I really wanted to thank you. My family has been following you for sometime. You have changed our lives. Thanks to you, we bake bread and make our own pizzas from scratch, a feat we never knew was possible. We really enjoy your videos and we look forward to learning more from you.
Just pointed a member of the McDougall friends Facebook group in your direction! She was looking for easy family friendly recipes and who better than you! Best wishes from Scotland.
Hi Nini!!! As somebody remarked, you are a wonderful soul and you truly are!!!!! No doubt about it, your husband and children are lucky to have you who has such a passion and love for cooking.....Nini, can you pls tell where did you get this bread stone from?
Thank you for your beautiful words. I bought it from Williams & Sonoma. I am sure you could find it cheaper. I bought it about 15 years ago, LOL and it is still amazing. www.williams-sonoma.com/products/williams-sonoma-pizza-stone/?pkey=s%7Cbread%20stone%7C12
You said the only difference in the bread recipe was that half the flour was whole wheat pastry flour. So does that mean you use all white flour for the pizza dough? I’m thinking about making this tonight
My kids like it better all white. I will say that I have slowly been adding 1 cup of whole wheat more every time I make this. I am trying to find a good balance where they are slowly getting used to the whole wheat. Baby steps.
Like I said in the video I use my bread stone to bake bread. When I use the parchment paper it protects my stone from some drippings from the sauce. It can be a pain to clean my stone every time I make pizza.
Electrolux, but I am in the process of going induction. I have been very happy with the electrolux brand, I have had it for about 8 years and it is great. The only downside is that it generates a lot of heat. It feels like a furnace is on when burners and oven are on. In a house that has no AC that can be a problem:)
I love your cooking demos-very straight forward and easy!
I really wanted to thank you. My family has been following you for sometime. You have changed our lives. Thanks to you, we bake bread and make our own pizzas from scratch, a feat we never knew was possible. We really enjoy your videos and we look forward to learning more from you.
You are such a blessing to your family. Thanks for showing me how you make a vegan oil free pizza
Thank you so much for sharing your awesome recipes. You are a great teacher and very thorough about all the directions. You are a beautiful soul.
Just pointed a member of the McDougall friends Facebook group in your direction! She was looking for easy family friendly recipes and who better than you! Best wishes from Scotland.
Wow!! Thank you so much!
i love your channel! i would love to collaborate with you in a video of some kind!
You make everything look so easy, fresh and delicious. I really like your channel. 😃🌺
Thank you:) I hope to show that cooking with vegetables and without oil is not the end of the world:) Thanks for watching!
Just what I've been looking for!! I will have to check out your bread recipe. Thanks
Hi Nini!!! As somebody remarked, you are a wonderful soul and you truly are!!!!! No doubt about it, your husband and children are lucky to have you who has such a passion and love for cooking.....Nini, can you pls tell where did you get this bread stone from?
Thank you for your beautiful words. I bought it from Williams & Sonoma. I am sure you could find it cheaper. I bought it about 15 years ago, LOL and it is still amazing. www.williams-sonoma.com/products/williams-sonoma-pizza-stone/?pkey=s%7Cbread%20stone%7C12
You rock girl! Thanks for all your wonderful recipes 😍
Love ALL of your Videos 😊
Can your regular bread recipe be good for bread rolls/dinner rolls like for thanksgiving?
Totally, just bake for less time.
What is that in the oven you put the pizza on to bake??
It is a baking stone. Not necessary but nice to have.
This looks delicious!
Will you share your spice mix recipe?
I bought it like that. It is called "salt free pizza spices"
Nini Girl Ⓥ can you tell me how it differs from Italian seasoning?
omg pizza goals!
You said the only difference in the bread recipe was that half the flour was whole wheat pastry flour. So does that mean you use all white flour for the pizza dough? I’m thinking about making this tonight
My kids like it better all white. I will say that I have slowly been adding 1 cup of whole wheat more every time I make this. I am trying to find a good balance where they are slowly getting used to the whole wheat. Baby steps.
Hi
Is that paper meant to be roasted? I usually just sprinkle semolina onto the peel.
Like I said in the video I use my bread stone to bake bread. When I use the parchment paper it protects my stone from some drippings from the sauce. It can be a pain to clean my stone every time I make pizza.
What is the brand of your stove?
Electrolux, but I am in the process of going induction. I have been very happy with the electrolux brand, I have had it for about 8 years and it is great. The only downside is that it generates a lot of heat. It feels like a furnace is on when burners and oven are on. In a house that has no AC that can be a problem:)
always great to watch your recipes in action. I think sometimes your husband makes faces at you- or maybe ..who knows..? ..he makes you smirk. ;)
He totally does!!
i hope my comments don't get marked as spam :(
can u save some extra to pass through the screen next time please ;))))))
ditto that