This pizza has a crispy lace, fresh cherries, crispy walnuts, and colourful frozen vegetables. This recipe can be used as a 9-inch lace pizza and an 8-inch regular pizza.
Put all the ingredients in the pizza ingredients into the kneading machine and knead for 20 minutes to get a smooth dough. The cover wrap is fermented twice as large.
Roll the fermented dough out of the oven, squash it, put it in a large bowl and cover it with a plastic wrap for 15 minutes.
After relaxing, 1/3 of the dough is made into an 8-inch pizza, and the other 2/3 of the dough is made into a 9-inch pizza (in which a small piece of lace is used as shown), and a pizza dish with a thin layer of oil is placed. in.
Use a fork to poke a lot of small holes in the pizza dough to prevent the cake from arching during baking.
The dough for the pizza lace is sliced and wrapped into a crispy intestine.
Cut into small pieces of about 2 cm (1 crispy intestine cut into 5 small segments, one shared 6 crispy skin intestines left and right), which is lace.
Brush the edge of the pizza to a layer of water and glue the lace up.
Brush a layer of ketchup on the pizza.
Sprinkle the appropriate amount of oregano on the pizza.
Place the chopped cherries, crispy guts and walnuts on the pizza toppings and sprinkle with a layer of mozzarella cheese.
Put the frozen vegetable granules on the pizza topping and spread a layer of mozzarella cheese. Preheat the oven to 180 degrees, fire up and down, middle layer, and bake for about 20 minutes.
The remaining 1/3 of the dough is made into the ordinary pizza without lace in the same way. The oven is preheated to 180 degrees, fired up and down, and the middle layer is baked for about 20 minutes.
Lace pizza is out!
Ordinary pizza is not bad!
Please increase or decrease the amount of water according to the water absorption capacity of the flour.