Some people think that pizza originated in China: when the famous Italian traveler Marco Polo traveled in China, he liked to eat a kind of northern-style scallions. After returning to Italy, he always wanted to be able to taste it again, but he would not bake it. On a Sunday, he and his friends gathered at home, and Marco Polo called one of the chefs from Naples to paint the scallions from northern China. The cook was made according to the method described by Marco Polo. But after a long day of work, it was still impossible to put the stuffing into the dough. Marco Polo proposes to put the stuffing on the cake. After returning to Naples, the chef matched the local cheese and ingredients according to this method, which was very popular. Since then, "Pizza" has spread. According to statistics, there are more than 20,000 pizzerias in Italy, of which 1,200 are in Naples. Most Neapolitans eat at least one pizza a week, and some eat almost every day for lunch and dinner. Whether the diners are rich or poor, they are used to folding up the pizza and eating it on the hands. This has become one of the basis for identifying the pros and cons of pizza. Pizza must be soft and moderate, even if it is folded like a "wallet", the outer layer will not break.
Mix all the ingredients of the dough cake and knead it into a smooth dough. In a warm place, the fermentation is at least twice the original volume.
Pizza sauce: The tomato is boiled with water, peeled diced, diced with onions, and diced with carrots.
熬 Pizza Sauce: Pour the butter in the pan, pour the onion diced in step 2, and pour the carrot diced in step 2, add the appropriate amount of salt and black pepper, and slowly knead into a tomato thick Sauce, you can turn off the fire.
Pizza filling: Cut the red and green peppers, cut the onions, and cut the carrots.
Pizza Pasta: The dough that has been fermented to the original volume twice as large will continue to squirt out the air, and cut into a slightly thick 10-inch pastry on the edge. The pizza dish is covered with a layer of oil and put into a good dough. Put a small number of holes in the cake (avoid the bottom of the cake when baking). Wake up again for 15 minutes.
Pizza Stuffing Baking: Spread the pizza sauce evenly on the pastry, then spread a third of the Mozzarella cheese and spread evenly over the entire filling in Step 4 and the bacon. Sprinkle a third of the Mozzarella cheese. Brush the egg skin before the oven into the oven (so the color of the baked golden color looks good). The upper and lower tubes of the oven are baked at a medium temperature of 200 degrees for 10 minutes, and the remaining one third of the mozzarella is sprinkled again into the oven for 5 minutes.
A delicious 10-inch bacon pizza is done!
Pizza making is actually very casual, you can add any filling you like, and freely play your imagination!