I made this dough and it came out almost pitch perfect other than it was really tough next thing I know my brother who can cook yells at me for not adding enough water which was my fault and also getting it off yt shorts😅😅😅😅😂❤❤

Dayum

my favourite type of donut

So from this recipe we make dough for two pizzas? Someone tell me

Why no seeds?

Thanks for this quick recipe.

2 teaspoons of dry active yeast 1 tablespoon of sugar 1 and 1/3 cup warm water 3 cups of all purpose flour 1 teaspoon of salt and 2 table spoons of oil

Make sure you clean the outside if you're going to put it in a container like that because the outside that's dirty will touch the part you eat

These are more amazing if you put the cheese at the bottom first, the flavor is of a baked pizza all over the muffin pan, fresh garlic and spinach are amazing options as well! Gotta try recipe, are absolutely delicious

Can i use normal oil if i don't have olive oil?????

Does it have to be plastic wrap or can you use a wet towel?

How long does pizza dough last in dah freezaaar

Don’t forget to WASH the watermelon first. They grow on the ground, and travelled many miles to get onto that chopping board.

Either delallo pizza flour sucks or something went wrong. Was absolutely too sticky and I bake all the time

This wonton soup looks soooo delicious. I can't wait to try it! ❤❤❤

Just tried this and my dough became soooo sticky had to throw away 😢

you move like an AI

🎆 ~ 🍉❤🍉 🌞 ☀️ 🌞 🍉❤🍉 Gotta have my daily watermelon!!!!! Summer just isn't summer without old-fashioned watermelon WEDGES at picnics, though - nostalgic kid memories. That said, variety is the spice of life. I guess these watermelon logs ("popz") would be a nice change of pace now & then, maybe. For three years, though, I've just been buying the precut pricey bowls of watermelon that the produce guy cuts into cute little 1½" squares for me to eat with a fork as a snack ORRRRR tossed onto a caprese salad, etc. - for a hefty extra-charge ... but, that convenience rocks for me lol cuz I'm a little weakling & E-VON small watermelons are heavy for me to carry, the thick rind is hard for me to cut, I got tired of cutting/stabbing my fingers, I hate sticky kitchen counters, & nothing's worse than sticky fingers - sticky fingers drive me crazy. Yep - expensive precut bowlfuls of cute little 🍉 watermelon squares RULE❣️ ~ 🎇

Wow! Thank you so much! It works! ❤ so soft the bread. Love from Malaysia.

make a tutorial on how to make it into a ball and how to knead pleaase

Such a great video!

Bro said 18g of protein like he was proud of it 💀. I would have to eat 11 of these to meet my protein goal for the day

Nooooo..you don't boil rootrisen potato( not any veg like carrots) in a boiling water..

Thanks you really helped me

Cheese and urb. What’s an urb?

Can you do without the Maple syrup or something else

A cup and a third? Can anybody help with ml please

Really confused by comments about no ingredients or recipe... Definitely gonna try this!

Just made it and divided into two but didn’t rise like I wanted probably need more baking powder

Also good as Rice Krispies don't contain a bunch of sugar and preservatives! Gona try this.

I make those grapes all the time love them. Love your recipes from a Cape Bretoner!👍

Good recipe my kids love it

Tried this will never go back to the old way😊

thanks for the proportions💜

Mmmm 🥗🤤🤤🤤

You should definitely mix the peanut butter into the overnight oat mix. You only get a few bites of peanut butter here and there rest is just plain unflavored oats

Dental fross

In Chile is Manjar.

American accent? 20 tablespoons of sugar, surely 😂

You are doing an amazing job! So proud of you! Keep making your dreams come true!

That one doubled , that shit is 10x 😂

Became my go to breakfast, thnx ! 😊

This is absolutely ridiculous, as a pizzaiolo myself, the water should be cold to control fermentation and preserve the gluten structure, the gluten structure collapsed because the dough fermented for too long, hence why the dough had mini fractures when you punched it down (punching down the dough is a sin) , there should be no sugar or oil because it gives a false sense of color (add oil if you are using a home oven) and only a gram of dry yeast per kilogram of flour for a direct dough, 2g per kilogram for a biga or poolish preferment As far as hydration goes, your dough is 33% hydration by estimation because your flour to water ratio is 3:1, and you also added extra water that you haven’t weighed, which voided your accuracy and proves that your recipe is flawed, 33% is way too dry, i usually do 62% hydration for a classic neopolitan pizza and 80% hydration for a contemporary pizza or a canotto pizza, i use caputo pizzeria blue type 00 for the 62% hydration dough and caputo Manitoba type 0 for the 80% hydration dough, all purpose doesn’t work. Conclusion: 1: only make your pizza dough with type 00 or type 0 flour (Manitoba type 0 is your best bet if you live in North America), water, yeast and salt 2: use ice cold water when you start your dough, or any temperature that makes your final dough reach 23 degrees Celsius or 75 Fahrenheit 3: increase the hydration, don’t be afraid to add more water, cold water helps it stay together and so does the salt, start off with 60% this is the ideal hydration for home ovens 4: please invest in a milligram scale and a normal scale, makes your dough more consistent 5: use a stand mixer for dough over 65% hydration 6: don’t freeze the dough when it’s deflated, and don’t even use the dough when it hasn’t reached the point of fermentation and it’s full of bubbles, freeze your dough when it is still airy because the yeast becomes dormant 7: invest in a pizza oven like a gozney, Alfa forni or even an ooni oven, get a set of equipment like a turning peel and a launching peel, preferably metal with holes hope my tips are helpful.

This is absolutely ridiculous, as a pizzaiolo myself, the water should be cold to control fermentation and preserve the gluten structure, the gluten structure collapsed because the dough fermented for too long, hence why the dough had mini fractures when you punched it down (punching down the dough is a sin) , there should be no sugar or oil because it gives a false sense of color (add oil if you are using a home oven) and only a gram of dry yeast per kilogram of flour for a direct dough, 2g per kilogram for a biga or poolish preferment As far as hydration goes, your dough is 33% hydration by estimation because your flour to water ratio is 3:1, and you also added extra flour that you haven’t weighed, which voided your accuracy and proves that your recipe is flawed, 33% is way too dry, i usually do 62% hydration for a classic neopolitan pizza and 80% hydration for a contemporary pizza or a canotto pizza, i use caputo pizzeria blue type 00 for the 62% hydration dough and caputo Manitoba type 0 for the 80% hydration dough, you are probably using bread flour or all purpose flour for this dough, which doesn’t wild the same result Conclusion: 1: only make your pizza dough with type 00 or type 0 flour (Manitoba is your best bet if you live in North America), water, yeast and salt 2: use ice cold water when you start your dough, or any temperature that makes your final dough reach 23 degrees Celsius or 75 Fahrenheit 3: increase the hydration, don’t be afraid to add more water, cold water helps it stay together and so does the salt, start off with 60% this is the ideal hydration for home ovens 4: please invest in a milligram scale and a normal scale, makes your dough more consistent 5: use a stand mixer for dough over 65% hydration 6: don’t freeze the dough when it’s deflated, and don’t even use the dough when it hasn’t reached the point of fermentation and it’s full of bubbles, freeze your dough when it is still airy because the yeast becomes dormant 7: invest in a pizza oven like a gozney, Alfa forni or even an ooni oven, get a set of equipment like a turning peel and a launching peel, preferably metal with holes hope my tips are helpful.

Looks like a delicious place to start, sub some stuff out (like pb powder) and add protein powder w/more Greek yogurt and you can get better macros from this base

Newfoundland !! ❤

The dough came out sticky , you Cuunt

I loved you on Masterchef! So happy to see you following your dreams! I love your videos!

I don't think that was fair for you Andy. I believe you said you had never tasted the potato bites so how could you know how to season it properly. I say give it another shot now that you've tasted it and get your wife to sample it again! I want that recipe LOL

When kids are stupid, you have to adapt the planet to fit them, because teaching them how to properly eat a freaking watermelon 🍉 is too hard for today's generation.