Posted on by Bembum Kitchen

15 Minutes Quick and Foolproof Pizza Dough

Hey Guys, today we are making these “15 Minutes Quick and Foolproof Pizza dough” that rises quickly and makes incredible homemade pizza! It comes together in just minutes, you really doesn’t need a long rising time to make a fabulous pizza.

This pizza dough is fantastic with part whole wheat flour or all white flour, it also doubles, triples and even quadruples beautifully.

The dough is easy to work with and it’s a great last minute family dinner that you can prepare within 30 minutes from start to finish.

My favorite quick and easy toppings

There are also no rules about the kinds of toppings you put on your pizza. Choose ones you love. Don’t put yourself at risk of getting sick. When using toppings like sausage, chicken, steak, mushrooms or bacon, always cook them before preparing your pizza.
Keep in mind that more toppings generally mean more cook time.

It’s crispy around the edges, it’s soft and folds perfectly and of course the caramelized cheese and pepperoni even makes it more delicious!

Beautiful golden crust that’s super crispy around the edges and not soggy at the bottom, just nice!

Smells like heaven! It’s salty, spicy, crunchy…a bit sweet, It’s really good!!
I hope that you will enjoy the recipe!

15 MINUTES QUICK FOOLPROOF PIZZA DOUGH
Yield: 1 Regular Pizza
Active time: 15 Minutes
Total time: 30 Minutes

INGREDIENTS
Pizza Dough:

  • 120 grams Warm Water
  • 1/2 tablespoon Granulated Sugar
  • 1/2 tablespoon Vegetable Oil
  • 1/2 tablespoon Instant Yeast
  • 195 grams All-Purpose Flour
  • 1/2 teaspoon Salt

Sauce & Toppings:

  • Tomato Ketchup
  • Mozzarella Cheese
  • Salami(Pepperoni)
  • Parsley Flakes

Condiment: Cheddar Cheese and Chili Flakes Chili Sauce

INSTRUCTIONS
Prepare the Oven and Pan
Crank your oven up as high as it goes.
The closer you can get to 260°C, the better.
Flip a rimmed baking sheet upside down, place it in the oven and preheat it for about 30 minutes before baking.

Pizza Dough:

  1. Mix the water, sugar, oil and the yeast. Add the flour and mix until just combined, pour in salt and stir until a soft dough forms. The exact flour amount will vary, the dough should be soft and smooth, not leaving a residue on your fingers but not super stiff either. Not too sticky and definitely not overfloured.
  2. Pour the dough onto a work surface, knead it for about 5 minutes, then shape it into a ball. Place the dough in a greased bowl, cover it with a plastic wrap and let it rest for about 10 minutes to relax the gluten.
  3. Shape the dough into pizza Roll the dough onto a piece of parchment paper (you can stretch the dough with your hands, your fingers and kind of spread it or even use a rolling pin). If you want it a little bit thinner, feel free to roll it out more.
  4. Pizza toppings Spread 3-4 tablespoons of red sauce (no-cook blender sauce), Tomato Ketchup is the best option. Pesto or rich Ricotta are wonderful substitutes as well. Sprinkle generously amount of grated mozzarella all the way around, place pepperoni on top (make sure everyone gets one per bite), then sprinkle with some more mozzarella and parsley flakes.
  5. To Bake Place the pizza onto the middle of the hot baking sheet, bake for about 10-15 minutes until the cheese is a nice dark deep brown and the crust is like a golden brown as well.
  6. Take it off from the heat, serve immediately or transfer it to a cooling rack so the bottom not become soggy.

NOTES

  1. Do not add salt directly to the yeast because it will kill the yeast.
  2. I always use 1/2 or up to 3/4 whole wheat flour with good results (I let it knead for a few minutes longer).
  3. This recipe doubles, triples and quadruples really well. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough – not too sticky and definitely not overfloured.
  4. Don’t put yourself at risk of getting sick. When using toppings like sausage, mincemeat, chicken, steak, or bacon, mushrooms always cook them before preparing your pizza.
    Keep in mind that more toppings generally mean more cook time.
  5. To store; place the pizza in an airtight container, fridge for 3-5 days, freezer for up to 6 months.
  6. To reheat; in the preheated 180° C oven for 10 minutes, microwave for 30 seconds to 1 minutes.

Posted on by Bembum Kitchen

Perfect Fluffy Pancakes | With Homemade Maple Syrup

SIMPLE. EASY. QUICK. FLUFFY. The Perfect Fluffy Pancakes recipe you will fall in love with!
I’ve tried so many recipes using milk or buttermilk but none of it as fluffy as this recipe. These homemade Greek Yogurt Pancake so delicious and incredibly quick to whip up.

Do not overmix the batter, a few small lumps is perfect!

It all starts with the batter! The key to light and fluffy pancakes is mixing just until combined, it’s important not to over mix.

Don’t use electric beaters or a mixer, just whisk it by hand until it’s generally smooth, but you still can see a few small lumps. That way you know you’ll have tender fluffy light pancakes.

Cook until small bubbles appear on the surface and the edges lose it’s shine

You can add some toppings to the batter directly before flipping; such as Blueberries, Chocolate chips, slices bananas, nuts anything you like . Just drop them on the top of the pancake, distribute them evenly.

When you can see small bubbles appear on the surface and the edges lose it’s shine, that way you know it’s cooking from underneath and they are ready to flip (it will takes for about 1-2 minutes).

Homemade Maple Syrup can be store 2 months in the fridge

I love to pair them with my Homemade Maple Syrup. This Maple Syrup is low budget, simple, easy to make and it taste like pure Maple Syrup, how cool is that?

If you don’t like to use my Canadian style Maple Syrup, feel free to serve them with your favorite Nutella, fruit jams, chocolate sauce, caramel syrup or maybe a bit savory like cheese if you want.

Look how fluffy those are!

I love everything about these pancakes, they turns out perfect every single time! An amazing fluffy and light texture, they make me hungry as soon as I see them.

They are so tender and warm.
If you are making these on the weekend and you have a few extra left, just keep them in the fridge.
When it comes to Monday morning when you are in a hurry, just take them out from the fridge, pop  in the microwave or toaster for a few seconds, and you have got a quick breakfast on the go!

Start your mornings with these perfect pancakes, I’m sure that you will love them!

PERFECT FLUFFY PANCAKES (WITH HOMEMADE MAPLE SYRUP)
Yield: 10-12 pieces
Active time: 1/2 hour
Total time: 1 hour

INGREDIENTS
Maple Syrup:

  • 160 grams Granulated Sugar
  • 20 grams Granulated Palm Sugar
  • 2 teaspoons Honey
  • 140 grams Water
  • 2 teaspoons Vanilla Extract
  • 1 teaspoons Maple Extract (optional)


Pancakes Batter:

  • 195 grams All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1/2 + 1/4 teaspoon Baking Powder
  • 1/4 + 1/8 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 180 grams Plain Greek Yogurt
  • 180 grams Milk
  • 75 grams Whole Eggs
  • 3 tablespoons Vegetable Oil


INSTRUCTIONS
Maple Syrup

  1. In a medium saucepan, combine the granulated sugar, granulated palm sugar, honey and water.
  2. Bring the mixture to boil, then reduce the heat to low. Cover the pan and allow it to simmer for about 15 minutes.
  3. Take it off from the heat and let it cool for 20 minutes.
  4. Stir in the extracts, mix well.
  5. Let the syrup cool completely before pour them in a jar or containers. You can store them for up to 2 months in the fridge.


Pancakes Batter

  1. In a medium bowl whisk together all the wet ingredients; Greek Yogurt, milk, eggs and vegetable oil, set aside.
  2. In another large bowl combine all the dry ingredients; the flour, sugar, baking powder, baking soda and salt.
  3. Pour the wet ingredients to the dry .
    The key to light and fluffy pancakes is mixing just until combined (don’t use electric beater or mixer, just whisk it by hand).
    Do not over mix, whisk until it’s generally smooth but you still can see a few small lumps.
  4. To cook
    On a medium heat, preheat a nonstick pan until a drop of water sizzles. Pour batter into rounds (about 3-4 tablespoons).
    Cook until small bubbles appear on the surface and the edges lose it’s shine (it will takes for about 1-2 minutes).
    *At this point you can add some toppings to the batter directly (blueberries, chocolate chips, slices bananas, nuts anything you like). Just drop them on the top of the pancake, distribute them evenly.
  5. Flip the pancakes and then cook for another minute or so until golden and cooked through. Repeat with remaining batter.

NOTES

  1. For the Pancake Batter;You can substitute the vegetable oil with melted unsalted butter, it will gives the pancakes a bit more flavor.
    Sour cream subs great for the greek yogurt, or you can use regular plain yogurt.
  2. Store leftover pancakes in an airtight container. They’ll be good in the refrigerator for 2-3 days, or you can freeze for up to 3 months.
  3. To reheat Pancakes
    Microwave: 20 seconds to 1 minute
    Oven: 10 minutes in the preheated 180°C
  4. Maple syrup can be store in the fridge for up to 2 months.