1. Mix all the materials together, knead it until it is smooth and open the transparent film, then round it and place it at room temperature for basic fermentation
2. The dough is fermented to twice its size. The inspection method is to pinch the dough in the middle of the dough with your fingers.
3. The fruit is prepared during the fermentation of the dough: pineapple, cherry tomatoes and kiwi are cut into small pieces
4. Roll the fermented dough into a circle and relax for 15 minutes, then roll the dough into a circle and place it on the pizza pan. You can shape it with your hands. Use a fork to make a hole in the pizza dough for ventilation. Put the bottom of the pizza at room temperature for the final Ferment
5. Put the fermented pizza base in the middle of the oven and bake at 200 degrees for 15 minutes
6.
Sprinkle half of the mozzarella cheese on the bottom of the pizza, spread pineapple chunks, cherry tomatoes and kiwi chunks, and put the other half of the mozzarella cheese on top
7. Place the pizza in the middle of the oven and bake at 200 degrees for 20 minutes
Tips:1. The amount of water at the bottom of the pizza will be adjusted according to different kneading methods, the brand of flour, or the difference in indoor temperature and humidity.
2. If you want a delicious pizza base, use the method of making bread, knead the dough and ferment well, knead the dough until the gluten expands, and do the basic fermentation, intermediate fermentation and final fermentation before baking, making the front and back. After the second fermentation, the pizza bottom tastes delicious.
3. I personally make 2 or 3 times the amount of pizza base at a time, save a part of it in the refrigerator, and bake the pizza crust when I want to eat pizza and add the ingredients I like.
4. The baking time and temperature should be determined by your own oven.
