Cocolc's Private Dish Recipe-italian Basil Tomato Sauce Pizza [oil Free Version]

Cocolc's Private Dish Recipe-italian Basil Tomato Sauce Pizza [oil Free Version]

1. Low-gluten flour, high-gluten flour, yeast, sugar, salt, water. (After weighing, sift the flour.)

2. Pour into the spare conditioning bowl in order. (For the convenience of taking pictures, only one-third of the spare water is poured, and the rest will be poured afterwards. Please understand.

3. Use chopsticks to stir into small dough.

4. After step (3), use your hands to knead the dough, put it in a conditioning bowl and cover it with wet cotton gauze (and then cover it with plastic wrap, just use plastic wrap.), wake up to twice its size.

5. After step (4), use your index finger to press on the center of the dough. If there is a hole that does not pop up (it will pop up and you will wake up again), take out the dough and exhaust.

6. Put greased paper on the spare baking pan, put the vented dough on top, and then use the fingers of both hands to gently press from the center to spread out. After that, use a fork to poke the hole in the pan.

7. Spare Italian basil tomato sauce, Italian basil, shredded cheese.

8. Use a spoon to spread the Italian basil tomato sauce all over the pizza in step (6).

9. After step (8), put on the Italian basil.

10. After step (9), finally put the shredded cheese on the center as much as possible.

11. After step (10), put it in the oven of the gas stove, roast for four minutes with the lower fire being strong and the upper fire being weak, then switch to the lower fire, and roasting the lower fire for four to six minutes. Pay attention to the middle of the four to six minutes. Turn off the flame when it's almost done.

12. After step (11), you can eat.

Tips:

Afterwords:
1: Oil-free version refers to the dough without oils.
2: This time, cold water is used. If warm water is around 30 degrees, fermentation will be faster.
The room temperature this time is around 26 or 27 degrees. If you ferment quickly, it will take 50 minutes to an hour.
This time the dough was fermented for almost one hour and ten minutes.
This time I used a gas stove oven.
3: The shredded cheese spreads when roasting, so try to put it in the center.
4: "Italian Basil, Italian Basil Tomato Sauce" Please refer to the relevant recipes and log.