Chicken and Vegetable Pizza
1.
Add water, sugar, oil, and salt to all-purpose flour, stir with chopsticks to form a floc, and add yeast.
2.
Move to the chopping board and knead well.
3.
Knead into a smooth dough, put it in a basin, cover with plastic wrap and ferment until it is twice as large (about 40 minutes).
4.
Wash the shallots and green peppers and cut into shreds.
5.
Cut the chicken into cubes, add salt, cooking wine, and starch to mix well, and blanch the corn kernels for later use.
6.
Heat the wok and put the oil, add the diced chicken, stir fry, add barbecue ingredients and fry until it is half cooked
7.
The dough is fermented to twice its size and taken out.
8.
Divide equally into 4 doughs, cover with plastic wrap and relax for 5 minutes.
9.
Take one of the dough and roll it into a round slice.
10.
Use both hands to push out the side of the pizza, and make a small hole in the fork.
11.
Put it in an airtight mammoth stove or oven to ferment for 20 minutes.
12.
Take it out and preheat the blast furnace at 200 degrees. It will automatically alarm when the temperature is reached. It is very convenient without observing. After preheating, put the pizza dough into the mammoth oven and bake for 5 minutes. Take out the pizza sauce and sprinkle with chicken cubes.
13.
Sprinkle with shredded green onion, green pepper, and mozzarella cheese on top.
14.
Put it into a mammoth stove and bake at 200 degrees for 8 minutes.
15.
It is easy to bake the four layers at the same time and the color is very uniform. The lighting at night is not good.
Tips:
The time and temperature should be adjusted according to the size and thickness of the pizza base and the oven.
