Making pizza videos in traditional Italian restaurants

The practice of Italian smoked chicken pizza introduces the food and its effects in detail: the malnutrition recipe of dessert/snack, the staple food of other countries.

Taste: Salty and sweet technology: grilled Italian smoked chicken pizza. Ingredients: Main ingredients: 400g of wheat flour.

Accessories: yeast 12g, egg yolk 20g, cheese 330g, tomato 20g, onion (white skin) 15g, green beans 10g, chicken 30g, corn (fresh) 15g.

Seasoning: salt 13 g, sugar 20 g and olive oil 35 g to teach you how to make Italian smoked chicken pizza, and how to make Italian smoked chicken pizza is delicious 1. Put the dough into an oiled baking pan and move it into an oven preheated to 2 10℃;

2. Bake for about 7 minutes until the color is golden, and take it out;

3. Wash tomatoes, remove pedicels and cut into pieces;

4. Peel and dice the onion;

5. Wash mung beans, remove the head and tail, and dice them for later use;

6. Brush the baking tray with a thin layer of oil, put it in the crust and spread it with Napoli meat sauce (25g);

7. Then evenly sprinkle cheese shreds (50g) on the crust;

8. Spread tomatoes, onions, green beans and corn kernels evenly, and finally sprinkle with appropriate cheese shreds (30g) and cheese powder (50g);

9. Move the crust into an oven preheated to 200℃ and bake for about 6 minutes;

10. Take out the cheese until the surface is golden yellow. Tips for making Italian smoked chicken pizza: This product needs a proper amount of smoked chicken. If there is no smoked chicken, you can use chicken instead.

Making cheese pizza dough:

400g of wheat flour.

Ingredients: yeast 12g, egg yolk 20g, cheese 20g. Seasoning: salt 12g, sugar 20g, olive oil 35g.

1. Put the dry yeast powder into a small bowl, pour it into warm water and mix well;

2. Sieve the high-gluten flour and low-gluten flour, put them into a steel basin, add yeast and stir well, then add olive oil, salt, sugar and egg yolk, and stir and knead well to form dough;

3. Take out the dough, beat it until it is smooth and round, and seal it with plastic wrap for basic fermentation for about 35 minutes;

4. When the dough expands to two parts, divide it into three small doughs, roll it into a ball again, and seal it with plastic wrap for secondary fermentation for about 30 minutes;

5. Roll the fermented dough into a flat dough and fork a hole in the middle;

6. Cut the red Gouda cheese into square strips and put them on the edge of the finished dough;

7. Wrap the dough on the cheese from the outside and roll it inward, and press the joints of the dough tightly.

Making method of Napoli meat sauce;

Ingredients: 50 grams of cream, 300 grams of ground beef, 300 grams of ground pork, 50 grams of minced onion, 30 grams of chopped carrot, bay leaf 1 slice, whole tomato 1 can, and 3000 ml of soup. Seasoning: 200ml of red wine, tomato sauce 100ml, a little sugar, a little salt, proper amount of flour and water.

1. Melt the cream in a pot, add the ground beef and ground pork and stir-fry until the surface is slightly burnt;

2. Stew chopped onion, chopped carrot, bay leaf, tomato, broth, red wine, tomato sauce, sugar and salt for about 2 hours;

3. Add proper amount of flour and water to the pot and cook until the sauce is thick. Pie-food phase grams:

Egg yolk: Egg yolk can't be eaten with brown sugar, saccharin, soybean milk and rabbit meat.

Cheese: cheese should not be eaten with perch; Do not eat fruit about 1 hour before and after eating cheese; People who take monoamine oxidase inhibitors should avoid eating cheese.

Tomatoes: Tomatoes should not be eaten with pomegranate.

Corn (fresh): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.