1. Prepare the materials used. Wash the mint leaves and soak them in olive oil.
2. Mix the Polish starter ingredients well in advance, cover and refrigerate for about 17 hours.
3. Add the dough ingredients and Polish seeds into the mixing bucket of the chef's machine and mix them into a dough.
4. Sprinkle more dry powder on the countertop, take out the dough, and round it appropriately with the help of a scraper.
5. The dough is placed on the tray and flattened appropriately.
6. COUSS fermentation tank CF-100A, set temperature 28 degrees, humidity 70%, proofing for about 120 minutes.
7. In the middle of proofing, the dough is three-folded every 30 minutes.
8. After proofing, put the dough in an airtight box and put it in the refrigerator to ferment for about 16 hours.
9. Take out the refrigerated dough and divide it into 2 equal parts. Cover the dough and let it rest for 40 minutes to warm up. (At this time, the oven is preheated, the COUSS CO-960S electric oven, put double-layer custard baking slabs at intervals, set 300 degrees, and preheat for more than 40 minutes).
10. Sprinkle an appropriate amount of dry powder on the table to prevent sticking, and arrange the dough into a thin round cake.
11. Transfer the dough to oiled paper and arrange it, and pierce some holes with a fork.
12. Spread a layer of pizza sauce on the crust, put a small amount of cheese and then spread the salami, black olive slices, and then put a small amount of cheese and soaked mint leaves on the surface.
13. The temperature of the oven is very high, pay attention to safety, and use a pizza spatula when transferring.
14. The COUSS CO-960S electric oven is preheated at 300 degrees, and the 2 pizza doughs are transferred to the stone slab with a bread spatula and bake for about 6 minutes.
15. After baking, take the pizza out with a pizza spatula, and add a few slices of mint leaves soaked in olive oil while it's hot.
16. Divide the deliciousness into equal portions and enjoy!
Tips:1. The dough has a relatively large amount of liquid and is very wet and sticky after kneading. It can be prevented from sticking with the help of a scraper and dry powder.
2. The dough has been fermented for a long time to inspire its unique fragrance, and through high-temperature rapid baking, the material is quickly cooked. The bottom of the cake is very crispy and maintains its toughness. The taste is very good!
3. The baking time is very short, so you don't need to add too much stuffing or ingredients with too much water; salami is salty, don't add too much to make the pizza salty.
4. The baking temperature and time are only for the Kas CO-960S hot-air oven, which is for reference only. Please adjust appropriately according to the temperature performance of each oven.
PS: If you have any questions about being my recipe, welcome to add WeChat to the baking exchange group~
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