High-gluten flour 100g

Low-gluten flour 50g

Dry yeast 2g

Warm water 80g

Ingredients 2

Fresh prawns 10 pcs

Bacon 2 slices

Italian Pizza Sauce 2 tablespoons

Fresh peas 20g

Colorful pepper one

Mozzarella cheese 100g

How to make a thick shrimp and bacon pizza

First, make the dough for the crust: mix the high and low flours, put in the dry yeast, and use a pair of chopsticks to stir the flour while pouring in the lukewarm water until the flour appears snowy

Knead the flour and form a smooth dough

Place the dough in a warm place and let it rise until it is twice as big as the previous dough

The dough will be very soft, but it is not too heavy to handle.

While the dough is fermenting, prepare the filling ingredients

Boil water in a pot, blanch the peas for 30 seconds and drain

Shell the shrimp and marinate with a few drops of cooking wine and a pinch of salt. Cut the bacon into small pieces and the bell peppers into rings

Take a 20cm diameter pizza pan and brush the bottom and walls of the pan with olive oil

Roll out the fermented dough into a circle the size of a pizza pan and place it into the pan. Use a fork to poke holes in the dough

Spread 2 tablespoons of pizza sauce on the bottom of the pie

Place the pepper rings on top and spread the bacon

Place the shrimp on top and sprinkle with some peas

Place the mozzarella cheese on the top and bake in the middle of the oven at 200 degrees for 15 minutes to see the mozzarella cheese melting on the top and coloring the crust

Tips

1. If you don't have high gluten flour or low gluten flour at home, you can use regular flour.

2. About dough fermentation in winter: Dough fermentation needs to have the right temperature and humidity, 28℃~30℃ temperature and 70%~75% humidity. Humidity is relatively easy to solve, put the dough into the fermentation basin, covered with plastic wrap can be achieved. Winter dough fermentation is the biggest problem is the temperature, now cold, fermentation dough this step I use the oven's fermentation function to complete, the oven is set to fermentation, put the dough basin wrapped in plastic wrap on a baking sheet, next to a bowl of hot water, close the oven door, half an hour on the hair. If the family does not have an oven or oven without fermentation, and then recommend a good way to ferment dough in winter: pour water into a large pot, turn on the heat until the water temperature can be tolerated by touching the hand (about forty to fifty degrees, like), the pot to put a steaming rack, the pot filled with dough placed on a steaming rack, at this time, note that the water surface can not be directly in contact with the bottom of the fermentation basin Oh. Then cover the lid, to create a suitable temperature and humidity environment for the dough. Generally this fermentation for more than an hour, the dough can grow to the original volume of 2 to 2.5 times the size. If the weather is relatively cold, when the water is cold, the pot does not need to be used, open fire on medium-high heat for twenty to thirty seconds, the water temperature is once again hot, it can be.