Homemade pizza dough is a thing of beauty! The ingredients are simple and few. This is my favorite way to make pizza dough. This is great to start the night before and make the next day. The cold fermentation process really gives the dough light, chewy and crusty texture much like pizzeria-style crust. Click the picture above for the YouTube video!👆🏼 EASY PIZZA DOUGH by Angelica Faz Jung INGREDIENTS 3 cups (400 g) Caputo flour ( or all-purpose flour) 1 tsp fast acting dry active yeast 3/4 tsp salt 1 cup (236.5 ml) warm water (110°F / 43°C) INSTRUCTIONS 1. To a large bowl add flour, salt, yeast, and water. 2. Combine with a wooden spoon until dough ball forms. 3. Knead dough on a well floured surface for five minutes. 4. Coat the bowl with a tablespoon and a half of olive oil. 5. Place the dough ball back in the oiled bowl, loosely cover with cling film, and proof in a non drafty place until double in size. 6. Once the dough is double in size, place dough on a well-floured work surface, press out the air and evenly half the dough. 7. Take each half and fold in half 6 to 8 times and form a dough ball for each. 8. Place each dough ball in separate oiled bowls, cover with cling film and set in the refrigerator for at least 6 to 8 hours. Overnight to 24 hours for best results. This is called cold fermentation and will yield a chewy, light and crusty texture to the dough. 9. Before using the dough, be sure to remove from the refrigerator and bring to room temperature. This will make it easier to work with. This recipe makes two 10-inch pizza crusts. HOW TO BAKE Once pizza dough is formed, place on a floured pizza peel, top with your favorite pizza sauce, cheese and toppings of your choice. Bake in a preheated oven @ 500°F / 260°C on a preheated pizza stone for 10 minutes. Remove from oven when pizza has cooked and lightly charred on the edges. Enjoy! PRINTABLE RECIPE 👇🏼

Here is an easy marinade that is even better than the Mexican meat market style orange-red carne marinada. The vibrant red color is from the achiote used in the recipe. You can also substitute the sour orange juice for fresh pineapple juice. This marinade is great on beef, chicken or pork. Simply Mamá Cooks Red Marinade For Carne Asada INGREDIENTS 2 oz (56 g) ground achiote 1/2 cup (118 ml) fresh sour orange juice (or fresh pineapple juice) 1/4 cup (60 ml) cooking oil 2 1/2 tsp (10 g) salt 1 to 2 cloves of garlic 2 tsp Mexican oregano 1 tsp whole cumin seeds 25 to 30 black peppercorns 2 tsp onion powder 1 to 2 whole cloves (optional) 1/2 tsp coriander seeds (optional) 3 1/2 to 4 lbs of chicken, beef or pork INSTRUCTIONS 1. To a blender add the achiote, sour orange juice, cooking oil, salt, garlic, Mexican oregano, cumin seeds, black peppercorns, onion powder, garlic powder, cloves, coriander seeds and purée well. 2. Pour over meat of choice, combine and marinade for at least 2 to 3 hours. 3. Grill or cook the marinated meat and enjoy. Be sure to check out my YouTube channel for more recipes! PRINTABLE RECIPE

Today I am making an extra saucy, creamy, cheesy baked ziti. The recipe and ingredients are on my website. Link below! This is a decadent creamy baked ziti with a homemade bechamel sauce. This sets up quite nicely and is a crowd-pleaser for dinner. The left-overs are just as good! Extra Saucy Cheesy Creamy BAKED ZITI INGREDIENTS 1 1/2 Tbsp (22 ml) cooking oil 1 lb (454 g) lean ground beef 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian herb blend 3/4 tsp salt 1/4 tsp black pepper 32 oz (946 ml) your favorite pasta sauce 1/2 (118 ml) water 1 lb (454 g) Ziti pasta pinch of sugar for pasta sauce (optional) 3 cloves garlic (minced) 1 lb (454 g) fresh mozzarella cheese 1 lb (454 g) ricotta cheese 5 oz (140 g) parmesan cheese (grated) BÉCHAMEL SAUCE 3 Tbsp (28 g) all-purpose flour 3 Tbsp (42 g) unsalted butter 2 cups (473 ml) whole milk 1/8 tsp grated nutmeg 1/8 tsp salt (or to taste) INSTRUCTIONS 1. To a medium pot, add cooking oil, ground beef, onion powder, garlic powder, Italian herb blend, black pepper, salt and cook over a medium high heat. 2. Pour pasta sauce into the pot with the ground beef. Then add a half cup of water to the empty pasta sauce jar, shake and pour into pot. 3. Combine, bring to a gentle simmer, cover with a lid and cook the meat sauce for 30 minutes. Stir through out cook time. 4. To a small heavy bottomed pot, over a low heat, melt the butter then add flour to create a roux. Cook over a low heat setting for one minute. 5. Slowly pour in the room temperature milk and continually whisk to combine. This will prevent lumps. If the roux bubbles violently as you pour the milk, lower the heat source. 6. Continually whisk until the béchamel sauce starts to thicken and coats the back of the spoon. 7. Turn off heat, add a pinch of grated nutmeg, salt to taste, mix and set aside until ready to use. 8. In a 5 1/2 to 6 quart pot of boiling water add a tablespoon of salt, then mix. Now Pour in pasta and cook for 6 to 7 minutes or until al dente. 9. Drain the pasta, DO NOT rinse and place back in to the pot. Add one cup of meat sauce, a half cup of grated parmesan cheese into the pasta and mix. 10. In a 9 x 13 inch baking dish, add a ladle of meat sauce to the bottom. Now add half of the prepped pasta. 11. Add a third of the mozzarella cheese by placing small chunks in a single layer. Sprinkle a third cup of grated parmesan, a third of the ricotta cheese in dollops, then pour over a third of the béchamel sauce for the first layer of cheese. 12. Next, pour over half of the meat sauce. 13. Repeat the cheese process for the next layer then pour over the remaining meat sauce and spread evenly. 14. For the last layer of cheese, add the rest of the mozzarella, ricotta and béchamel. 15. Bake uncovered in a preheated oven at 425 degrees Fahrenheit or 218 degrees Celsius for 25 to 30 minutes. 16. Remove from oven and set for 15 to 20 minutes, then serve. Garnish with fresh parsley and enjoy! PRINTABLE RECIPE Here! 👇🏼

About me I am a wife, a Mamá, a home cook, and a YouTube vlogger. I love to share recipes and life with my little fusion Mexi-Korean family. I cook all kinds of food and get inspiration from everywhere. ​ I encourage you to cook and be inspired from my vlogs, blogs and recipes. The heart of my home starts in my kitchen. Welcome and happy cooking! ​ ​

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