PITA BREAD PIZZA
Pita bread
Ragu spaghetti sauce
Pepperoni, mushrooms, cheese, other toppings as desired
Spread spaghetti sauce on pita bread. Grate cheese over bread. Add toppings. Bake in oven at 350 degrees until done.
2006-10-19 16:03:15
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answer #1
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answered by Anonymous
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The hole in pita bread is a pocket that is formed by carbon dioxide gas produced by the yeast, escaping during the baking process. Because the dough is patted or rolled very thinly, and the baking is done at a very high temperature, the gas expands very rapidly all over the dough. Being thin, there isn't much place to go but up and not much dough in the way to stop it. It puffs up as a result, and it creates the separate layers. When the pita is pulled from the oven, the remaining gas escapes and it deflates. In commercial bakeries, I have heard they inject air once the puffing starts to ensure a good pocket develops. At home it doesn't always make a nice large pocket, but can usually be picked apart to create one. It's not magic, its the science of baking and chemistry at work.
2006-10-19 15:19:54
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answer #2
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answered by The mom 7
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Flat breads bake that way! The Pita Bread puffs up during baking; and flattens when cooled.
http://www.thefreshloaf.com/recipes/pitabread
2006-10-20 15:08:57
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answer #3
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answered by Swirly 7
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Pita Bread
Ingredients
(8 servings)
2 tb Sesame seeds
1 c Warm water (105 F to 115 F)
1 Envelope dried yeast
1 ts Sugar
1 c Cake flour
2 c Unbleached flour
1 ts Salt
1 tb Oil
Flour
Instructions
Makes 8 5-inch rounds
Oil
Lightly oil 2 baking sheets and large bowl; sprinkle sheets with half of sesame seeds. Combine water, yeast and sugar and let stand 5 to 10 minutes.
Steel knife: Place cake flour, 1 1/2 cups unbleached flour, salt and yeast mixture in work bowl. Blend well using on/off turns. Add remaining flour by tablespoonfuls (it may not be necessary to use all of it), incorporating after each addition with 3 to 4 on/off turns. Dough should be sticky but not wet; check consistency by touching. When dough is proper consistency, add oil and let machine run about 40 seconds (or no more than 60 seconds) to knead. (Dough will appear smooth.) Place in prepared bowl, rotating so all surfaces are coated with oil. Cover with damp towel, set in a warm place, and allow to double in bulk, about 1 hour. When dough has doubled, punch down. Allow to rest 30 minutes in bowl on counter top.
Place racks on upper shelves and preheat overn to 500 F. Lightly flour board and place dough on flour. Cut in half, then cut each half into quarters to make 8 equal pieces. Flatten each piece with palm of hand, then roll into a circle no more than 5 inches in diameter. Place on prepared sheets and sprinkle with remaining 1 Tbs sesame seeds, lightly pressing seeds into both sides of dough. Bake about 8 to 10 minutes, only until delicately browned. Do not overbake; these are better slightly doughy. (It may be necessary to reverse the sheets after 6 minutes to brown the pita evenly.) Allow to cool slightly. Cut pita in half with scissors and separate opening. Wrap in foil to maintain freshness if not served immediately.
2006-10-19 16:09:38
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answer #4
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answered by scrappykins 7
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When they cook it, it bubbles up with an air bubble inside. Then they poke a hole in it to let the air out and it becomes flat.
2006-10-19 14:59:41
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answer #5
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answered by Anonymous
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I've seen them do it on t.v and they make the dough in a way that it will bubble open when being baked.
2006-10-19 14:50:52
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answer #6
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answered by kewlkat103 4
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type pita bread in at cooks.com
2006-10-19 14:39:47
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answer #7
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answered by mouse3801 4
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i think its folded so that air pacth just expands wen u cook it
2006-10-19 14:46:07
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answer #8
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answered by rock_lover69 2
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beats me
2006-10-19 14:44:53
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answer #9
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answered by acid tongue 7
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i ahve no idea sorry
2006-10-19 14:51:02
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answer #10
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answered by Anonymous
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