Name: 【sauce Season】cantonese Sausage Pizza
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g High-gluten flour; 60g Low-gluten flour; 20g milk powder; 132g Plain Water; 3g yeast; 20g Caster sugar; 20g butter; 10g Corn oil; 1 Cantonese sausage; 90g Cheese; 5ml ketchup; 0.5 green pepper; 2 tablespoons corn

【sauce Season】cantonese Sausage Pizza

by Scattered 2011

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

I made [BBQ barbecue pizza] before, and now it’s the season of cured meat, why not have a cured meat pizza~~~
This pizza is also a lazy way. Use a bread machine to knead the noodles and ferment~~ After exhausting the air, slowly open it into the pizza tray by hand, sprinkle the ingredients and sprinkle with cheese~~~After 15 minutes of delicious baking~~ ~[Cantonese Sausage Pizza] It’s ready~~~
I love pizza and are lazy, try it~~O(∩_∩)O~~~~"

【sauce Season】cantonese Sausage Pizza

1. Put high-gluten flour, low-gluten flour, milk powder, water, yeast, and fine sugar into the bread bucket, and start the "kneading" program;

2. After a program is over, put butter in, and after continuing a "kneading" program, cover the dough with a damp cloth and place it in a warm and moist place to ferment; the material of this pizza can be made into two 8-inch pizza bases;

3. While the dough is fermenting, wash and cook the wide-flavored sausage, cool slightly and slice;

4. Cheese shredded for use;

5. Remove the stems and seeds of the green pepper, wash and wipe off the water, then dice the green pepper;

6. Peel the corn and blanch it for later use;

7. Ferment to twice the size of the dough; place the dough on the kneading mat, press and exhaust, and divide into two parts; the dough is relatively moist, no need to add powder; just a little exhaust;

8. Slowly spread a portion of the dough until the dough is evenly thick, and place it in an 8-inch pizza bowl; brush with a layer of corn oil and a layer of tomato sauce;