Chicken Borderless and Crispy Bottom Pizza
1.
Mix the high powder and low powder, add salt, add water to the yeast, stir well, add the yeast solution to the powder, stir evenly with chopsticks, pour in the water, stir until it becomes loose, let stand for 10 minutes and then add olive oil, slow Slowly knead the oil into the dough, knead it to the expansion stage, put the smooth dough into the container, cover with moist gauze, and leave it in a warm place to ferment;
When the dough is 5 times larger, take it out, vent again, spheronize, and relax for 15 minutes; slice the small apples and shred the mozzarella;
Roll into a round pie shape, slightly smaller in diameter than a pizza pan, cover it with gauze, put it in the refrigerator for half an hour to shape, take out the greased pizza pan, and use a fork to make some small holes in the crust.
2.
Spread a layer of tomato sauce on the crust and evenly sprinkle 1/3 of the cheese; slice the chicken breast, mix the Orleans barbecue ingredients with water, marinate for more than 3 hours, and spread the marinated chicken slices on the pizza;
Sprinkle with apple slices, sprinkle with walnuts; sprinkle with the remaining shredded cheese, sprinkle with a little pizza straw, preheat the oven at 200 degrees, and bake for about 15 minutes.
Tips:
1. The cake crust is qualitatively refrigerated to prevent shrinkage;
2. Before putting the crust on the pizza pan, grease the pizza pan to avoid sticking;
3. Before spreading the material, pierce the cake blank with some small holes to prevent the cake blank from expanding when heated;
4. Do not add sugar to the crispy pizza crust, otherwise the sugar will increase the expansion of the yeast in the dough and cannot achieve the effect of the crispy crust.