Quick,Easy, Very little mess. :-)

I'm so hooked on homemade pizza. I started being lazy with it since I wanted to make the procedures more simple, and ended up with this easy recipe. These days I'm even making this on a busy weekday night.Just remember that it's 50 g of flour per serving, and the water should be half the amount of the flour Please increase the amount of ingredients according to the number of servings.When using aluminum foil, roll it up before spreading it out. This makes the foil slightly bumpy to prevent the dough from sticking (I didn't do this when I took the photo, so it was really a hassle afterwards).I advise you to use a sheet of parchment paper. Recipe by Nanaha778

this dough is exactly how I like my dough it took many different trys to get the taste and texture that I wanted I hope that u all enjoy it as much as my family and friends do.

Crispy Thin Crust Pizza as your request :),hi..i use scale to weight flour it is 2130 grams ,its make about 150 grams each portion ,got 24-25 dough ,please calculate to make it less than this if you want to give it a try

Our family prefers homemade when it comes to pizzas. We bake two pizzas and add two to four types of toppings.The picture above shows a pizza made with homemade teriyaki chicken and sauce, and one with homemade sauce topped with wiener sausages and salami.You can also leave the dough out to rise while creating the toppings.The baking time will differ depending on the toppings, so adjust accordingly. Recipe by *Anna*

I wanted to use up some tortillas, so I made pizza in a frying pan.If you remove the skin from the chicken, it will reduce the calories.If you use store-bought cooked chicken, it's even easier to make. Recipe by Uiui

TIPS:The dough can be frozen. Remove it from the freezer 2 hours before. Put plenty of flour on the work area when rolling out the dough because it is wet.You can put seeds in the flour (such as pipes, poppy seeds…).Some ingredients can let out a lot of water (such as courgette) and the dough can be soft. Cook the ingredient first and drain it a bit.

I devised this recipe in a way that the dough will be easy to roll out.How to store the dough: After dividing the dough at Step 6, lightly coat the dough with olive oil, wrap in plastic wrap and put in a plastic bag. It will be okay for 1 to 2 days in the fridge, and about 1 week in the freezer. At time of use, knead it a little bit, let rest for 10 to 15 minutes and then roll it out. Let it defrost at room temperature. Recipe by Baketto

#quarantinelife #rainbowweek4#yellow#icookathomeWhen in quarantine you can’t order food from outside and kids crave for pizza but you don’t have all-purpose flour- mom makes pizza at home with wheat flour.Yummy pizza with limited resources