Beef Thin Bottom Pizza
1.
Ingredients map (only some of the ingredients are used in the back row)
2.
First-producing noodles: Pour 280 grams of flour into the mixing bucket, add about 2 grams of yeast
3.
Add about 135 grams of warm water and mix with chopsticks to form dry powder
4.
Use chopsticks to mix into a flocculent shape without dry powder
5.
Activate the kneading function of Chef Bear’s machine. After kneading the dough, drip some olive oil, and knead it for about 5 grams.
6.
Knead the dough and cover it with plastic wrap to let it ferment
7.
Let's fry the tomato sauce again: cut tomatoes into small pieces, onion diced, garlic smashed and mince
8.
Pour olive oil in the hot pan
9.
First minced garlic
10.
Pour in onion
11.
Then add tomatoes
12.
Add salt, sugar, tomato sauce and black pepper to taste
13.
Sprinkle on the pizza straw, slowly sauté tomatoes etc. into a sauce over a medium-to-low heat
14.
The beef has been marinated with cooking wine, salt and black pepper, and stir-fried to dry the water
15.
The fried beef is 105g, the ketchup is 250g, and the mozzarella is 180g
16.
After the fermented dough is exhausted, roll it into the bottom of the cake and place it in the baking tray. Use a fork to pierce some small eyes and cover with a towel. Let it stand, and wait for the above ingredients to cool.
17.
Spread the tomato sauce on the bottom of the pie, sprinkle with cheese, and spread the beef
18.
Sprinkle with cheese, top with corn peas and garnished green and red peppers
19.
Sprinkle all the remaining cheese
20.
The oven has been preheated, the middle and lower level is 200 degrees for 20 minutes
21.
It's ready when time is up
Tips:
1. The temperature of the oven is adjusted according to the temperament of the oven at home. My pizza base is not crispy yet. If you want a crisp bottom, increase the temperature. ;
2. For health, reduce the amount of cheese. The filling and ingredients can be changed freely according to personal taste.