Yes, you can. In the baking tray lined with tinfoil, put the fermented dough on it, and use your hands to shape the dough directly, press out a round shape on the right, and control the thickness of your own, which is very simple, fast and convenient.
Pizza practice?
Base material: 110g of gluten flour, 50g of low gluten flour, 3g of dry yeast, 3g of salt, 80g of warm water, 16g of olive oil.
Other Ingredients: green pepper, onion, pizza, cheese, ham, etc.?
Tomato sauce ingredients: tomato, tomato paste, black pepper, onion, garlic, salt, sugar, olive oil, cheese powder, spices.?
Tomato Sauce Directions. Sauce department pizza in the status of good important, so the production of good sauce directly affect the flavor of the pizza. The tomato sauce is ready.
To make the crust, sift together the high gluten and low gluten flours and put them in a large bowl. Add the yeast and warm water, pour into the bowl and add olive oil. Mix the above ingredients together and roll the dough into a ball, about 7 or 8 minutes, the dough will be smooth and not sticky. Place the dough in a large bowl, cover with plastic wrap, and let rise for at least 30 minutes (the dough will be about 2 to 3 times its original size).
Pull out the dough, roll it out, and let it rest for 10 minutes. Shape the dough into a circle or any other shape you like using a floured dough stick.
Take the tomato sauce with a spoon and spread it evenly on the dough with the back of the spoon.
Spread a layer of shredded cheese over the top, add shredded green pepper, onion, and ham, and top with more shredded cheese. It's important to let the pastry rest for at least 30 minutes to allow it to rise again, so that it can fully bond with the toppings. Once the pastry has "fattened up", cover it with a lid and start baking over low heat, without oil.
When the bottom of the pie starts to brown, it's almost done. Remove the pizza from the oven and microwave it for 1 to 2 minutes on high heat, so that the cheese melts well and sticks to the pie and toppings.