Lace Bacon Pizza

Lace Bacon Pizza

1. Let’s make the dough for pizza first. This is similar to the way of making bread. Prepare the ingredients for the dough. The butter softens at room temperature.

2. Pour flour, yeast, and sugar into a large clean basin,

3. Add 25g of beaten whole egg liquid

4. Gradually add clean water and stir until there is no dry powder. Finally, add salt and continue to mix well. Start making dough.

5. Knead the dough for about 8 minutes, knead until the dough becomes gluten, no longer sticky, and the surface is smooth, then add the softened butter. Continue to rub.

6. Knead to the expanded state of the dough, no need to pull out the glove film, you can pull out the thick film. Put it in a basin, cover with plastic wrap, and ferment.

7. The dough after fermentation needs to be 2-2.5 times the original size.

8. Exhaust the fermented dough. After the exhaust is complete, divide it into two portions and let it sit for 10-15 minutes to relax the dough.

9. Take the loose dough and roll it into a sheet slightly larger than the pizza mold. Use a fork to pierce small holes in the sheet.

10. Put the dough sheet into the mold, reshape the sides, and cut off the excess.

11. Use other dough to roll into sausage-wide dough slices. You can also use big sausages, which is more convenient.

12. Wrap the sausage. Cut off the excess dough.

13. Cut the sausage to the length you want and place it around the mold.

14. Do them all in order and put them in a circle, as shown in the figure. Put it into the oven for secondary fermentation.

15. Fry the bacon to make it more fragrant. There is a lot of fried here, I actually only used 2 slices.

16. Cut the bacon into slices of the size you want and set aside.

17. Dice carrots, blanch them in water, blanch green beans, shred green peppers, cut onions into rings, and set aside.

18. The fermented dough has become larger, so pierce small holes on the bottom surface again.

19. Brush the pizza sauce on the cake base with a brush. Be careful not to brush it on top, I accidentally brushed it to the side, it turned black after baking, and it didn't look good.

20. Spread a layer of shredded mozzarella cheese. Start to preheat the oven, and preheat the oven at 210 degrees for 5 minutes.

21. Spread another layer of bacon.

22. Put your favorite vegetables on, and garnish between onions and green peppers with carrots and green beans. Sprinkle some mozzarella cheese.

23. My family likes bacon so I have another layer, which is enough.

24. Continue to serve the thick mozzarella. Put into the oven, bake at 210 degrees for 25 minutes

25. 5 minutes before baking, sprinkle some shredded cheese to bake it more beautifully.

26. Out of the oven,

27. The ingredients are very good, and there are brushed lines, which are really delicious.

Tips:

1. Salt cannot directly contact with yeast, so put it in the back.
2. Regarding butter softening, it can be softened directly at room temperature when the weather is warm. When the weather is cold, you can use a microwave oven to soften it, or it can be softened in warm water.
3. Regarding the dough fermentation, it can be put into the oven for fermentation, or it can be fermented at room temperature, and it can be made to 2-2.5 times the size.
4. Regarding the choice of red sausage, you can choose ordinary long red sausage. I prefer this kind of hot dog red sausage, which tastes better.