In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
--------
Question: Place pizza stone on lowest rack and preheat oven to 500F (allow 1 hour for pizza stone to heat).,Stir together yeast, 1 T flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a cream foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).,Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, olive oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.).,______,Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dought to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet.,Continue to work edge of dough with your fingers, stretching it into a 14-inch round.,Brush dough with olive oil (about 1 T), leaving a 1-inch border. Scatter toppings over dough.,Line up far edge of peel with far edge of stone in sove and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza).,Bake until crust is golden and cheese is bubbling, 10-12 minutes. Slide peel under pizza to remove from oven.

Answer: Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a lage baking sheet (without sides) with cornmeal.

Question: Brown the chops in the chicken broth.,Mix half of the can of the apple pie filling, the lemon juice, chicken bouillon and the cinnamon in the crock pot.,Place browned chops on top of the mixture in the crock pot.,Cook on low for 6-7 hours.,______

Answer: To serve, arrange chops on a platter. Heat the remaining apple pie filling and spoon on top of chops. Sprinkle with pecans, if desired.

Question: In a small bowl mix a spoon of the flour, 35 g water and the yeast. Set aside for 10 minutes. Meanwhile mix the rest of the flour and water in a bigger bowl.,After 10 minutes combine the yeast mix and the flour mix. Start to knead for about 5 minutes. Add the sea salt and knead for another 10 minutes. The dough has to be flexible, elastic and shiny. Shape into a round bowl. Cover with a cloth or plastic foil and leave on a work surface for 10 minutes.,Knead again for about 10 minutes, shape into a round shape, put in a bowl, cover with plastic foil or cloth and let the dough rest for 50 minutes at room temperature.,Divide the dough onto eight parts, each weighting around 100g. Shape in a small round shape. Put the dough on the flour dusted working surface and let it rest for 10 minutes.,Stuffing. Wash the grapes under a running water and drain them well. Heat the olive oil in a medium size saucepan over a low heat and add two tablespoons of honey and rosemary. Increase the fire to medium heat and fry for about 1 minute.,Remove from the heat, add grapes and stir well. Let it cool to room temperature.,______,Roll out the dough into a small circle, thickness 1 cm (0.4 inch). Put two tablespoons of grape stuffing in a center of a circle and close it with help of index and thumb finger to get small pocket. Spike each wrap with a rosemary spring so that the wrap stays closed during baking. Repeat the process with the rest of the dough.,Drizzle grape wraps with olive oil. Bake in the oven for 20 - 25 minutes or until golden brown.,Transfer the wraps on a wire rack. Cool for about 10 minutes, sprinkle with icing sugar and drizzle with good quality olive oil. Serve grape wraps alone, or cut on thick slices and serve with fresh goat or sheep cheese.

Answer:
Preheat the oven to 210C / 410F. Line a large baking tray with parchment paper.