Thank you for this post, this is by far the best pizza I have made and I've made ALOT !!! Just a quick question.. is it possible to freeze the raw dough/Pizza and if so at what stage? Please and thank you xx
Reminder: instant dry yeast is not the same as active dry yeast. You have to activate in water the active dry yeast. 😂 I did not realised, and my dough did not rise properly.😢
Treat yourself to a slice of this delicious fall plum cake! It's soft, flavorful, and super easy to make. Perfect for a cozy fall dessert 🍂 Ingredients: 200g ( 1 1/2 cup) - all-purpose flour 8g (1/2 tbsp) - baking powder 100g (~ 1/2 cup ) + 1tsp - sugar 110g (~ 1/2 cup ) - soft butter 100g (about 6 tbsp) - yogurt 2 - egg 1/2 tsp - ground cinnamon 1/4 tsp ground nutmeg 5-6 ( about 400g) - plums 50g chocolate chips Feel free to replace plums with pears, apples and even peaches! Find the detailed recipe on my RU-vid channel
I'm at the kneading part and the dough is too dry and crumbly Update: after a while it wouldn't dough so I just added milk a tiny bit as much as it took to get dough so it's fine now
A few years ago I tried to make a copycat subway roll recipe but it didn't turn out well. But imma try your recipe one day soon because these rolls look so good. Great job 👍👍👍👌👌👌😍😍😍😋😋😋😘😘😘💕💕💕
This healthy kefir overnight oats recipe combines creamy kefir, fiber-rich oats, and chia seeds with a hint of cinnamon and sweetness from honey. It's not only a nutritious and easy-to-make option to start your day right but also great for gut health, thanks to the probiotic benefits of kefir. Ingredients: 1/3 cup (36g) oats 2 tbsp chia seeds 1/4 tsp cinnamon 3/4 - 1 cup kefir (180g) 1 tbsp honey or any liquid sweetener Handful of desired fruits or berries for serving Mix all together and fridge at least for 4 hours or overnight.
Hey everyone! I noticed from the comments that this recipe can be a little tricky, especially if you're new to making crepes. Since it’s an egg-free recipe, the batter is a bit more delicate and requires some extra care. Here are some tips that might help you get better results: 1) Let the batter rest (allow the batter to rest for 10-15 minutes before cooking. This gives it time to thicken slightly, which helps prevent the crepes from tearing when you flip them.) 2) The batter should be smooth and runny. If it’s too thick, add a little more liquid (milk or water) gradually until you reach the right texture. A thin batter spreads more easily in the pan. 3) Use a high-quality non-stick pan. 4) Preheat the pan (I preheat my pan on medium-high heat for about 1 minute before cooking the first crepe). 5) Lightly oil the preheated pan (brush the pan with a small amount of oil before cooking the first crepe. If your pan isn't perfectly non-stick, you might need to reapply oil occasionally as you cook). 6) Before flipping, gently run a spatula around the edges of the crepe to make sure it’s fully released from the pan (this reduces the risk of tearing when you flip it). 7) And don't worry if the first crepe doesn't turn out well (it happens sometimes and probably the pan is not preheated enough yet). Hope these tips help, and happy cooking!
I'm sorry to hear that the recipe didn’t work out as expected. From the comments, it seems that this recipe might be a bit tricky for beginners. Here are some tips that might help you get better results: 1) Let the batter rest (allow the batter to rest for 10-15 minutes before cooking. This gives it time to thicken slightly, which helps prevent the crepes from tearing when you flip them.) 2) The batter should be smooth and runny. If it’s too thick, add a little more liquid (milk or water) gradually until you reach the right texture. A thin batter spreads more easily in the pan. 3) Use a high-quality non-stick pan. 4) Preheat the pan (I preheat my pan on medium-high heat for about 1 minute before cooking the first crepe). 5) Lightly oil the preheated pan (brush the pan with a small amount of oil before cooking the first crepe. If your pan isn't perfectly non-stick, you might need to reapply oil occasionally as you cook). 6) Before flipping, gently run a spatula around the edges of the crepe to make sure it’s fully released from the pan (this reduces the risk of tearing when you flip it). 7) And don't worry if the first crepe doesn't turn out well (it happens sometimes and probably the pan is not preheated enough yet). Good luck!
I've tried this and several other recipes - looking for the fluffy, "deep dish" crust. For some reason I've just not been able to capture it. I wind up with thin - very good tasting - thin crust pizza.
WOW! thank you so much for sharing this recipe, my pizza turns out really great, airy and fluffy. I'm using low watt oven and just using baking tray, i set it for 250 C for 1 hour and then start put the pizza on the baking tray for 15 minutes. Even my pizza not crispy as yours but i still loving it ! ❤
The yeast was not yet activated and u added the flour my yeast is not activating i have tried three times and i saw ur video can we add flour to inactivated yeast? And bake pizza
If your yeast didn't work you probably use not fresh yeast or opened them a long time ago. My yeast worked well. And it depends what kind of yeast you use. In this recipe I used active dry yeast. You also can use instant dry yeast instead of active dry yeast (just add them directly into the dry ingredients then add water and mix the dough).
