@point26: #مطابخ_خارجيه #ارتدادات #غرف_في_السطح ###ارتدادات #ساندويش_بنل

#مؤسسه نقطه الاستواء التجاريه

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Region: SA

Monday 20 October 2025 09:40:41 GMT

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Comments

alwood_77 :

هل تركبون في قطر

2025-10-21 20:28:49

1

ahr123453 :

في لكم فرع في الأحساء

2025-10-20 14:11:56

2

تسريحات /سشوار/ بروتين :

في فرعكم في قطر

2025-10-22 15:19:11

1

MOHAMMED A.A :

كيف حسبتها ؟

2025-10-20 15:58:35

2

SULIMAN سليمان :

وين محلكم؟

2025-10-20 10:48:31

1

الوايلي :

فيه ١٠ سم

2025-10-20 17:16:18

1

H الجهني :

مالكم فرع بالحفر 🤦‍♀

2025-10-20 18:55:52

1

user9134854898672 :

تعملون بالجوف

2025-10-21 20:36:45

1

النادرة،💭 :

هذا وين

2025-10-21 17:31:45

0

radah5009 :

هذي في قطر

2025-10-20 18:34:25

1

2R - م.محمد باجنيد :

يعني تطلع الغرفة ب 3 ونص ؟

2025-10-20 11:00:30

0

. :

ينفع لدوره المياه ؟؟؟ سمعت انه مايصلح

2025-10-21 15:34:59

1

أبو أصيل :

لكم فرع في جده

2025-10-20 14:22:51

1

واحد من الناس :

وين موقعكم بالاحساء

2025-10-20 16:56:00

1

coffeelady52 :

بكم تكلف هذه؟

2025-10-20 16:05:41

1

الوايلي :

ياساتر تقريبا ٨ الف

2025-10-20 17:19:44

1

radah5009 :

ردوا الله يجزاكم خير

2025-10-20 18:34:30

1

radah5009 :

أي دولة هذي

2025-10-20 18:33:56

1

الوايلي :

اذا جاهزه مع التشطيب من سباك وكهرب تستاهل ٨ الف

2025-10-20 17:20:37

0

,ٍأبوعبدالله✨ :

طيب الرياض مافيه فرع

2026-03-14 05:19:50

0

حصة الشمري :

كم التكلفة نفس هاذا

2026-02-24 01:51:53

0

((((ابورررررراضي))) :

لكم فرع في جازان

2025-10-21 18:11:40

0

النادرة،💭 :

لكم فرع بخميس مشيط

2025-10-21 17:32:16

0

Alhanouf Almalki :

موقعكم وين ؟

2025-10-22 17:50:09

0

محمد :

من جرب ؟ كيف مع المطر و الحر؟

2025-10-20 15:25:30

0

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I recently had some of the best pizza I’ve ever tried, which led me to a newfound appreciation of pizza dough and what a versatile vehicle it is for flavor. One of my favorite ways to use it is this Pizza Sandwich, which you can customize with your favorite fillings for the perfect bite. Pizza Sandwich Ingredients: For the Dough: 1 1/2 cups+1tbsp/345g warm water 2 1/4 tsp/7g instant dry yeast 1 tsp granulated sugar 3 tbsp/42g olive oil 1 1/4 tsp salt 4 cups/520g flour For the Sandwich: Fresh mozzarella Basil pesto Tomato slices Red pepper flakes Arugula Pastrami slices Instructions: In a medium bowl, add 1 cup warm water, yeast, and a pinch of sugar and let rest for 5-7 minutes until fluffy. In a large bowl, add the flour, remaining water, foamed yeast, oil, remaining sugar, and salt and stir until combined. Knead the dough for about 4-5 minutes. The dough will still be sticky and not smooth at this time—and that’s okay! Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature. Once rested, punch it down and transfer to a lightly floured surface. Slap and fold several times and then knead until smooth. Transfer the dough to a lightly greased bowl, cover it with plastic wrap and let it rest at room temperature for 10-20 minutes until 20% risen. Then transfer to the fridge and let rest for 2-3 hours, until almost doubled in size, for best results. If you’re in a hurry, let rest at room temperature for 45-60 minutes, until almost doubled in size. Remove from the fridge and divide the dough into 4 equal pieces. Roll each piece into a loose ball. Generously flour a work surface or baking sheet and place the balls onto it. Cover with plastic wrap or each piece with a large ball. Let rest for 1 1/2-2 hours or until doubled in size. Preheat an oven to 550F with a baking steel on the second to highest rack for at least 10 to 15 minutes. You can prepare the pizza sandwich hot or cold, with any toppings of your choice! Flour a work surface and place the first piece of dough onto it. Using your fingers, press the middle of the dough firmly, leaving a 1-inch rim around the edge. Once the dough is about 6-inches wide, use flat hands to press and stretch the middle of the dough, being sure not to rip it. Turn the dough as you press to evenly stretch each side. Then, lift the dough on the backs of your fingers to continue to stretch the dough until it reaches 9- to 10-inches. (At this point, if you are preparing a hot sandwich, you can add shredded mozzarella to one half of the dough and drizzle with olive oil.) Fold the dough in half as in the IG Reel and lightly drizzle with olive oil once again. In a traditional oven, use a paddle to place the pizza dough on the hot baking steel. Turn the oven to low broil and broil for 2 to 3 minutes while watching, until the top is golden brown. Carefully move the steel down to the lowest rack and turn the oven to 500F. Bake for an additional 3 to 5 minutes until both the bottom and top are golden brown and the dough is fully cooked, as in the IG Reel. Remove from the oven and let cool for 30 to 60 seconds. Open the dough and fill with your preferred fillings. For a cold sandwich, you can open the sandwich bread and fill with 1 1/2 tbsp basil pesto, arugula, fresh sliced mozzarella, and tomato slices. Drizzle with olive oil and red pepper flakes and serve immediately. For a hot sandwich, you can open the mozzarella filled dough and add slices of pastrami. Top with 1 1/2 tbsp basil pesto and fresh arugula and serve immediately. Bon appetit!

I recently had some of the best pizza I’ve ever tried, which led me to a newfound appreciation of pizza dough and what a versatile vehicle it is for flavor. One of my favorite ways to use it is this Pizza Sandwich, which you can customize with your favorite fillings for the perfect bite. Pizza Sandwich Ingredients: For the Dough: 1 1/2 cups+1tbsp/345g warm water 2 1/4 tsp/7g instant dry yeast 1 tsp granulated sugar 3 tbsp/42g olive oil 1 1/4 tsp salt 4 cups/520g flour For the Sandwich: Fresh mozzarella Basil pesto Tomato slices Red pepper flakes Arugula Pastrami slices Instructions: In a medium bowl, add 1 cup warm water, yeast, and a pinch of sugar and let rest for 5-7 minutes until fluffy. In a large bowl, add the flour, remaining water, foamed yeast, oil, remaining sugar, and salt and stir until combined. Knead the dough for about 4-5 minutes. The dough will still be sticky and not smooth at this time—and that’s okay! Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature. Once rested, punch it down and transfer to a lightly floured surface. Slap and fold several times and then knead until smooth. Transfer the dough to a lightly greased bowl, cover it with plastic wrap and let it rest at room temperature for 10-20 minutes until 20% risen. Then transfer to the fridge and let rest for 2-3 hours, until almost doubled in size, for best results. If you’re in a hurry, let rest at room temperature for 45-60 minutes, until almost doubled in size. Remove from the fridge and divide the dough into 4 equal pieces. Roll each piece into a loose ball. Generously flour a work surface or baking sheet and place the balls onto it. Cover with plastic wrap or each piece with a large ball. Let rest for 1 1/2-2 hours or until doubled in size. Preheat an oven to 550F with a baking steel on the second to highest rack for at least 10 to 15 minutes. You can prepare the pizza sandwich hot or cold, with any toppings of your choice! Flour a work surface and place the first piece of dough onto it. Using your fingers, press the middle of the dough firmly, leaving a 1-inch rim around the edge. Once the dough is about 6-inches wide, use flat hands to press and stretch the middle of the dough, being sure not to rip it. Turn the dough as you press to evenly stretch each side. Then, lift the dough on the backs of your fingers to continue to stretch the dough until it reaches 9- to 10-inches. (At this point, if you are preparing a hot sandwich, you can add shredded mozzarella to one half of the dough and drizzle with olive oil.) Fold the dough in half as in the IG Reel and lightly drizzle with olive oil once again. In a traditional oven, use a paddle to place the pizza dough on the hot baking steel. Turn the oven to low broil and broil for 2 to 3 minutes while watching, until the top is golden brown. Carefully move the steel down to the lowest rack and turn the oven to 500F. Bake for an additional 3 to 5 minutes until both the bottom and top are golden brown and the dough is fully cooked, as in the IG Reel. Remove from the oven and let cool for 30 to 60 seconds. Open the dough and fill with your preferred fillings. For a cold sandwich, you can open the sandwich bread and fill with 1 1/2 tbsp basil pesto, arugula, fresh sliced mozzarella, and tomato slices. Drizzle with olive oil and red pepper flakes and serve immediately. For a hot sandwich, you can open the mozzarella filled dough and add slices of pastrami. Top with 1 1/2 tbsp basil pesto and fresh arugula and serve immediately. Bon appetit!

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