No-knead Fast Fruit Pizza
1.
Dissolve the yeast in warm water
2.
Add all the ingredients for the bottom of the cake and stir evenly with one hand
3.
Get a sticky dough, cover with plastic wrap and let stand for 15 minutes
4.
Take out the dough and place it on the kneading pad (dip water on your hands to prevent sticking), fold the dough in half several times
5.
Cover with plastic wrap and let stand for 5 minutes
6.
At this time, you can see that the dough has become gluten, and the film can be pulled out
7.
Divide the dough into 2 equal parts, round them, and place them in a small oiled bowl or fresh-keeping bag to seal
8.
After fermenting about 1.5-2 times, roll out the dough into the desired shape and poke some holes with a fork to help exhaust air
9.
Put it in the lower layer of the C30 preheated He's oven 200 degrees in advance, bake for 5 minutes to shape
10.
Take it out, brush a thin layer of tomato sauce, and then spread a layer of cream cheese on top, and then layer the carambola slices and apple slices
11.
Spread thick mozzarella cheese on the surface and brush with a little corn oil
12.
Put it in a preheated 200°C oven and bake the middle layer for about 20 minutes until the cheese turns yellow.
13.
Cut into pieces and enjoy~
14.
Breakfast~Afternoon tea~ Eat if you want~
Tips:
1. I like the bottom of the cake to be crisper and thinner, and can be adjusted freely. The time of rolling and thick baking can be extended appropriately. 2. The fruit can be replaced according to personal preference, and you can choose not to have too much water. 3. I used the refrigerated fermentation method to make the crust one night in advance, which has a richer taste and more convenient.
