Ngoku ukuba umgubo awukho kwisitokhwe esifutshane, unokubuyela kwezo projekthi zokubhaka ezibalulekileyo (hello, isonka sebhanana, i-cookie enkulu ye-chocolate ye-chip kunye ne-mini apple pies) ubeke iliso lakho. Okokuqala kuluhlu: I-pizza yasekhaya. Ingxaki kuphela? Igwele kusenzima kakhulu ukulifumana-mhlawumbi kuba kuthatha ixesha elide ukwenza.
Kodwa yima! Ngenxa yokuba awunayo igwele akuthethi ukuba awukwazi ukwenza ipayi emnandi ekhaya. Uqweqwe lwakho lusenokungabi nencasa efanayo yokuhlafuna okanye incasa enegwele, kodwa ngesosi, itshizi kunye nezinto zokuthambisa awuyi kuqaphela. Nantsi indlela yokwenza.
Uyenza njani intlama yepizza yasekhaya ngaphandle kwegwele:
Yenza ipizza enye 10- ukuya 12-intshi
Izithako:
2 iikomityi zomgubo wenjongo yonke okanye umgubo wesonka, kunye nokunye njengoko kufuneka
2 iitipuni zokubhaka umgubo
½ icephe letyuwa yekosher
Ii-ounces ezi-8 zobhiya obulula (njenge-lager okanye i-pilsner)
Izalathiso:
1. Kwisitya esikhulu sokuxuba, xuba umgubo, ukubhaka umgubo kunye netyuwa ukudibanisa. Thela ibhiya kwaye usebenzise i-spoon yeplanga ukuxuba kuze kube yintlama ye-shaggy.
2. Gcoba umphezulu womsebenzi ngesisa ngomgubo, kwaye ujike intlama phezu komhlaba. Uxove intlama de igudileyo, i-elastic kwaye ibambe ndawonye. Gubungela intlama ngeplastiki okanye isitya esingaguqukiyo kwaye uvumele ukuphumla ubuncinane imizuzu engama-20 ukuya kwiiyure ezingama-2 ngaphambi kokuba usebenzise.
3. Ukwenza i-pizza, yolula ngobumnene intlama ibe yingqukuva, uze uphakamise nge-sauce, ushizi kunye ne-pizza efunwayo. Bhaka kwi-oveni yakho ngobushushu obuphezulu obunokwenzeka de ube mdaka wegolide kwaye ugqabhuke.
Nasi isizathu sokuba isebenze: Ibhiya yongeza incasa enegwele (yenziwe ngegwele), kodwa iphinda idibanise kwaye iphendule ngomgubo wokubhaka, owongeza ukunyuswa kwintlama. Ke ukuba unebhiya efrijini yakho (kwaye siyathemba ukuba uyayenza), ukufutshane kakhulu nepizza yasekhaya, akukho gwele lifunekayo. Kungcono uvule ebandayo usele nalo payi.
ENXULUMENEYO: I-Bacon, i-Kale kunye ne-Egg Grandma Pie
