Pizza has been addictive these two days, because the new mozzarella cheese is so tempting, especially the waterfall-like brushing, and every bite is a great satisfaction. Usually, Anjia's butter and light cream are often used, and I didn't expect Anjia's mozzarella cheese to be so powerful. The crispy bottom of the oil-free pizza is gorgeous by this long brushed, rich milky aroma. In fact, we make pizza at home, that is, it is simple, fast, casual, with a domineering sentence "I am the master of my land", as long as the choice of cheese, how to eat is fragrant!
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Medium gluten flour 300 g
Dry yeast 6 g
Room temperature cold water 190 g
5 Taiwanese sausages
Bell peppers to taste
Anga massulella cheese 200 g
Tomato sauce a little
<h2>Practice steps</h2>
1, medium gluten flour, dry yeast into the pot, mix evenly;
2, add room temperature cool water one by one, stir into a ball, Meng bao film let stand for 20 minutes; pizza dough should be soft, the amount of water is 60-65% of the powder; because of the rapid fermentation method used, so the amount of dry yeast is slightly larger, according to the conventional practice, dry yeast is 1% of the amount of flour;
3. Handle the ingredients when fermenting the dough: mozzarella cheese is taken out of the freezer in advance and naturally thawed; Taiwanese sausages, red and yellow peppers are cleaned; sausages can be replaced by ham slices or grilled sausages, beef grains and other ingredients;
4, pepper cut into small cubes, sausage into thick slices;
5、5. The dough does not need to be 2 times larger, because the yeast is put more, at this time it is 1.3 times the size, divide the dough into two equal parts, and roll out into round flakes about 2 mm thick;
6, transfer to the edge of the baking tray, the edge of the cake with the fingers to press out a wide edge, the middle fork evenly pierced, to prevent baking a large bag; smear a little tomato sauce;
7, evenly spread the sausage slices, diced bell peppers, leaving a blank space in the middle, so that there will be no material falling off when cutting in pieces;
8, sprinkle with thick mozzarella cheese, want to have a waterfall-like drawing effect, you can put more;
9, into the middle layer of the preheated oven, up and down the heat 180/200, about 12 minutes, according to the thickness of the cake to adjust the time;
10, this is about to bake the pizza, the surface of the cheese only slightly baked marks, just right; after baking wait about 3 minutes and then cut the pieces, can pull out a long thick shredded cheese;
11. Oil-free crispy bottom sausage pizza, nutritious and healthy!
<h2>Tips</h2>
1. The bottom of the cake made of ordinary medium 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; In order to quickly ferment, the amount of yeast is increased, if you are not in a hurry to eat, you can add according to the regular amount; Want pizza brushing, in addition to putting more mozzarella cheese, vegetables and other ingredients should not choose easy to get out of the soup, otherwise the water collapses 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, and the drawing effect will be obvious.
<h2>Nutritional benefits of all-purpose flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst
Indications for the treatment of irritability, irritability, thirst, diarrhea, carbuncles, traumatic bleeding and burns.
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