Thick Bottom Shrimp and Bacon Pizza

Thick Bottom Shrimp and Bacon Pizza

1. First, make the dough for the bottom of the cake: mix the high and low flour, put in the dry yeast, use a pair of chopsticks, pour warm water into the flour and stir until the flour appears snowy

2. Knead the flour into a smooth dough

3. Ferment in a warm place to double the size

4. The dough is fermented, and the filling ingredients are prepared

5. Bring the water to a boil, blanch the peas for 30 seconds, remove and drain the water

6. Peel the shells into shrimps, and marinate them with a few drops of cooking wine and a little salt. Cut the bacon into small pieces, and cut the bell pepper into circles

7. Take a pizza plate with a diameter of 20 cm, and brush the bottom and walls with olive oil

8. Roll the fermented dough into a circle the size of a pizza pan, put it in the pizza pan, and press the middle of the dough against the four walls with your fingers to make the sides of the dough thicker and slightly thinner in the middle. Poke some small holes in the dough with a fork

9. Spread 2 tablespoons of pizza sauce on the bottom of the pie

10. Place colored pepper rings and spread bacon

11. Put the shrimp on top and sprinkle some peas

12. Spread mozzarella cheese on the top, bake it in the middle of the oven at 200 degrees for 15 minutes, and see the mozzarella cheese on the surface melted and colored.

Tips:

1. If you don't have high-gluten flour and low-gluten flour at home, you can use ordinary flour to make it.

2. About winter dough fermentation: dough fermentation requires proper temperature and humidity, a temperature of 28℃～30℃, and a humidity of 70%～75%. The humidity is better solved, put the dough into the fermentation basin, and cover it with plastic wrap to reach it. The biggest problem with dough fermentation in winter is the temperature. Now it’s cold. I use the fermentation function of the oven to complete the fermentation step. The oven is set to fermentation, and the plastic wrap is placed on the baking tray, and a bowl is placed next to it. Hot water, close the oven door, it will be ready in half an hour. If the home does not have an oven or the oven does not have a fermentation function, I would like to recommend a good way to ferment the dough in winter: pour water into a large pot, open the fire until the temperature of the water is acceptable (about 40-50 degrees) Put a steaming rack and place the bowl with the dough on the steaming rack. At this time, pay attention that the water surface cannot directly touch the bottom of the fermentation bowl. Then cover the lid to create a suitable temperature and humidity environment for the dough. Generally, the dough can grow to 2 to 2.5 times its original volume after more than an hour of fermentation in this way. If the weather is relatively cold and the water in the middle is cold, you don't need to use it in the pot. Turn on the medium and high heat for 20 to 30 seconds, and the water will heat up again.

3. Mozzarella cheese is different from ordinary cheese. As long as you have baked it, you should know that only mozzarella cheese can pull out long cheese shreds. It is not easy to replace it with other cheeses~

4. I made this pizza with a thick bottom, so the dough weight is made with a pizza pan with a diameter of 20cm. The bottom of the cake is too thick. It is suitable for those who like to eat a thick bottom. If you prefer thin-bottomed pizza, reduce the amount of dough ~ half of the dough should be enough..