I. Materials

1. skin: 600g medium gluten flour, 2T sugar, 4T cream, warm water 1, yeast 1/2C.

2. Stuffing: ham 150g, ground meat 300g, mushrooms 150g, 2 green peppers, 2 onions and 500g cheese.

3. Pizza juice: tomato sauce 1/2C, sweet and spicy sauce 1/2C, minced onion 1C, diced tomato 1/2C, minced garlic 2T, pepper 1t, sugar1t.

Second, practice.

1. Dry yeast is first dissolved in 1C warm water, and sugar and salt are dissolved in 1/2C warm water.

2. Mix all leather materials and knead them into a ball. Put some oil on the surface and put it in a basin or plastic bag for 20 ~ 30 minutes.

3. Mix the ingredients of pizza juice and cook on low heat 10 minute.

4. Divide the dough into two pieces, each stick is the size of a baking pan, put it in the pan, and bake at 180 degrees until yellow.

5. Slice ham, slice mushrooms, cut green peppers and onions, add a little salt and pepper to ground meat, and stir-fry first.

6. Spread the cooked pizza juice evenly on the baked dough, then arrange ground meat, ham, mushrooms, onions and green peppers, and finally sprinkle with shredded cheese.

7. Bake at 200 degrees until the cheese dissolves and the pizza sauce boils.

The second kind. Raw materials: 1. 500g medium gluten flour.

25 g sugar

Salt 12g

An egg

Yeast 15g

20g milk

200 grams of water (warm water, generally about 40 degrees)

2. Appropriate amount of ketchup (if you don't have it at home, you can go to the supermarket to buy ketchup, pay attention to ketchup, not ketchup, don't buy it wrong)

Cheese (recommended: mozzarella cheese, cheddar cheese)

3. Prepare auxiliary materials according to personal taste. Usually sliced ham, shredded beef and mushrooms. You can add as much as you like anyway.

Equipment:

1. An oven (household electric oven is also acceptable).

2. Special baking tray for round pizza (because ordinary baking tray is not resistant to high temperature, it is best to bake pizza, and it is available in three candy wholesale markets).

What's your name? Hotel equipment and supplies are available. )

Exercise:

1. Put all the raw materials (except flour) in the raw material 1 into warm water and stir evenly, then add them into the flour bit by bit and start stirring, and stir the flour into noodles.

Group (milk can be added appropriately according to the actual situation)

2. Wrap the dough with plastic wrap or plastic bag, cover it with warm wet cloth, and wake it at room temperature for 20-30 minutes until the dough rises.

3. Cut the proofed dough into 220g pieces, roll one of them into dough with a rolling pin, and put it into a pizza baking tray.

4. Spread tomato sauce evenly on the dough, then sprinkle with what you like: lol: Finally sprinkle with cheese.

Lol: Cheese can be better, but it's a little expensive: (

5. Adjust the oven temperature to 250 degrees and bake pizza for 8- 10 minutes. After the cheese is melted and colored, the dough is colored (golden yellow).

Ok: lol:

Brief introduction to the making method of Italian pizza

Pizza originated in Italy, and it is said that it was modified by a faction in China, but it is impossible to verify it.

Now, let's talk about the things that need to be prepared to make Italian pizza (not American pizza, Italian pizza):

Olive high gluten flour low gluten flour fresh yeast (homemade yeast) fresh basil leaf water

B whitebait, black olives, Italian hard cheese (PAEMIGIANO) and soft cheese (MOZZARELLA) and canned cherry tomatoes soaked in Italy.

C fireplace pizza Chang chan Xiang mu iron plate

Because it involves the interests of this site, I can only introduce it briefly, but I can't tell you the detailed formula and yeast production method.

Chopped basil leaves, evenly mixed with other A materials, and kneaded into smooth dough. Wake up 10 minutes.

Take out the soaked cherry tomatoes and mash them to make pizza ketchup.

Spread out pizza dough (usually with a rolling pin or hand)

Spread tomato sauce on the pizza, sprinkle with hard cheese and soft cheese, sprinkle with whitebait and black olives, and finally put two pieces of basil.

The fireplace is burning with fruit trees. Put the pizza on the iron plate, bake it in the oven for 2 minutes, and shovel it out with a pizza shovel.

Well, a famous Italian pizza-Naples (not a place name, but the name of this pizza) has been completed.

Tip: Proofing dough and fermented dough are two concepts. Proofing is to relax and ferment the dough to increase the dough volume.

One:

Mix all the high-gluten flour, low-gluten flour, salt and dry yeast in a steel basin, and then pour in water.

Two:

Bend your fingers, loosen your fists, and mix and knead the above materials for 7 to 8 minutes until they form a ball.

Three:

Add olive oil, mix and knead for 6 to 7 minutes until smooth, non-sticky and elastic.

Four:

Move the dough to a clean steel basin and coat it with a thin layer of oil to avoid sticking to the pot. Then wrap it in plastic wrap and ferment it at room temperature for 30 minutes, and the dough will swell 2 to 3 times.

Five:

Cut the dough into 6 equal parts with a scraper.

Six:

Rub some oil or flour on your hands, take 1 serving of dough and knead it by hand, and relax for 10 minutes.

Seven:

Roll the dough into a circle with a rolling pin and lay it flat on a baking tray covered with baking paper.

Eight:

Take a proper amount of tomato sauce with a spoon, and use the back of the spoon to circle the tomato sauce on the dough and spread it evenly. (Note: If you are afraid of trouble, you can directly buy special pizza ketchup instead of ketchup in the supermarket.

Nine:

Sprinkle a layer of shredded cheese first, add shrimp, diced pineapple and diced green pepper evenly, then sprinkle diced red pepper, and finally sprinkle shredded cheese.

Bake at 200℃ for about 8 to 12 minutes until the cheese shreds melt, the pizza juice boils and the bottom of the crust is colored.