Potato Bacon Pizza

Potato Bacon Pizza

1. The above formula is suitable for a 9-inch non-stick pizza plate. Prepare the above ingredients, the mozzarella cheese has forgotten to be photographed, and the potatoes can wait for the crust to be prepared.

2. Pour the small cup of ingredients into the bread bucket, start the dough mixing program for 10 minutes, (high powder, salt, yeast, milk, butter)

3. The kneaded noodles enter the oven fermentation process for 40 minutes, and you can put a bowl of hot water to help the fermentation (because there is no sugar, the fermentation will be slower and the time will be relatively longer)

4. Fermented to 1.5 times the size, without shrinking the hole.

5. Take out the exhaust

6. Put it in a 9-inch non-stick pizza pan

7. Sort out the excess dough, wrap it in the ham, and cut it off!

8. Cut into sections and arrange them along the circle,

9. The fork pokes countless fork marks on the pie crust to prevent it from swelling during baking. Don’t pierce it.

10. Spread a layer of cherry sauce "homemade cherry sauce, you can also put on ketchup, whatever you like."

11. Sprinkle with potato shreds.

12. Sprinkle a layer of mozzarella cheese,

13. Spread bacon and put more if you like! No requirement

14. Sprinkle with a layer of mozzarella cheese,

15. You can have some minced ham and dried fruit. They are all excellent. "Green peppers and onions are also good, but our kids don’t like it.

16. Put it in the Dongling grilled cube and preheat it at 190 degrees for 2 minutes. Bake the middle and lower layer for 30 minutes. "I like the surface to be burnt. If you don't like it, 25 minutes is enough.

17. Finished product

Tips:

The baking time can be slightly adjusted. I prefer to bake pizzas with more colored flavors. So the selection time will be 5-8 minutes longer than the usual time, and the time can be adjusted appropriately according to the taste. I use this The white shark bread flour has excellent water absorption, and the finished product has a moderate and good taste. The water absorption of the flour will also be biased, so adjust the amount of liquid appropriately.