Crust (the amount of a 12-inch pizza crust), high gluten flour, whole wheat flour, around 35 degrees Celsius of warm water, yeast, sugar, salt, oil, pizza, matsutake (matsutake is the main thing!). ), sausage, green/red bell pepper, tomato, basil, freshly ground black pepper, white sugar, monosodium glutamate, salt, olive oil.
1. Make crust: Mix high flour and whole wheat flour evenly (if you like rougher or more nutritious, you can increase the proportion of whole wheat flour in an appropriate amount).
2. Mix warm water with yeast, sugar, salt and oil and let stand for 10 minutes.
3. Mix the water mixture with the flour, knead into a smooth dough, then sprinkle the flour on the bottom of the container, put the dough in, cover with plastic wrap and refrigerate overnight, then take it out, the dough is fermented into a honeycomb shape. Press the dough to exhaust and continue to ferment in a warm place to twice the size (low-temperature fermentation is suitable for entertaining guests the next day, kneading the dough in advance will not only save time but also get a better taste, and the dough can be stored in the refrigerator for three days in the low-temperature fermentation state. If the time limit can omit the low-temperature fermentation step, just place the dough in a warm place to ferment twice the size).
4. Roll out the fermented dough into a 0.5 cm thick cake and tie it to the eye with a fork. If in order to save time, you can do more at a time, roll out and put it on a flat plate into the refrigerator to freeze, freeze it and take it out, put it into a sealed bag to continue cryopreservation, and take it as you eat. (Try to consume within two months)
5. Make pizza: Fresh matsutake mushrooms, use a knife to cut off the root mud, wash the soil on the matsutake and then slice.
6. Wash the green and red bell peppers, cut into strips, and slice the sausages.
7. Stir-fry the sausage slices and green and red bell peppers in the pan with olive oil and set aside. (The original method is: when the oil temperature rises to 40% heat, pour in the sausage slices, green and red bell pepper shreds and fry, and take out the drainage oil in about 15 seconds.) ）
8. Wash the tomatoes, blanch them in hot water and cut into small pieces.
9. Basil wash and chop.
10. Pizza sauce: Start the pan, pour in the olive oil in the pan, turn on the heat, add tomato grains and sauté, after sautéing the aroma, put a little salt and continue to sauté. After the tomatoes come out of the soup, add freshly ground black pepper, a little sugar and MSG, stir constantly, dry the soup into a sauce on high heat, add basil crushed and mix well, sauté until fragrant, and cool and set aside.
11. First coat the crust with a layer of pizza sauce, add a little mozzarella cheese, then add the sausage slices, green and red bell pepper strips, and finally sprinkle the cheese on top.
12. Preheat the oven for more than 200 degrees, bake for 5 minutes, then remove and add the matsutake mushrooms, then add a little chopped cheese and continue to bake for about 15 minutes. (The original temperature of the roast is 250 degrees, I think 200-250 can be it, observe it yourself, don't bake it!) Then the fragrant matsutake pizza is baked!
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