![]() ![]() At this point the dough should reach the edges of the pan if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time.īake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). The dough may start to resist and shrink back that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. Heavy, dark cast iron will give you a superb crust but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. It'll rise slowly as it chills, developing flavor this long rise will also add flexibility to your schedule.Ībout 3 hours before you want to serve your pizza, prepare your pan. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Wait 5 minutes and repeat then another 5 minutes, and do a fourth and final fold. Food Stylist: Vivian Lui.Re-cover the bowl, and after 5 minutes do another fold. (Creamy Macaroni and Cheese, Sheet-Pan Chicken With Shallots and Grapes) ![]() (Salmon With Potatoes and Horseradish-Tarragon Sauce)Ĭon Poulos for The New York Times. (One-Pan Pork Chops With Feta, Snap Peas and Mint) Food Stylist: Simon Andrews.Ĭhristopher Testani for The New York Times. ![]() (Olive-Oil Chicken, Tomato-Poached Fish, Spiced Chickpea Stew) Michael Graydon & Nikole Herriott for The New York Times. (Sheet-Pan Sausages and Brussels Sprouts, One-Pan Shrimp Scampi With Orzo, Sheet-Pan Chicken With Sweet Potatoes) (Cheesy Baked Pasta, Maangchi’s Cheese Buldak, Sheet-Pan Roasted Fish With Sweet Peppers, Winter Squash and Wild Mushroom Curry, Chicken Baked With Potatoes and Cherry Tomatoes, Shakshuka With Feta, Herbed White Bean and Sausage Stew, Roy Choi’s Braised Short-Rib Stew, Baked Barley Risotto With Mushrooms) The only constant among them is our desire to make cooking easier and more delicious and to deliver you from the sadness of a sink filled with dishes.ĭavid Malosh for The New York Times. There are vegetarian situations, and vegan ones too, lots of fish, plenty of chicken, plenty of stew. For others, you’ll need to add only a vegetable or starchy side dish if you desire one, a salad, a basket of bread. They come from the stars of our universe: Melissa Clark, Alison Roman, Julia Moskin, Ali Slagle, David Tanis, Tejal Rao, Yewande Komolafe, Colu Henry, Joan Nathan, Kay Chun - even me! The majority will deliver a whole meal in a single pot, pan or skillet, full stop. That’s why the editors of NYT Cooking have put together this modest (and beautiful), wide-ranging (and tightly focused) collection of recipes devoted to the celebration of one-vessel cooking, on the stovetop and in the oven. Imagine the ease of it, to come home from work and turn on the oven, line a sheet pan with foil or parchment, tip onto it some vegetables, some protein, some aromatics and sauce: Dinner, nothing else required! ![]() Wouldn’t it instead be easier if there was really only one? One skillet or one Dutch oven, one sheet pan, one pot? Wouldn’t that be great? Whether you like cooking, love it or are indifferent to the task, most of us can agree that washing a lot of pots and pans after dinner is a drag. ![]()
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