Crispy Intestine Pizza
by Rou Hao Lin Qi
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Warm water (not more than 30 degrees), add sugar and stir.
2. Add yeast, stir and let stand for a few minutes
3. Sift the flour, add the yeast, salt, and mix well. While adding the above water, stir.
4. Knead into a dough, if it feels not soft enough, you can add clean water appropriately by putting your hands in clean water, pat on the dough, and knead again until you want the softness and hardness.
5. The surface of the dough is smooth and the softness is suitable.
6. Plastic surgery, wrap in plastic wrap, put in the oven, put two bowls of boiling water, and close the door. Waiting for fermentation.
7. About two hours or so, it's 3 times bigger
8. Take out the dough and vent.
9. Take a portion of the dough, add butter, and knead. The rest of the dough is used to make steamed buns.
10. Until the butter is fully integrated with the dough.
11. Brush the baking pan with oil.
12. Roll the dough into a thin crust
13. Spread on the baking tray, close the edges, use a fork, and insert many small holes in the dough to prevent expansion during the baking process.
14. Spread the tomato sauce evenly
15. Spread a layer of mozzarella cheese
16. Spread the crispy sausage cut in advance
17. Add the right amount of salad dressing
18. Spread another layer of mozzarella cheese, and then preheat the oven to 200 degrees for 15 minutes.
19. It's out, cut it with scissors and you can eat it
20. Crispy intestines are delicious
Tips:I make a lot of flour here, I think I do it anyway, so I make a little more, and the rest is made into steamed buns.
