Pastoral Pizza
1.
Pour the main ingredients outside the butter into the inner tube of the bread machine and the dough program runs for 15 minutes.
2.
After adding the butter, continue mixing for 10 minutes. Knead until the dough can be pulled out of the expansion stage of the film.
3.
Place the dough at a temperature of about 28 degrees, cover it with plastic wrap, and ferment for 1 hour, which is about twice the original size. Dip the flour into the hole with your fingers and won't shrink back.
4.
Squeeze the fermented dough out of the air, fold it into a round dough, and proof it at room temperature for 15 minutes.
5.
Other materials can be prepared during the fermentation process. The mozzarella cheese is shredded with a planer. You can also buy ready-made ribbons.
6.
Onions and green peppers can be diced
7.
Use a rolling pin to roll it into a round shape with a thinner middle and a thicker dough around the sides. Put the pasta on the baking tray. Fork some small holes in the middle of the dough to prevent the bottom of the dough from bulging when baking
8.
Brush a layer of vegetable oil on the cake and leave it to ferment for 20 minutes under room oil
9.
Spread tomato sauce evenly on the pie, sprinkle with oregano leaves (pizza grass), do not brush about 1cm on the outside of the pie
10.
Spread evenly a layer of mozzarella cheese (about 50g) after spreading the sauce
11.
Sprinkle with diced ham and another layer of mozzarella cheese (about 20 grams)
12.
Sprinkle with corn kernels and Wan bean kernels, and continue to sprinkle with a layer of mozzarella cheese (about 20 grams)
13.
Sprinkle thinly sliced shiitake mushrooms and onions, and finally sprinkle a layer of mozzarella cheese.
14.
After the oven is preheated to 200 degrees, the upper and lower pipes are heated, and the oven is baked for 20 minutes
15.
After cooling slightly, it can be cut into pieces and served on the plate.
Tips:
1. The flour is about to make a 10-inch pizza. For 8-inch pizza, my ingredients are 70 grams of high-gluten flour, 30 grams of low-gluten flour, 5 grams of milk powder, 65 grams of water, 8 grams of butter, 5 grams of caster sugar, 2 grams of salt, and 2 grams of dry yeast. Salt is an essential material.
2. Butter can be replaced with vegetable oil.
3. I use a non-stick bakeware, so the bottom is not oiled. If you use a pizza pan, you need to brush a layer of oil or tin foil on the bottom.
4. Because there is no pizza sauce, I use tomato sauce and oregano instead, which tastes very good.
5. The ingredients to be sprinkled on the pizza can be prepared according to your preference. The amount is also random. Usually the meat is first followed by the vegetables, and some mozzarella cheese is sprinkled on each layer.
6. Vegetables with a lot of moisture must be blanched before sprinkling, otherwise it will cause moisture in the cake and affect the taste.
7. If you like the crunchy bottom, you can bake it in the oven for 5-10 minutes.
