Any Pizza
1.
To make dough: Yeast is dissolved in warm water, and this water is used to make the dough. Because the noodles are relatively small, no liquids such as milk are added. Noodles can be harder than steamed buns, and it is better to get rid of tendons. Many recipes say that high-gluten starch is also used to make the dough more somersault. I just used ordinary dumpling flour, so I knead it for a while.
2.
Let the dough rise and knead in the butter: let the kneaded dough rise for 1-2 hours, then take it out and knead it for a while to let the fermentation air out. Knead the butter into the dough at this time and knead completely evenly. Roll surface. The 8-inch pizza pan I used. Roll the dough into a circle and spread it on the pan, allowing the sides to be slightly thicker. Grease the dishes: Remember to apply a layer of oil underneath. Especially the new pizza plate
3.
Relaxation: Put the noodles in the baking tray for a while, and then leave it in a warm place for a second fermentation for 10-15 minutes (for example, put it on a hot tub to make it warm)
4.
Preheat the oven. 10 minutes is almost the same. Spread the ingredients: Use a small fork to make some small holes in the dough to avoid blistering when baking. Then first spread the pasta sauce (tomato sauce is also available), then put a layer of cheese, then spinach, tomatoes, sausage, ham, and shrimp; and finally put cheese. I'm afraid of getting fat, so I put less cheese and it's not pretty.
5.
Bake: 150 degrees for 20 minutes. It took a little longer for the first pot to bake, and it was so crispy as biscuits. This is the function of butter and noodles. The second time it was reduced to 20 minutes was just right. The temperature of the small oven (Changdi B25) is not very accurate, and everyone's bakeware is not the same size as the noodles. Pay attention when you need to bake it yourself.
