Main Ingredients

High-Gluten Flour

250g

Low-Gluten Flour

250g

Supplementary Ingredients

Instant Yeast

4g

Sugar

25g

Salt

5g

Olive Oil

25g

Warm water

250ml

Steps

1. Pour the low gluten flour into the dough bowl

2. Pour the high gluten flour into the dough bowl

3. Add the yeast

4. Add the sugar

5. Add the salt

6. Stir well

7. Warm water,

35℃ or so, slightly warm to the touch is best

Pull the dough into a sheet,

8. Add olive oil

9. Continue to knead the dough until there are no crumbs, and then knead the dough into long stripes,

Knocking it over and over again several times, to increase the gluten of the dough,

Knead the dough smooth,

10. Covered with plastic wrap and let rise for 30 minutes. Let the dough 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 spring back immediately, it means it has fermented well,

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

On the other hand, if it sinks down for a long time and doesn't spring back, it means that the fermentation time is too much

12. According to the size of the pizza, take a suitable size of dough and put it into the oven. Take the right size of dough and roll it out,

American pizza is usually rolled out to 5mm thick,

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

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

Preventing it from going into the oven for the rest of the day. Put the dough into an olive oiled pizza pan

15. Place the dough in the middle of the oven and bake at 220℃ for 1 minute

16. The base of the pizza is ready. Flour, inserted into the dough and carefully pull out, if the dough does not immediately pop back, that is already fermented,

If the press down will quickly pop back up, it means that the fermentation time is not enough,

On the other hand, if a long period of time to sink down does not pop back up, it means that the fermentation is too much,