Salad oil10g

540 grams of warm water

High-low mixed flour1000g

Weigh the ingredients in the main ingredients and sift the flour for later use. The purpose of sieving is to remove the impurities in the flour and increase the air inside the flour to help the dough ferment.

Add warm water to the pizza leavening package, fully dissolve it, then add high and low gluten powder and oil in turn, and fully stir evenly (kneading dough by hand is acceptable, but it is not recommended, because kneading the dough with the palm of your hand for a long time will lead to early fermentation), and stir until the dough is smooth and delicate.

Divide the dough into required sizes (for example, 9-inch pizza dough is about 230g), then round it (covered with plastic wrap) and let it stand for 5* 10 minute.

Molding: The dough embryo is 230g, and the pizza tray is 9 inches. Roll it into a 9-inch disk-sized circle and put it into a deep oiled tray.

First fermentation: put it in a proofing box for fermentation (fermentation temperature: 38 degrees, humidity: 65 degrees), and the fermentation time is about 1 hour, which is twice the size of the flour cake. You can also put the dough in a container and seal it with plastic wrap. (Children's shoes without a fermentation box can put the pizza tray on the top of the oven or in a warm place for fermentation.)

Second fermentation (low-temperature fermentation): put the pizza tray at room temperature for 10 minute and then transfer it to a refrigerator, set the temperature to 3-5 degrees and ferment for 1 hour. It is suggested that the storage time of fermentation in cold storage should not exceed 12 hours. When business is good, you can do more, and the speed of eating is faster.