I'm Crazy about Pizza ----- Double Pepper Bacon Pizza

Name: I'm Crazy about Pizza ----- Double Pepper Bacon Pizza
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Shimizu; 10g Vegetable oil; 10g White sugar; 1/4 teaspoon salt; 120g High fan; 5g milk powder; 2g yeast; Some butter; Some Minced garlic; Some onion; Some tomato; Some Crushed black pepper; Some Pizza Grass; Some Basil; Some Sugar; Some ketchup; Some green pepper; Some Red pepper; Some Masu; Some bacon

by sunshinewinnie

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have been in baking for more than a year, and I have made two pizzas at home (not counting the ones with ready-made cake bases). The taste is great both times, but after the two pizzas are baked, they are all from the pizza tray. It can't be taken out, it's sticky, it takes hard work to get it off from chopsticks or knives, and of course it can't be complete.
In desperation, I posted to Meitian for help, and found my own problem from everyone’s replies, that is, the filling is too thin. I used to think that pizza is simple, so I do whatever I want when I make it. No matter what, it’s a mess on the bottom of the cake. Shop upside down, and even pour the egg liquid directly on it. Thinking about it now, it's really waterfall sweat. It seems that no matter what you do, if you want to do well, there are tricks and rules. Thank you very much for your replies. There is no problem with the pizza now made.
What I cooked today is bacon-flavored and very delicious. "

I'm Crazy about Pizza ----- Double Pepper Bacon Pizza

1. Make the bottom of the pie first, or knead it yourself. If you are tired, leave it to the bread maker.

I'm Crazy about Pizza ----- Double Pepper Bacon Pizza recipe

2. In the process of making the bottom of the cake, we can make the pizza sauce and clean the vegetables first.

3. Chop tomatoes and onions, smash the garlic and chop into mince.

4. Turn on the fire, put the butter in. After the butter has melted, add the minced garlic and onion and saute until fragrant.

5. Pour in the crushed tomatoes, stir fry, add the crushed black pepper, pizza straw, basil and sugar, turn the heat down, and slowly simmer for about 20 minutes. Be careful not to boil the pot during the process.

6. After 20 minutes, if the pizza sauce is dry, add salt and stir-fry out of the pan for later use.

7. The kneaded dough is fermented to 2 times its size, ventilate, and relax for 15 minutes after kneading.

8. Sprinkle some flour on the operating table to prevent sticking, flatten the loosened dough, use a rolling pin to roll out the dough about the size of a pizza pan, brush the pizza pan with oil, put the dough in, and then put the dough in by hand The bottom is well arranged, the middle is thin, the sides are thick, and some small holes are used with a fork to prevent it from bulging during the baking process.

9. Ferment the dough for another 20 minutes at room temperature. During the fermentation process, prepare the necessary vegetables.

10. After 20 minutes, brush a layer of tomato sauce on the bottom of the pie, and then spread the pizza sauce.

11. Sprinkle mozzarella evenly, spread bacon diced, and then sprinkle a layer of mozzarella, then spread a layer of bacon diced, and then sprinkle some pizza straw, basil and black pepper.

12. Sprinkle with mozzarella, top with green and red pepper diced, then sprinkle with mozzarella, and top with green and red pepper rings.

13. Bake in the oven, bake for 15 minutes, take it out, and finally sprinkle a layer of mozzarella, bake it for 5 minutes, and you can enjoy it.

Tips:
9-inch cake base Ingredients: water 70 grams vegetable oil 10 grams white sugar 10 grams salt 1/4 teaspoon high powder 120 grams milk powder 5 grams yeast 2 grams pizza sauce Ingredients: butter garlic, onion, tomato, black pepper, pizza, basil, sugar, salt ingredients : Tomato sauce, green pepper, red pepper, bacon, mozzarella, baking: 20 minutes in the middle of the oven at 200 degrees
1. I usually knead the bottom of the cake with a bread machine for 40 minutes to reach the expansion stage. The final taste is very soft and delicious. If it is kneaded by hand, it does not necessarily need so long. Generally, it will be kneaded to the "three light" stage. almost.
2. You don't need to brush the tomato sauce, because there are already homemade pizza sauces, and I brush them to make the flavor stronger.
3. If you want to make the color of the bottom of the pie look better, you can brush a layer of egg liquid on the bottom of the pie before entering the oven.