Recipe: Rye natural yeast fig ham thin bottom pizza (with dry yeast version practice)

Home Cooking Recipe: Rye natural yeast fig ham thin bottom pizza (with dry yeast version practice)

Notes:

Whether the fig meat and the ham flower are color or tissue, they can't be similar anymore. The combination of the two can't be ecstasy! The lady said that the formula on the tall is: some kind of European package + some kind of cheese + some kind of sweet + some salty + some kind of green + some kind of nut, pizaa also applies! The dry yeast version is in the tips. The amount of this side can make a pizza of about 28*20cm size. After the lady made this pizza, the king did not calm down for two days. Don’t call me a local tyrant. I just recently didn’t have the money to buy happiness and treat myself, and it’s a big deal compared to a lot of women buying big names! I am not stingy, write a recipe to share, the figs are falling into the market, and hurry, or else have to wait another year! I am not a professional chef, everyone can help me improve my prescription or make comments, don't shoot me!

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix the bottom material of the cake one night in advance, stir evenly with chopsticks, no need to knead the dough, fold it once every half an hour, fold it 5 times until the dough is smooth and gluten, and put the plastic wrap in the refrigerator for 12 hours; If you are too lazy to fold, please reduce the amount of water properly. Mix well and put it in the refrigerator. After being taken out of the refrigerator, the dough needs to be doubled up. If it is not twice as large, it will be 1-2 hours at room temperature when it is taken out the next day, until it doubles up;

    Mix the bottom material of the cake one night in advance, stir evenly with chopsticks, no need to knead the dough, fold it once every half an hour, fold it 5 times until the dough is smooth and gluten, and put the plastic wrap in the refrigerator for 12 hours; If you are too lazy to fold, please reduce the amount of water properly. Mix well and put it in the refrigerator. After being taken out of the refrigerator, the dough needs to be doubled up. If it is not twice as large, it will be 1-2 hours at room temperature when it is taken out the next day, until it doubles up;

  2. Home Cooking Recipe: On the second day, after the dough has risen to twice the size, the oven preheats the slate for 230 minutes.

    On the second day, after the dough has risen to twice the size, the oven preheats the slate for 230 minutes.

  3. Since the dough is moist, put the hand powder on the chopping board and the dough (outside the component), and gently smear the dough with your hand. Don't press it, gently pry it into the pizza shape you want, about 2-3 mm thick. I am about 28*20 in size. If you feel too sticky and not easy to rub, apply oil on both sides of the palm, carefully pull the dough evenly, make a fist, put the dough on the back of the fist, gently turn the fist, use gravity to gradually enlarge the whole cake to you The size of the desired size, the whole type is poked with a fork at the bottom of the cake (this step is to prevent the pizza from becoming a Xinjiang roast, and the roasting of the roast is also to poke the hole);

  4. Take a piece of oil paper and spread the oil (outside the component) and gently transfer the shaped dough to the oil paper. Brush a thin layer of olive oil on the surface and slice the figs in one and a half (there is one out of the oven). Cut 8-10 pieces, don't be too thick, or you can't see the beautiful cuts when you take pictures, so the two figs are enough, the sliced ​​figs are on the cake, sprinkle a lot of mozzarella cheese powder, there are black olives. When you slice it, don't recommend it. This pizza tastes lighter. Don't touch the ketchup flavors. It will only destroy the original flavor.

  5. Quickly feed the bottom of the good material together with the oil paper into the oven and bake it for 8 minutes with the maximum firepower of your oven until the cheese is picked up and the yellow powder is taken out. It may force the figs of the gouache to not dry, but it doesn't matter, the cake is already Cooked, slate can make the super thin bottom of the cake instantly heated, forming a layer inside, instead of being a solid face like a pizza bought, if there is no slate, it can be baked in a baking pan, according to the degree of coloring. For a few more minutes, try not to leave and do something else.

  6. After the release, you will be disappointed to find that the figs are forced by the high temperature, eclipsed, it does not matter, the remaining half of the slice is dotted on it (I am too hearty), Iberian black pig ham torn pieces directly sprinkled directly On the baked pizza, put a few pieces of arugula and serve.

Tips:

1. The natural ferment of rye can also be replaced by other natural yeasts. I just like the flavor of rye. If it is too late to put it at 28 degrees Celsius, room temperature can be fermented at room temperature for 3-4 hours. The refrigerator will make the natural yeast flavor. More concentrated, if it is done at room temperature, it is recommended to use dry yeast, fast and convenient, 100g high powder, warm water 60g, salt 2g, dry yeast 2g, mix with dry powder after drying with warm water, and ferment at room temperature. Hours, refrigerated for one night; 2. Spain Iberia black pig ham back leg is more expensive, I am also very rare to buy, the lady said that the cost of Italian ham will be much lower, I personally feel that home baking is homely and warm, as long as It is a slice of ham that can be eaten raw. It can be sold in ordinary supermarkets such as Bama ham. If it is not, I think it is a pure fig fruit pizza. It is better to put ham or bacon in raw ham. Like, pure fruit pizza is also delicious; 3. The sweet figs of figs are already the most delicious sauces, so there is no need to add pizza sauce or ketchup unless you can mention Other characteristics of the material, otherwise ruin your expensive ham; 4. Herbs Spices I think that may not be needed, combined with natural yeast Wheat sweet figs and salty ham, enough.


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