We've got a lot of sausage pizza
By VicentaLakin
It doesn't feel like it's an ideal, but it's good enough, hip-hop! Smuggle, so I'll be happy
Recipe Recommendations
- flour 300g
- sugar 20g
- eggs 20g
- milk powder 15g
- dry yeast 4g
- salt 2g
- water 150g
- sausage appropriate amount
- wax sausage appropriate amount
- onion appropriate amount
- potatoes appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- pineapple appropriate amount
- shredded cheese appropriate amount
- salty and sweet
- roast
- several hours
- senior
Steps for We've got a lot of sausage pizza
1
Prepare the raw materials for the mass required. Okay
2
FIRST, THE DRY YEAST MIXES HALF OF THE 150 ML OF WATER WITH 75 ML OF WATER, AND THEN IT'S QUIET UNTIL IT'S MIXED
3
Put all materials except butter, eggs, water in the basin
4
THE REMAINING 75 ML WILL BE ADDED SEVERAL TIMES TO THE BASIN, DEPENDING ON THE LEVEL OF WATER CONSUMED BY THE FLOUR USED, AND WILL BE JOINED MANY TIMES ACCORDING TO THE SENSE OF THE HAND SO THAT THERE IS NO OVERWATER
5
It's not smooth
6
Scratch it with your hands and rub it over and over again. Noodles
7
The girls were usually not strong enough, so I found this face-to-face, and I threw the face-to-face, and then I picked up the front of the face-to-face, and then the back of the face was in the front of the plate, and then I picked up the front
8
The long noodles keep falling on the face of the face, and it's so many times that it's to get the face up
9
IF THERE'S A BROKEN MEMBRANE, YOU CAN ADD BUTTER BECAUSE I'M NOT PRETTY BECAUSE I'M DOING IT AND TAKING PICTURES
10
It's a back-up oil method, which continues to rub the face with butter in the shampoo, which may be a bit of a mess, but then it turns into a smooth one, and then it goes on to fall and repeats the process, and it's also to rub out the thin film to a certain extent
11
It forms a film and it's hard to break it, even if it's on the edge of a smooth circle
12
Put your face in the basin and ferment it
13
The pasta fermented twice as big as it used to be
14
IF YOU DON'T KNOW IF YOU CAN GET A LITTLE HOLE IN THE MIDDLE WITH YOUR FINGER ON IT, IT'LL BE OKAY IF YOU DON'T BOUNCE, IF YOU DON'T CHANGE IT, IF IT'S BIG, IT'LL SHRINK
15
I don't know
16
Cut it into 2 equals, rectangular, 15 minutes
17
I'm gonna put the pasta in 15 minutes and turn it into the size of a pizza. Status
18
Thrust the middle part of the cake, press both sides, so the edges are thicker and the middle is thinner, and the line is small with a fork. Hole
19
Pizza pie with a piece of pizza sauce
20
I'll lay an onion ring first, and I'll make a roasted potato. Snippets
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And put on the sausages and sausages
22
Then you put it in the oven, 180 degrees 15-20 minutes because of the oven, flour and so onWe've got a lot of sausage pizza Make Tips
1. You can brush some egg wash on the crust, but it's also fine not to; brushing it makes it burn easily. I consulted a professional baker, and they said there's no need to pre-bake the crust—it's better to just put it in the oven and bake it all at once! Even if you don't trust yourself, trust the master!
2. Regarding kneading the dough until a membrane forms, I strongly suggest everyone use the "slap and fold" method I mentioned. It really works well and is the best way to build up gluten.
3. Just click the link in the text for the pizza sauce. It's a simple method and super easy to make.
4. Make sure to spread the toppings evenly on the pizza crust, otherwise, you might end up with some parts cooked and others not, which won't taste good. Add lots of cheese—that's what makes it tasty!