Draga Aleksandrice! Tijesto ti je stvarno jednostavno! Iskreno, ja sam davno probala sa oštrim brašnom i praškom za pecivo i bez dizanja. Samo ja uvijek radim četvrtaste, a s oštrim brašnom mi je baš hrskava. Velika pusa tebi i tvojoj obitelji iz Hrvatske 🤗😘🥰🌞❤🌸🪴🌻
Ketchup for de pizza sauce ?????? WTF IS THAT RECIPE? And please, if you WANT real and TASTY pizza DOUGH like any good PIZZERIA , PLEASE, PLEASE, TAKE ANY GOOD RECIPE ON THE WEB , AFTER MAKING IT, WRAP THE DOUGH OR PUT IN A PLASTIC BOX WITH A COVER AND LET FERMENT for about, 24 to 72 hours in the fridge. 24 hours is ok but 48 hours , its better because the dough BIGGINING to develop the VERY SPECIFIC TASTE OF PIZZERIA DOUGH ! AND 72 HOURS IS THE BEST, THE DOUGH WILL HAVE BIG BUBBLES, IT WILL RISE UP AND GOING TO BE ELASTIC AND CHEWY LIKE THE SAME PIZZA DOUGH IN THE BEST PIZZERIA ! AND THAT LITTLE SWEETNESS TASTE OF THE DOUGH AND THAT LITTLE THING THAT REAL GOOD PIZZA HAVE, AND THE SMELL AND THE STRETCHY CRUST WE LOVE SO MUCH TO CHEW ...OH WOW! THE SECRET for a good pizza dough its long kneading and long fermentation....that all! Believe me!!!! But, but, you need ""00"" flour, its pizza flour. And salt its important too..... A little amount of yeast, not much..... So , take 500 g of flour( pizza flour , its "00" ) or use bread flour if you can't find the "" 00 "" flour !!!! Plus , you will need 8 gr of dry yeast with about 2 cup of water, less or more depending of your flour and weather of course...and 2 table spoon of canola oil if you like the taste of olive oil put olive oil ....But i love a neutral taste because i want the very best authentic taste of the dough fermentation.... you must knead at least 20 minutes with your hands or 15 minutes in the stand mixer....let it rise for about 2 hour, or more, to double in size. After you separate the dough in parts for your use and liking in small or medium or for large pizza crust. For me, for this recipe i make 2 medium pizza dough, i like mi pizza with a thin crust but with a thick crust around the edge! So, after separate the dough, put in container and put in the fridge for 24 to 72 hours , best 48 hours....Bonne apoetit😊
Neće,živim u Italiji više od 30 godina...šećer se stavlja u kvasac u cijelom svijetu Ako želiš da tijesto bude sa još više mjehurića,dodaj i kašiku jabukovog sirćeta. Oni prave sa ,,pasatom od pomodora", nikako kečap sine...i pravilo je da se stavi što manje fila..bolje je dodati odozgo na pečenu picu pršut,špek ,povrće sa grila. Moji savjeti su dobronamjerni,kao što ih dajem unucima...i učim svaki dan od svih vas,koji volite kuhati. Divno si objasnila,poštovala naše vrijeme...komplimenti Aleksandra ❤❤ ❤
![Lil Uzi Vert - Chill Bae [Official Music Video]](http://i.ytimg.com/vi/D7F42F_JM3U/mqdefault.jpg)
Recept je odlican,samo sto je mnogo bolje staviti origano tek kad se pica izvadi iz rerne.Miris je mnogo intezivniji.Ljubim te malena ❤❤❤
МОЛОДЕЦ . РЕЦЕПТ ХОРОШИЙ НО ВСЕ .ЖЕ БЕЗ РУК НИЧЕГО НЕ ПОЛУЧИТСЯ
Bravo!!! ❤👏👏👏🌷🌞👋
Draga Aleksandrice! Tijesto ti je stvarno jednostavno! Iskreno, ja sam davno probala sa oštrim brašnom i praškom za pecivo i bez dizanja. Samo ja uvijek radim četvrtaste, a s oštrim brašnom mi je baš hrskava. Velika pusa tebi i tvojoj obitelji iz Hrvatske 🤗😘🥰🌞❤🌸🪴🌻
Добра рецепта,за народа.Успехи,живот и здраве 🇧🇬
Супер спасибо за рецепт ❤❤❤❤
Pozdrav Aleksandra 🌹
Odlicno, brzo...👍👍👌👌...probacu obavezno...hvala, zelim vam prijatan dan...👋👄💖🌹😚
Hvala Aco ❤
Hvala na receptu❤
Super recept prijatno vam bilo
Isprobaju i ovaj recept pozdrav Mira iz Niša☕👍😊😅😮
Divno izgleda😊😊😊
So yummy and very good my friend
Super ! ❤👍🎉🇸🇪
Odlicno
Multumesc ❤😂 Rominia
Kasika naravno kakva spatula
Hvala.Pozdrav.!🎉🎉🎉
La salsa tiene que ser de tomate natural
J’aime
❤❤❤
Управо спремам по овом рецепту. Може ли се мијесити кашиком или варјачом?пошто ми са шпатуле спада она гума
Može naravno, uživajte u receptu, sigurna sam da će vam ispasti super, ovo je 100% proveren recept. Veliki pozdrav ❤️
კარგია.
Spróbowałam i się udało
❤️❤️❤️❤️
Lepo,ukusno ali traje.
Ketchup for de pizza sauce ?????? WTF IS THAT RECIPE? And please, if you WANT real and TASTY pizza DOUGH like any good PIZZERIA , PLEASE, PLEASE, TAKE ANY GOOD RECIPE ON THE WEB , AFTER MAKING IT, WRAP THE DOUGH OR PUT IN A PLASTIC BOX WITH A COVER AND LET FERMENT for about, 24 to 72 hours in the fridge. 24 hours is ok but 48 hours , its better because the dough BIGGINING to develop the VERY SPECIFIC TASTE OF PIZZERIA DOUGH ! AND 72 HOURS IS THE BEST, THE DOUGH WILL HAVE BIG BUBBLES, IT WILL RISE UP AND GOING TO BE ELASTIC AND CHEWY LIKE THE SAME PIZZA DOUGH IN THE BEST PIZZERIA ! AND THAT LITTLE SWEETNESS TASTE OF THE DOUGH AND THAT LITTLE THING THAT REAL GOOD PIZZA HAVE, AND THE SMELL AND THE STRETCHY CRUST WE LOVE SO MUCH TO CHEW ...OH WOW! THE SECRET for a good pizza dough its long kneading and long fermentation....that all! Believe me!!!! But, but, you need ""00"" flour, its pizza flour. And salt its important too..... A little amount of yeast, not much..... So , take 500 g of flour( pizza flour , its "00" ) or use bread flour if you can't find the "" 00 "" flour !!!! Plus , you will need 8 gr of dry yeast with about 2 cup of water, less or more depending of your flour and weather of course...and 2 table spoon of canola oil if you like the taste of olive oil put olive oil ....But i love a neutral taste because i want the very best authentic taste of the dough fermentation.... you must knead at least 20 minutes with your hands or 15 minutes in the stand mixer....let it rise for about 2 hour, or more, to double in size. After you separate the dough in parts for your use and liking in small or medium or for large pizza crust. For me, for this recipe i make 2 medium pizza dough, i like mi pizza with a thin crust but with a thick crust around the edge! So, after separate the dough, put in container and put in the fridge for 24 to 72 hours , best 48 hours....Bonne apoetit😊
🎉🎉🎉
Trapist i ketchup? 😢
You can mix the dough in a bread machine. No hands needed.
Zašto šečer? Mozda je to neka Mc Donalds varianta. Italjanom ce slabo biti ako vide😁
👍
Neće,živim u Italiji više od 30 godina...šećer se stavlja u kvasac u cijelom svijetu
Ako želiš da tijesto bude sa još više mjehurića,dodaj i kašiku jabukovog sirćeta.
Oni prave sa ,,pasatom od pomodora", nikako kečap sine...i pravilo je da se stavi što manje fila..bolje je dodati odozgo na pečenu picu pršut,špek ,povrće sa grila.
Moji savjeti su dobronamjerni,kao što ih dajem unucima...i učim svaki dan od svih vas,koji volite kuhati.
Divno si objasnila,poštovala naše vrijeme...komplimenti Aleksandra ❤❤ ❤
❤❤❤Bravo🫶💪❤❤❤
მეც არ მიყვარს თხელი პიცა.
🤦
👏👍🙏
Kecup neide u Pizzu😂