Halloween Screaming Pizza

Name: Halloween Screaming Pizza
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 190ml water; 435g High-gluten flour; Some Ham; Some Assorted dishes; Some bacon; Some black olive; Some Hard-boiled eggs; Some Pizza Sauce; 26g Olive oil (for kneading); 5g salt; 10g Olive oil for spreading; 28g granulated sugar; 4g Instant Yeast Powder; Some pigment; Some Mozzarella cheese

by Angel falling to earth

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

A few days ago, Chenchen told me that I wanted to eat pizza. I have made two pizzas in so many years, once with a ready-made base, and once with a thick base made with a Bacille bread machine. I saw it at a friend’s company’s olive oil event a while ago. A pizza master, following the whole process to see how the master makes pizza, the speed and deliciousness of the pizza are amazing, the thin bottom of the cake, very few ingredients, usually baked in the kiln in the store Yes, I remember that the temperature seems to be more than 400 degrees. It only takes tens of seconds to make a delicious pizza. It tastes very soft at the bottom. The kiln for baking pizza is four to five hundred degrees Celsius, and the kiln can keep warm. , The temperature remains stable when the furnace door is opened. High temperature can help the noodles to expand instantly, instead of adding baking soda to increase the expansion and maintain the fermented fragrance, so I made two pizzas this time, and I used one for an experiment. Turn the temperature up to 230 degrees. What will be the result? Experiments have proved that my pie bottom may be slightly thicker than the master’s, and the middle layer should not be placed on the lower layer. In the final product, except the cheese on the top is slightly browned, everything else is fine. It took about 10 minutes. I have been observing in the middle. You can clearly see the rapid expansion of the noodles and the jumping of the olive oil. The second one I set the temperature at 180 degrees, and it took 15 minutes to bake it. The temperature of Petra’s PE5386 is still very good. , The M-shaped heating tube increases the heating area, the diamond back panel and the energy-converging double-layer glass door have a good heat preservation effect. The electronic display knob can accurately see the temperature, which is very convenient, and the time and temperature can be adjusted at will. Flexible, look at the golden and golden color of the last baked pizza. The color is very even, the outside is charred and the inside is tender. Chenchen said it is too delicious. Actually, I baked 3 and I ate 2 by myself.

Halloween Screaming Pizza

1. Prepare the ingredients

2. Pour water, oil, salt, sugar into the bread bucket

3. Pour in high-gluten flour

4. Put yeast powder in the middle

5. Start the dough-making program

6. Divide the mixed dough into 3 parts, and roll them into noodles separately (I made 3 pizzas, but I don’t want so many pieces to cut in half)

7. Spread a layer of olive oil on the pizza plate, place the top slice, slowly pull the plate with your hands and continue to pull like the upper edge, then roll down one side, and use a fork to pierce some vents

8. Continue to brush a layer of olive oil on top of the crust

9. Brush a layer of pizza sauce

10. Spread a layer of shredded cheese

11. Put on assorted vegetables, bacon, sausage, and sprinkle some shredded cheese

12. Put the pizza in the oven after preheating. This is the first one I bake. It took 230 degrees for 10 minutes, and the next two took 180 degrees for 15 minutes.

13. During the baking process, we try to avoid opening the door, you can turn on the stove lamp for internal observation

14. Choose the tip of the egg and cut off a bit to make eyeballs

15. Paint the eggs into scary eyes with a little pigment

16. Black olives cut into spiders

17. Finally put your eyes and spiders on it

Tips:
The pizza dough and the pizza that is baked directly is a thin-bottomed pizza. Because of the yeast, it will expand quickly when encountering high temperature, but it is not as fluffy as natural fermentation. The thick-bottomed pizza is made after the dough is fermented and the bottom is made. There is a feeling of eating bread, it is soft and elastic. If you like brushed, put more cheese. I like it very much.