Bacon Beef Pizza
1.
Add 1 egg, 110ml milk, 50g vegetable oil, 10g butter, 20g sugar to the bread bucket
2.
Add 200g of high-gluten flour and 2g of yeast
3.
Set to the dough program, timing for 2 hours
4.
After 2 hours, the dough will expand to twice its size. Take it out
5.
After the dough is taken out and exhausted, all the ingredients are diced (30g onion, 1 yellow sweet pepper, 100g bacon, 50g beef cubes, 200g mozzarella cheese)
6.
Roll the dough into a circle according to the size of the pizza pan
7.
Put a little flour in the pizza pan and spread it evenly
8.
Put the dough in the pizza pan and use a fork to make a small hole in the middle
9.
Coated with tomato sauce
10.
Spread a layer of cheese
11.
Put yellow pepper and onion, and then spread a layer of cheese
12.
Spread bacon and beef cubes
13.
Oven 200 degrees, upper and lower fire, middle and lower floors, 15 minutes
14.
Take out another layer of cheese and put it in the oven, 250 degrees, 3 minutes
15.
Fresh pizza will be out
Tips:
1. If you feel that the fermentation dough takes too long, you can make more dough at one time. If you don't use it up, put the shells that you want to eat the next day in the refrigerator. If it takes a long time to eat, you can freeze them. Yeast won't die at low temperature, so it will be allowed to ferment for a while after thawing next time.
2. I use a 9-inch shallow plate, so the dough needs to be higher than the plate. The fork hole in the middle is to prevent the dough from swelling, and the surrounding circle is not needed.
3. The pizza pan is coated with flour to prevent sticking after baking.
4. It is better to shred cheese.
5. The beef cubes are made of beef for pizza, which tastes a bit of black pepper, which is quite delicious.
6. The last layer of cheese is melted and ready to come out. Everyone controls the time. After a long time, it will not taste good, and it will not be able to pull out the silk.
