【Note】Regarding the size, for example, how to convert eight inches? How to convert nine inches? Knowing that this recipe makes a round pizza with a diameter of 28 cm, calculate the area according to the diameter of the mold you currently have, and see how many times the diameter of the circle with a diameter of 28 is, and double it in proportion.

【Key points】If you confirm that the cheese is used after thawing, it is not over-baked and burnt, and it is not left to cool and solidify and still expect it to be stringy, and confirm that the amount is not too small, we will try Anchor's mozzarella cheese (of course, this is a common choice. If you have a better but more niche cheese, use it! Don't hesitate! You can also use more expensive ones! Anyway, you eat it yourself, be nice to yourself)

1. Having enough ingredients does not mean putting as much as you can. If you put too much, no matter how early you bake, there will still be a lot of water.

2. Use a 28 cm * 28 cm square to make the dough just the right size.

3. There is no worry about using a non-stick mold. If the mold itself does not have an anti-stick effect, you need to use oiling, sprinkling dry powder, and padding with oil paper to prevent sticking.

4. The temperature deviation of home ovens is not small. Everyone's oven temperature is relatively different. This recipe is only for reference. In the end, it is necessary to change it in time according to the temper of your own oven.

5. It is recommended to ferment the dough in a warm place or fermentation box. If the room temperature is very low in the south in winter, the fermentation will be very slow. Remember to create a warm environment.

6. The vegetables are baked in the oven in advance to remove water. 150 degrees is fine. This is the key point. The temperature of the pizza with a lot of ingredients and the temperature of the home oven cannot reach the high temperature of the pizza oven. This is a necessary method! Don't omit it and then say it's too wet.

7. The purpose of writing about kneading dough in a bread machine is to be friendly to novices. You can of course knead dough by hand, and you can also use a chef machine or a dough kneading machine. The time for kneading dough by hand depends on the technique, method, and strength. It is not certain and depends on the state.

8. The sauce is boiled until the water content is less and it is not easy to separate.

9. Twice as big means twice as big as it can be seen with the naked eye. The fermentation time varies depending on the ambient temperature, kneading degree, and yeast activity of each person. Please observe with your eyes.

10. If you are afraid that the green beans and corn kernels are not cooked, you can blanch them first. If you are afraid that the meat slices are not cooked, you can fry them first. If you are afraid that the meat slices are tasteless, you can marinate them with salt and black pepper. Remember to be flexible.

12. If the dough cannot be rolled out, first consider the fermentation and relaxation issues. It is very important for the dough to relax and stand.

13. It is not recommended to use cheese slices. If the stringiness is not good, buy mozzarella cheese shreds (longing eyes). If you can't buy it, go to Taobao. If you don't have it and don't want to buy it, cheese really can't be replaced. Let's change the topic.

14. If you don't use up all the sauce at once, seal and freeze the excess.

15. It doesn't matter if you don't have a non-stick baking pan. Any baking pan or baking stone will do. Anything that can be put into the oven without exploding or melting will do. But remember to put greaseproof paper underneath. If you don't have greaseproof paper, you can use tin foil. If the baking pan not only sticks, but also has no greaseproof paper or tin foil, I'm going to buy one.

16. Cut the pizza after it comes out of the oven. You don't need to cut it in advance. Trust me.

17. You can use beef or pork for minced meat. I like both.

Ingredients

For the dough:

140g bread flour (high-gluten flour)

60g cake flour (low-gluten flour)

110g water (adjust between 100-110g based on flour's absorption)

14g olive oil

10g fine sugar

2g instant yeast (high-sugar tolerance)

1g salt

For the red sauce:

2 tomatoes

1 onion

1 head of garlic

3 bay leaves

Black pepper (to taste)

Salt (to taste)

Sugar (to taste)

200g minced meat

Toppings:

8 cooked shrimp

Sliced green bell peppers (to taste)

Sliced red bell peppers (to taste)

Sliced mushrooms (to taste)

Corn kernels and peas (to taste)

Sliced meat of your choice (to taste)

Mozzarella cheese (grated, to taste)

Tomato ketchup (for sauce)

Pizza Recipe

Step 1

Mix the dough ingredients in the recipe and knead them into dough until the dough is formed. Put it in a fermentation box or a warm place to ferment until it doubles in size, basically at a temperature of about 28℃. While waiting for the fermentation, you can prepare other pizza ingredients. Supreme Pizza [Making Points Update] Method

Step 2

[Red Sauce Method] Prepare 200 grams of minced meat, with a fat-to-lean ratio of about 2:8.

Step 3

One onion, mince and set aside.

Step 4

One head of garlic, mince and set aside.

Step 5

Put 2 tomatoes in boiling water for 20 seconds, then peel and make tomato puree.

Step 6

Put oil in the pan, add chopped onion and garlic after the oil is hot and stir-fry.

Step 7

After the chopped onion and garlic are stir-fried, add the minced meat and quickly break it up.

Step 8

After the minced meat turns white, pour in tomato puree, appropriate amount of tomato sauce, black pepper powder, etc. and stir evenly.

Step 9

Add bay leaves and continue to cook until the soup is thick and sauce-like. Add salt, sugar and other seasonings and set aside. [If the sauce in the recipe is not used up for one pizza, you can put it in the refrigerator and freeze it. You can mix it with meat sauce pasta later. However, the red sauce of pizza is thicker than that of Italian meat sauce, so when mixing it with pasta, you can add a little water to boil the sauce before mixing it.]

Step 10

[Prepare pizza ingredients] Prepare meat slices (chicken slices, beef slices fried with black pepper, frozen ham from the supermarket, whatever kind of meat you like, cut into thin slices of moderate size), cut green and red peppers into shreds, prepare corn kernels and pea kernels, appropriate amount of shiitake mushrooms, and 8 cooked shrimps. ! ! ! ! ! ! ! Note that the total amount of vegetables on the pizza should not be too much, otherwise it will be very watery after it is done. I usually put the vegetable ingredients on the baking tray before making it, preheat the oven to 150 degrees, and dry it until the water evaporates a little. In this way, less water comes out and more vegetables can be put in.

Step 11

After the dough is exhausted, roll it into a dough of appropriate size and slightly thicker around the edges. [I use Sanneng 28*28 golden non-stick baking tray, which is generally rolled into a round shape that can be put down], use a fork to poke some small holes in the dough, and then let it stand for 20 minutes. Brush a layer of prepared red sauce on the dough that has been left to stand, and sprinkle a layer of shredded mozzarella cheese.

Step 12

Put a layer of meat slices, sprinkle a layer of shredded cheese, sprinkle green peppers, red peppers, shiitake mushrooms, sprinkle a layer of shredded cheese, and evenly place the cooked shrimp, sprinkle corn kernels, pea kernels, and sprinkle a layer of shredded cheese. [If you are worried that the peas and corn kernels are not cooked, you can blanch them first]

Step 13

Preheat the oven to 210 degrees, bake for 15 minutes, and eat while hot ⊙ω⊙. The crust will be delicious only if the fermentation process is perfect, so remember to control the fermentation temperature and time

(Images from the internet)