1. Take a small cup of milk and heat it slightly to about 30 degrees. Pour the yeast powder into the milk and melt it completely.
2. Flour and sugar fusion
3. Then add the yeast milk and the rest of the milk to the flour and knead well.
4. The kneaded dough is fermented with plastic wrap to 2 times the size,
5. The inside of the fermented dough shows a uniform honeycomb structure.
6. Before the dough is fermented, prepare the pizza toppings.
7. Take out the ready-to-eat sturgeon directly and remove the skin
8.
Cut the bell pepper into thin slices, cut the fish into large cubes, and prepare the shredded cheese.
The ingredients are ready to be set aside for later use, and then the processed dough is processed.
In order to highlight the aroma of fish, vegetables are used less.
9. Sprinkle hand powder on the dough table to prevent stickiness, take out the dough, knead it, and divide it into three parts.
10. Take one of them, roll it out, and roll it out as thinly as possible.
11. The mini pie mould buckles out a suitable dough.
12. Use a fork to pierce the dough through the vents.
13. Brush the bottom of the pie pan with oil, and place the dough in the pie pan.
14. Mix the tomato sauce and tomato chili sauce 1:1 thoroughly.
15. Brush evenly on the dough,
16. Sprinkle a layer of grated cheese.
17. Spread bell pepper rings and sprinkle a layer of sturgeon meat,
18. Finally, spread a layer of shredded cheese. The cake is smaller, and it will look better without sprinkling too much.
19. The oven is preheated at 180 degrees in advance for 5 minutes, and then the pizza is placed in the oven at 180 degrees for about 15 minutes.
20. I made two copies, one with eight inches and four with four inches.
Tips:The amount of dough material is about three eight-inch pizzas. If you don’t use it, you can roll it into a pancake and then wrap it in plastic wrap and freeze it. You can use it whenever you need it.
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