This is my go dough recipe. Typically use for New York-ish style pizza, but it’s very versatile, forgiving, and flat out delicious. It is 48-72 hours of total fermentation. Recipe and tips below! For two-14 inch pizzas: 400g flour - 280 bread flour/120 AP flour 260g water (65%) 1.2g yeast (.3%) 10g salt (2.5%) 8g oil (2%) 8g sugar (2%in home oven or 5% higher heat oven) TIPS: I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well. I typically

let me share with you how to make the easiest and most delicious BUÑUELOS because the holidays cannot be complete without a stack of them at your dinner table! 😊 now tell me how do you like them? Tips! **make sure the dough is evenly thin Ingredients: makes 8-12 buñuelos depending on how big you make them 1 cup and 1 tbsp hot water 2 tbsp sugar Pinch salt 1 tbsp Mexican vanilla blend 3 1/2 cups APF 1 1/2 tsp baking powder 1/2 cup butter flavored shortening 1 egg For my piloncillo syrup 3/4 cup

Ok hear me out...a rosette/buñuelo/funnel cake but make it onion ring flavored. Yay or nay? | Richard Blais