First, make the dough at the bottom of the cake: mix the high and low powder, put in the dry yeast, use a pair of chopsticks, stir the flour into the flour and stir until the flour appears in the snow.
Knead the flour and smooth it into a dough
Fermented twice as large in warm place
Oven 200 degree preheating (Hain C45 oven)
The dough for the fermentation of the dough, prepare the ingredients for the filling
The water in the pot is boiled, and the peas are boiled for 30 seconds to remove the drained water.
Shrimp shelled into shrimp, marinated with a few drops of cooking wine and a little salt. Bacon cut small pieces, cut pepper rings
Take a pizza dish with a diameter of 20cm, brush the olive oil on the bottom and the wall
Roll the fermented dough into a round shape of the pizza dish, put it into the pizza dish, and press the middle of the cake with your fingers to make the cake thick and thin. Poke some small holes on the pastry with a fork
Apply 2 tablespoons of Italian pizza sauce on the bottom of the cake.
Put a bell pepper ring and spread the bacon
Put the fresh shrimp on and sprinkle some peas
Topped with mozzarella cheese, baked in the middle of the oven for 200 minutes, and the surface of the mozzarella cheese melted and colored.
1. If you don't have high-gluten flour and low-gluten flour at home, you can use ordinary flour to do it. 2. About winter dough fermentation: The dough needs to have suitable temperature and humidity, 28 ° C ~ 30 ° C temperature, 70% ~ 75% humidity. The humidity is better solved. Put the dough into the fermenter and cover it with plastic wrap. The biggest problem with winter dough fermentation is temperature. Now it is cold. The dough is fermented. I use the fermentation function of the oven. The oven is set to ferment. Put the dough on the baking tray on the baking tray and put a bowl next to it. Hot water, close the oven door and get it in half an hour. If there is no oven in the house or the oven does not have fermenting function, then recommend a good way to ferment the dough in winter: pour water into the cauldron, open it to the hand and touch the water temperature to withstand it (about 40 or 50 degrees). Put a steaming rack and place the pot with the dough on the steaming rack. At this point, note that the water surface cannot directly touch the bottom of the fermenting pot. Then cover the lid and give the dough a suitable temperature and humidity environment. Generally, the fermentation can be carried out for more than one hour, and the dough can grow to 2 to 2.5 times the original volume. If the weather is cold, the water is cool, the pot does not need to be used, the fire is heated for twenty or thirty seconds, and the water temperature is heated again, it will be fine. 3. Mozzarella cheese, unlike ordinary cheese, as long as it has been baked, it should be known that only mozzarella cheese can pull out long cheese, not simply replace it with other cheeses~ 4. This pizza I made thick-bottom pizza, so this dough is made with a 20cm diameter pizza dish. The bottom of the cake is thick, suitable for friends who like to eat thick cake bottom. If you prefer a thin-bottom pizza, the amount of dough should be reduced. Half of the dough should be enough..