High gluten flour 1 10g

Salt 1.5g

Sugar 2.5g

Yeast powder 2.5g

Olive oil or corn oil 10g

Cold water 65g depends on the situation.

Mozzarella cheese

How to make 8-inch handmade assorted pizza?

Stir the flour, salt, sugar and yeast powder in a basin, then pour the oil and water into the basin bit by bit, stirring while pouring. Knead until the surface is smooth, and knead for as long as possible, about ten or twenty minutes. (You don't have to finish adding water. Different brands of flour absorb water differently.)

Then put the dough in a basin, stick some water on the surface, seal it with plastic wrap, put it in the microwave oven, and put a bowl of hot water next to it. You don't need to turn on the microwave oven, just create a warm and humid environment for the dough (if the oven has fermentation function, you can directly ferment it in the oven).

Cut vegetables, I usually put them? Green and red pepper? Mushrooms? Onions? (Carrots are not recommended)

Cut the meat, marinate it, then roast it, microwave it, and it will be cooked. (Bacon must be completely thawed and drained with kitchen paper.)

After the dough is fermented to almost twice the size, take it out and knead it again, and exhaust it.

Then roll it into the size of a baking tray. Oil the baking tray first, then put the bottom of the pizza in, and then oil the surface of the pizza. You can adjust the size by hand, and the outer circle is thicker than the inside. Put it in the oven and ferment it a little. (Many people have a little less reaction, in fact, 8 inches is really enough! ! ! The rolled dough is smaller than 8 inches, but it needs to be fermented for a while, and it comes out just right. )

Don't ferment the pizza when the bottom is a little thicker. Start to put the ingredients ~ ~ ~ Apply the pizza sauce evenly first. If the pizza sauce is too thin, apply less, sprinkle a layer of mozzarella cheese, and then put the meat first, then put the vegetables. You can also put some pineapple, corn, pizza grass Chili noodles and so on, depending on your personal preference. Then sprinkle a layer of mozzarella (the surface can be covered). Then you can bake it. The middle layer of the oven, 220 degrees, 15 minutes to golden yellow, basically the color is good. The key to drawing cheese is not to dry it.

After baking, if you have parsley, you can dry it in the microwave oven, crush it and sprinkle it with a little decoration. You can put more cheese, it's delicious!

Tips

1. The dough must be in place for the first fermentation! Friends who like to eat thin bottoms can directly spread the dough with their hands. I usually use a gold plate with three energies of 28×28 to make a thin bottom! So let alone making 8-inch noodles is too little! Also, if it is too thick, it must have been fermented for the second time! It only takes a while, and the cake will be a little round!

2. Be sure to put less vegetables, otherwise the vegetables will dehydrate and the bottom of the pizza will be wet. The meat must be cooked! Frozen materials should also be thawed in advance!

3. Slices of ham, bacon and the like, it is best to put them under, then diced vegetables, sprinkled with cheese, and finally decorated with green peppers and diced meat.

Everyone's oven has different temper, so the temperature and time are for reference only, depending on the individual situation, just bake until the cheese melts and the surface is golden yellow.

5. Bake pizza at least 220 degrees. When the oven is preheated, you can put a baking tray in the middle layer, and put the pizza tray directly on the baking tray when baking, so as to minimize the impact of opening the oven door on the temperature.