The bottom of a pizza is not called pizza dough. To make it delicious, it is not necessary to add butter, milk and eggs, but to have a cold fermentation method. Cold fermentation is only made of flour, ice water, yeast, salt, oil and sugar. If you are not afraid of trouble, you can make Polish koji or Italian koji as fermentation seeds in advance, and the effect will be better. Usually the temperature is about 4 degrees, and the fermentation time is 24-48 hours. When baking, the taste and fragrance are by no means comparable to that of 1-2 hours of thermal fermentation. It is natural and wrong to add milk, eggs and butter to the bottom of the cake. The taste of these ingredients can be reflected in the top of the pizza, not the bottom. For example, you can add 15%-20% cheddar cheese to mozzarella cheese, or sprinkle some parmesan cheese slices or powder after baking to improve the taste and aroma. The specific method can pay attention to my headline today: pizza class, to learn and understand.

Even today's pizza is made into pancakes, even the bottom edge of the pancake is removed, and it is directly made into a square or round shape, and the flour is not fermented to make a very thin cake with a thickness of about 0. 1 cm. Let's share with you the practice of two pizza bottoms.

= = = = pancake bottom = = = =

Formula: high gluten flour 1 10g, yeast 1.65g, salt 2g, sugar 5.5g, butter 6.6g, egg1/g, and water 55-60g.

Production method: 1. Mix flour with salt and sugar, dig a small pit in the flour, mix yeast with water until the yeast is completely melted, add eggs into the flour pit, then pour yeast water into the dough, knead until there are no flour particles, add butter, and completely knead the butter into the dough, so that the butter and dough are completely blended, and the butter needs to be softened in advance. The kneaded dough relaxes 10 minute.

2. Knead the dough until the surface is smooth, cover it with a wet towel to wake it up for 20 minutes, roll it into thin slices with a rolling pin with a thickness of about 0.2-0.3 cm, spread the rolled thin slices on a pizza tray, punch holes in the dough with a thick toothpick, cover it with a wet towel to ferment for 10 minutes, and preheat the oven to 180 degrees.

3. Bake the bottom of the cake for the first time, only until the surface of the bottom of the cake is hardened and shaped, and it is not necessary to bake the color or even mature. Because all kinds of ingredients and mozzarella cheese are added to the bottom of the cake later, it is necessary to bake the bottom of the cake again. If the baking time is too long, the ingredients will be immature and the bottom of the cake will burn. The bottom of the cake will not appear, and the contact surface between the ingredients and the bottom of the cake will be very sticky.

= = = = Ultra-thin pizza bottom = = = =

Formula: 600g of Fuqiang powder, 8g of salt, 30g of olive oil and 320g of water.

Method of making: Mix rich flour and salt evenly, add water and olive oil to make dough, cover with wet towel and relax for 30 minutes, then knead the dough until the surface is smooth to form gluten. Divide the dough into small dough of about 40g, round it, cover it with a wet towel, and relax for about 60 minutes. Take out the loose dough and roll it into thin slices with a thickness of about 0. 1cm. The bottom of this cake does not need to be baked in advance, but can be baked directly with ingredients and cheese.

Summary: The bottom of the first pizza is thin, crisp and a little soft, but it will be tough after cooling or slightly cooling. Resulting in poor taste. The second kind of cake bottom, because of its thin thickness, is only brittle and will not be very tough after cooling, because the flour is medium gluten flour and its thickness is very thin.

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