Knock an egg, make egg liquid, and pour it into wheat flour. Pour the melted yeast water into the wheat flour, add some warm water and stir with chopsticks. Just mix it into cotton wool. Note: water needs to be added in batches, not too much at a time. You can mix wheat flour with cotton. The size of raw eggs is different from the water absorption capacity of wheat flour, which will affect the water demand of wheat flour. Therefore, you can't follow the script, you should master it skillfully. Knead the root of your hand into a batter, cover it, and wake it up 10min. Then rub it again, as much as possible. Until the flour and water are fully mixed and kneaded into a smooth batter. Cover the fresh-keeping bag tightly and put it in a warm place to wake it up to twice its size.
When the dough is gently pressed with your fingers, it does not rebound, and it is obviously honeycomb-shaped, indicating that the batter is ready. Take out the dough and sprinkle a small amount of dry flour to avoid sticking. Rub the air in the bread with palm roots, knead into strips and cut into 4 parts. Roll the dough into a ball, flatten it, and roll it into a round pancake with a rolling pin. Use a spoon to fork the air outlet of the exhaust pipe to facilitate the exhaust pipe. It looks better to leave a circle around the cake. Brush the pizza tray with oil, put in the crust and wake for 20 minutes. Brush a layer of tomato sauce on the woken cake crust, sprinkle a layer of shredded cheese, and put your favorite fruits and vegetables on it. Finally, sprinkle a layer of cheese on it. Bake in a small oven at 150 degrees for 20min, and it will be announced!
The oven temperature is for reference only. Pizza crust is usually made of high-gluten flour, and sometimes low-gluten flour is used to improve the taste. The selection difference of different wheat flour is reflected in the taste of the finished product. Low-gluten flour is loose, medium-gluten flour is soft, and high-gluten flour has a chewing head. The traditional practice is to use low-gluten flour for modern American thick pizza and medium-gluten flour for French thin crust. In addition to low-gluten flour, medium gluten and high gluten can be used, which one to choose depends on personal preference. Generally, when you choose wheat flour, the information you need to obtain is the types of different commodities such as high gluten flour, medium gluten flour and low gluten flour, or the grade indicating the purity of wheat flour, as well as the labels of its minerals, crude protein, ash and other components. So when you buy wheat flour, you'd better pay attention to the protein content, that is, gluten, and don't be "special".