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This time a year ago, our world was full of uncertainty. The way we live our liv…

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This time a year ago, our world was full of uncertainty. The way we live our lives changes, and we hunkered at home to protect ourselves and our loved ones. A year has passed, and we’re still kind of at the same point.

A year ago, I decided to embrace my biggest passion, being in the kitchen and cook. I love to eat but, I love to cook even more. It’s an inherited passion. I grew up having the privilege to see my mom and aunts in the kitchen, telling stories and bringing the family together.

My mom’s pizzas are a thing back home. At some point, we were even selling pizza to our neighbors!!

The last year I focus on improving the dough and make it airier. I use the same recipe for my beer bread, but different fermentation technique.

Combine 3 cups of self-rising flour with a pinch of salt, a package of instant dry yeast, and a beer bottle of 0.33ml. Let the dough do its magic for a minimum of two hours and then start with a folding process every 20 min, a couple of times. Divided the dough into three equal parts and let them rest for 30 min.

The trick here is that the oven must be super hot, and we use a pizza stone to help with the crust (optional but highly recommended). Roundly shape the pizza ball, bring it to the oven for 3 minutes, take it out, and add the sauce and all the toppings. Place it back in the oven for eight more minutes.

When the pizza is ready, we like to pour garlic-chili oil on top.

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