condiments

80 grams of high gluten flour

200g durian

25 ml of milk

Water 30 ml

condiments

Yeast yeast

1 g

granulated sugar

5 grams

salt

1 g

olive oil

10ml

Mozzarella cheese

150g

Cherry tomato

50 grams

pineapple

50 grams

kiwi fruit or Chinese gooseberry

30 grams

The practice of durian pizza

1.

Mix all the materials together, knead until the smooth and transparent film can be stretched and rounded, and place it at room temperature for basic fermentation.

2.

The dough is fermented to twice the size. The test method is to pinch it with your fingers in the middle of the dough, and it will not rebound or sag when pressed.

3.

Prepare fruit when dough is fermented: put durian meat in a fresh-keeping bag, flatten and stir into durian stuffing, and cut pineapple, cherry tomato and kiwi fruit into small pieces.

4.

Knead the fermented dough to relax for 15 minutes, then roll the dough into a circle and put it on a pizza tray, which can be shaped by hand, punch holes in the pizza dough with a fork to breathe, and put the bottom of the pizza at room temperature for final fermentation.

5.

Put the bottom of the fermented pizza into the middle layer of the oven and bake at 200 degrees 15 minutes.

6.

Sprinkle half mozzarella cheese on the bottom of the pizza.

7.

Two-thirds of the bottom of the pizza is covered with durian meat, the rest is covered with pineapple pieces, cherry tomatoes and kiwi pieces, and the other half is topped with mozzarella cheese.

8.

Put the pizza in the middle of the oven and bake at 200 degrees for 20 minutes.

Cooking tips

1 the amount of liquid should be adjusted according to the water absorption of flour.

The baking time and temperature should be adjusted according to your own oven.