Orleans Chicken Thin Bottom Pizza
1.
First make the dough, put the dry ingredients in a bowl, put the yeast + water on the other side, and weigh out the olive oil separately
2.
Pour the mixed yeast water into a bowl of dry ingredients and mix
3.
Initially kneaded into this flocculent
4.
Add olive oil and start kneading
5.
Press the dough at the base of the palm, slowly the dough will form a ball, knead until the dough is smooth
6.
Cover the kneaded dough with plastic wrap and put it in the refrigerator for 1 hour
7.
We will deal with other ingredients at this time. Wash the chicken thighs and remove the bones, and mix with the New Orleans seasoning. The seasoning needs to be prepared with powder + water. After mixing, cover with plastic wrap and put it in the refrigerator
8.
Take out the refrigerated dough after 1 hour is up. The dough is obviously loose and enlarged
9.
After weighing, divide into two doughs equally, and cover with plastic wrap. 27°Second fermentation for 30 minutes.
10.
Further process the ingredients. Shred vegetables. Dice the chicken. Mushroom slices.
11.
Put the vegetables in the pot to collect some moisture
12.
The slightly dried vegetables don't show much water, and the baked pizza is more delicious.
13.
Pour a little oil and stir fry the diced chicken. Discolor and fish out. The oven starts to preheat at 220°.
14.
After the dough has been fermented for 30 minutes, roll it out with a rolling pin, be sure to gently, and remember to vigorously avoid rolling it out. Then I used an 8-inch cake base to cut out a round shape. If you have a pizza pan, you can use it directly.
15.
Poke a small hole in the bottom of the cake with a fork.
16.
Brush a layer of pizza sauce
17.
Put the ingredients in order
18.
Sprinkle a layer of mozzarella cheese at the end
19.
Put it in the preheated oven. I bake it directly on the stone slab, 220° middle level, and bake for 10 minutes
20.
When the time is up, turn on the oven, spread some mozzarella cheese, continue to bake for 3 minutes, the cheese will melt and it will come out of the oven.
Tips:
1. Vegetable oil can be used without olive oil. 2. You can use the ingredients as long as you like. 3. If you don't have a slate, you can also bake it on the baking tray. It’s just that a pizza base baked on a slate will be crispier!
