Easy Soft Bottom Pizza
1.
Bite the water until it feels warm, add yeast, sugar, and salt, stir well and let stand for about 15 minutes;
2.
Pour the flour in several times, stir well and cover with a film, turn on the oven for about 20 seconds, turn off the heat, open the lid to dissipate heat, and then feel the temperature of the oven with your hands. Your hands feel slightly warm. Put the dough into the oven and adjust Time is about 120 minutes;
3.
When the time is up, the dough will be two to three times larger than the original. Take it out and stir for a few minutes to make big bubbles;
4.
Use a non-stick pan, brush with a thin layer of oil, not too much, pour in half of the dough, push evenly with the bottom of a large spoon soaked in oil, and turn on medium and slow heat;
5.
Turn over when the bottom of the cake is half cooked;
6.
Fry the other side, in short, fry the pie but not hard;
7.
After the pie is fried, place it on the baking tray and spread a layer of pizza sauce evenly;
8.
Spread a layer of mozzarella cheese;
9.
Spread shredded pepper and onion;
10.
Spread another layer of mozzarella cheese;
11.
Put the salami slices on the oven, bake for 12-14 minutes at LOW, then turn to HIGH for 2 minutes. Bake until the surface is colored and you are done.
Tips:
1. This is the bottom of the cake made of thin dough that does not form a dough. You only need to fry the bottom of the cake and put the ingredients on the fire to bake the ingredients, so the bottom of the cake is very soft to eat, which is especially suitable for the elderly and young children;
2. This is a simple pizza. The area is not big. You don’t need too much material. Just put some vegetables and meat. The fabric can be organized according to your own preferences. For example, consider putting some mushroom slices, vegetable pepper slices, and black olive slices. , Fried minced meat, etc.;
3. The large light green pepper mentioned in the blog post is called BANABA PEPPER in English, which is not spicy, but very crispy;
4. Pizza sauce is described in detail in the author's recipe.
