The pizza base is not called pizza dough.

To make it delicious, you don't need to add butter, milk, and eggs, but you need to have a cold fermentation method.

Cold fermentation only uses flour, ice water, yeast, salt, fat, and sugar.

If you are not afraid of trouble, you can make Polish starter or Italian starter as fermentation seeds in advance, which will have better results.

It usually requires about 4 degrees and fermentation for 24-48 hours. The taste and aroma during baking are by no means comparable to that of 1-2 hours of hot fermentation.

Adding milk, eggs, and butter to the cake base is a taken-for-granted approach and a wrong approach.

The flavor of these ingredients can be reflected in the pizza topping rather than the base.

For example, you can add 15%-20% white cheddar cheese to mozzarella cheese, or sprinkle some Parmesan cheese shavings or powder after it is baked to enhance the taste and aroma.

For specific methods, you can follow my Toutiao: Pizza Classroom to learn more about it.

Even today's pizza is made into a thin pancake, with the edges of the bottom removed and directly made into a square or round shape. The flour does not need to be fermented, resulting in a very thin flatbread with a thickness of about 0.1 cm.

Let me share with you how to make two pizza bases.

====Thin-crust pizza base====Preparation recipe: 110g high-gluten flour, 1.65g yeast, 2g salt, 5.5g white sugar, 6.6g butter, 11g eggs, 55-60g water.

Production method: 1. Mix flour, salt and sugar together, dig a small pit in the flour, stir the yeast and water together until the yeast is completely melted, add eggs into the flour pit, then pour the yeast water and mix into a dough.

Knead until there are no flour particles and add butter. Knead the butter completely into the dough so that the butter and dough are completely integrated. The butter needs to be softened in advance.

Let the kneaded dough rest for 10 minutes.

2. Knead the risen dough until the surface is smooth, cover it with a wet towel again and let it rise for 20 minutes. Use a rolling pin to roll the risen dough into thin sheets. The thickness of the sheets is about 0.2-0.3 cm. Roll out the rolled sheets.

Spread in a pizza pan, use a thicker toothpick to poke small holes in the dough, cover with a wet towel and ferment for 10 minutes. Preheat the oven to 180 degrees and 150 degrees. Place the pizza base and bake for 3-5 minutes.

.

3. When baking this cake base for the first time, you only need to bake it until the surface of the cake base becomes hard and set. There is no need to bake it to color or even mature.

Because various ingredients and mozzarella cheese are added to the cake base later, the cake base needs to be baked again.

If the baking time is too long, the ingredients will not be mature and the bottom of the cake will be burnt.

The bottom of the cake made in this way will not appear, and the surface where the ingredients and the bottom of the cake come into contact will be sticky.

====Ultra-thin pizza base====Preparation recipe: 600g Fuqiang powder, 8g salt, 30g olive oil, 320g water.

Preparation method: Stir Fuqiang flour and salt evenly, add water and olive oil and mix into a dough, cover with a wet towel and rest for 30 minutes, then knead the dough until the surface is smooth and gluten is formed.

Divide the dough into small pieces of about 40 grams and roll them into rounds. Cover with a wet towel and let it rest for about 60 minutes. Take out the relaxed dough and roll it into thin slices. The thickness is about 0.1 cm. This cake base does not need to be baked in advance. It can be directly mixed with the ingredients and cheese.

Just bake them together.

Summary: The first pizza base is a thin base. This kind of pizza base is crispy and a little soft at the same time, but it will be very tough after it cools down or the temperature is slightly cooler.

Resulting in poor taste.

The second kind of cake base is only crispy because of its very thin thickness. It will not be very tough after cooling, because the flour is all-purpose flour and the thickness is very thin.

Food shop, professional baking and daily gourmet communicator.