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@huiting94: BETTER BALANCE Step1 :Begin cleansing with The Energizing Gel Cleanser to refresh skin. Step 2: Apply The Resurfacing Treatment to gently clarify pores and balance skin. Step 3:Mix 3-5 drops of The Balancing Treatment Lotion with The Moisturizering Fresh Cream for calm, clarified skin. #lamermy #lamerexpertmy #skincare #lovelamer #hydration #mixology

Hui Ting
Hui Ting
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Tuesday 29 July 2025 08:55:07 GMT
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Ingredients: For the dough: • flour, 650 g • cold water, 400 ml • salt • yeast, 2 g • olive oil • semolina For the Neapolitan sauce: • olive oil • white onion • garlic, 2 cloves • tomato paste • sugar, 1 tbsp • salt, 1 tsp • Provençal herbs For the topping: • grated cheese • ham (jamón) • burrata Instructions: Making the dough: 1. Dissolve 18 g of salt in 200 ml of water, and in the remaining 200 ml, dissolve 2 g of yeast. 2. In a bowl, mix 65 g of flour with the water containing the yeast, then gradually add the remaining flour and salty water. Stir well. 3. Knead the dough for 3-4 minutes, then let it rest for 15-20 minutes. After that, knead the dough for another 7-10 minutes until elastic (it should be smooth, soft, but not sticky). 4. Transfer the dough to a bowl, cover with plastic wrap, and let it rise for 1-2 hours at room temperature. Then place the dough in the refrigerator for 12-24 hours. 5. Afterward, divide the dough into portions and shape them into round balls (by pulling the dough towards the center to create tension) and place them on a baking sheet, covering with a damp cloth. Put the baking sheet in the oven for 3 hours to avoid drafts (do not turn on the oven). Continuing preparation: 1. For the sauce, sauté the chopped onion and garlic in olive oil, then add sugar, salt, tomato paste, and Provençal herbs. Mix well. 2. When the dough has risen, sprinkle a lot of semolina on the table and
Ingredients: For the dough: • flour, 650 g • cold water, 400 ml • salt • yeast, 2 g • olive oil • semolina For the Neapolitan sauce: • olive oil • white onion • garlic, 2 cloves • tomato paste • sugar, 1 tbsp • salt, 1 tsp • Provençal herbs For the topping: • grated cheese • ham (jamón) • burrata Instructions: Making the dough: 1. Dissolve 18 g of salt in 200 ml of water, and in the remaining 200 ml, dissolve 2 g of yeast. 2. In a bowl, mix 65 g of flour with the water containing the yeast, then gradually add the remaining flour and salty water. Stir well. 3. Knead the dough for 3-4 minutes, then let it rest for 15-20 minutes. After that, knead the dough for another 7-10 minutes until elastic (it should be smooth, soft, but not sticky). 4. Transfer the dough to a bowl, cover with plastic wrap, and let it rise for 1-2 hours at room temperature. Then place the dough in the refrigerator for 12-24 hours. 5. Afterward, divide the dough into portions and shape them into round balls (by pulling the dough towards the center to create tension) and place them on a baking sheet, covering with a damp cloth. Put the baking sheet in the oven for 3 hours to avoid drafts (do not turn on the oven). Continuing preparation: 1. For the sauce, sauté the chopped onion and garlic in olive oil, then add sugar, salt, tomato paste, and Provençal herbs. Mix well. 2. When the dough has risen, sprinkle a lot of semolina on the table and "roll out" the pizza base by hand on it (flatten the center and stretch from the center to the edges, leaving the edges untouched and pressing the dough with your fists). Transfer the base to a baking sheet, add sauce and grated cheese. Bake at the maximum oven temperature (280-300°C) for about 8 minutes on top-bottom + grill mode. 3. Before serving, top the pizza with sliced ham and add burrata. Enjoy your meal! #pizzaneapolitana #pizzanapoletana #pizza

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