How to make a delicious pizza (handmade thin bottom) First, let's start with the dough. Our shop uses pizza powder, but we can also use medium powder. Formula (this is the amount of 18 pizza): 2kg of flour, 20g of sugar, 5g of yeast, 40g of salt, olive oil 1 150g, 60g, we prepare these materials, put everything except salt into the batter and beat ... almost evenly, add salt and then stir. Finally, stir it into elastic dough (it feels like baby's skin), take it out, knead it into a circle, sprinkle some oil on the surface to wake it up for about 10 minutes, divide the dough into 170g, then shape it and knead it into a circle.

That's about it. Then we need to put it in a fresh-keeping box and put it in the refrigerator for the night to sober up ... The next day, it opened. A guest ordered pizza, and then we took out the dough that didn't sleep a wink all night, sprinkled powder on the table, put it on the powder, and patted him gently.

Use a special technique (I practiced for more than a month ╮ (╯ ▽ ╰) ╭) to make a pizza base with thick sides and thin bottom.

Spread tomato sauce on it (that is, cooked canned tomatoes and oregano leaves of pizza, seasoned with pepper and salt), and leave a thick edge when spreading, so that you will have a crispy pizza with a thick edge. Spread the sauce and sprinkle with mozzarella cheese evenly (this step is the most basic margarita pizza, and then add other things, such as: Parma ham pizza is baked with arugula and ham; Spicy salami pizza is baked with spicy sausage and sprinkled with basil leaves ... Of course, some people don't like tomatoes, so they sprinkle cheese and bake with other seasonings. According to different tastes, you can add your favorite, shrimp or something, in short, you can adjust it according to your own taste)

Put it in the oven and bake at 280℃ for 5 minutes until the thick edges are colored. Take it out of the oven and put it on the pizza board.

(Spicy Salami Pizza) (Parma Ham Pizza) The above is the production process of pizza.

The quality of pizza depends on the quality of dough beating, proofing, ingredients and bottom rubbing. Of course, this is only a formal requirement of the store. If you do diy at home, do it yourself. It's delicious anyway (_-).