Nadiya, you are amazing! Not only are you a fantastic cook, but you are so relatable to everyone! Your cooking and your personality go a long way in bridging cultures! Being in the US, I did get to see the episode where you won and you were so deserving! I really enjoy you on RUclips now and I wish you much success!
To everyone who is thinking: nahhh this is too hard, i will never make this... I made it today too. it is seriously easier than it looks. especially if you use both self raising flour and yeast! the folding looks way easier in the video, but it will really work out once it comes out of the oven. it will look like crap before it goes in, but it also rises in the oven. definitely try this!
As an italian girl, who loves baking and cooking, i initially turned my nose up at the word "pepperoni" (an over-abused fake italianism; the closest real word is "PEPERONI", which means "peppers" or "chili" at least, but not any sausage in any case...) but after seeing her skills and... before anything else, the clever way she doesn't put yeast and salt together... i immediately understood she knows her stuff and, on more... the dish looks delicious. Ottimo lavoro signorina Nadiya XD
I think your just absolutely adorable and I love your passion for cooking .I wish I was enthusiastic like that about anything. Love watching you from USA
Hi, so I made this today and it came out very nice. I cooked it for 28 minutes , as when reading the comments some mentioned that the dough was still soft. I used luke warm milk instead of water, as the milk gives more flavour. Would definitely make it again, but would add more cheese.
What synchronicity! I was already considering homemade pizza for dinner tonight 🤔 I think I’ll put a twist on that thought and give this concept a go! Thanks
Whoever reading this comment may you have a blessed life full of happiness with your lovely family and may you succeed in your every good aim.. I am also doing much hard work for my food channel but I am getting sad now because I am not getting much response I don't want to become hopeless/// 😞
Used this recipe for dinner tonight with our own twist of bacon, tomato, jalapeño, cheddar & Colby Jack cheeses. Very nice 👍 i didn’t use Italian herbs but tried powdered garlic in the bread dough. I didn’t get the rise from proving as big as shown here but will try again using plastic wrap vs a towel to contain warmth in the bowl.
It's nice to see Nadiya is comfortable making dishes that use meats that she wouldn't normally use. These days a lot of meat products have alternative substitutes to suit different dietary requirements 😊
This was a very interesting recipe to make, and the end result smelled great. The problem I ended up having, though, is that, cooking it for 25 minutes still had a good deal of the center come out raw. I can't tell if it was because I used too much cheese and it kept that core colder than it should have, or if there's another factor I missed. Any advice?
@@nisaspica5931 True, and I ended up trying again, and basically had to double the cook time to get the core temperature to 190. Turned out pretty well, so I'm glad to have found this recipe, but it was just unusual that it took that much longer.
I experienced the exact same thing… while my family oohed and ahhed at the first bites… eventually they noticed the center still too soft- dough was still raw and mixed w the melted cheese. We reheated it for another 10 minutes but sadly, the appetite and momentum was gone :( maybe ill just try it again and see if it is better to let the bread bake a bit longer
Made it today. Not very difficult to do though the cheese did leak out a bit though that ended up being a positive cuz it caramelised making the exterior of the bread cruchy af.
I'm all over this! Will it stand up to adding veggies, I love supreme. Another pizza we love is ranch with garlic, mozzarella, chicken, spinach and bacon , sometimes we add tomatoes, mushrooms or zucchini. Could you please make an apple fritter pull apart?
Not quite - the flour, being the largest amount, is keeping them separated. And once the liquid is added the salt is diluted enough that it can't kill the yeast anymore.
@@hellboythethird most cheeses require rennet in the making process, and most rennet comes from animals. There is a vegetable based rennet, but it isn't used as much.
So, the thing is, putting the salt directly on the yeast definitely kills the fungus. But mixing the whole thing in flour means that there's a barrier between the yeast and the salt, especially after the addition of water which contributes to the expansion of the yeast which the salt is unable to stop. The ratio of the yeast to the salt increases and so they remain unharmed.
Hmm i got a problem w that. Mozzarella mixes up w the dough during baking and since this cheese melts like crazy, it ends up making the dough it touches raw. Weird, huh? But that’s my experience. I tried putting the bread back in the oven thinking it just needed more time and left it to cool… but no matter what i do the dough the cheese touches ends up feeling and tasting like raw dough. Sad, my family actually likes the taste of this bread but stopped when they started tasting the “raw” dough. I might try again though. Maybe practice makes perfect 🙃
I just made this, and I can't tell if the inside is raw dough or just melted cheese. :( ...If it's the former, I just ate raw dough and now I'm worried :(
@@videoket "Just as easy?" I'm sceptical. The only thing I've heard from flour is ergot poisoning, and that's rare. I suppose anything left out will rot, and can become toxic.
No it isnt. Made it by hand. The dough in the beginning is very wet, but with manual kneading, the dough incorporates and eventually come up together in a soft (slightly wet but manageable) ball. Just don’t lose faith in it. Rub some butter or oil on your hands if you need to (dont use flour, as this may toughen the bread)
I didn't see any sugar. It was salt? Salt kills yeast if in direct contact. In any case, if adding sugar it doesn't matter. You can add it anywhere in the dough
I'm not one of those Italian food nazis, so thank you Nadiya for this wonderful idea. However...just one thing: get rid of those ugly "pepperoni" slices and buy local cured meats.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Nadiya, you are amazing! Not only are you a fantastic cook, but you are so relatable to everyone! Your cooking and your personality go a long way in bridging cultures! Being in the US, I did get to see the episode where you won and you were so deserving! I really enjoy you on RUclips now and I wish you much success!
To everyone who is thinking: nahhh this is too hard, i will never make this... I made it today too. it is seriously easier than it looks. especially if you use both self raising flour and yeast! the folding looks way easier in the video, but it will really work out once it comes out of the oven. it will look like crap before it goes in, but it also rises in the oven. definitely try this!
Is it good?
As an italian girl, who loves baking and cooking, i initially turned my nose up at the word "pepperoni" (an over-abused fake italianism; the closest real word is "PEPERONI", which means "peppers" or "chili" at least, but not any sausage in any case...) but after seeing her skills and... before anything else, the clever way she doesn't put yeast and salt together... i immediately understood she knows her stuff and, on more... the dish looks delicious.
Ottimo lavoro signorina Nadiya XD
Why do I watch this in bed at midnight!
I make this bread like EVERY week! I LITERALLY LOVE THIS RECIPE
I'm here again Nadiya... I love your recipe
I think your just absolutely adorable and I love your passion for cooking .I wish I was enthusiastic like that about anything. Love watching you from USA
Hi, so I made this today and it came out very nice. I cooked it for 28 minutes , as when reading the comments some mentioned that the dough was still soft. I used luke warm milk instead of water, as the milk gives more flavour. Would definitely make it again, but would add more cheese.
What synchronicity! I was already considering homemade pizza for dinner tonight 🤔 I think I’ll put a twist on that thought and give this concept a go! Thanks
how can we survive on this planet without bread???
Rice and potatoes... and corn
Lols Eat plants based food
That subtle house flex though
Whoever reading this comment may you have a blessed life full of happiness with your lovely family and may you succeed in your every good aim.. I am also doing much hard work for my food channel but I am getting sad now because I am not getting much response I don't want to become hopeless/// 😞
Your time is coming, if you believe YOU will achieve.
may i recommend an only fans. good luck to you.
Used this recipe for dinner tonight with our own twist of bacon, tomato, jalapeño, cheddar & Colby Jack cheeses. Very nice 👍 i didn’t use Italian herbs but tried powdered garlic in the bread dough. I didn’t get the rise from proving as big as shown here but will try again using plastic wrap vs a towel to contain warmth in the bowl.
Thank you, that looks so incredibly easy and delicious. Thank you
Love this recipe
I am definitely going to try it
It's nice to see Nadiya is comfortable making dishes that use meats that she wouldn't normally use. These days a lot of meat products have alternative substitutes to suit different dietary requirements 😊
You made it look so easy, I love, love your sevary dishes. ❤❤❤
This was a very interesting recipe to make, and the end result smelled great. The problem I ended up having, though, is that, cooking it for 25 minutes still had a good deal of the center come out raw. I can't tell if it was because I used too much cheese and it kept that core colder than it should have, or if there's another factor I missed. Any advice?
Every oven is different, yours might need longer time to bake
@@nisaspica5931 True, and I ended up trying again, and basically had to double the cook time to get the core temperature to 190. Turned out pretty well, so I'm glad to have found this recipe, but it was just unusual that it took that much longer.
I experienced the exact same thing… while my family oohed and ahhed at the first bites… eventually they noticed the center still too soft- dough was still raw and mixed w the melted cheese. We reheated it for another 10 minutes but sadly, the appetite and momentum was gone :( maybe ill just try it again and see if it is better to let the bread bake a bit longer
Maan that looks good!
I know I will never make this
you know I will never make this
but we can pretend
Made it today. Not very difficult to do though the cheese did leak out a bit though that ended up being a positive cuz it caramelised making the exterior of the bread cruchy af.
I! LOVE! NADIYA!
This looks luxurious 😍I’m gonna try make one of these during lockdown😋stay safe everyone❤️
There is no lockdown unless you are complying with the fascist Democrat. Don’t be a little peasant.
Only one Nadiya💫And your colours girl!
I am totally make this one. Yum!
I'm all over this! Will it stand up to adding veggies, I love supreme. Another pizza we love is ranch with garlic, mozzarella, chicken, spinach and bacon , sometimes we add tomatoes, mushrooms or zucchini. Could you please make an apple fritter pull apart?
I love pepperoni pizza 😋
That looks easy enough. Thank you
It looks amazing 😍
Frrrrrrr
Added salt and yeast at different ends because they don't like each other, and a second later, they are mixing around like best buds!
Not quite - the flour, being the largest amount, is keeping them separated.
And once the liquid is added the salt is diluted enough that it can't kill the yeast anymore.
Love your videos, Nadiya!
Shes so sweet and funny.❤
I am a Muslim Indonesian whether this is halal, but honestly I am amazed by the manufacturing technique
You can buy halal salami
And halal cheese
@@ayas8213 wait halal cheese ? Isnt cheese is halal already?
@@hellboythethird not all cheese
@@hellboythethird most cheeses require rennet in the making process, and most rennet comes from animals. There is a vegetable based rennet, but it isn't used as much.
Yessss ♥️♥️😍😍
Awesome. Really tasty 😋
Who else love pizza 🍕
real pizza sure.
Yummy!!
This is great beatiful
Txs for the recipe Nadiya👍🏻🙏🏻😘♥️🙋🏼♀️
Stay healthy stay safe for you and family .. aamiinnnn
Stay safe? There’s nothing dangerous about making bread.
We're just going to overlook the fact that she clearly used ONLY SRIRACHA for the sauce?!?!?!
I had to check the video twice! You are right, that is definitely Sriracha! This is a very strange ingredient for a pizza... I will have to try
Hot, garlicky and tomatoes. I'm sure it'll be perfect! Its odd she didn't say it was siracha though
No she said to use tomatoe-y hot sauce. Sriracha has no tomato in it.
Best recipe !!!!
Looks fantastic thank
Greetings from south africa
Thanks you my friend 💕💕💕💕💕💕💕💕💗😘😘
I’m France an i’m fan to You, j’adore tes recettes, why saison 2 for netflix please ???? 👍👍👍🥰🥰🥰
Captain Hook is in the kitchen! 🤣
Question-if salt affects yeast and you separate them in the bowl, won’t missing them together also affect the yeast?
i was thinking the same thing
greetings from america
Me three
So, the thing is, putting the salt directly on the yeast definitely kills the fungus. But mixing the whole thing in flour means that there's a barrier between the yeast and the salt, especially after the addition of water which contributes to the expansion of the yeast which the salt is unable to stop. The ratio of the yeast to the salt increases and so they remain unharmed.
@@aegresen ok thanks
I think she said not to put salt right on top of yeast, but after mixing it the effect is more diluted.
Brilliant!
I love your fruit salad video
Traditionally, here in the US, we use mozzarella as the pizza cheese. Can that be used in this recipe?
Yup
Prob any cheese you like.
Hmm i got a problem w that. Mozzarella mixes up w the dough during baking and since this cheese melts like crazy, it ends up making the dough it touches raw. Weird, huh? But that’s my experience. I tried putting the bread back in the oven thinking it just needed more time and left it to cool… but no matter what i do the dough the cheese touches ends up feeling and tasting like raw dough. Sad, my family actually likes the taste of this bread but stopped when they started tasting the “raw” dough. I might try again though. Maybe practice makes perfect 🙃
Sunny warm spot? It's November :(
Any warm spot is fine, even in a turned-off warm oven.
@@nisaspica5931 There's no sun in the oven though :(
@@whippy89 fill a dish with hot water but don’t turn your oven on. that’s how i create my little “proofing oven
Wow
Can you reheat this?
I just made this, and I can't tell if the inside is raw dough or just melted cheese. :( ...If it's the former, I just ate raw dough and now I'm worried :(
It's fine. Raw dough is only a risk with eggs in it.
@@injunsun actually, I learned from sad experience that it is just as easy to get food poisoning from raw flour as eggs. Always cook food well, guys!
@@videoket "Just as easy?" I'm sceptical. The only thing I've heard from flour is ergot poisoning, and that's rare. I suppose anything left out will rot, and can become toxic.
Yum!
I had some fresh frozen (haha, I watch too many episodes of Hell's Kitchen) pizza today but this delicious pizza bread makes me want more. 😋
💘💘💘👍
Yummmm
Nadiya I sawed u on this morning ahhhhh so cool right this is a challenge for u could u pls make a cake without milk pls thanks
Size of loaf tin
👏👏👏👏👏👏👏👍👍👍❤️❤
Traduzir para portugues
Nadia is from bangladehs right
2:35 So Nadiya’s house backs on to a bucolic river? (I highly doubt it).
Absolutely impossible to make without a stand mixer.
No it isnt. Made it by hand. The dough in the beginning is very wet, but with manual kneading, the dough incorporates and eventually come up together in a soft (slightly wet but manageable) ball. Just don’t lose faith in it. Rub some butter or oil on your hands if you need to (dont use flour, as this may toughen the bread)
Question: why’d you put sugar with the salt and not the yeast? I thought sugar and yeast were ok to go together because the yeast eats the sugar? 🙋🏻
I didn't see any sugar. It was salt? Salt kills yeast if in direct contact. In any case, if adding sugar it doesn't matter. You can add it anywhere in the dough
Is that sriracha??
Looks like it
is halal pepperoni a thing?
Yes
yes
If you mean do they make beef pepperoni, then yes. There's also plant based, which is indistinguishable, as it's all processed.
You dont do much shopping do you 🤣😂🤣
Technically, it's not a pizza but a calzone
pizza-pane
una specie di focaccia
your gonna get that random judgy muslim who will comment is the pepperoni halal??
Read down a little further, the judges (Muslim and others) showed up ages ago.
@@retnavybrat ok
Was wondering that? Lol
halal beef pepperoni is easy to find in any regular grocery store here in Canada (granted, I live in a city, but still.)
Is that a KitchenAid?
Yup
@@zee7190 Thx
Is pepperoni pork?
You can get different types... beef, pork, turkey etc
many grocery stores carry halal pepperoni, usually made of beef
but those look more like panzerotti than bread ...🤔🇮🇹
No. Not it’s not.
سلامات يع يع يع
1
The over 75's are now being hunted down by a new 800 strong BBC team of license enforcers and bailiffs who cost £38M to setup.
lmaooo
Is the pepperoni halal?
You can get halal pepperoni here in UK.
I'm not one of those Italian food nazis, so thank you Nadiya for this wonderful idea.
However...just one thing: get rid of those ugly "pepperoni" slices and buy local cured meats.
I think its probably because Nadiya is Muslim and its hard to get halal pepperoni that isn't sold like that
Sorry this not pizza, I'am Italian 🙏🇮🇹❤️🇮🇹❤️🇮🇹❤️🇮🇹
Devono rovinare sempre tutto 🤦🏻♂️
she never said it was pizza, She said "it taste like pizza"
@@steve3528 I know but in your country everything is like pizza, like parmigiano, like pasta, like ravioli...
Sorry you're not italian
@@italianthebest3383 You don't even know where I'm from!!!!!!! Please take several seats
Is BBC trying to make people angry?
First the fried rice recipe and now this
What's wrong with this?
At least she didn’t wash the bread after it baked...or the flour lol
Is baking in grams a British thing? These measurements are gibberish to me.
Pizza is EUROPEAN, not Asian. Go and see how the Italians do it.
Wtf has that got to do with anything
Rent freee
Pepperoni is haram ???
If it's made from dead pigs instead of dead cattle. Meanwhile, plant based pepperoni is great.
Is it allowed if it's made out of beef, turkey, or plant based "meats"?
there are SO many different kinds of halal salami and pepperoni
Haraam 😳😳😳
how?
just get halal pepperoni?
Beef pepperoni.
Meat is all haraam. There is plant based pepperoni and cheese available.
@@injunsun meat is not all haram there is literally halal meat everywhere some of you guys in the comments are so dumb
Looks delicious but get rid of the hat.
The hat is beautiful! (and part of her culture sooo)
@@catgini1287 And so would a Burka but it’s not appropriate in a free country. So lose it.
shut up lol
@@layla8367 they said "in a free country" it's too late to save them. 😔
@@Youngberg1000 "free country" you can't see the stupidity and irony...
this looks stupid hahha