Potato Bacon Pizza
1.
Prepare the crust: melt the yeast powder with warm water and stir evenly;
2.
Beat the eggs for later use;
3.
Mix 3g of high-gluten flour and salt, put it in a large bowl, open a hole in the middle, and sprinkle yeast powder on all sides;
4.
Add eggs, 15g olive oil and yeast powder water in turn, and form a dough;
5.
Sprinkle thin flour on the case and knead the dough until the surface is smooth and gluten (basic expansion stage);
6.
Put it into a large bowl with a layer of olive oil (outside the portion), cover with plastic wrap, and ferment for 30 minutes at room temperature;
7.
Divide the dough into three parts, round, cover with plastic wrap and relax for 15 minutes;
8.
Two of them are slapped flat and wrapped in plastic wrap, put in the refrigerator and stored in the refrigerator. When you use them next time, take them out and thawed naturally, and proceed to the following steps. (Of course, you can also bake three pizzas at once, haha~)
9.
Roll the remaining dough into a round cake on the table;
10.
Push out the thicker periphery with your hands, and poke the bottom of the cake with a fork, and the crust is ready.
11.
Prepare the pizza sauce when fermenting the dough or in advance: chop the onion and garlic into fines and set aside;
12.
Start the wok, heat the wok with cold oil, and stir-fry the minced garlic on low heat until it has a fragrance;
13.
Add minced onions, continue to stir-fry on low heat until the onions are transparent;
14.
Add tomato sauce and 1 tablespoon of Italian mixed spices;
15.
Turn to medium heat, stir-fry while heating, until the juice is slightly thick, almost 2/3 of the original soup (reduced by 1/3);
16.
Add Parmesan cheese powder and stir-fry evenly;
17.
Add appropriate amount of salt to taste, and that's it.
18.
Peel and slice fresh potatoes into thin slices, add a little salt to the boiling water and blanch until the water boils again;
19.
Remove and drain the water, add a little salt and black pepper to taste, set aside;
20.
Corn kernels and pea kernels are blanched in the wastewater just now until cooked;
21.
Fry the bacon in a frying pan without oil on a low fire, and cut it into thin slices about the size of potato chips, and set aside;
22.
Put the dough directly into the baking tray of the oven, spread a layer of olive oil (outside the amount) on the baking tray in advance, and arrange it by hand again; (there is always a bobbin asks, do you have to use a pizza tray to bake pizza? No, there is baking The plate is enough! But, it doesn’t look very round! Is "round" our pursuit of baking pizza?)
23.
Spread the tomato sauce evenly on the crust, don't be too greedy, just spread it evenly; sprinkle 1/3 of the shredded mozzarella cheese on the pizza sauce;
24.
Set the oven to 210 degrees high and 180 degrees low. After preheating for 5 minutes, put in the pizza dough, bake for 5 or 6 minutes, and take it out;
25.
Alternately place potato and bacon slices on the baked pizza base;
26.
Sprinkle with peas, corn and remaining shredded cheese;
27.
Put it into the oven again and bake for about 10-15 minutes until the surface of the cheese is slightly charred!
