Wheat flour 200g, wheat flour 400g, yeast12g, egg yolk 20g, thyme 45g, beef100g, bell pepper 20g, onion (white skin)15g, cheese130g, and salt 655.

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Technological practice: baking.

Side dish area: hot dishes; Meat dishes.

The field of recipes: recipes from other countries.

Production method:

1. Put the dough in an oiled baking pan and bake in an oven preheated to 2 10℃ for about 7 minutes until the color is golden yellow.

2. Wash and slice beef; Wash green, red and yellow peppers and cut them; Peel the onion and cut it into strips. Put it aside.

3. Brush the baking pan with a thin layer of oil, put it in the crust and coat it with black pepper sauce (25g). Then sprinkle shredded cheese on the crust, then evenly sprinkle beef, green (6g), red (6g), yellow pepper (8g) and onion, and finally sprinkle shredded cheese (30g) and cheese powder (50g).

4. Move the crust into an oven preheated to 200℃ and bake for about 6 minutes until the surface of the cheese is golden yellow, and then take it out.

Health tips:

Beef has high nutritional value and is rich in protein. It has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm, calming wind, quenching thirst and stopping saliva. This recipe is delicious and nutritious.

1 Pay attention to the proportion of flour. When making pizza crust, the ratio of flour to yeast should be controlled. 500 grams of flour corresponds to 5 grams of yeast, which is the standard ratio. Dough has a honeycomb structure. Knead the dough until the surface is smooth and stir for 30 minutes. Roll it into a moderately thin cake. If you want to eat thin, roll it thin.

When the dough is completely made into pizza crust, the degree of dough fermentation is insufficient. If the fermentation is not sufficient, the dough gluten will not stretch and form a dead state. In this case, even if the dough is baked at high temperature, it is difficult to color, and it is also very dry and hard. At this time, the baking time should be reduced. First, the cooked blank should be baked at low temperature, and the filling should be treated at 250 degrees and reused for 3 minutes.

3 baking temperature should not be too low. If it is a semi-finished pizza base, it is usually baked first and then frozen or refrigerated. If there is too much water loss, it will be difficult to reheat. It is suggested to thaw it before processing and bake it at high temperature for a short time. Not suitable for pizza with too much cheese.