Application Guide

Spread the dough with the onions, leaving a 1-inch border. Scatter the olives over the
top and lay some tomato slices on top in rows. Drizzle with olive oil.
Place the pan on the hot stone and bake for 18 to 24 minutes, or until the dough is
crisp and brown. Remove from the oven and slide the pizza off the pan onto a cut-
ting board. Cut into wedges immediately with a chef’s knife or pizza wheel and
serve. Or let the pizza cool to room temperature before serving, as it is done in
Nice.
The Toolbox: Equipment for Pizza, Focaccia, and Other Flatbreads
Since flatbreads are shaped and baked outside the machine, the following
equipment is helpful for making them.
Wooden board or marble slab (about 18-by-18-inch) for rolling out and shaping
Metal dough scraper for cleaning the work surface of excess dough
Heavy ball-bearing or thin wooden rolling pin
2- to 3-inch-wide pastry brushes for oiling and saucing
Large plastic or metal salt shaker filled with all-purpose flour or rice flour for
sprinkling and dusting the dough
Ceramic baking stone (12- or 16-inch round or 16-by-14-inch rectangle) or 12 to
16 unglazed quarry tiles
Baking pans such as heavy gauge aluminum or steel 17-by-12-inch baking sheets,
ceramic baking sheets, ceramic pizza pans, power pans (12-inch round pans that
have the Swiss cheese-like holes to crisp the crust directly on the hot stone), 14-
inch pizza pans, deep-dish pizza pans with both
1
/
2
-inch and 3-inch rims, screens,
metal cake pan, springform pan, or tart pan with removable bottom (see Bread
Machine Baker’s Hint: Which Pans for Pizzas and Flatbreads? for more informa-
tion about baking pans)
Heavy-duty oven mitts or barbecue mitts from a restaurant supply company that
are big enough to protect your wrists and lower arms
Large, wide heavy-duty metal spatula for handling baked pizzas
Pizza wheel (the cutter with a round metal blade), kitchen shears, 10- to 12-inch
chef’s knife, or Chinese cleaver for cutting pizzas
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