The crust introduced here is the basis of all Italian pizzas,

Just spread tomato sauce or salad dressing, put mozzarella cheese, with your favorite toppings

Low-gluten flour into the dough bowl

2. High-gluten flour into the dough bowl

3. Add yeast

4. Add salt

6. Stir well

7. Add warm water,

About 35℃, it's best if it's slightly warm but not hot to the touch

Make the dough into a sheet shape

8. Add olive oil

9. Continue to knead the dough until there are no more crumbs and the dough becomes a long strip shape.

Keep beating it a couple of times, to increase the gluten of the dough.

Keep kneading the dough smooth and smooth.

The dough will be very smooth when you have a few minutes.

10. Cover with plastic wrap and let rise in a warm place for 30 minutes

11. Dip your finger in some flour and insert it into the dough and pull it out carefully, if the dough doesn't bounce back immediately, it means that it has already fermented,

If the dough bounces back quickly after being pressed down, it means that the fermentation time is not enough,

On the other hand, if the dough is stuck in the dough for a long time and doesn't bounce back, it means that the dough is over-fermented,

If the dough doesn't bounce back, it means that the dough has already fermented. 12. According to the size of the baked pizza, take the appropriate size of the dough and roll it out,

American pizza is usually rolled out to 5mm thick in this step,

And Italian pizza is easier, you can roll it out as thin as you can~

13. Use a fork to poke holes all over the surface of the dough.... ...

To prevent the dough from bulging in the oven because of the lack of holes

14.Put it into an olive oiled pizza pan

15.Put it in the middle of the oven

Bake it at 220℃ for 1 minute to set the shape

16.The bottom of the pie is done, you can touch it with the sauce, sprinkle it with cheese or anything else! Make a pizza~

Tips

Use a finger dipped in some flour, inserted into the dough and carefully pulled out, if the dough does not immediately bounce back, that is already fermented,

If pressed down will quickly rebound, it means that the fermentation time is not enough,

On the contrary, if a long period of time to sink down and not pop back up, it means that over-fermentation

With a tasty pizza sauce details

Details of pizza sauce

This is a good idea. p>

Pizza dough ingredients: ?

High-gluten flour 100g, low-gluten flour 50g, water 80ML, sugar 1/4 tsp, salt 1/4 tsp, dry yeast 1 tsp, unsalted butter 20g?

Filling:? Cooked corn, cooked green beans, cooked carrots 1 small handful each of diced beef 150 grams (can be added according to personal preference) 1 green pepper? (If there are red and yellow pepper can add color with better look, and then put some mushrooms are also delicious, the home did not have this time did not put) mozzarella 300 grams? Cream cheese 30 grams (this is the secret weapon to enhance the taste of yo) black olives a little

Dry yeast dissolved in warm water, except for the butter of the other powder mix. Mix the powder, salt, sugar and yeast water. (Add the water little by little so you don't overdo it.)

2. Mix and knead until the mixture feels smooth, then add the butter and continue kneading. (You can also add the softened butter to the flour and mix it in at the beginning. Although it's not as easy to knead when you add the butter first, it's easier for the butter to be fully distributed in the dough. (I like this method.) It's ready when the butter is fully incorporated with the main dough and the surface is smooth.

3. Cover the dough with plastic wrap and let it rise in a warm place until it doubles in size, then poke a hole in the dough with a finger dipped in water, as shown in the picture. Knead a few more times to deflate, then wrap the dough in plastic wrap and refrigerate for a few hours. (It's best to refrigerate overnight for a fluffier, more flavorful crust! I highly recommend you to try it!

Take the dough out of the fridge and roll it out into a round shape with even thickness

2. Grease a baking sheet (I like to use a square baking sheet so that it can be as big or as small as you like, depending on how many ingredients you have, and it can be as round as you want it to be - it's very convenient! (Haha) Put the crust in and then use your hands to push the sides out a little so that the center is thin and the sides are thicker. Fork the crust with a fork and cover with plastic wrap, then place in the refrigerator for about 1 hour to loosen.

5. Spread an even layer of tomato sauce on the bottom of the crust, put 1/3 of the mozzarella cheese and cream cheese (if you have mushrooms, put them on top of the pizza sauce)

7. Finally, put green beans, corn, carrots, peppers, and garnish ~ put the oven in the middle of the 200 degrees baked 20 minutes. The oven temperament of each family is different, do pay attention to observe and adjust at any time. The baking temperatures and times are for reference only and can be adjusted according to the actual conditions of your oven and the amount of pizza ingredients.

8. 20 minutes after the pizza is basically good, why not completely good it, because there is still a key last step!

9. Add the last 1 / 3 of the mozzarella cheese grain, my husband's favorite cheese, so I put a lot of each time ~ ~ ~ the pizza again into the oven at 180 degrees for 5 minutes can be observed at any time do not bake the cheese paste.

Here's a simple and tasty pizza sauce that I use all the time.

Pizza sauce ingredients: 25 grams of butter? Onion 130g? tomatoes 200 grams of tomato sauce 30 grams of black pepper 3 grams of Italian spice mix 3 grams of sugar a tablespoon? Salt to taste

Tomatoes scalded with boiling water peeled and diced, onion chopped and diced spare

1. Be sure to soften the butter over low heat

2. Add the onion diced and sautéed to taste

3. Add the tomatoes and sautéed for a few moments, then add the tomato salsa, black pepper, and the Italian mixed spices to continue to sauté and taste.

4. Add sugar, salt and stir-fry evenly and simmer for 20 minutes. When the soup thickens, turn off the heat and set aside to cool.

Pizza sauce is ready! If you can't eat it all at once, you can put it in the fridge to chill, and it's delicious on pasta!

When the pizza sauce is ready, you can continue to make the crust