Recent reviews by Zirgozar

Ingredients
Makes 4 pizzas

For the pizza dough
560 g (4⅔ cups) All-purpose flour

400 g (1¾ cups) Warm water

7g (1 packet) Dried yeast
OR 15 g Fresh yeast

2 tbsp Extra virgin olive oil

1 tbsp Salt

For the quick pizza tomato sauce
500 g (18 oz) Passata or crushed tomatoes

2 Cloves of garlic

1½ tbsp Olive oil

Salt to your liking

Basil

For pizza bianca
Olive oil

Rosemary

Salt

For pizza margherita
Tomato sauce (see recipe above)

Dry mozzarella

Fresh basil

Method
Of course, in an ideal world, Italian pizza should be made in a wood-fired oven. However, most Italians don’t have wood-fired ovens at home. I’m going to show you how to make authentic Italian pizza, the way Italians make pizza at home. No special equipment required.

For the pizza dough (the day before you want pizza)
This dough should ideally be made the day before you want pizza so it can ferment slowly in the fridge for 24 hours. This will allow the dough to develop great flavour and texture. If you can’t wait 24 hours, it will still work, but it really is worth it if you can.

Mix the warm water and yeast together, and add the olive olive oil.

In a mixing bowl add the liquid, flour and salt. Stir to combine. If you’re kneading by hand, put the dough onto your work surface and knead the dough until it’s smooth. This might take ten minutes or even a little longer. If you’re using a stand mixer, mix for a few minutes until the dough is smooth. The dough will be sticky - so don’t worry that it seems hard to handle at this stage.

Transfer the dough to a greased bowl. Cover, and let the dough rise for a few hours or until tripled in size. Transfer the dough to a floured work surface, divide into four equal portions, and shape into balls.

Place the dough balls onto baking sheets, and cover. Put in the fridge for 24 hours to rise slowly (this is called retarding the dough).

Enjoy ;)

---{ Graphics }---
☐ You forget what reality is
☐ Beautiful
☑ Good
☐ Decent
☐ Bad
☐ Don‘t look too long at it
☐ MS-DOS

---{ Gameplay }---
☑ Very good
☐ Good
☐ It's just gameplay
☐ Mehh
☐ Watch paint dry instead
☐ Just don't

---{ Audio }---
☐ Eargasm
☑ Very good
☐ Good
☐ Not too bad
☐ Bad
☐ I'm now deaf

---{ Audience }---
☑ Kids
☑ Teens
☑ Adults
☑ Grandma

---{ PC Requirements }---
☐ Check if you can run paint
☐ Potato
☐ Decent
☐ Fast
☑ Rich boi
☐ Ask NASA if they have a spare computer

---{ Difficulty }---
☐ Just press 'W'
☐ Easy
☑ Easy to learn / Hard to master
☐ Significant brain usage
☐ Difficult
☐ Dark Souls

---{ Story }---
☑ No Story
☐ Some lore
☐ Average
☐ Good
☐ Lovely
☐ It'll replace your life

---{ Game Time }---
☐ Long enough for a cup of coffee
☐ Short
☑ Average
☐ Long
☐ To infinity and beyond

---{ Price }---
☐ It's free!
☑ Worth the price
☐ If it's on sale
☐ If u have some spare money left
☐ Not recommended
☐ You could also just burn your money

---{ Bugs }---
☐ Never heard of
☐ Minor bugs
☐ Can get annoying
☐ ARK: Survival Evolved
☑ The game itself is a big terrarium for bugs

---{ ? / 10 }---
☐ 1
☐ 2
☐ 3
☐ 4
☐ 5
☐ 6
☐ 7
☐ 8
☑ 9
☐ 10

Ingredients
Makes 4 pizzas

For the pizza dough
560 g (4⅔ cups) All-purpose flour

400 g (1¾ cups) Warm water

7g (1 packet) Dried yeast
OR 15 g Fresh yeast

2 tbsp Extra virgin olive oil

1 tbsp Salt

For the quick pizza tomato sauce
500 g (18 oz) Passata or crushed tomatoes

2 Cloves of garlic

1½ tbsp Olive oil

Salt to your liking

Basil

For pizza bianca
Olive oil

Rosemary

Salt

For pizza margherita
Tomato sauce (see recipe above)

Dry mozzarella

Fresh basil

Method
Of course, in an ideal world, Italian pizza should be made in a wood-fired oven. However, most Italians don’t have wood-fired ovens at home. I’m going to show you how to make authentic Italian pizza, the way Italians make pizza at home. No special equipment required.

For the pizza dough (the day before you want pizza)
This dough should ideally be made the day before you want pizza so it can ferment slowly in the fridge for 24 hours. This will allow the dough to develop great flavour and texture. If you can’t wait 24 hours, it will still work, but it really is worth it if you can.

Mix the warm water and yeast together, and add the olive olive oil.

In a mixing bowl add the liquid, flour and salt. Stir to combine. If you’re kneading by hand, put the dough onto your work surface and knead the dough until it’s smooth. This might take ten minutes or even a little longer. If you’re using a stand mixer, mix for a few minutes until the dough is smooth. The dough will be sticky - so don’t worry that it seems hard to handle at this stage.

Transfer the dough to a greased bowl. Cover, and let the dough rise for a few hours or until tripled in size. Transfer the dough to a floured work surface, divide into four equal portions, and shape into balls.

Place the dough balls onto baking sheets, and cover. Put in the fridge for 24 hours to rise slowly (this is called retarding the dough). Enjoy ;)

Ingredients
Makes 4 pizzas

For the pizza dough
560 g (4⅔ cups) All-purpose flour

400 g (1¾ cups) Warm water

7g (1 packet) Dried yeast
OR 15 g Fresh yeast

2 tbsp Extra virgin olive oil

1 tbsp Salt

For the quick pizza tomato sauce
500 g (18 oz) Passata or crushed tomatoes

2 Cloves of garlic

1½ tbsp Olive oil

Salt to your liking

Basil

For pizza bianca
Olive oil

Rosemary

Salt

For pizza margherita
Tomato sauce (see recipe above)

Dry mozzarella

Fresh basil

Method
Of course, in an ideal world, Italian pizza should be made in a wood-fired oven. However, most Italians don’t have wood-fired ovens at home. I’m going to show you how to make authentic Italian pizza, the way Italians make pizza at home. No special equipment required.

For the pizza dough (the day before you want pizza)
This dough should ideally be made the day before you want pizza so it can ferment slowly in the fridge for 24 hours. This will allow the dough to develop great flavour and texture. If you can’t wait 24 hours, it will still work, but it really is worth it if you can.

Mix the warm water and yeast together, and add the olive olive oil.

In a mixing bowl add the liquid, flour and salt. Stir to combine. If you’re kneading by hand, put the dough onto your work surface and knead the dough until it’s smooth. This might take ten minutes or even a little longer. If you’re using a stand mixer, mix for a few minutes until the dough is smooth. The dough will be sticky - so don’t worry that it seems hard to handle at this stage.

Transfer the dough to a greased bowl. Cover, and let the dough rise for a few hours or until tripled in size. Transfer the dough to a floured work surface, divide into four equal portions, and shape into balls.

Place the dough balls onto baking sheets, and cover. Put in the fridge for 24 hours to rise slowly (this is called retarding the dough). Enjoy;)

Lets be real, you are only here to read negative reviews so for every 1 like this review gets, I will pet both my cats.

Lets be real, you are only here to read negative reviews so for every 1 like this review gets, I will pet both my cats.

Not bad

Lets be real, you are only here to read negative reviews so for every 1 like this review gets, I will pet both my cats.

Ingredients
Makes 4 pizzas

For the pizza dough
560 g (4⅔ cups) All-purpose flour

400 g (1¾ cups) Warm water

7g (1 packet) Dried yeast
OR 15 g Fresh yeast

2 tbsp Extra virgin olive oil

1 tbsp Salt

For the quick pizza tomato sauce
500 g (18 oz) Passata or crushed tomatoes

2 Cloves of garlic

1½ tbsp Olive oil

Salt to your liking

Basil

For pizza bianca
Olive oil

Rosemary

Salt

For pizza margherita
Tomato sauce (see recipe above)

Dry mozzarella

Fresh basil

Method
Of course, in an ideal world, Italian pizza should be made in a wood-fired oven. However, most Italians don’t have wood-fired ovens at home. I’m going to show you how to make authentic Italian pizza, the way Italians make pizza at home. No special equipment required.

For the pizza dough (the day before you want pizza)
This dough should ideally be made the day before you want pizza so it can ferment slowly in the fridge for 24 hours. This will allow the dough to develop great flavour and texture. If you can’t wait 24 hours, it will still work, but it really is worth it if you can.

Mix the warm water and yeast together, and add the olive olive oil.

In a mixing bowl add the liquid, flour and salt. Stir to combine. If you’re kneading by hand, put the dough onto your work surface and knead the dough until it’s smooth. This might take ten minutes or even a little longer. If you’re using a stand mixer, mix for a few minutes until the dough is smooth. The dough will be sticky - so don’t worry that it seems hard to handle at this stage.

Transfer the dough to a greased bowl. Cover, and let the dough rise for a few hours or until tripled in size. Transfer the dough to a floured work surface, divide into four equal portions, and shape into balls.

Place the dough balls onto baking sheets, and cover. Put in the fridge for 24 hours to rise slowly (this is called retarding the dough).

Enjoy ;)