Classic Hawaiian Pizza
1.
Prepare the crust: melt the yeast powder with warm water and stir evenly;
2.
Beat the eggs for later use;
3.
Mix 3g of high-gluten flour and salt, put it in a large bowl, open a hole in the middle, and sprinkle yeast powder on all sides;
4.
Add eggs, 15g olive oil and yeast powder water in turn, and form a dough;
5.
Sprinkle thin flour on the case and knead the dough until the surface is smooth and gluten (basic expansion stage);
6.
Put it into a large bowl with a layer of olive oil (outside the portion), cover with plastic wrap, and ferment for 30 minutes at room temperature;
7.
Divide the dough into three parts, round, cover with plastic wrap and relax for 15 minutes;
8.
Two of them are slapped flat and wrapped in plastic wrap, put in the refrigerator and stored in the refrigerator. When you use them next time, take them out and thawed naturally, and proceed to the following steps. (Of course, you can also bake three pizzas at once, haha~)
9.
Roll the remaining dough into a round cake on the table;
10.
Push out the thicker periphery with your hands, and poke the bottom of the cake with a fork, and the crust is ready
11.
Prepare the pizza sauce when fermenting the dough or in advance: chop the onion and garlic into fines and set aside;
12.
Start the wok, heat the wok with cold oil, and stir-fry the minced garlic on low heat until it has a fragrance;
13.
Add minced onions, continue to stir-fry on low heat until the onions are transparent;
14.
Add tomato sauce and 1 tablespoon of Italian mixed spices;
15.
Add Parmesan cheese powder and stir-fry evenly;
16.
Turn to medium heat, stir-fry while heating, until the juice is slightly thick, almost 2/3 of the original soup (reduced by 1/3);
17.
Add appropriate amount of salt to taste, and that's it.
18.
When the dough is fermented, prepare other ingredients: shred the mozzarella cheese (if it is silk-like itself); cut pineapple into thin slices; cut ham into thin slices; cut green pepper into small pieces about the size of peas;
19.
Take the finished crust and put it in a pizza pan with a layer of olive oil (outside the portion), and arrange it again into a slightly thicker bottom of the crust;
20.
Spread two tablespoons of tomato sauce evenly, and evenly sprinkle 2/3 of the shredded cheese, put it in a preheated oven at 200 degrees, and bake for 6 minutes;
21.
Place ham slices and pineapple slices in turn, sprinkle with the remaining shredded cheese, garnish with diced peas and green peppers, put in the oven and bake at the original temperature for 8 to 10 minutes, until the cheese on the surface is melted.
Tips:
1. I used thick slices of pizza crust for this pizza, which is crispy on the outside and tender on the inside, puffy and soft. Regarding the mixing and fermentation of the pastry crust: as long as the mixing reaches the basic expansion, the surface is smooth, and the dough can hang down without breaking easily. As for the fermentation, if the yeast and noodles are dissolved in warm water, the mixed dough needs to be fermented at room temperature for 30 minutes can. Excessive stirring and fermentation will cause the crust to be too soft, which will affect the taste-this is different from bread.
2. Although the finest pizzas use fresh crusts, it is too difficult to make one crust at a time, and the amount of ingredients is not easy to grasp, so make three crusts with 250g of flour at a time. The rest can’t be used up and stored in the refrigerator and used as soon as possible. The taste is also good. When using the frozen dough, thaw it at room temperature in advance and push it directly into a pizza crust.
3. The ratio of water to powder for pizza dough is also different from that of bread dough. The requirement is not too high. Add noodles with more water, and add water with more noodles. As long as it is not too outrageous, the ratio of yeast powder is the same. It's almost not a big problem.
4. There are many ways to bake pizza. The most common is to put sauces, fillings and cheese on the crust and bake directly in the oven at a high temperature. A 9-inch pizza may bake for 15 to 20 minutes; there are also some first. Bake the crust for 5 or 6 minutes before spreading the sauce and filling. In my method, first spread the sauce and part of the cheese on the pie crust, bake for 5 or 6 minutes, then place the other fillings and the remaining cheese and continue to bake until the cheese is melted or charred. The advantage of this is the filling and The sauce and cheese have better fusion, and the taste is more mellow.
5. The pizza baking temperature is generally high temperature, 200 degrees or more, and the fire is fast. Adjust the baking temperature and time according to the "temper" of your own oven.
