In this episode, Tinrry teaches you to make Italian thin-bottom pizza, so that everyone can easily and easily make a pizza at home.
If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
Before you do it, please read the video completely, understand the production steps and sequence, and pay attention to the place, prepare the raw materials;
Stir and melt the yeast and the right amount of water (warm water can be used in winter, the temperature can be almost the same as the temperature of the hand, the temperature will be too high, the yeast will die), put it aside;
Mix uniform high-gluten flour, low-gluten flour and salt;
Then add yeast and two-thirds of the water to the flour, mix well with a rolling pin, and then pour all the remaining water to the dry powder position, continue to mix, stir until there is a little dry powder, into a cotton-like floc;
Add olive oil (which can also be replaced with vegetable oil) to the dough and mix slightly;
The dough is taken down and placed on the dough pad, the dough sticking the rolling pin is scraped off with a scraper, and then the dough is hand-kneaded; there are two ways to knead the dough, the specific observation video 06:06;
Hand knead the dough to a smooth surface, reunite the dough, place the dough in the bowl of the mixed material, and sprinkle a little hand powder in the bowl;
Cover with plastic wrap and put it in the refrigerator for at least one hour (maximum of 24 hours) for the first fermentation;
After the first fermentation, take out and divide into two, and place the dough in a baking tray with plastic wrap.
The dough is covered with plastic wrap and subjected to a second fermentation relaxation at room temperature for about 30 minutes;
To judge the success of the second fermentation relaxation, the first fermented dough will be twice as large as before the unfermented. We can use a finger to dip a hand powder and gently poke a hole in the dough if the dough does not rebound. , indicating that the second relaxation fermentation is good, if it will rebound, you need to cover the plastic wrap and relax for a while;
Preheat the oven up and down 220 degrees;
Sprinkle a little hand powder on the dough pad, take out a dough, sprinkle a little hand powder on the surface of the dough, and gently pry open the thin cake bottom;
Gently move the cake to the baking sheet, stretch and flatten it. If you are afraid that the pizza sticks to the baking sheet, you can spread the tarpaulin or sprinkle a little dry powder to prevent sticking;
Use a fork to poke the hole in the middle of the cake to prevent it from bulging when it is baked. The edge can not be poked, and the edge expansion can wrap the filling without leaking out;
First make a Margarita pizza, apply a layer of vegetable oil on the cake surface, spread the pizza sauce, sprinkle with a little salt to add flavor, and then mix the various cheeses;
Into the oven, fire up and down, 220 degrees, bake for about 15 minutes, until the cheese is completely melted, the edge of the bottom of the cake is slightly colored, indicating that it has been baked;
Make pizza with meat and vegetables. The recipe is the same as Margaret. Put the filling according to your preference, put some salami and green pepper rings, onion rings, and sprinkle a little corn. grain;
Bring into the oven, fire up and down 220 degrees, medium and low heat, bake for 10 minutes, then take out a mixture of mozzarella cheese and other mixed cheese; once again into the oven, fire up and down 220 degrees, middle and lower layers, roast for about 3 to 5 minutes The cheese melts on it;
Do it and remember to hand in the homework, scan the QR code in the picture on the right or submit the assignment on this video page of WeChat public account.
1. In the video [06:06] introduced two simple hand kneading dough, the dough for making pizza is a little easier than the dough for making bread, and it can be smoothed into a smooth dough, which is relatively easy and effortless; 2. First When the fermentation is carried out, the refrigerator should be placed. The low-temperature fermentation of the cold storage allows the yeast to move slowly. The hollow of the cake skin will not be too large, compact and crisp, and more brittle. 3. Add the pizza cheese, in addition to the essential mozzarella cheese, put a few more hard cheese, because the mozzarella cheese has a brushing effect, no taste, other cheese can increase the aroma; 4. Pizza You can add your favorite ingredients, but these ingredients are cooked beforehand, or they are easy to cook. They should be cooked in the time of baking pizza. Otherwise, the pizza bottom is baked for too long. If it is too hard, it will not taste well. 5. When kneading the dough to make the bottom of the cake, gently smash it at first, don't open it at once, or it will break easily; 6. If you have a slate friend, it is best to use a slate to bake the pizza, so that the cake Bottom is more crisp; 7. Do not bake for too long when baking pizza, do not talk about cheese baked for too long to dry, there is no drawing effect, baked pizza to eat hot, cold will not have the effect of drawing .