Ingabe bewazi ukuthi akuzona zonke izindlela zokupheka ze-pizza okumelwe zenziwe ngemvubelo? Kwezinye izingxenye zezwe, ama-pizza ayenziwa ngamakhampasi aphakama usebenzisa i-baking powder noma i-baking soda. Lezi zokupheka zenza i-crust engaphezu kwe-cracker-efana nokudla okufana nesinkwa, okuyinto enhle kakhulu nge-pizza toppings oyikhonzile.
Ungathenga ingxube yokubhaka noma i-biscuit mix kule recipe elula kakhulu, kodwa kungani ungenzi ngokwakho? I-Bis-Qwik Baking Mix yinto enhle yokuba nayo. Kuyinto engabizi kunamathengi athengiwe futhi ungakwazi ukulawula okungena kuwo, okusho ukuthi akukho izithako ezifakelwayo noma eziyingqayizivele.
Phezulu lokhu kuqweqwe ngemuva kokubunjwa nge-pizza toppings oyikhonzile. Imayini ihlanganisa i-sauce evela ku- Pizza Yami Ekhethekile , i-pepperoni, i-anyanisi ephekiwe kanye ne-garlic, amakhowe okuphekwe okucutshiwe, ushizi oluningi lwe-Havarti no-Colby, futhi mhlawumbe nezinye izikhumba eziphekwe. Jabulela zonke ukuluma okumnandi.
Okuzokwenza
- 1-1 / 2 izinkomishi mix baking mix OR Bis-Qwik Baking Mix
- 1/3 indebe yamanzi ashisayo
- 1 isipuni samafutha omnqumo
Indlela Yokwenza
Lungisa i-ovini ngamasentimitha angama-425. Geza ipaki ye-pizza engu-12 ngokunciphisa okujulile bese ufafaza nge-cornmeal ukuze ugqoke.
Esikhathini esivamile, hlanganisa ukuxuba okubhaka, amanzi, namafutha omnqumo, bese ushaya kanzima nge-spoon kuze kube yifomu yenhlama.
Cindezela inhlama ibe yi-pan pizza elungiselelwe, ufaka iminwe yakho ekufakeni ukuze uvikele ukunamathela njengoba usebenza. Phakamisa inhlama nge-pizza toppings oyikhonzile njengoba uthanda, bese uyibhaka ku-425 degrees F ngemaminithi angu-12 kuya kwangu-17 noma kuze kube yilapho kuqweqwe kubomvu futhi ama-toppings ashushu kakhulu futhi ama-cheeses bubbles futhi aqala ukuthunta.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 67 |
| Inani lamafutha | 4 g |
| I-Fat egcwele | 1 g |
| I-Fat Unsaturated | 3 g |
| I-cholesterol | 2 mg |
| I-sodium | 121 mg |
| Ama-carbohydrate | 7 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 1 g |