Chicken Pizza
1.
Put the high-gluten flour, water, sugar, salt and yeast in the basin. Be careful not to directly contact the sugar, salt and yeast, and then knead the dough.
2.
The butter is softened at room temperature and added to the dough to knead it into a smooth dough without the need to knead out a glove mold.
3.
Cover the kneaded dough and place it in a warm place. Let it rise to twice its original size.
4.
Clean the chicken breast, remove the excess fat, and cut into chicken cubes.
5.
Add the Orleans barbecue ingredients and a little water to the diced chicken. Grab it evenly with your hands. Grab it for a while to make it full of flavor. Marinate for 1 hour. Of course, longer time will be more delicious.
6.
Put the right amount of cooking oil in the pot, put the marinated chicken breasts in and fry them, and try to keep them free of moisture.
7.
Take out the fermented dough, vent it first, roll it out to the size of the pizza pan, put it into the pizza pan, slowly press it with your hands to make it the same size as the pizza pan, and then use a fork to make a small hole. Prevent the dough from bulging up during baking.
8.
Preheat the oven to 200 degrees, the upper and lower heat, the middle layer, put the dough in and bake for 10 minutes and take it out.
9.
Brush the surface of the dough with tomato sauce and sprinkle with fried chicken.
10.
Finally, sprinkle mozzarella on the top, preheat the oven again to 200 degrees, and bake it for about 12 minutes before it is ready to taste.
Tips:
1. You can use either high-gluten flour or medium-gluten flour to make pizza. Relatively speaking, the crust made from high-flour flour is stronger. Putting butter when kneading the dough will make the dough more moisturized and more fragrant. The dough does not have to be kneaded out of the glove film.
2. The chicken will taste better if it is marinated for a longer time. When frying, try to dry the water, so as not to soften the crust and affect the taste.
