Crispy Bottom Shrimp Pizza
1.
Prepare flour, add salt and sugar and mix well;
2.
Dissolve the yeast in warm water, but the water temperature should not exceed 35 degrees;
3.
Pour the water into the flour several times, spread it with chopsticks, and the flour will absorb the water and divide it into flocs;
4.
Knead the dough to a smooth, softer dough.
5.
Then add butter and knead until it expands (it may be difficult to knead at the beginning, it’s okay, at the end until the butter is completely absorbed.)
6.
After kneading the dough until it is smooth, put it in the basin and cover it with plastic wrap for the first fermentation. The temperature is relatively low in winter, so I left it next to the heater for about 2 hours to ferment.
7.
Use the fermentation time of the dough to prepare the filling, cut the mozzarella cheese into thin strips, peel off the shrimp, remove the shrimp thread, wash and add a little cooking wine, salt and black pepper, and marinate for a while.
8.
When the dough has risen to 1.5-2 times the size, dip your fingers in dry flour and insert it into the dough. The small holes do not immediately retract to form a basic yeast dough.
9.
After the mixed noodles are fermented to twice the size, the dough is vented and rounded and kneaded into a smooth dough, sprinkled with dry powder, and rolled into a round cake with a rolling pin.
10.
Spread a thin layer of olive oil or butter on the pizza pan, and put the pasta on the pizza pan. At this time, for the second fermentation, you can put it in the oven, put a bowl of hot water under it, the temperature is about 38 degrees, and let it stand for 30 minutes. After the proofing is completed, use a fork to make some holes in the cake base to prevent the bottom of the cake from swelling when heated, and then put it in the preheated oven at 160℃ and bake for 6-10 minutes;
11.
After the baked pizza is taken out, put a layer of tomato sauce or pizza sauce on the top and spread evenly.
12.
Sprinkle a layer of mozzarella cheese;
13.
Then spread the sausage slices;
14.
Sprinkle with corn kernels and peas;
15.
Spread shrimp
16.
Sprinkle a layer of mozzarella cheese at the end.
17.
Put the biscuits into a preheated 220 degrees oven, 200 degrees, the upper and lower fire, the middle layer, 15 minutes, the temperature is adjusted according to your own oven. Bake for 15 minutes, take it out, put on the remaining mozzarella cheese, bake for 6-7 minutes and melt it out.
18.
Take out the pizza and cut into pieces to taste~
Tips:
1. The water temperature of the noodles should be controlled well. The temperature of the water used to dissolve the baking powder should not be high, between 28-30 degrees, too high will scald the yeast to death without effect.
2. Don't forget the secondary fermentation, the secondary fermentation has a very important effect on the softness of the finished dough.
3. Pizza sauce can be made by yourself or you can buy it, or like Xiaolang, use tomato sauce instead.
4. The fillings in the pizza can be added and matched freely according to personal preference, but do not put too much moisture in the ingredients.
