Frozen chicken pizza
By VicentaLakin
The first pizza is like a 13-year-old, and it's getting easier to do it today and to share my pizza. It's not original. The original author was a baker, King's God. He was in love with his baking book, and he was deeply in love with baker
Recipe Recommendations
- high-gluten flour 70g
- low-gluten flour 30g
- water 65g
- olive oil 7g
- fine sugar 5g
- dry yeast 1g
- salt 1g
- garlic 20g
- tomato sauce 80g
- Water or stock 30g
- boneless chicken leg 160g
- mushrooms of 3
- onion 40g
- green pepper 20g
- mozzarella cheese
- milk fragrance
- roast
- several hours
- senior
Steps for Frozen chicken pizza
1
Here's a picture of all the material in the left column of the Food Detail, that's what makes pizza peels
2
Here's a picture of all the material in the right-hand column of Food Detail, that's what makes pizza pie
3
Putting together all the Pizza Float material, it's been rubbing in a smooth one. Squeeze hard until the noodles are so sturdy that they can form a thinner film (extension phase). Placing it in an environment of 28 degrees, covering it with a membrane fermentation for about an hour makes it 2.5 times larger。
4
We'll make pizza pie at the same time. 15 grams of olive oil in the pot and the smell of garlic。
5
The ketchup, the soup, the fire, slowly boiled into a thick pizza sauce, and the spare。
6
Put mushrooms, onions, peppers together in the pot until the water evaporates。
7
Roast chicken in a pot (no refuelling in a pot, no sticky pot recommended)。
8
It's a good idea to mix the fried chicken with the fine pizza sauce of Step 5. If you count the six-fried vegetables, you have two ingredients。
9
After all this, it's time for the noodles. Split the fermented pasta into two. If two 6 inches are required, the 15-minute intermediate fermentation is repeated. (The fermentation in the middle is intended to ease the internal tissue of the noodles once again and to prevent them from convulsing when they are made)
10
When the fermentation is also completed, the noodles are taken out and tumbled into a tortilla of the size of the pizza plate. The edges can be thicker, and small holes can be made on the noodles with fork (so that the bottom of the skin can not swell because of lack of air during the baking)。
11
A layer of masulilla cheese is placed on a good pie skin (screw less in its own taste and more milk, but more fat). I like to spread a lot, but less on the map。
12
One of the new ingredients, chicken pizza sauce, spreads flat on it。
13
And evenly a layer of cheese。
14
Another product - the three vegetables - is spread evenly。
15
Put another piece of cheese
16
After all this work, put the pizza plate in the middle of the pre-heated oven, fire it up and down, 210 degrees, and bake it for 10 minutes. Ten minutes later, the pizza plate will be out, the rest of the cheese will be on the surface, and it will again be in the oven for five minutes until the cheese surface is micro-gold