It is not easy to bake the authentic pizza bottom, especially the one that uses the fist to support the plastics a little bit (the person thinks that the bottom of the cake with the rolling pin can not be regarded as authentic pizza). I met my friend to buy a frozen cake bottom for homemade pizza, and I deeply disapprove of this practice. One of the meanings of our baking is not to let the whole family eat conscience without added food? What is the point if you buy frozen products? So I found a "pizza-like" approach that doesn't require laborious face-to-face shaping. Its name is "Focaccia", which is actually the ancestor of pizza. As a result, its practice is more crude and more primitive, but it does not reduce the deliciousness. Learned this way, you can use it to cover the bottom of the cake to cover a variety of sauce fillings, easily meet the family's desire to eat pizza. The water content of this focacia is so high that it is very batter-like until the oven is in the process, but it is just that, it makes us more relaxed, just need to "pour the dough" The process does not require long-term kneading and shaping. My choice is to mix with rosemary and sea salt. After the meal, the house is full of southern European style. But you don't have to be like me. You can also bake it to a half-cooked "empty cake" and then paste the filling you want to put it in order to enjoy the delicious.
Mix the medium flour, yeast powder, and water in a bread machine (or chef's machine or hand) and you'll get the rarest 'dough' in history, just like a batter. Cover the lid and let stand for 20 minutes.
After 20 minutes, it is still very thin, don't be afraid, that is the state we want. Add salt and sugar and continue to stir well. You will get a 'dough' that is slightly thicker and thicker like the picture.
Take a large bowl, evenly apply olive oil to the bowl wall, pour our thin dough, cover the bowl with plastic wrap, and ferment for 4 hours at room temperature. Its volume will increase by a factor of two.
* Put baking paper on the baking sheet, apply a layer of olive oil evenly on the baking paper, and apply a little thicker. This layer of oil is not for anti-sticking, but to make the finished product taste crisper. * Pour the fermented thin dough into the treated baking tray so that it evenly spreads the entire baking sheet. Cover the pan with a plastic wrap and ferment for 1 hour and 30 minutes at room temperature.
* After fermenting, apply as much olive oil as possible on the surface of the thin dough. It is best to spread the dough thinly. (My olive oil is not enough, so there is very little oil in the picture, but Everyone is better to drink enough, so the taste will be better). * The fingers of both hands are stained with olive oil, then use ten fingers to evenly poke the whole dough (the hole will be poked, but the hole will immediately retract, you can hardly see it, that is the effect) * will be freshly folded The fragrant and coarse sea salt is evenly spread on the surface of the dough.
* Preheat the oven up and down at 230 ° C, put the baking tray into the bottom of the oven and bake for 12 minutes, you will get a very beautiful golden yellow. * Take it out of the oven, cool it slightly on the cooling rack, cut it, then serve it hot. You can choose to eat it with olive oil. It is a very classic way to eat. Or eat it directly, you will get a very crisp and crisp taste. Note: This bread must be eaten hot. If you need to eat it again, put it in an oven preheated at 210 °C before cooking. Bake it up and down for 3~4 minutes, it will be restored. Taste.
1. This bread must be eaten hot. If you need to eat it again, put it in an oven preheated at 210 °C before cooking. Bake it up and down for 3~4 minutes, it will be restored. Taste.