270K views · 4.2K reactions | How to Make The Fastest & Easiest Pizza Crust | You Can Cook That with Nicole | Allrecipes | pizza, dough | This is a great recipe when you don't want to wait for the dough to rise. Let Nicole show you how to make the fastest and easiest pizza crust! (via... | By MyRecipes | Facebook
270K views · 4.2K reactions | How to Make The Fastest & Easiest Pizza Crust | You Can Cook That with Nicole | Allrecipes | pizza, dough | This is a great recipe when you don't want to wait for the dough to rise. Let Nicole show you how to make the fastest and easiest pizza crust! (via... | By MyRecipes | Facebook
181 reactions | @alfskitchen_ If you’re buying your pizza sauce in a bottle or jar, please stop!! This is so cheap and ways to make and tastes incredible!! Follow @dailybettercooking for cooking content!! #cookingideas #cookinghacks #kitchenhacks #lifehacks #instadaily #explore | Delicious Food Content 😋
181 reactions | @alfskitchen_ If you’re buying your pizza sauce in a bottle or jar, please stop!! This is so cheap and ways to make and tastes incredible!! Follow @dailybettercooking for cooking content!! #cookingideas #cookinghacks #kitchenhacks #lifehacks #instadaily #explore | Delicious Food Content 😋
22K views · 9.5K reactions | Pita, (pão árabe/sírio no Brasil)🥖 recheado com carne moída! Esta receita fica simplesmente SENSACIONAL 🤤😋Bora lá?? 📝 🛒 Ingredientes (Para massa)🥖 600 g de farinha (5 xícaras) 200 ml de água morna (1 xícara) 200 ml de leite morno (1 xícara) 50 ml de óleo (5 colheres de sopa) 10 g de açúcar granulado (1 colher de sopa) 15 g de sal (1,5 colheres de chá) 10 g de fermento em pó (1 pacote) 1 gema de ovo, 1 colher de sopa de óleo, 1 colher de sopa de leite para espalhar por cima ✅ Recheio da borda: queijo cheddar ou qualquer outro da sua preferência na quantidade que seu coração mandar😉 ✅Preparo Pegue a farinha em uma tigela, abra ao meio em forma de piscina, acrescente a água, o leite, o fermento e o açúcar, espere 5 minutos, depois acrescente o sal nas bordas da farinha e sove após a massa estar recolhida. , acrescente o azeite e amasse até obter uma massa lisa. Cubra bem e fermente até dobrar de tamanho. Divida a massa fermentada em 8 pedaços iguais, coloque-os em pedaços, cubra-os e deixe descansar por mais 10. minutos para que possam abrir. ✅Recheio de carne picada para 8 pitas 400g de carne picada 1 cebola média 2 pimentões verdes 1 pimentão vermelho 1 tomate de tamanho médio Pimenta preta, sal, pimenta malagueta 4 colheres de sopa de óleo ✅Preparo: Primeiro refogue levemente a carne moída, depois acrescente os pimentões e as cebolas bem picados. Quando estiverem assados, acrescente os tomates descascados e cortados em cubos, cozinhe até a água evaporar, acrescente os temperos. ✅Abrindo a massa: Você deve estender a massa um pouco mais larga do que comprida, nem muito grossa nem muito fina. Coloque o cheddar ou o queijo nas bordas, feche, passe a gema, acrescente o recheio de carne e por último o queijo para gratinar. Pré-aqueça o forno em ventilação de 200 graus e leve ao forno na prateleira de baixo até dourar completamente. Bom apetite 😉 Créditos: chefburcinarda🥰 #Repost ➡️ @hortaporta ⬅️ #paoarabe #petisco #aperitivo #paorecheado #pao #friday #sextou #instafood #reelsfood #delicia #receitas #recipe #amocozinhar | Delicias da Lay | Alhanii · Love Story (Instrumental Slowed)
22K views · 9.5K reactions | Pita, (pão árabe/sírio no Brasil)🥖 recheado com carne moída! Esta receita fica simplesmente SENSACIONAL 🤤😋Bora lá?? 📝 🛒 Ingredientes (Para massa)🥖 600 g de farinha (5 xícaras) 200 ml de água morna (1 xícara) 200 ml de leite morno (1 xícara) 50 ml de óleo (5 colheres de sopa) 10 g de açúcar granulado (1 colher de sopa) 15 g de sal (1,5 colheres de chá) 10 g de fermento em pó (1 pacote) 1 gema de ovo, 1 colher de sopa de óleo, 1 colher de sopa de leite para espalhar por cima ✅ Recheio da borda: queijo cheddar ou qualquer outro da sua preferência na quantidade que seu coração mandar😉 ✅Preparo Pegue a farinha em uma tigela, abra ao meio em forma de piscina, acrescente a água, o leite, o fermento e o açúcar, espere 5 minutos, depois acrescente o sal nas bord
89K views · 18K reactions | After decades of pizza dough failures, and many, many experiments—Chris can FINALLY claim to be right about pizza dough. This “Easy-Stretch” dough solves the problem of a hard-to-work with dough, which can lead to overworking it and resulting in a tough, dense crust. A couple things are going on here: as he says in the video, he took inspiration from flatbreads and added yogurt and olive oil for stretchiness, flavor, and chew. Secondly, this recipe incorporates a lesson we learned years ago from the world’s best focaccia, which our editorial director J.M. Hirsch learned from Panificio Fiore in Bari, Italy. Their dough was so wet that it was basically pourable, oozing from buckets before cut and shaped. The result was a chewy, open, airy crumb that made us high-hydration converts. The reason for this is that wetness weakens the gluten, which means weaker structure. This allows steam to tear through the gluten and produce bigger bubbles in the crust. After making this ourselves with a number of toppings, we can absolutely confirm that he got it right. Get the recipe for “Easy-Stretch“ Pizza Dough here: https://bit.ly/4drJPEj | Christopher Kimball’s Milk Street
804K views · 8.7K reactions | Chris FINALLY Figured Out: "Easy Stretch" Pizza Dough | After decades of pizza dough failures, and many, many experiments—Chris can FINALLY claim to be right about pizza dough. This “Easy-Stretch” dough solves... | By Christopher Kimball’s Milk Street | Facebook
15K views · 2.6K reactions | BEST PIZZA DOUGH 🍕 In celebration of National Pizza Month, I’m throwing it back to my first published pizza dough recipe 🔥 By far my favorite! • Yield: 8 Fermented 9.5oz Dough Balls Total Time: 24-72hrs Pizza Style: Pizza Classica • INGREDIENTS: *measure water by weight, not volume 27oz (765g) room temp water 2tsp (6g) active dry yeast 45oz (1275g) bread flour 1/3c (78g) olive oil 4tsp (23g) salt 4tsp (16g) sugar or honey • MODIFIED TO 4 DOUGHS 14oz (396g) room temp water 1tsp (3g) active dry yeast 23oz (652g) bread flour 2.5Tbsp (35g) olive oil 2tsp (12g) salt 2tsp (8g) sugar or honey • Find the full recipe on my website at thebkydpalate.com or comment “pizza” and I will DM the recipe to you! | Tom Judkins | The Backyard Palate | thebkydpalate · Original audio
15K views · 2.6K reactions | BEST PIZZA DOUGH 🍕 In celebration of National Pizza Month, I’m throwing it back to my first published pizza dough recipe 🔥 By far my favorite! • Yield: 8 Fermented 9.5oz Dough Balls Total Time: 24-72hrs Pizza Style: Pizza Classica • INGREDIENTS: *measure water by weight, not volume 27oz (765g) room temp water 2tsp (6g) active dry yeast 45oz (1275g) bread flour 1/3c (78g) olive oil 4tsp (23g) salt 4tsp (16g) sugar or honey • MODIFIED TO 4 DOUGHS 14oz (396g) room temp water 1tsp (3g) active dry yeast 23oz (652g) bread flour 2.5Tbsp (35g) olive oil 2tsp (12g) salt 2tsp (8g) sugar or honey • Find the full recipe on my website at thebkydpalate.com or comment “pizza” and I will DM the recipe to you! | Tom Judkins | The Backyard Palate | thebkydpalate · Origina
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