No-knead Pizza
1.
Slice the sausage and stir fry with a little oil in the pan until cooked.
2.
Potatoes are the same as above, and seasoning can be appropriately sprinkled with salt.
3.
Mix all the ingredients of the main ingredient. It is recommended to mix the water and yeast first, so that it is more uniform. Remember to mix well, no need to knead the dough. At this time, the dough is wet and will not form.
4.
Fermentation, use the oven fermentation function to ferment until the dough is twice as large.
5.
When fermenting, it is best to cover the dough with heat-resistant plastic wrap to prevent the surface from drying out, and put a bowl of hot water next to it. Although the preset time of the oven is 2 hours, it actually depends on the state of the dough, half an hour is good when the weather is hot.
6.
The dough has been fermented to twice its size. If you gently pull the dough up, you will see a lot of pores and a smell of yeast.
7.
Sprinkle enough flour on the kneading pad.
8.
With the aid of a scraper, gently shape the dough into a round shape. At this time, don't knead the dough smoothly.
9.
Use a rolling pin to roll the dough into a shape you like, or shape it with your hands.
10.
After the dough is rolled out, carefully transfer it to the baking tray. The edges are slightly rolled up, and a fork is used to make holes in the bottom of the pizza.
11.
Spread the right amount of tomato sauce. Sprinkle an appropriate amount of mixed dried herbs.
12.
Put potato slices and sausage slices on top.
13.
Sprinkle the right amount of mozzarella cheese. This pizza does not require secondary fermentation.
14.
Preheat the oven for 10 minutes in advance, set the upper tube to 200°C and the lower tube to bake at 180°C for about 20 minutes.
ps: If there is no independent temperature control of the upper and lower tubes, choose 175℃, which is about 20 minutes.
15.
Pay attention to the last 5 minutes, and bake it until the cheese starts to color a little.
16.
Decorate with sliced cucumbers, and a simple and easy to make no-knead pizza is complete!
Tips:
Ps: When fermenting in the oven, it is best to cover the dough with heat-resistant plastic wrap to prevent the surface from drying out, and put a bowl of hot water next to it. Although the oven has a preset time, it actually depends on the state of the dough. It takes half an hour when the weather is hot. You can take it out as long as you see that the dough is twice as large.
