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Dair Seco Silvestre 👑🧅 :

Así merito hermano 💯 Daleee

2025-10-14 19:07:06

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Irvin Daniel Crisostomo :

🥰🥰🥰🙏🙏🙏

2025-10-03 23:38:27

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Replying to @Naomi Ashcroft This pizza has become a classic in our house, something that feels complicated but is super simple and a big crowd pleaser! Details below! Ingredients 500g Strong White Bread Flour 7g Yeast 6g Honey or Sugar 10g Salt 15g Olive Oil 420g Water Pizza Toppings (optional) Pizza sauce or tinned tomatoes blended with oregano, basil, salt and pepper Fresh Basil Pepperoni Grated & Fresh Mozzarella Hot Honey to finish Method: 1. First mix your water, honey, salt, olive oil and yeast together and stir till well combined. 2. Then add your bread flour and mix until a shaggy dough is formed, cover and then leave for 15 minutes 3. After 15 minutes do your first set of stretch and folds. Pulling one corner of the dough up and folding it back on itself, turning the bowl until you’ve done four corners. I like to wet my hands when handling the dough, makes it a lot easier! 4. Cover and leave for another 15 minutes 5. After 15 minutes, perform your final set of stretch and folds and then leave, covered in the bowl for 1 hour and 30 minutes. Just on the counter at room temp. 6. While it’s proofing get your baking tray set up with baking paper and olive oil. Using a tablespoon or 2 to line the tray and paper so the dough doesn’t stick during the next proofing session or cooking time. 7. After the 1 hour and 30 is up, pour your dough into the baking dish, using a scraper to get the dough from the sides and release into the tray if needed. Then take 1 side, fold it towards the middle, and then take the other side and do the same so they meet in the middle of dough. Then flip the dough so the sides from the folding are now on the bottom and the smooth side is face up. Cover and leave to rise on the counter for another 1 hour and 30 mins, could take 2 hours on a cold day! You’re just looking for it to have filled the dish and risen a little so it’s got a puffy top. 8. After this time, pre heat your oven to 200 degrees/gas mark 8 and then this is when the fun part starts! Cover your hands and the top of the dough with a little olive oil and begin dimpling. Don’t be scared to go deep, you should be dimpling enough to feel the bottom without tearing the dough. 9. Once bubbles start to appear and the top of the dough is covered in dimples then pop into the middle shelf of the oven for 15 minutes. 10. In this time, prep your toppings! For the pizza sauce we use a tin of chopped tomatoes and add to the tin your oregano basil, salt, pepper and then take a hand blender and slowly blend in the tin. Not necessary to do it in the tin but this keeps the tomatoes from being over mixed and going bitter. 11. Then after 15 minutes, take it out the oven and use enough sauce to just cover the top not completely soak it, add your cheese and any other toppings and then pop back in the oven for 20-25 minutes. 12. Once cooked, take out and leave for 2 minutes in the tray before transferring to a while rack to cool for 20 minutes. 13. I know it’s tempting but DO NOT slice until those 20 minutes are up as it is still baking in the tray. 14. Serve and top with fresh basil and hot honey if you like! #foccacia #foccaciapizza #foccaciarecipe #howtomake #madefromscratch

Replying to @Naomi Ashcroft This pizza has become a classic in our house, something that feels complicated but is super simple and a big crowd pleaser! Details below! Ingredients 500g Strong White Bread Flour 7g Yeast 6g Honey or Sugar 10g Salt 15g Olive Oil 420g Water Pizza Toppings (optional) Pizza sauce or tinned tomatoes blended with oregano, basil, salt and pepper Fresh Basil Pepperoni Grated & Fresh Mozzarella Hot Honey to finish Method: 1. First mix your water, honey, salt, olive oil and yeast together and stir till well combined. 2. Then add your bread flour and mix until a shaggy dough is formed, cover and then leave for 15 minutes 3. After 15 minutes do your first set of stretch and folds. Pulling one corner of the dough up and folding it back on itself, turning the bowl until you’ve done four corners. I like to wet my hands when handling the dough, makes it a lot easier! 4. Cover and leave for another 15 minutes 5. After 15 minutes, perform your final set of stretch and folds and then leave, covered in the bowl for 1 hour and 30 minutes. Just on the counter at room temp. 6. While it’s proofing get your baking tray set up with baking paper and olive oil. Using a tablespoon or 2 to line the tray and paper so the dough doesn’t stick during the next proofing session or cooking time. 7. After the 1 hour and 30 is up, pour your dough into the baking dish, using a scraper to get the dough from the sides and release into the tray if needed. Then take 1 side, fold it towards the middle, and then take the other side and do the same so they meet in the middle of dough. Then flip the dough so the sides from the folding are now on the bottom and the smooth side is face up. Cover and leave to rise on the counter for another 1 hour and 30 mins, could take 2 hours on a cold day! You’re just looking for it to have filled the dish and risen a little so it’s got a puffy top. 8. After this time, pre heat your oven to 200 degrees/gas mark 8 and then this is when the fun part starts! Cover your hands and the top of the dough with a little olive oil and begin dimpling. Don’t be scared to go deep, you should be dimpling enough to feel the bottom without tearing the dough. 9. Once bubbles start to appear and the top of the dough is covered in dimples then pop into the middle shelf of the oven for 15 minutes. 10. In this time, prep your toppings! For the pizza sauce we use a tin of chopped tomatoes and add to the tin your oregano basil, salt, pepper and then take a hand blender and slowly blend in the tin. Not necessary to do it in the tin but this keeps the tomatoes from being over mixed and going bitter. 11. Then after 15 minutes, take it out the oven and use enough sauce to just cover the top not completely soak it, add your cheese and any other toppings and then pop back in the oven for 20-25 minutes. 12. Once cooked, take out and leave for 2 minutes in the tray before transferring to a while rack to cool for 20 minutes. 13. I know it’s tempting but DO NOT slice until those 20 minutes are up as it is still baking in the tray. 14. Serve and top with fresh basil and hot honey if you like! #foccacia #foccaciapizza #foccaciarecipe #howtomake #madefromscratch

@nascar

Nhắc nhẹ Wave đỏ 73G1-392.59 né các bố m ra :((#xh

Nhắc nhẹ Wave đỏ 73G1-392.59 né các bố m ra :((#xh

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