Italian Thin-bottomed Pizza is Crispy and Crunchy
1.
Ingredients
2.
First, pour the instant dry yeast into a bowl, and then add about 20 grams of room temperature drinking water
3.
Then mix them with a spoon to melt the yeast
4.
Pour low-gluten flour and high-gluten flour into a bowl, add about 1 gram of edible salt,
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Stir evenly with a rolling pin
6.
Pour in yeast water and two-thirds of drinking water
7.
Use a rolling pin to stir evenly until it is cotton-like. Because the water absorption of flour is different, you can add water according to your flour condition!
8.
Pour in olive oil and mix it slightly. Olive oil can make the dough shiny and anti-sticky, and it can also increase the crispy taste.
9.
Next, use your hands to knead the dough and olive oil thoroughly and knead until the surface of the dough is smooth. Don't knead the dough too much!
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Sprinkle an appropriate amount of hand flour (that is, high-gluten flour) in the original mixing bowl
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Put the kneaded dough in, cover it with plastic wrap, and put it in the refrigerator to ferment for more than 1 hour (refrigerated fermentation can make the dough develop more delicately without so many bubbles)
12.
After an hour and a half, take out the dough and divide it in half with a knife (because the amount of the recipe today is the amount of two thin-bottomed pizzas)
13.
Reunite the divided dough and cover it with plastic wrap, and leave it to ferment at room temperature for 30 minutes. This will allow the dough to return to normal room temperature and ferment again!
14.
Then use your finger to dip a little hand powder, and gently poke a hole in the dough. If the dough does not rebound, it means that the second loosening and fermentation is good.
15.
Then brush a layer of olive oil on the pizza pan, which can effectively prevent sticking, and the crust can be more crispy!
16.
Sprinkle hand powder on the mat to prevent sticking
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First reunite the dough, and then slightly flatten the dough with your hands
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Then use a rolling pin to roll the dough into a thin round cake base evenly and hard.
19.
Put the crust on the pizza pan, poke a hole in the middle of the bottom of the cake with a fork to prevent it from bulging up when baking, and you can not poke the edges;
20.
Heat the oven up and down at 220 degrees for ten minutes, the hotter it gets in advance
21.
Brush a layer of olive oil on the bottom of the pie, then add the pizza sauce and spread it evenly with a spoon!
22.
Sprinkle with mozzarella cheese and other cheeses with a more prominent fragrance
23.
Add shrimp, bacon, onion, bell pepper and corn separately
24.
Put it in the preheated oven at 220 degrees for ten minutes
25.
The pizza will be ready in ten minutes. The pizza must be eaten while it is hot. At this time, the texture and drawing effect are the best!
Tips:
1. Instant dry yeast powder can dissolve under warm water. If there is always a granular shape, it means the yeast has lost its activity. You need to replace it with a new one!
2. The secret to the crispy bottom of the cake is the addition of oil, which can be olive oil or other vegetable oils. The oil can effectively prevent the formation of gluten, thereby reducing the gluten of the dough and making the baked taste more crispy. 3. Mozzarella cheese It is indispensable for pizza. Its drawing effect is very good, but the taste is light, so it can be mixed with other good-scented cheeses!
Fourth, the baking time for pizza is generally no more than ten minutes. The crust and fillings will burn after baking, even if there are more vegetables, a lot of water will come out!
