I halved the amount of ingredients, I was able to make two 12" pizzas. I did it by hand. Proofed the yeast in warm water then added all the other ingredients except for the oil for greasing the bowl later. It's hard to mix and knead this because the dough kept on sticking to my hands but because I added a little flour every now and then (as little as possible), I was able to reach the desired dough elasticity and softness without losing the high dough hydration.
The extra work paid off. The crust was soooo good. It's the best pizza crust I've ever made! Crispy outside and chewy inside. It cooks really well on my home oven and air fryer. I added a 1/2 teaspoon of white sugar to the dough just to help with the browning since I didn't have a pizza stone. I used the metal tray that my oven came with and cranked up the temperature to the highest setting (446°F/230°C) to make the crust crispy outside.
The pizza flavor that I made was garlic and cheese with truffle salsa (minced porcini mushroom and black truffle with olive oil, brand is Mazza). I heated up a bit of EVOO then partially cooked the garlic. I hand stretched the pizza dough straight from the refrigerator. Topped it with crushed tomatoes with dried oregano, pinch of sugar and a little of olive oil. Sprinkled grated parmesan cheese, topped it with the slightly cooked garlic and low hydration mozzarella cheese. Cooked it in my convection oven at 230°F for 12 mins, added the truffle salsa on top, then cooked it again for
I made this marinade for 250g of chicken, cut up into small 1cm cubes. Divided the recipe measurements in half. I used garlic powder instead of fresh garlic and added a tablespoon of cilantro chimichurri because I didn't have fresh cilantro on hand. After marinating the meat for only about 40 mins, I poured the entire thing on my pan and cooked the meat until all the marinade is absorbed and the chicken is seared. I tried this marinade for 250g of beef but added a tbsp of dark soy sauce. It was yummy as well.
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