Hello, everyone is happy on the weekend! Today I want to teach you to make two different styles of pizza with one dough. Why do I have to do two kinds of pizza? Because the taste of pizza at our home is different, one person likes to eat crispy, one person likes to eat thick bottom, but in desperation, can only do two kinds of bottoms at a time, but this is also very good, can satisfy the taste of the whole family. drop
Today, I use two doughs to make two different styles of pizza. One is the endless crispy pizza
One is a thick-bottom pizza
The ingredients of the pizza dough are placed in the bread machine, and the dough is simmered for 20 minutes, and the surface is smooth.
After simmering, roll the dough and place it in a warm place for the first fermentation. Now the weather is cold, the indoor temperature is less than 28 degrees, the dough can be placed in the bread machine, the rice wine is selected for low-temperature fermentation, the surface is covered with plastic wrap, and the cover of the bread machine is covered for about 60 minutes. The bread machine does not have a low-temperature fermentation function. You can take a glass of water in the microwave oven for 3 minutes, then put the dough into the microwave oven, ferment it in the sealed hot environment of the microwave oven, and ferment for 30 minutes to open the water of the cup. There is also temperature. If there is no temperature, the dough can be taken out, and the microwave oven is heated for 3 minutes, then the dough is put into the fermentation. You can use the oven to ferment without a microwave oven. Turn on the fermentation function of the oven. Turn off the fermentation function when the temperature is up. It is best to look at the internal temperature with an oven thermometer. After 28 degrees, put the dough in, and put a bowl of hot next to it. Water to maintain the temperature inside the oven. Fermentation for about 60 minutes at 28 degrees, the dough is fermented twice as large as the original, with the fingers dipped in dry flour, poke a hole in the dough, the hole is slightly retracted, and the dough does not collapse, indicating that it has been fermented. If the retraction is too strong, the fermentation time will be extended. If the dough is collapsed, it means that it has been sent, so you can't continue.
The fermented dough is removed and placed on a dough pad, and the dough is patted to help it vent. Then divide into 2 equal parts.
Roll round and cover with plastic wrap for 15 minutes.
Let's make a crispy pizza first, take out a dough and divide it into 2 portions and pry it open. If the dough is retracted when it is opened, it will relax for a while and then open. (My pizza tray is a bit small, there is a seven inch and a nine inch. The two divided doughs can be taken out and divided into 2 parts, making 2 7 inch crisp bottoms)
A layer of vegetable oil is applied to the bottom of the seven-inch pizza.
Then put the split face into it and finish it by hand to the same size as the mold.
The other dough was also opened and spread in a nine-inch pizza dish. This made a thick-bottom pizza. This pizza dish does not need to be smeared. Then use a fork to insert some holes into the dough. There is no need for a jack on the outermost circle. Cover with plastic wrap and place in a warm place for 30 minutes.
The crispy pizza is smeared with pizza sauce, sprinkled with a layer of cheese, and then sprinkled with a layer of cheese. This layer is sprinkled, then discharged, and then sprinkled with some cheese.
Put it in the oven and bake it at 200 degrees for about 15 minutes.
After the thick bottom fermentation is good, it is the same as the previous step. Spread the sauce, sprinkle the cheese, put the ingredients, and then sprinkle a layer of cheese, put the ingredients, and sprinkle some cheese.
Put it in the middle of the oven and bake it at 200 degrees for about 20 minutes. Sprinkle some kraft cheese powder before eating.
If you want to make a pizza with a good brushing effect, you have to be willing to put cheese.