Alexandra Stafford on Instagram: "For all of your entertaining needs: Pan Pizza FTW 🎉🎉🎉 I have always loved pan pizzas for their flavor, of course, but in recent years, I appreciate them more and more for their practicality: they feed so many people and so much of the prep can be done ahead of time: ✔️ Make the dough 3 to 5 days in advance. ✔️ Parbake the dough 3 days in advance or 3 months in advance by sticking it in the freezer. ✔️ Assemble and top your pizzas hours before baking, then pop in the oven as needed. The recipe for this Detroit-style pizza is linked in profile 🤗 Note: True DSP calls for sauce on last 👍👍 Let me know if you have questions 👋👋👋👋 #pizza #DSP #detroitstylepizza #panpizza #pizzanight"
Hawaii's Best Kitchens on Instagram: "Pull Apart Pepperoni Pizza Bread Ingredients below (makes 12 inch loaf) INGREDIENTS 32 oz (2 pounds) chopped pizza dough 1/2 cup melted garlic butter 1 cup pepperoni 1 tbsp oregano 1 1/2 cup grated mozzarella cheese 1 cup marinara or ranch . . 🎞 @thejoshelkin #pizza #pepperoni #mozzarella #hawaiisbestkitchens #hawaii #baking #easyrecipe #recipes #reels #reelsinstagram #reelsviral #explorerpage #garlicbutter #foodbeast #tastyjapan"
Molly Maung on Instagram: "Rhodes Rolls makes the best pizza crust.  Make sure the oven is NOT on when you put your rolls in there to rise 4 to 5 hours. Once that’s done, drizzle some olive oil on rolls punch them down and add your favorite pizza sauce. I love using Rao’s pizza sauce. Top it with whatever you want. Pop it in a pre heated 350° oven for around 25 to 30 minutes or until fully cooked.  #RhodesRolls #Pizza #PizzaNight #PizzaDough #RaosPizzaSauce"
Klola • Sourdough_Proven on Instagram: "Calzone🔥#cookdifferent Dough: (three dough balls 182g each) 300g 00 pizza flour @molino.dallagiovanna 204g Water 50g Sourdough levain 5g Salt 👉🏻Fillings: fresh spinach, sautéed mushroom, red onions, peppers, garlic and lamb merguez sausages, shredded fontina cheese. 👉🏻Brushing: olive oil, garlic, parsley Process: 👉🏻Combine all dough ingredients but salt, rest 30min, and add salt. Knead until a homogeneous dough is formed. 👉🏻I did 2 set stretches and folded 40 min apart. Total Bulk 4 hours. 👉🏻Cold retard 48 hours. 👉🏻Take the dough out of the fridge, divide into three balls, cover. Let it rest until puffy (around two hours). 👉🏻Shape, seal the pockets and brush with olive oil, garlic and parsley. You can make punctures on top to h
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