The whole world is home and cooking and I love seeing photos of my recipes from all over the world, so please say where you’re from. (I post them manually so you won’t see it right away.) Use this link to send your photo: YourPhotos@JennyCanCook.com
DOMINIQUE MADE MY CABBAGE ROLLS
“Dear Jenny, These were AMAZING! I used cabbage from my husband’s garden and fresh tomatoes as well. My family loved it. The pic is taken before they were baked in the oven. Love the tip for placing cabbage leaves on top before baking. They were so moist and yummy. Thanks for the great recipe. ~ Dominique. Btw, I am half Polish. ?”
~ I can only imagine how great these would be with fresh garden cabbage. Thank you very much. ~ jenny
JOAN MADE MY SIMPLE WHOLE WHEAT BREAD
“This is the bread, just out of the oven. I have had so many failures with bread baking that I gave up for years. And then I saw your recipe. It came out beautifully, but I would like it a little browned on top. I will not tent it with foil until maybe the last five minutes. I also split the top and drizzled a little butter, resulting in a moist, flavorful bread. Thank you, thank you!”
~ Thank you for your photo and I’m glad you got your bread mojo back! ? ~ jenny
KATHY MADE MY NO KNEAD BREAD ROLLS
“Hello Jenny, It is my honor to find you and use your recipes.The very first time I cooked bread , was your recipe . I always thought it’s very hard to make a bread but you are making everything absolutely easy and FUN ? Thank you so much . Look sooo good and was so delicious ? Best regards, ~Kathy Alimi.”
~ Your rolls turned out perfect and I like the sesame seeds on top. Thank you for the photo. ~ jenny
CYNTHIA MADE MY EASY CRISPY FOCACCIA BREAD
“Cynthia made this delicious bread from Jenny’s recipe! Thank you.”
~ Thank you so much! I love this recipe and now I have to make some tonight! ~ jenny
ANH (from California) MADE MY SOFT & CHEWY OATMEAL RAISIN COOKIES
“Hi Jenny, We live in the South Bay area of Los Angeles. I had finally got a hold of 2 bags of unbleached flour after 3 weeks of searching high and low for them. With the quarantine order, baking saves my sanity, not to mention my family’s. Here are my first try at your Soft & Chewy Oatmeal Raisin Cookies. Thank you for sharing.”
~ They look perfect and I think chewy cookies are comforting. Thank you for your photo. ~ jenny
GRACE (from New Zealand) MADE MY PIZZA DOUGH & CHOCOLATE CAKE
“Hi Jenny , So thrilled my husband discovered your easy, simple and most of all delicious recipes.I made your egg free dairy free chocolate cake and I tell you it was a hit! ( have sneaked a bit of Baileys on the icing ??) It was yum) And also tried your pizza dough couple of times and it was the perfect homemade pizza dough I’ve ever tried. You’ve made our lockdown a not so gloomy place. Thanks More power to you and keep safe. Cheers from New Zealand ~ Grace. ❤”
~ My pizza dough is in New Zealand! That’s a tasty looking pizza and luscious looking cake. Thanks for sending your photos. Stay well. ❤️ ~ jenny
CINDY (from Trinidad) MADE MY CINNAMON ROLLS & OATMEAL RAISIN COOKIES
“Hi Jenny ..I’m from Trinidad..made these…didn’t have a round pan…but it turned out great..thank you. Thank you for the recipes. ~ Cindy.”
~ Thanks for the great photos. They both look really yummy! ~ jenny
NANA (from Canada) MADE MY QUICK & EASY SPROUTED WHEAT BREAD
“Hi Jenny, I made your Q & E sprouted wheat bread recipe, using Anita’s sprouted spelt flour (from Costco.) It turned out great thanks for sharing the recipe! ~ Nana from Manitoba Canada.”
~ Your bread is so beautifully tall. And thanks for the Costco tip. (I’m from Ontario ??)~ jenny
HOLLY MADE MY NO KNEAD CRUSTY ROLLS INTO HOT DOG BUNS
“Made a batch of your No Knead 2 Hour Crusty Rolls into hot dog buns for dinner tonight, they were so good! When this time of social distancing and self-quarantine is over, I will make these to contribute to the many cookouts we will go to ?”
~ I love this! Thanks very much for sharing your photo and this great idea. ~ jenny
NICOLE MADE MY FASTER NO KNEAD BREAD
“My first time making bread! We’re so excited to have this with our Zuppa Toscana tonight. Thank you for the Faster no knead bread recipe and great video! ~ Nicole. ?”
~ I’m glad to hear it and Zuppa Toscana sounds so good with this bread!~ jenny
THERESA MADE MY QUICK & EASY CHOCOLATE CAKE AND CINNAMON ROLLS
“I don’t know how I found your website but I am so glad I did. I made your chocolate cake 2 days ago and your cinnamon rolls today. They are the best ever….thank you so much for making your recipes so easy to follow.”
~ Thank you for the photos. I’m glad you found me too. ? ~ jenny
What do we want? Pizza! When do we want it? Now! Homemade pizza is easier (and faster) than you think. It used to take hours to knead and rise the dough but not any more. My quick & easy pizza dough is made from scratch and is ready to use in less than 20 minutes. I takes longer to heat up the oven but that’s okay because the dough can continue to rest until the oven heats up… or the grill. Yes! I have made pizza on the grill, on a pizza stone on the grill, in the oven on a stone, in the oven on a pan with holes, and even in a cast iron skillet on the stove. You can see that a pizza lover like myself needed to find a way to make pizza dough as quick and easy as possible. And I have.
This recipe is flexible too. You can use either bread flour or all-purpose flour. The difference is subtle but I find the crust a little crispier with the bread flour. And… you can use either instant yeast or regular active yeast, the only difference being the temperature of the water. If you read the package of yeast you’ll see that instant yeast calls for hotter water (120° F) while active dry yeast requires water at 110° F. Did I say flexible? There’s even more. Once you put this dough together, you can also choose to let it rest for an hour or more. It will puff up and double in size. Or… (wait for it)… you can refrigerate it for pizza the next day, or the next 2 or 3 days. Refrigerating pizza dough does result in a better crust but I don’t always plan my dinners ahead. Here’s my typical pizza-making schedule:
An hour before dinner, I preheat the oven. Then I put the dough together and let it rest. While I wait for the oven I prepare my toppings and make a salad. I shred my own cheese because the pre-shredded kind does not melt the same. I slice toppings and try to remove some of their moisture for a crispy pizza. Once the salad is made, I roll the dough, put on the toppings, and put the pizza in the oven, which has had time to heat up by now. (don’t put pizza in until the oven is hot enough) While the pizza cooks, we have our salad. As soon as we finish the salad, the pizza is done, hot, crispy, and ready to eat.
I seriously don’t know anyone who doesn’t like pizza. And once you start making quick and easy pizza at home you will never want to get delivery again. It simply will never compare. Besides, you can make your own pizza healthier, with reduced fat cheese, healthy toppings, and a crust the way you like it. Thin crust? Just roll it thinner and make two. I hope this easy recipe motivates more people to make healthier and faster pizza at home.
UPDATE (June 17, 2020) Since posting this recipe I find myself more often refrigerating the dough overnight. The flavor does get better with time and the edges of the crust seem to puff up more when it cooks. My favorite method these days is using a wooden paddle and pizza stone. But no matter what, any kind of homemade pizza is the best! ?
