Ham Lace Bacon Pizza
1.
First make the dough. Knead all the ingredients of the dough into a smooth dough;
2.
. Put it in a container, cover with plastic wrap, and ferment in a warm place;
3.
After about 30 minutes (now the room temperature is relatively high, about 30 degrees), the dough will ferment to twice its size, and the fingers will not shrink or collapse after being soaked in powder.
4.
Take out the dough and exhaust;
5.
Roll out the dough into a larger round dough sheet, then buckle the pizza plate on the dough sheet, and use a knife to remove the excess part (about 60g of small dough can be cut out). Here I use a 9-inch pizza pan;
6.
Put the cut noodles into the pizza pan, and the bottom of the pan can be smeared with a thin layer of oil in advance. Cover with plastic wrap and put it in chilled for fermentation;
7.
Prepare the ingredients used for the filling;
8.
After blanching the okra, cut into small sections, dice red pepper, fry bacon and cut into pieces (not too small), cut onion rings, cut mozzarella into strips, and chop Grana Padano;
9.
Preheat the oven to 190 degrees. Take out the refrigerated pizza dough from the refrigerator to warm up. Sprinkle a little dry powder on the countertop, roll out the small dough into long strips, and put on the peeled ham;
10.
Wrap the ham sausage with dough, roll it up and rub it a little, let it stand for 2~3 minutes;
11.
Cut the ham sausage into sections with a sharp knife, each section is about 2~3cm long;
12.
Dip the bottom of the ham sausage section with some clean water, and then stick it on the pizza base, forming a circle;
13.
Use a fork to make small holes in the bottom of the pizza dough, you can have more, it's okay;
14.
Brush with homemade pizza sauce;
15.
Top with mozzarella and granada padano cheese;
16.
Put bacon, okra, and red pepper on top, then sprinkle a layer of cheese, repeat the operation, finally put onion rings on top, and then sprinkle some cheese;
17.
After the oven has been preheated, put the baking tray into the oven, heat the middle layer up and down at 180 degrees, bake for about 20 minutes, until the cheese melts and turns golden brown;
18.
Take out the pizza, transfer it to the drying net with a pizza spatula, and let it cool for a while. When eating, you can sprinkle some freshly ground black pepper and cheese powder on the surface, or omit if there is none.
Tips:
1. In summer, the room temperature is higher, so you can use less yeast, and be careful not to overspread;
2. I use a non-stick mold. If it is not a non-stick mold, you can apply oil to the inside of the mold to prevent sticking. In addition, brushing oil on the bottom of the mold can make the bottom of the baked pizza crispy and more delicious;
3. Piercing holes at the bottom of the pizza dough can prevent excessive expansion during the baking process;
4. If the room temperature is not high, you do not need to put it in the refrigerator after making the pizza dough. I am afraid that the dough will be over-fermented because the room temperature is too high;
5. All kinds of dishes can be adjusted as you like, and mushrooms are also a good choice. If you use mushrooms, you can fry them in advance to avoid too much water during the baking process;
6. The mixed use of two or more kinds of cheese can make the finished product richer and richer. If you want the effect of drawing, mozzarella cheese is essential;
7. The specific baking time should be adjusted according to the actual situation. If you like the burnt fragrant taste, you can roast it for a while longer. If you want to paint more beautifully, you can brush egg liquid or honey water on the surface before baking in the oven;
8. After baking, it should be out of the oven immediately, and turn to the drying line to cool down to prevent the bottom of the pizza from being soaked by moisture.
