1. Potato Sausage Pizza

Crispy pizza dough: 50 grams of high-gluten flour, 50 grams of low-gluten flour, 1/4 teaspoon of salt (about 1 gram), 1/2 yeast teaspoon (about 3 grams) 55ml warm water 10g butter

Cream white sauce: 20g butter 10g flour 75ml milk 75ml fresh cream 1 tablespoon Parmesan cheese powder (15g) 1/4 teaspoon Italian spices (about 1 gram) 1/4 teaspoon of black pepper (about 1 gram) 1/4 teaspoon of salt (about 1 gram)

Pizza filling: shredded potatoes 100 grams Italian sausage about 12 slices of diced black olives 5 diced bell peppers 15g 150g mozzarella cheese (grated)

Reference size: one 8-inch pizza

How to make crispy pizza dough:

1) Mix high-gluten flour, low-gluten flour and salt into a basin. Mix the yeast and warm water (about 35 degrees) and let it sit for 5 minutes, then pour it into a basin, stir the flour and yeast water with chopsticks to slowly mix, and then knead it with your hands into a slightly smooth dough.

2) Add softened butter and knead the dough and butter with your hands until they are completely integrated to make the dough smooth and elastic. Then the dough is ready. Cover the basin with plastic wrap and place it Leave to ferment in a warm place for about 1 hour until the dough becomes 1-1.5 times its previous size.

How to make creamy white sauce:

3) Put the butter into the pot, melt the butter over medium-low heat, add the flour and stir-fry until fragrant.

4) Then, pour in the milk and keep stirring and cook. After about half a minute, add fresh cream and continue to cook until the sauce is thick. Add Parmesan cheese powder and Italian spices to taste, and finally sprinkle Add black pepper and salt, mix well, turn off the heat, take out and let cool.

How to make potato sausage pizza:

5) Flatten the fermented dough, use a rolling pin to roll it into a round shape with a thickness of about 2mm, and then spread the rolled dough out On the pizza pan, use your hands to shape the crust into a slightly thicker edge and prick a few holes in the crust with a fork.

6) Evenly spread a layer of creamy white sauce on the crust, and sprinkle a thin layer of mozzarella cheese. Place shredded potatoes, Italian sausage, diced black olives, and diced bell peppers in order. Top the crust with remaining mozzarella cheese.

7) Preheat the oven 10 minutes in advance. Place the pizza in the middle rack of the oven, turn the heat up and down, and bake at 200 degrees for about 20-25 minutes. Bake until the sides are colored and the surface is golden.

Super verbose:

** There are two reasons for adding flour to the creamy white sauce. One is because the fried flour has a special aroma, and the other is because adding flour will make the whole The sauce becomes thicker.

**Italian spices can be bought at the imported goods counter of large supermarkets or Western food spice stores. Parsley, rosemary, basil, oregano, etc. are all Italian spices. Use whatever spices you have at home. What. Or just buy Italian mixed spices to use on pizza.

**The purpose of letting the yeast water stand is to stimulate the active ingredients of the yeast. If you don't stop and use it directly, that's fine, but you need to knead it for a while.

** Due to its small portion, the crust of crispy pizza dough is thinner, so it is easier to break during the rolling process. If this happens, we can take a piece of dough Repair the broken areas.

**Peel the potatoes first and grate them into shreds. If not used immediately, soak them in water to prevent them from turning black. But be sure to drain it thoroughly before use.

**If the non-stick effect of the mold is not good, we can first brush a layer of butter or olive oil on the mold, and then spread the pie crust on the mold, which will make it easier to demould.

**In order to make the color look better, you can brush some egg liquid mixed with water on the edge of the pizza dough to make the baked color more golden.