Tuna Pocket Pizza
1.
Mix high-gluten flour, low-gluten flour, olive oil, whole wheat flour, milk powder, yeast and salt, pour in water and knead to form a smooth dough;
2.
Knead into a smooth dough;
3.
Cover with plastic wrap and ferment twice as large in a warm place;
4.
After taking out the dough and ventilating, divide it into four equal parts, cover with plastic wrap and relax for 15 minutes;
5.
After the relaxation is over, take a small dough and use a rolling pin to roll out a rectangular dough piece of about 22 cm X 16 cm;
6.
Smear ketchup in the middle;
7.
Spread another layer of mustard seed sauce;
8.
Spread mozzarella cheese;
9.
Sprinkle with canned tuna;
10.
Sprinkle with basil at the end;
11.
Fold in one third from left to right;
12.
Then fold it from the right to the left one third, pinch the mouth tightly;
13.
Cut it into half with a knife;
14.
After turning it over, put it in the baking tray and pat it with your hands;
15.
Cover with plastic wrap and ferment to 1.5 times the size, sift flour, and cut two small openings with a knife;
16.
Put it in the middle of the preheated oven at 230°C and lower at 200°C for 15 minutes;
17.
Finished picture
18.
Finished picture
Tips:
In fact, fillings can be added at will according to your own delight, such as bacon, chicken, beef flavour, etc. are all good choices. The second is that the temperature of the oven must be adjusted according to the temperament of the oven.
