Holiday free time can make more pizza embryo in the refrigerator to freeze and save, busy weekdays, whether it is breakfast or dinner, you can always take out to save the day, convenient and quick.

Ingredients

High flour 150g

8-inch pizza pan 1

Water 85g

Sugar 5g

Salt 2g

Oil 10g

Yeast 3g

Methods/Steps

Main pan add water, yeast, sugar, oil, set for 2 mins, 37 deg. and speed 3 to activate the yeast.

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Put in the high flour and salt, first 30 seconds, speed 3 to 6 water and flour mix, then 2 minutes to knead the dough.

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Remove the dough from the main pot, smooth the surface and put it into a large greased bowl, wrap it with plastic wrap to ferment.

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When the dough has doubled in size, dip your finger in dry flour and press it into the dough, the hole will not shrink back and the dough will not collapse.

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Divide the dough into two equal portions and cover with plastic wrap to rise for 10 minutes.

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At the end of the rising period, take one dough and roll it out into a large round cake thicker around the perimeter and thinner in the center, a bit bigger than a pizza pan.

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Place the dough in a greased pizza pan, and use a fork to make lots of holes, this is to prevent the dough from puffing up during baking.

When ready, leave to rise for 5 minutes. (Preheat the oven at 200 degrees)

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After preheating, place the baking tray in the oven and bake at 200 degrees for 5 minutes to set.

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9

After both pastries are baked, put them on a wire rack to cool. If you can't finish them all at once, put them in a Ziploc bag and put them in the fridge to freeze, and then take them out later when you want to eat them and bake them with a spread of sauce and cheese and seasoning.

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