appear on the top surface.
Flip the pancake and cook for a further 2 minutes on the other side.
Lasagna & Shepherd’s Pie
Preheat oven to 425°.
Remove plastic lid and cover pan with foil.
Bake for 45 minutes.
Remove foil and bake for another 20-30 minutes (timing depends on your oven, ensure center is hot).
Allow a few minutes to cool down. Enjoy!
Soup
Place soup in a pot on the stove to heat up (be sure to remove from container).
Once soup is hot, let it cool down then enjoy!