Crispy pizza dough cake

material

600 grams of high-gluten flour, 5 grams of dry yeast powder, 300cc of warm water, 40 grams of olive oil and 0/0 gram of salt.

method of work

1. Put the dry yeast powder into a small bowl, pour it into warm water and mix well.

2. Sift the high-gluten flour into a steel basin, add the recipe 1 and mix well, then add olive oil and salt and knead well to form a dough.

3. Take out the method 2, beat it until the dough is smooth and round, and seal it with plastic wrap for basic fermentation for about 35 minutes.

4. When the volume expansion of the third method is twice as large, divide it into three small doughs, roll them into balls again, and seal them with plastic wrap for secondary fermentation for about 25 minutes.

5. Make the fermented method 4 into a thin round dough, press the edge slightly thicker with your fingers, and fork out a small hole evenly in the center.

Thick-skinned pizza dough cake

material

400 grams of high-gluten flour, 200 grams of low-gluten flour, dry yeast powder 12 grams, 300cc of warm water, 35 grams of olive oil, 25 grams of salt 12 grams, white sugar and egg yolk 1 piece.

method of work

1. Put the dry yeast powder into a small bowl, pour it into warm water and mix well.

2. Sift the high-gluten flour and low-gluten flour into a steel basin, add the recipe 1 and mix well, then add olive oil, salt, white sugar and egg yolk and knead well to form dough.

3. Take out the method 2, beat it until the dough is smooth and round, and seal it with plastic wrap for basic fermentation for about 35 minutes.

4. When the volume expansion of the third method is twice as large, divide it into three small doughs, roll them into balls again, and seal them with plastic wrap for secondary fermentation for about 30 minutes.

5. Make the fermented 4-pole dough flat, press the edge slightly thicker with your fingers, and fork out the hole evenly in the center.