Assorted Seafood Pizza
1.
Making dough cakes: mix the high-gluten flour and low-gluten flour in a 4:1 ratio, and stir evenly with fine sugar, add water and dissolved yeast, mix well at a slow speed, stir at a medium speed until smooth, knead the dough and let it form a dough Proof the dough for 5 minutes, and then knead it for 2-3 minutes until the dough becomes filmy.
2.
Transfer the dough to a cutting board sprinkled with dry flour, make it into a round shape, put it into a container with olive oil, re-foam the surface, cover with plastic film, proof for 30 minutes, and put it in the refrigerator overnight.
3.
The next day, take out the dough two hours before making the pizza. Gently move the dough onto the panel, taking care not to exhaust air as much as possible, roll it into a thin round crust, and smear the surface with olive oil.
4.
Spread a little oil on the pizza pan, put a dough crust on it, wrap it with plastic film, and let it rise at room temperature for 2 hours.
5.
When making pizza sauce, wash the tomatoes, peel and cut into pieces, wash the onions and cut into small pieces, and chop the garlic.
6.
Add oil to the pot until warm, put down the minced garlic and sauté. Add chopped onion and stir fry for a few minutes, add tomato cubes and stir fry. Add tomato sauce and continue to stir fry, add salt, sugar, and pepper to stir-fry after collecting the juice.
7.
Shave the mozzarella cheese into shreds, and cut all kinds of seafood into small cubes for later use.
8.
Add olive oil to the pot until warm, add all kinds of seafood and stir-fry until half-cooked, season with salt and pepper.
9.
The pizza crust is brushed with pizza sauce, topped with seafood and other ingredients, and sprinkled with shredded cheese.
10.
Preheat the oven at 200°C for 10 minutes. Put the pizza in the oven and bake at 200°C for about 20 minutes until the cheese is golden brown. Sprinkle a little parsley, basil and other spices to enhance the flavor.
