My son likes to eat pizza very much. I also do it occasionally at home, which is more than the store's ingredients. At the bottom of the pizza, I generally refer to the #君之#'s recipe. In order to facilitate the memory, I reduced his formula to just make an 8-inch pizza base. If you want to do more, the material can be doubled. The temperature of each oven is different. I use the Changde CKF-30GU oven. The temperature and baking time in the recipe are for your reference. It is best to stick to the last few minutes to avoid overcooking. Chefs should master the temper of their own ovens and find the right baking temperature and time. Different brands of flour have different water absorption. The water in the recipe can be reserved for 10 grams. Observe the humidity of the dough and then decide whether to add the remaining water or add more water.
Place all the ingredients in the bread machine in order and select the “pizza dough” function key. I use an ACA bread machine, other brands should have similar function buttons. Different brands of flour have different water absorption. The water in the recipe can be reserved for 10 grams. Observe the humidity of the dough and then decide whether to add the remaining water or add more water. If the dough is too moist, add a small amount of flour to adjust the dryness of the dough.
After the dough is finished, select the “Customize and Face” function for 5 minutes, squeeze the fermented dough out of the air, wrap it in a plastic wrap at room temperature, and wake up for 15 minutes. If you prepare the dough the first day and make the pizza the next day, you can put it in the refrigerator after the dough is vented.
The green pepper slices are laid flat and dried so that the baked pizza does not have too much juice. If you are making a pizza, you can put the vegetables in the baking tray and put them in the middle of the oven for 2 minutes to remove them.
The sausage and beef balls are also sliced and dried. Prawns are peeled to the mud, first marinated with cooking wine for 10 minutes, poured out the cooking wine, marinated for 20 minutes with Orleans grilled wing powder, and baked for 20 minutes in the oven for 200 minutes (forgot to take a picture)
Sprinkle some flour on the chopping board, put the proofed dough on the chopping board, round it and flatten it with the palm of your hand. Use a rolling pin to knead the dough into a round cake about 8 inches in size. If necessary, you can help with the palm of your hand and make the dough into a thin, thin shape in the middle.
Bake the plate with tin foil or brush oil, put the pastry on the baking tray, and use a fork to make some small holes in the middle of the cake to prevent the bottom of the cake from bulging.
Brush a thin layer of pizza sauce and sprinkle with mozzarella cheese. Don't brush the pizza sauce too thick, otherwise the baked pizza will be too wet and the filling will fall off the bottom of the cake.
Don't be too greedy with the meat, put a lot of stuffing, otherwise the pizza will take a long time to bake.
Sprinkle with mozzarella cheese and place the green peppers and shrimps. Sprinkle a layer of mozzarella cheese on top and bake in a preheated oven. The oven is preheated at 200 degrees, the pizza is placed in the middle layer, baked at 200 degrees for 20 minutes, and then sprinkled with some mozzarella cheese, and baked for 5 minutes, then you can take out and eat.
I used to cook the bottom of the cake the first night and bake it slightly (160 degrees for 10 minutes) and prepare other materials. The next morning, paste the pizza sauce on the baked cake, sprinkle with mozzarella cheese, and then spread the meat, vegetables, and fresh shrimps. (The dishes with water are first baked in the oven, usually in the middle layer 200 Bake for about 5 minutes), and sprinkle some mozzarella cheese on top. The oven is baked at 200 degrees for 20 minutes and can be eaten. This way, the bottom of the cake will be hardened after two bakings.
Now I am trying another way, which is equivalent to eating in the morning, but not so much time in the morning to ferment, still licking the good face the night before, after the end of the fermentation, exhaust, put the dough with plastic wrap or cover Put it in the refrigerator, and slice the fillings to dry. The next morning, the dough is rounded, and then the pizza sauce, the mozzarella cheese, the meat vegetables and the shrimps are laid in order. (I usually bake the shrimps beforehand, otherwise there will be a lot of juice). The oven is baked at 200 degrees for 25 minutes, and the bottom of the cake is soft, and the filling does not have too much juice.
1. Take the slices on the first night of the sausage, green pepper, etc., and dry the water. After the shrimps are marinated, they can be slightly grilled the night before. The size of the shrimps is adjusted to the baking time. The next day, they have to be grilled with the pizza, so it doesn't take long. After the above treatment, the filling will not have too much juice flowing out when baking the pizza. 2, each oven temperature is different, I use the long Emperor CKF-30GU oven, the temperature and baking time in the recipe for your reference, in the last few minutes, it is best to stare, so as not to overcook. Chefs should master the temper of their own ovens and find the right baking temperature and time. 3, different brands of flour water absorption is also different, the water in the recipe can be reserved 10 grams, observe the dough humidity and then decide whether to add the remaining water or add more water. 4, it is recommended that the first night after the end of the dough, put the refrigerator into the refrigerator, the next night to take out the dough shaping, lay the material and then bake, so that the bottom of the cake is more soft.