Big Mac Supreme Pizza
1.
Dough; high-gluten flour, salt, fine sugar, active dry yeast, olive oil, eggs, water, fillings; Danish (Arla brand) shredded mozzarella cheese, fresh diced mushrooms, diced red sweet peppers, diced green peppers, Diced yellow pepper, diced onion, pork sausage, sliced bacon, dried red shrimp, sauce; fresh tomato, salt, sugar, black pepper, minced garlic, chopped onion, olive oil.
2.
Add dry yeast, fine sugar and salt to the flour, mix well, then pour in 15 grams of olive oil, mix well, and hydrate the noodles at 30 degrees.
3.
After the dough is kneaded until it is smooth, smooth and soft, the basin is covered with plastic wrap for basic fermentation.
4.
The washed tomatoes are crossed with a knife and blanched in boiling water for two or three seconds to remove.
5.
Take out the tomatoes, peel and chop them into dices, heat up a frying spoon, add nearly 20 g of olive oil, stir fragrant garlic and onion, pour in the diced tomatoes, stir-fry until the red oil comes out, season with salt, black pepper and sugar, and then over low heat Boil for 20 minutes until it becomes soft. During this time, use a spoon to continuously crush the diced tomatoes to make them sauce-like, and then use medium heat to collect the juice.
6.
When it thickens, it can be taken out of the pot and let cool for later use.
7.
When the dough has been fermented to twice and a half, remove the plastic wrap and check the degree of fermentation with your fingers. The dough does not rebound to prove that the basic fermentation has been completed. At this time, put the dough on the chopping board and flatten it to remove the air inside.
8.
Fold and roll into a ball from fresh, and cover the hair with plastic wrap for 15 minutes.
9.
Use a rolling pin to cross-roll into a square dough. The thickness of the dough is about 0.3 cm. Spread the dough on a baking tray, roll up the dough with your hands and press firmly to make it one centimeter thick and one centimeter wide. After rolling it up, use a plastic scraper to repair the surrounding wall neatly.
10.
Pour warm water into a metal pan, place the pan on the bottom of the oven, then place the baking pan on top of the water pan, close the oven door for final fermentation, and take out the billets to double their size.
11.
The dining fork evenly pokes some holes in the surface of the blank, and it partially expands when it is placed for baking.
12.
Put the pie into the middle shelf in the oven again, and use the upper and lower furnace temperature of 190 degrees to bake the pie for the first time, and the baking time is 8-10 minutes.
13.
The surface of the pie crust can be taken out after baking until it is firm, and the egg liquid is smeared on the periphery of the pie.
14.
Pour the fried sauce on the dough and spread evenly.
15.
Sprinkle a thin layer of shredded mozzarella cheese.
16.
Spread sausage pieces and bacon pieces on the shredded cheese.
17.
Sprinkle a thin layer of shredded cheese.
18.
Then spread the diced vegetables and mushrooms on top and sprinkle a layer of shredded cheese.
19.
Place the shrimp on top, and finally sprinkle all the remaining shredded cheese on top.
20.
Set the oven temperature at 190 degrees, preheat for 5 minutes, put the baking tray into the middle and lower racks in the oven, and use the upper and lower fire to 190 degrees for the final baking. The baking time is about 20 minutes.
21.
The golden color can be taken out after roasting, and this operation is complete.
Tips:
The characteristics of this pizza: the pizza is colorful, crispy and fragrant at the bottom of the skin, rich and creamy fillings, salty and delicious, rich in materials and large in size, which can be called the supreme masterpiece of the family.
Tips;
1. The dough should be soft and fermented in place, and the skin should be rolled into a square by using a crisscross rolling technique to roll it into a square or rectangle.
2. When the wall is rolled up, it must be neat. After rolling, use a plastic scraper to do the final trimming, so that the horizontal and vertical lines are neat and the wall height is consistent, so that it will be neat and beautiful after the baking is completed.
3. It is better to choose well-ripe tomatoes for the homemade sauce, which will cook faster. When harvesting the juice, it is better to harvest the dry ones, and the best soup is not.
4. For the first production, if you don't have good baking techniques, you can fry the meat in advance and blanch the mushrooms. Otherwise, the appearance is beautiful and the inside is raw, and then the supplementary baking will be a failure. Especially the oversized pizza should pay more attention to its baking effect.
5. The crispy bottom pizza is baked twice, the dough is baked first, and then the filling is put in for the final baking, which will achieve good results and taste unique. In the first baking, the lighter color of the cake is the best, so it is very important to control the time.
