Practice:
First, pour the yeast into warm water and stir until it melts (the water temperature is about 36 degrees, and your fingers can feel a little temperature, not too hot, which will kill the yeast).
Second, pour all the materials together and stir them into a flocculent shape.
3. Buckle it upside down on the kneading mat and knead it repeatedly by hand until it is completely mixed and the dough is smooth and not sticky. You don't have to knead the film like bread dough.
Fourth, tidy up the kneaded dough, put it in a basin, cover it with plastic wrap and make a round.
Five, the dough is 2-2.5 times larger, that is, it is finished in one shot. Poke a hole in the dough with a finger dipped in proper amount of flour, and observe that the dough does not shrink or collapse.
Six, take out the dough, slightly exhaust, tidy up the round and cover the plastic wrap to wake up 10 minutes.
Seven, roll it into a circle, put it in a pie plate, or directly enlarge it in a baking tray. (If the anti-sticking effect of your mold is not good, brush a layer of oil first) Pull it properly and arrange it into a circle with a thin middle and a thick edge.
Eight, the finished dough is covered with plastic wrap and sent for about 30 minutes. You can skip this step if you make a thin bottom.
9. Punch holes in the dough with a fork and leave a circle around the edge. The pizza is basically finished here.
Ten, if you don't want to make it right away, you can directly wrap the bread and put it in the freezer. Take it out in advance when you want to make pizza next time, and continue making it after thawing.
Tips:
The flour used to make pizza is optional, and ordinary medium-gluten flour is fine, and high-gluten flour can also be used.
The temperature of two fermentations is almost between 20-30 degrees, and there is no strict requirement, mainly observing the state of dough. Don't send it. It's usually fine.
The temperature and time of baking should be properly adjusted according to the temper of your oven, which is not absolute.
If it is oily, just use the oil from ordinary cooking at home.
The bread is pierced so that it won't bulge when baking.