How to make pizza

Roast chicken pizza (reference weight: 2 small 6-inch pizzas or 1 8-inch pizzas)

Composition:

Pizza dough: 70g of high-gluten flour, 30g of low-gluten flour, 65g of water, 7g of olive oil, 5g of fine sugar, dry yeast 1g, salt 1g and 4g of milk powder.

Pizza stuffing: olive oil 15g, minced garlic 20g, tomato sauce 80g, broth (or water) 30g, black pepper 1/2 teaspoons (5ML), chicken leg 160g (boneless), 4 mushrooms, onion 40g and mozzarella cheese 80g. Baking:

Production process:

1. Knead all the pizza ingredients into dough, and knead vigorously until the dough becomes very firm, and stretch the dough into a relatively thin film (expansion stage). Put the dough at about 26 degrees, cover it with plastic wrap, and ferment for about 1 hour to double the dough. 2. After the dough is fermented, we can start preparing the pizza stuffing. Chop garlic into minced garlic, slice mushrooms, shred onions and dice chicken legs. When the pan is hot, add olive oil, then add minced garlic and stir-fry until fragrant.

3. Add black pepper, stir-fry until fragrant, add tomato sauce and broth (or water), and turn to low heat and cook slowly.

4. Stir while cooking until it is thick. Put it aside for use.

5. Put the shiitake mushrooms in a hot pot, stir-fry until they are soft, and stir-fry the water in the shiitake mushrooms for fragrance. Stir-fry mushrooms and onions until soft. Set aside.

6. Pour the chicken leg meat into the pot and fry until cooked (there is no need to add oil in the pot, so it is recommended to use a non-stick pot). Stir-fried chicken leg meat and the sauce fried in the fourth step. 7. Mozzarella cheese is made of silk scarves.

8. After finishing this series of things, the dough in the first step has to be made. When the dough is fermented to 2.5 times the size, make a hole in the dough with your finger dipped in flour, and the hole will not collapse or retract, indicating that the fermentation is good.

9. Divide the fermented dough into two parts (if you make an 8-inch pizza, you don't need to divide it). Standing for 65438 05 minutes for intermediate fermentation.

10. After the intermediate fermentation is completed, roll the dough into a circle, put it into a pizza tray, and knead the dough by hand to make it completely conform to the shape of the pizza tray. If there is no pizza tray, roll the dough into a circle and put it on the baking tray.

1 1. Poke holes in the bottom of the dough with a fork to prevent the bottom of the cake from bulging when baking.

12. Sprinkle some mozzarella cheese on the bottom of the dough, and then spread the chicken leg with the sauce.

13, sprinkle with a layer of mozzarella cheese and spread with fried onions and mushrooms. Finally, sprinkle a layer of mozzarella cheese (leave some, not all).

14. Bake in a preheating oven at 2 10 degrees for about 10 minutes. When the crust begins to change color, take it out, sprinkle with the remaining mozzarella cheese and bake in the oven for 5 minutes until the crust turns brown and red. Today's pizza is a little different from the pizza made before. First of all, unlike other pizzas, it does not brush a layer of pizza sauce on the bottom of the cake in advance, but directly mixes fried sauce similar to barbecue sauce with stuffing; Secondly, it does not add spices such as pizza grass or basil (children's shoes without spices need no headache), but presents an original and pure roast chicken flavor. Making pizza has gone to extremes recently. Either I make a huge pizza that looks scary, or I make a mini pizza that is crisp and neat for everyone. After eating, I can make room for cakes and desserts after dinner. Today's finished picture is a 6-inch pizza, which looks gratifying on the table and has no pressure to eat. If you like other sizes of pizza, it doesn't matter, just calculate the ingredients according to the "size conversion table". The conversion method is the same as the cake round mold, so it doesn't need to be so accurate. It doesn't hurt to have a thicker skin and a thinner filling. Making pizza itself means having a spirit of "I am the owner of my pizza", which is also the fun of DIY.

Roast chicken pizza (reference weight: 2 small 6-inch pizzas or 1 8-inch pizzas)

Composition:

Pizza dough: 70g of high-gluten flour, 30g of low-gluten flour, 65g of water, 7g of olive oil, 5g of fine sugar, dry yeast 1g, salt 1g and 4g of milk powder.

Pizza stuffing: olive oil 15g, minced garlic 20g, tomato sauce 80g, broth (or water) 30g, black pepper 1/2 teaspoons (5ML), chicken leg 160g (boneless), 4 mushrooms, onion 40g and mozzarella cheese 80g. Baking:

Production process:

1. Knead all the pizza ingredients into dough, and knead vigorously until the dough becomes very firm, and stretch the dough into a relatively thin film (expansion stage). Put the dough at about 26 degrees, cover it with plastic wrap, and ferment for about 1 hour to double the dough. (For dough kneading fermentation, please refer to the manual dough kneading fermentation step chart. )

2. After the dough is fermented, we can start preparing the pizza stuffing. Chop garlic into minced garlic, slice mushrooms, shred onions and dice chicken legs. When the pan is hot, add olive oil, then add minced garlic and stir-fry until fragrant.

3. Add black pepper, stir-fry until fragrant, add tomato sauce and broth (or water), and turn to low heat and cook slowly.

4. Stir while cooking until it is thick. Put it aside for use.

5. Put the shiitake mushrooms in a hot pot, stir-fry until they are soft, and stir-fry the water in the shiitake mushrooms for fragrance. Stir-fry mushrooms and onions until soft. Set aside.

6. Pour the chicken leg meat into the pot and fry until cooked (there is no need to add oil in the pot, so it is recommended to use a non-stick pot). Stir-fried chicken leg meat and the sauce fried in the fourth step.

7. Mozzarella cheese is made of silk scarves.

8. After finishing this series of things, the dough in the first step has to be made. When the dough is fermented to 2.5 times the size, make a hole in the dough with your finger dipped in flour, and the hole will not collapse or retract, indicating that the fermentation is good.

9. Divide the fermented dough into two parts (if you make an 8-inch pizza, you don't need to divide it). Standing for 65438 05 minutes for intermediate fermentation.

10. After the intermediate fermentation is completed, roll the dough into a circle, put it into a pizza tray, and knead the dough by hand to make it completely conform to the shape of the pizza tray. If there is no pizza tray, roll the dough into a circle and put it on the baking tray.

1 1. Poke holes in the bottom of the dough with a fork to prevent the bottom of the cake from bulging when baking.

12. Sprinkle some mozzarella cheese on the bottom of the dough, and then spread the chicken leg with the sauce.

13, sprinkle with a layer of mozzarella cheese and spread with fried onions and mushrooms. Finally, sprinkle a layer of mozzarella cheese (leave some, not all).

14. Bake in a preheating oven at 2 10 degrees for about 10 minutes. When the crust begins to change color, take it out, sprinkle with the remaining mozzarella cheese and bake in the oven for 5 minutes until the crust turns brown and red. Tips:

1. The ketchup used for this pizza stuffing refers to ketchup, which is the same as the ketchup we used to eat French fries in KFC. You can buy it in the supermarket. The English name is "ketchup". This tomato sauce itself contains seasonings such as sugar and salt, so we don't need to add salt and sugar when making stuffing.

When mushrooms, onions and other vegetables with high water content are used in pizza stuffing, we usually need to fry them first to remove some water. Otherwise, it will make the pizza stuffing wet when baking.

3, the practice of pizza itself is very simple, needless to say, the last thing to remind is-eat while it is hot! If you haven't finished eating, let it cool and reheat it in the oven before eating. Don't microwave it, it will spoil the crispy taste of pizza. According to different bread recipes, the materials used will be different, but basically the general bread kneading process can refer to the following steps: 1, dissolve the yeast with half the warm water in the recipe (if the recipe uses 120g water, dissolve the yeast with 60g water).

2. Weigh dry materials such as flour, sugar, salt and milk powder and mix them evenly. Then add ingredients other than butter, such as water that dissolves yeast, the other half of water, and broken eggs.

3. Rub the dough hard and put the dough on the chopping board. At this time, the dough will be very sticky and the surface will be very uneven. But keep kneading and don't add flour easily.

4. If the dough sticks to the chopping board, you can shovel the dough stuck to the chopping board with a plastic scraper and knead it into a big dough again. Tip 1: If you make bread with fresh yeast, you must dissolve the yeast in warm water to activate it. If quick-drying yeast is used, in principle, this step can be omitted and the quick-drying yeast can be directly added to the flour, because the quick-drying yeast can be used directly without activation. However, in order to give full play to the activity of yeast safely, it is suggested that quick-drying yeast be dissolved in warm water before use.

Tip 2: Different flours have different water absorbability. It is not recommended to add water to the formula at one time, but it can be increased or decreased according to the actual situation of dough. This is why not all water is used to dissolve yeast.

Tip 3: The dough will be sticky at first. Plastic scraper is a very useful tool, which can help us shovel the dough stuck on the chopping board.

Tip 4: It is recommended to use plastic or metal chopping boards. First of all, they are not as sticky as wooden chopping boards. Second, the material of wooden chopping block is easy to breed bacteria, and it is unsanitary to rub it repeatedly.

5. Knead the dough, the dough will gradually become elastic and the surface will become smooth. Moreover, with the formation of gluten, dough will begin to become less sticky. Tip: There are various methods of kneading dough by hand at home. You can knead, drip and pull, but the purpose is the same, that is, stir the dough quickly and continuously, so that gluten can be continuously generated.

The methods you can choose are as follows: 1. Choose a table about waist high, put the chopping board on the table, press and knead the dough quickly with your hands sideways, press it on your hands with your body strength, and knead the dough with your waist and body strength.

Second, drop the dough. It doesn't apply to all doughs. Some hard or extremely thin dough is not suitable for this method.

6. After kneading to a certain extent, try to knead the dough. At this time, the dough is not easy to be pulled very thin. If it is thinner, it will pull out many cracks. You can add butter at this time. Tip: Butter will hinder the formation of gluten. So we will knead the dough until the gluten forms to a certain extent, and then add butter to make it easier for us to knead the dough. This method is called "post-oil method" However, if butter is added at the beginning, it can be dispersed more evenly in the dough. So each has its advantages and disadvantages. However, it takes a lot of effort to knead dough by hand at home, so it is recommended to use the post-oil method. 7. Add softened butter to the dough and knead the butter into the dough.

8. At first, the dough will look a little "scary". But with kneading, the butter will be gradually absorbed by the dough.

9. Stick to it and the dough will become smooth and elastic again.

10, detect gluten strength in time. Carefully spread out the dough to see if it can form a film. 1 1. Look at the picture. At this time, the dough can already form a film. However, the membrane is not particularly tough, and it is still relatively easy to break. The hole is irregular, not smooth and not round. At this time, the dough has reached the expansion stage. If you make most of the sweet bread and prepared bread, you can stop kneading at this stage. For example, honey bean Mexico, cheese loaf, hot dog bread and so on. 12. After the expansion stage, if you continue to knead the dough, the dough will reach the complete stage. At this time, the dough can be pulled out with a very tough film, which is not easy to puncture even with finger poking, as shown in the figure. 13. Even if the membrane is punctured, the hole will show a very smooth round hole. Full-stage dough can be used to make most toast. Such as high-grade cream toast, cream white toast and so on. Don't continue to knead the dough after it is completely kneaded, or the gluten will break if it is kneaded too much, and the dough will lose its elasticity, become sticky and soft, and break when it is pulled. Bread made of too much dough is small in size, rough in holes and poor in taste. 14. Put the kneaded dough into a large basin, cover the surface with plastic wrap or wet cloth, and conduct the first fermentation at room temperature.

15, the fermentation time depends on the temperature, the fermentation time is short at high temperature and long at low temperature. At about 28 degrees, about 1 hour, dough can be fermented.

16, the standard for judging whether the fermentation is completed: the dough is fermented to 2-2.5 times its original size, and the fingers are dipped in flour and a hole is poked at the top of the dough. After pulling out the finger, the inserted hole neither collapses nor retracts, but if it remains the same, the fermentation is completed.

17. Extrude the fermented dough out of the air, divide it into required portions according to the formula requirements, and leave it at room temperature for about 15 minutes. Then according to the specific conditions of each formula, shaping, secondary fermentation and baking are carried out. Tip 1 I didn't list the time required to knead the dough to each stage. Because the kneading time varies according to the actual situation, the type of dough formula, water content and kneading speed. As we often communicate, some people rub 1 hour, while others only need ten or twenty minutes. Tip 2 This article is a step chart of kneading dough by hand. In order to save labor, many students bought bread machines or chef machines to help knead dough. The process of mechanical dough mixing is basically the same, and the film of dough can also be detected by the same method. After kneading noodles, start making your ideal bread! Kneading dough is hard work, but it can not only make delicious bread, but also give your body full exercise and consume some calories by the way. Kill two birds with one stone. If someone asks you: Why are you not fat after making so many snacks? You can answer: knead the dough!