First, I need to fully knead the flour.
it is necessary to let the flour ferment for a long time.
appropriate olive oil can be added in the process of cooking.
if the flour is fermented for too long, the dough will be sour and sticky. Similarly, if the fermentation is insufficient, the flour volume will be small, the texture will be rough and the flavor will be insufficient, so the fermentation needs to be properly controlled.
Flour fermentation commonly includes baking soda (edible alkali, namely surface alkali, chemical name sodium bicarbonate) and yeast fermentation, etc. The principle is similar, that is, by generating a large amount of carbon dioxide gas in the dough, the carbon dioxide gas is wrapped by gluten, forming uniform and fine pores, which makes the dough swell.
Baking soda fermentation will seriously destroy the B vitamins in flour, but yeast fermentation will not, and improve the nutritional value. Yeast is divided into fresh yeast and dry yeast, which is an edible and nutritious single-celled microorganism. During yeast fermentation, starch and sugar in flour are decomposed to produce carbon dioxide gas and ethanol.
2. The secret of how to make the pizza bottom soft and super soft
You can touch the bottom of the pizza with sauce. Step 1: Add olive oil, put it in the middle of the oven, and bake it at about 22℃ for 1 minute. When the bottom of the cake is ready, knead the dough into pieces, continue to knead the dough until it is free of crumbs, about 35℃, knead it into strips, pour the low-gluten flour into the basin, then pour the high-gluten flour into the pizza tray with olive oil. On the contrary, if it does not bounce back for a long time, it means excessive fermentation.
6, according to the size of the baked pizza, take a proper amount of dough and roll it round. Generally, American pizzas will roll it into a dough blank with a thickness of 5mm. If the dough doesn't bounce back immediately, it will swell up because there is no hole
8, keep beating it several times, increase the gluten of the dough, and poke holes in the dough surface with a fork to prevent it from entering the oven next time.
3. Cover it with plastic wrap and let it wake up in a warm place for 3 minutes.
5. Dip some flour with your fingers, insert the dough and carefully draw it out, and knead the dough smoothly.
4. Roll it as thin as you can. 7. Italian pizza is relatively simple. If it is pressed, it will rebound quickly, which means that the fermentation time is not enough, which means that it has been fermented well, and it is best not to burn it with a slight touch.
2. Add warm water
3. How to make the bottom delicious? Home-made practice of making the bottom of pizza cake
Main ingredients 5 people
15g of water
3g of sugar
2g of refined salt
2g of corn oil
1 egg
3g of flour
Yeast.
Step 2
Bread making program
Step 3
The program is over
Step 4
Take it out for shaping
Step 5
Cover it with plastic wrap and relax for 15-2 minutes
Step 6
Take the loosened dough
Step 7
. 3 small pieces of dough (8-inch pizza) about 12
Step 8
Take a piece of dough
Step 9
Squeeze it by hand
Step 1
Roll it into a circle with a rolling pin, where the diameter of 6 inches is 12.5cm,8 and that of 8 inches is 17.5cm
Step 11
. Put it in a warm place for secondary fermentation
Step 13
Take it out after fermentation
Step 14
Grease the fork first
Step 15
Then punch holes in the crust with the fork (to prevent the crust from bulging when baking)
Step 16
After all holes are punched
Step 17 < (Please adjust the baking temperature according to the actual situation of your oven.)
Step 18
Take it out and let it cool
Step 19
The back of the cake
Step 2
After it is completely cooled, wrap it in plastic wrap and put it in the refrigerator for freezing (it is best to pack it separately, so it is convenient to eat later.