Good pizza depends on the base and cheese. The bottom of the cake is generally made of high gluten flour, and the standard is to knead out the glove film state, which is prohibitive. In fact, aside from all the seemingly "tall" names, pizza is a noodle cake, but because of different ingredients, it presents a different taste and taste.
Today I use medium gluten flour, that is, the spontaneous powder of our usual steamed steamed buns to make a cake base, there is no spontaneous flour, with ordinary flour and an appropriate amount of dried yeast can be. Add water and stir into a ball, set aside for a while, without kneading out the glove mask. The baked pizza blanks are fragrant and crispy, and the oil-free, salt-free, and sugar-free is healthier. This crisp bottom tip I will mention later in the production process, here is a first sell.
In addition to the bottom of the cake, the cheese on top should also be used correctly, and only mozzarella cheese (cheese) can be used to pull out the long silk. Good cheese has a strong natural flavor, not an added flavor, and is rich in protein and calcium, making it fun and nutritious to eat. And pizza eats this cheese, other kinds of dishes are actually supporting roles, and you can't put too much, especially the kind of material that is easy to get out of the soup. Too much soup will not only affect the crispness or softness of the bottom of the cake, but also easily collapse the water, causing the ingredients to fall off.
Or that sentence, don't think too tall of the pizza, eating at home is simple, fast, practical, fun, you can bake several pieces with the materials, and the family is full to eat. Lo and behold, these 3 big pizzas have "shined".
<h1 class="pgc-h-arrow-right" data-track="33" >--- [3 oil-free crispy pizzas] ---</h1>
【Ingredients】 450 grams of steamed bun spontaneous powder, 300 grams of cold water at room temperature, sausage, bell pepper, red pine mushroom, okra, cherry tomato, mozzarella cheese 300 grams, a little tomato sauce
【Bake】 12-15 minutes
【Production】
1. Prepare the steamed bun with spontaneous flour; you can also replace it with medium gluten flour and dried yeast;
2. Add an appropriate amount of room temperature cold water to stir into a ball, meng bao film let stand for 20 minutes; if you want rapid fermentation, you can add 1% of the dry yeast of flour, but the amount does not exceed 5%, otherwise the strong yeast flavor will suppress the wheat flavor;
3. When the dough is fermented, the side dishes are washed and drained, diced or sliced separately, and the mozzarella cheese is removed from the freezer in advance and thawed;
4. The dough does not need to be 2 times larger, because the yeast is more and the ambient temperature is higher, so the dough can be used when it is 1.3 times the size; divide the dough into 3 equal parts and roll out into round thin slices about 2 mm thick; without a pizza dish, it is directly placed on a non-stick baking pan or a baking dish covered with oil-paper oil cloth; because there is no oil in the cake blank, so the oil-paper oil cloth is necessary; the edge of the cake is pressed with your fingers to make a wide edge, and the middle fork is evenly pierced to prevent a large bag when baking; and then smear a little tomato sauce;
5. Spread evenly between sausage slices, diced bell peppers, matsutake flakes, and okra flakes, leaving a blank space in the middle so that no material will fall off when cutting in pieces; sprinkle with thick mozzarella cheese; I sprinkle almost 100 grams of each pizza;
6. Send into the middle layer of the preheated oven, heat up and down 180/200, 12-15 minutes, adjust the time according to the actual situation of the oven and the thickness of the cake; the pizza that is about to be baked emits a seductive aroma; wait about 3 minutes after baking and then cut the pieces, you can pull out the long thick cheese shreds; there are 2 ovens of course, only 1 oven is not delayed, roll while baking, while eating and baking, the rest of the dishes are placed on the last cake, baked into a assortment.
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1. This cake blank is an oil-free simple version, the standard cake blank should be applied with high gluten flour, and add salt, sugar, butter in proportion, kneaded to the state of being able to produce a film; but do not have to be too strong to eat at home, mainly simple and fast; the bottom of the cake made of ordinary gluten flour, as long as the cake blank is rolled thinner, it can still be crisp, and less oil, salt and sugar are added, and it is healthier to eat;
2. Pizza dough should be soft, the water absorption of flour is different, but in general, the amount of water is 60-65% of the amount of flour is appropriate; because of the use of rapid fermentation, so the amount of dry yeast is slightly larger, according to conventional practice, dry yeast is 1% of the amount of flour;
3. If you want pizza shredding, in addition to putting more mozzarella cheese, vegetables and other ingredients should not be easy to use soup, otherwise the water will collapse after baking, affecting the taste and easily causing the ingredients to fall off;
4. Do not cut immediately after baking, wait a few minutes for the cheese to cool slightly, the drawing effect is obvious.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love" house cook, gourmet self-media, multi-platform special food original author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#夏日酷生活 #