One day I was just craving pizza and I did not want to have a store bought pizza so I decided to make one myself with a twist. I wanted to amke it unique so I decided to add chicken and vegetables to a homade sauce. The sauce turned out reply nice so I put it on a homade dough and baked it. The pizza came out really yummy!

This makes 1 large pizza, this picture is of a little pizza I made from the leftover dough from the big pizza, the large one disappeared too fast to get a shot of it😂 so I got the idea to add oregano to the dough from a different recipe on here just I can't find it anymore... So I added the idea to the recipe I always use.

In a regular oven you can reach up to 250 celcius degree max generally but for the perfect pizza you need more heat to find solution please read the recipe

Instant no yeast pizza 🍕#flavour1#noovenbaking

I created this dish after I found myself craving pizza and pasta at the same time. This is fast and easy and holds for up to 5 days in the fridge I love the leftovers as much or almost more than the fresh made dish.

I needed a quick recipe for breakfast so improvised.

Very good pizza dough. I always make this in batches ahead of time & freeze them. One of the best doughs I've ever tried.

Recipe by Shireen Anwar from Masala mornings

This pizza dough is not prepared or cooked in a traditional way, but it is the best homemade dough recipe that I've been able to come up with. It's also a nice cross between two competing pizza philosophies, namely Chicago-style deep dish and New York-style thin crust. It's versatile in the sense it is great for any topping choice, and although it won't be your favorite pizza crust of all time, it will hopefully be the favorite one you've ever made at home.

source: https://sugarspunrun.com/wprm_print/13562Notes¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

Homemade dough recipe, perfect for pizza nights and easily freezable for long term storage! Enjoy!😊This is for the #CrazyPizzaChallenge