Salami Thin Bottom Pizza
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.
Fermentation box, 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, and the electric oven is placed in double-layer custard baking slabs at intervals, set at 300 degrees, and preheated 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.
In the electric oven, the preheating is completed at 300 degrees, and the two pizza doughs are transferred to the stone slab with a bread spatula and bake for about 6 minutes.
15.
When baking is over, take out the pizza with a pizza spatula, add a few slices of mint leaves soaked in olive oil while it is hot, and enjoy it beautifully.
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 baking temperature and time are only for the CO-960S hot-air oven, for reference only, please adjust appropriately according to the temperature performance of each oven.
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