Super Brushed Fruit Pizza-strawberry Pizza
1.
Weigh water, yeast, white sugar and salt,
2.
Stir well and let stand for a few minutes (let it fully ferment)
3.
Weigh the flour and oil,
4.
Pour the previous mixture into the flour,
5.
Stir it with chopsticks until there is no dry powder, then knead it into a smooth dough, put it in the oven and ferment at about 38 degrees for an hour.
6.
During this time, make the fruits on top and wash the strawberries.
7.
Put it in the pot and sprinkle 25G white sugar evenly.
8.
Add 5 water and fry until the strawberries are soft and the sugar is melted.
9.
Put it in a bowl,
10.
The dough fermented to be 2.5 times its original size,
11.
Take it out and continue to knead, squeeze out the air inside,
12.
Roll out with a rolling pin (this is an 8-inch pizza, and you can also make two 6-inch pizzas. The best thing to do for the first time is to use a pie pan, so that the thickness can be more accurate).
13.
Use a fork to insert a small air hole in the bottom,
14.
Place the strawberries on the pie crust in your favorite shape, and apply a small amount of strawberry syrup on the pie crust (you must only apply a little bit, otherwise it will flow out when you bake it)
15.
Prepare mozzarella cheese, use a large piece of mozzarella cheese, rub it into silk or buy it directly. (The family likes to eat cheese, so they put a lot of them. This can be put according to personal preference, but if you put too much I can't pull out the thread if I'm too young)
16.
Sprinkle half of the cheese first, put it in a preheated oven at 210 degrees, and bake for 10 minutes.
17.
Then take it out, sprinkle the remaining cheese on top, and bake it for about 5 minutes.
18.
Can be baked,
Tips:
Sprinkle the cheese twice, the drawing effect is better, and the cheese feels more tender~~
You can make more pie crusts at one time to make pie crusts that can be used directly (the step after inserting the small air holes), wrap them in plastic wrap, put them in the refrigerator and freeze them when you eat them, soften them, and put the ingredients and cheese on it. It can be baked, and the pie crust can be kept for a month, so there is no need to knead and ferment every time.
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