How to make pizza?

High powder? Low powder? Sugar? Salt? Yeast, stir well. Don't pile salt and yeast together, it will affect the fermentation.

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Add a small amount of milk several times, stir it with chopsticks into cotton wool, and then add softened butter. (? Butter in this step, no picture)

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Knead into a smooth dough. Sealed fermentation to double the size at room temperature of 65438 0-65438 0.5 hours.

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Stick the dry flour on your hand, poke a hole, and the fermentation is complete, without retraction or collapse.

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Sprinkle dry powder on the chopping board to prevent sticking, take it to the chopping board, knead it evenly, and exhaust it, and divide it into 4 portions of flour evenly. The seal is relaxed 10 minute.

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Take out a dough after relaxation, do not knead it, press it and roll it directly into a round cake with a diameter of about 25cm, and the edge should not be too thin. If you don't move, continue to seal and relax for a while.

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Roll it up and put it in a non-stick pizza tray. If your baking tray will stick, brush it with oil. Poke a small hole in the edge with a fork first, and then poke a small hole in the bottom of the cake by pressing "#". Poke it as you like.

Seal for secondary proofing 10-20 minutes. The length of proofing time is directly proportional to the thickness of cake crust. It doesn't matter if you can't wake up Adjust yourself.

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Put it in a preheated oven, bake at 200 degrees for about 5 minutes, and take it out. Don't bake it for too long, don't brown it, because it will be baked later when making pizza.

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After baking, take it out and cool it on the grill.

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You can roll another layer of skin when baking. Bake all four pieces of paper, spread them out on the grill and cool them thoroughly.

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Finished product drawing.

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After cooling, put the pizza crust into a fresh-keeping bag, take a large fresh-keeping bag, put it into a pizza tray or flat plate, and stack the packaged pizzas in turn to prevent deformation.

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After sealing, put it into the freezer of refrigerator, take it out 5- 10 minutes in advance, and thaw at room temperature. Freezing can keep for about 3 months.

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These are two 8-inch pizza crusts made with this recipe before. The skin has a certain thickness, but I don't have two wheels, so it's not particularly thick but ribbed. Personally, I like that thick skin very much. It tastes delicious and chewy. Everyone said that the two pictures were too thick when uploading the works, so it is not recommended that you try?

If you accidentally try to make two slices, it is not bad to bake them directly into focasha bread.

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Do you want to bake pizza? If so, continue to look down.

Spread a layer of pizza sauce on the bottom of the cake and spread your favorite vegetables or meat. (Try to choose the one with less water, it is not easy to collapse the bottom of the cake, and you can also fry the ingredients in advance. )

Spread a layer of ingredients with a layer of cheese crumbs, with a thick layer of cheese crumbs on the surface.

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Send it to the middle layer of the oven and bake at about 200 degrees 12- 15 minutes. Adjust the temperature and time according to the temperature of the oven.

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You can sprinkle a layer of black pepper when baking.

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Cut a piece and see, the milk flavor of cheese is very rich, perfect drawing? Excellent ~ the materials I made are sufficient, clean and hygienic, and they are not enough to eat ~ ~

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Look at this shell and hit yourself? There are many small pores, and the crispy skin is very fragrant. A bite is thick and chewy, which is my favorite taste. A picky friend said that this pizza is more delicious than the one sold outside.