After a long period of fermentation, the dough stimulates a unique aroma, and through the high temperature, the ingredients are baked quickly, the bottom of the cake is very crisp and maintains toughness, and the taste is very good! Baking time is very short, so the filling does not need to add too much and too much water; salami is salty, don't add too much to make the pizza salty.
by couss taste research laboratory 【Official Certified Master of Bean Fruit Cuisine】
Polish species: flour 50g
Water 50g
Yeast 0.5 g
Dough: Flour 250g
Yeast 1.5g
Salt 10g
Ice water ± 175ml
Filling: Salami 14 slices
4 black olives
Mint leaves in small amounts
Olive oil to taste
Mozzarella cheese 200g
Pizza sauce to taste
1. Prepare the materials used. The mint leaves are washed and soaked in olive oil.
2. Mix the Polish yeast material well in advance, cover and refrigerate for about 17 hours.
3: Add the dough ingredients and Polish seeds to the chef's machine mixing bucket and stir into a dough.
4, sprinkle more dry powder on the countertop, take out the dough, and use the scraper to properly round it.
5: Place the dough on the tray and pat it flat.
6, fermentation tank, set the temperature of 28 degrees, humidity 70%, wake up for about 120 minutes.
7: In the middle of waking up, triple stack the dough every 30 minutes.
8: After waking up, put the dough into a sealed box and refrigerate for about 16 hours.
9: Take out the refrigerated dough and take out the micro-exhaust, divide it into 2 equal parts, roll it round properly and then cover it and let it stand for 40 minutes to warm up. (At this time, the oven is preheated, the oven is electric, and the double-layered baking stone slab is placed at intervals, set at 300 degrees, and preheated for more than 40 minutes).
10: Sprinkle an appropriate amount of dry powder on the table to prevent stickiness, and arrange the dough into a thin round cake.
11: Move the dough to the oil paper and arrange it, and use a fork to prick some holes.
12: Spread a layer of pizza sauce on the crust, put a small amount of cheese, spread it with salami, black olive slices, and then put a small amount of cheese and soaked mint leaves on the surface.
13, the oven temperature is very high, pay attention to safety, transfer with a pizza spatula operation.
14: Electric oven, preheat at 300 degrees, move 2 pizza doughs to the stone slab with a bread spatula, bake for about 6 minutes,
15. After baking, take out the pizza with a pizza spatula, put a few mint leaves soaked in olive oil while it is hot, and enjoy it beautifully.
1, the amount of liquid in the dough is relatively large, after kneading is very wet and sticky, you can use the scraper and dry powder to prevent sticking. 2. The baking temperature and time are only for the CO-960s hot air oven, for reference only, please adjust according to the temperature performance of each oven.
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