Main ingredients

140g high-gluten flour, 60g low-gluten flour

100g water (pure milk), 15g olive oil Olivia

15g Korean-style fine sugar 2g sea salt

Angel highly active yeast 2.5g

Steps for making pizza crust

1. Kneading dough - except yeast powder, other ingredients Mix everything. Don't pour all the water at once. Reserve 10 to 20 grams. During the kneading process, the flour will absorb water and dry out, then add it slowly. After the ingredients are mixed, the flour becomes fluffy. It is best to add olive oil after it becomes fluffy, until there is no dry powder left. Cover with plastic wrap or a damp cloth and put it in the refrigerator to rest for 15 minutes. The purpose is to allow the flour to fully absorb water. , can shorten the kneading time.

2. Knead the dough - take out the flour from the refrigerator, add yeast, and then knead the flour into a ball with your hands until it is smooth and round. Keep kneading and the dough will feel very soft. It is best to knead out the glove film. Knead vigorously and beat to make the dough more flexible. The dough I used is Huiyi high flour. It takes about 30 minutes for the dough to become very smooth and shiny.

3. Dough proofing - Place the kneaded dough in a basin that has been brushed with oil. Brush oil to prevent adhesion. Cover the basin with plastic wrap, and touch the surface of the film against the outer contour of the dough in the basin. Draw a circle with a pen. It will be easier to compare when the dough has fermented twice or 2.5 times in size. Ferment for about one to one and a half hours. The main thing is to observe the dough. The time is not fixed. To check whether the fermentation is complete, insert your fingers directly into the dough and around the entrance of the finger hole. If it is smooth and the flour in the holes does not rebound, it means it is fermented for the first time.

After the first fermentation is completed, uncover the plastic wrap, press the dough with your fists to expel the air, then take the dough out and place it on the chopping board, knead it for a few times, and then let it rest for about 15 minutes to let the dough relax. , so that the yeast can work again, and then divide the dough evenly into the number of pizzas you want to prepare. This is the amount for two 9-inch pizzas. I divided it into two small balls, and then kneaded each small dough. Smooth, then cover the small dough with plastic wrap. Carry out the second fermentation, which will take about 30 minutes. It is enough to let it rise half way. Don’t let it rise too much. In summer, fermentation can be done directly at room temperature.

4. Stretching dough cake - after the second dough fermentation is completed, you also need to use your fists to deflate the air, put it on the chopping board and knead it for a few times, then let it sit for about 15 minutes to let the dough relax. If If you cut the dough directly without letting the dough relax, the dough will shrink back and not spread much. Some people use a rolling pin. I just use my fingers to slowly press down and push out in the middle. Don't make the bottom of the cake too thin, and the thickness should be even. Otherwise, the bottom will easily dry out and become mushy when baking, while the sides will still be dry. Not cooked.

5. Bake the dough - after the dough is spread out, place it in a 9-inch pizza baking pan and bake it. Brush the bottom of the baking pan with some olive oil. After the dough is spread into the baking pan, use a fork to bake it. Make some small holes on the dough, then brush some olive oil on the dough, and then place it in the middle of the oven at 150 degrees for about 25 minutes. Be sure to keep the oven in the last few minutes to avoid over-baking, which will make it very difficult to bake. Fragrant, just bake until the shell is a little hard. Seal the unused pizza with plastic wrap or a plastic bag and put it in the freezer. When you need to use it next time, take it out directly, add the pizza toppings and put it directly in the oven.