Ingredients

High-gluten flour 130g

Whole wheat flour 30g

Warm water at about 35 degrees 100g

Yeast 1 tsp

Sugar 1 tsp

Salt 1/2 tsp

Oil 1 tsp

How to make pizza crust

Mix the high flour and whole wheat flour evenly. If you like it to be rougher or more nutritious, you can increase the proportion of whole wheat flour. Step 1 of the pizza crust method:

Combine warm water with yeast, sugar, Mix the salt and oil evenly and let it sit for 10 minutes until you use the pizza crust. Step 2

Mix the water mixture and flour evenly, and knead it into a smooth dough. Then sprinkle flour on the bottom of the container and put the dough in , cover with plastic wrap and refrigerate overnight, then take it out and the dough will ferment into a honeycomb shape. Press the dough to deflate, and continue to ferment in a warm place until it doubles in size (low-temperature fermentation is suitable for entertaining guests the next day. Knead the dough and prepare it in advance, which not only saves time but also gets a better taste. The dough can be fermented at low temperature. Store in the refrigerator for three days. If time is limited, you can omit the low-temperature fermentation step and just place the dough in a warm place to ferment until it doubles in size.) Step 3 of making pizza crust

Roll out the fermented dough. Shape into a 0.5cm thick cake and prick the eyes randomly with a fork. If you want to save time, you can make more at once, roll it out and put it on a flat plate and freeze it in the refrigerator. Take it out and put it in a sealed bag to keep it frozen for eating as you go. (Try to eat it within two months) Step 4 of making pizza crust

Tips

The longer the frozen food is stored, the worse its flavor will be, so it is better to eat it as early as possible

< p> In addition, most things that need to be fermented during low-temperature fermentation are very edible. You don’t have to worry about the noodles becoming sour if the temperature is too high, and they can be fermented perfectly.