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Pizza crust (9 inches): 200 grams of medium-gluten flour, 2 grams of yeast, water 1 10 ml, 2/3 tablespoons of sugar, salt 1 3 tablespoons, olive oil1tablespoon.
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Pizza stuffing: 1 small bowl of pizza sauce, 100 ~ 120g mozzarella cheese (filaments can be drawn if necessary), 1 Cantonese sausage, half a homemade sausage and 5 mushrooms.
working methods
Photo 1: Steamed two kinds of sausages.
Figure 2: Cut into cubes after cooling.
Figure 3: After the mushrooms are cut into strips, they are blanched with boiling water, then taken out and squeezed out.
Figure 4: Fried pizza sauce.
Figure 5: Diced mozzarella cheese. The above five steps can be completed in the process of dough mixing.
Figure 6: Mix the skins, knead into smooth dough, cover with plastic wrap and ferment at room temperature (in a warm place in winter) for about 1 hour. The head of the noodle is 1.5 ~ 2 times the size. Dip some flour in your hand and press the dough. The dough will grow without shrinking, and its internal structure is porous.
Figure 7: Move the dough on the chopping board, sprinkle some dry powder and knead it into smooth dough.
Figure 8: Roll it into a square about 0.5 cm thick with a rolling pin. Press the baking tray on the bread and cut off the extra places around it with a knife.
Figure 9: Spread the bottom of the cake into a square baking pan coated with oil.
Figure 10: Re-knead the extra noodles into a ball, roll them into strips, wipe some water around the bottom of the square cake, put the rolled long bar code on the edge, adjust the shape, and make several holes in the bottom with a fork.
Figure 1 1: After the oven is preheated to 180℃, put it in the middle and lower layer of the oven and bake the cake for about 15 minutes.
Figure 12: Take out the bottom of the cake, brush it with pizza sauce, sprinkle less cheese crumbs, spread sausage cubes and mushroom strips, sprinkle the remaining cheese crumbs on the surface, and bake for 8- 10 minutes until the cheese crumbs melt and the cake skin is golden.
skill
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In fact, this pizza sauce has been done in Birdie's previous blog. If you are not clear, you can check it. The method of making dough is also mentioned in many blog posts. I don't want to discuss it in detail in this article. Please forgive me.
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The edge of the cake is made separately, so be sure to add some water to stick it, which will be beautiful and prevent the substances in the cake from flowing out.
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Blanching mushrooms with water is afraid of being too dry and not delicious. Squeeze the water dry after watering, otherwise it is not good to bake with water, which will affect the texture.