Triple cheese tuna pizza
By VicentaLakin
(Data used for reference purposes only, please see Tips before production. A for pie, B for pizza sauce, C for pie. When I was little, I thought Western food was a mystery. Those pizzas and steaks and so on, because they don't eat, naturally wonder about their taste, and they create a variety of illusions. The first time I had a Western meal, it was pizza. I could not use a knife, but I had a whole piece of pizza to eat. And how fragrant it is. Then there was the oven, and the first one was a pizza. Even though the pizza sauce was a finished product at the time, and there was a lot going on in the course of the roasting, after the roasting, the smell of the fragrance still made me feel great. Pizza is one of the most well-known and accepted Western meals in the world. For pizza, it's not like love or no love, it's always like cheese. Triple cheese tuna pizza: We Chinese are not used to eating cheese directly. But when cheese is baked, most people prefer the taste and taste. A good pizza, bottom, pizza sauce, cheese! Although these three ingredients are available in large supermarkets, it is better to eat the really delicious pizzas using the soles and pizza sauce made from home. First, there is no fear of food additives and preservatives. Second, fresh food must be better than cold food. As for cheese, the most commonly used is mozzarella. This cheese melts and becomes very thick when it's baked, and it pulls a lot of silk. If you use other cheese, you might not have such a good radish effect. But if this is the only kind of cheese, there's always a bit of monotonous in taste. In fact, in the production of pizza abroad, several kinds of cheese are usually mixed, both to ensure the lace effect of the pizza and to make its taste stronger. Today's pizza is a homemade burrito and pizza sauce that combines tuna, black olives and three kinds of cheese. Let's start from scratch. Let's see how a delicious pizza is made. Because I think pizza's a big one, and if I don't finish it at a time, I make it small, five to six inches. It's free of pressure! It's more fun to eat
Recipe Recommendations
- high-gluten flour 280G
- low-gluten flour 120g
- Rapid yeast powder 5g
- milk powder 15g
- tomatoes 600g
- onion 100g
- garlic 4~5 petals
- canned tuna 1 can of
- black olives several
- Goda Cheese 80g
- mozzarella cheese 100g
- fine sugar 20g
- olive oil 30g
- salt 5g
- qingshui 260g
- black pepper 1 teaspoon
- Ganoregano 1 teaspoon
- basil 1 teaspoon
- sugar a tablespoon
- unsalted butter 30g
- Kraft cheese powder a little
- freshly ground black pepper a little
- salty and fresh
- roast
- several hours
- ordinary
Steps for Triple cheese tuna pizza
1
When all materials are evenly mixed, they are thrown into an extended phase, i.e. they are able to pull out thicker film, and when they are pierced, the edge of the hole is sawned
2
(a) Painting of oil (out of weight) on the surface and in the basin, and then placing it in the basin, covering it or preserving the film, in warm and wet areas for basic fermentation
3
Waiting for fermentation, we'll make ketchup. Prepare onions, garlic, tomatoes
4
Cross the top of the tomatoes and burn it with boiling water
5
After the tomatoes go to the skin, cut small pieces
6
Onion cut Tiny, garlic cut off the skin
7
A small amount of olive oil in the pot, first with a little fire for garlic and onions
8
(b) Add tomatoes, with a small fire and a spoon to crush tomatoes
9
Until the tomatoes are fully softened into mud
10
In turn, the salt, the glycerine, the roller, the black pepper, the sugar, the twig
11
And a little roasted, then turned to the fire, and dried up the soup to its satisfaction, and left it cold
12
At this point, the noodles were essentially fermented to two times the size of the original size, fermented with high powder with their fingers, poking the hole without collapse and ending with basic fermentation
13
Take the noodles out, vent them, and split them into six little ones. After a roll, cover the film and relax for 15 minutes
14
Take a loose little noodle and flatten it with your palm
15
It's on baking paper
16
(a) the zippa is made into a film about 5 inches larger, 0.3 to 0.5 cm thick;
17
(a) Rolling the irregular surroundings inwardly into a thick middle circle
18
Plug holes in the bottom of the cake with a fork, room warm for 10 minutes. A preheated oven of 200 degrees
19
At the end of the heat, the bottom of the cake is sent into the oven, the middle layer, up and down the fire, and baked for about 10 minutes. Then take it out and put it on the dryer. If not immediately used, it can be stored in a sealed freeze when completely cooled. Next time you use it, you don't have to unfreeze it, take it out and spray it with fresh water, and just roast it。
20
(b) Preparation of materials for the material component
21
(a) Chess cut or polished
22
The oven preheats 190 degrees. Tuna cans filter out excess moisture
23
Black olive slices and some sour cucumbers
24
Brush a thin oil on the bottom
25
A little water spray on the bottom surface
26
Put on appropriate ketchup
27
Put some cheese on it
28
(b) Placing tuna meat, black olives, etc.
29
(b) A suitable amount of cheese shredded at the top
30
Delivery to preheated ovens, mid-level, upper and lower fire, 180 ~ 190 degrees, baking for 15 ~ 20 minutes, until cheese melts, colouring up to its own liking
31
After the baking, take out the pizza, and throw some cheese powder on the top and rub black pepper
32
Go to the table and eat while it's hot。Triple cheese tuna pizza Make Tips
1. THE BOTTOM OF THE PIZZA WILL START WITH A STICKY HAND, SO THAT IT WILL NOT RUSH, BUT THAT IT WILL SWUNG SLOWLY TO THE SPASM; 2. THE RUBBING OF THE PIZZA NOODLE, IF IT FEELS STICKY, WILL BE ABLE TO PUT SOME OIL ON THE FACE AND THE FERMENTATION BASIN. IT CAN ALSO BE OPERATED WITH SOME OIL ON THE HANDS AND BOARD TO PREVENT ADHESIVES; 3. IF THE BOTTOM OF THE PIZZA IS NOT EATEN IMMEDIATELY, IT CAN BE FERMENTED A LITTLE AND BAKED IN THE OVEN FOR ABOUT 10 MINUTES, AND THEN COOKED UP TO 5. AFTER THE DRYING IS REMOVED, IT IS FROZEN IN THE FREEZER AND CAN BE KEPT FOR 1-2 MONTHS. WHEN IT IS NEXT USED, IT CAN BE BAKED WITHOUT FREEZING AND WITH SOME FRESH WATER; 4. WHEN IT IS MADE, YOU CAN LEAVE THE SKIN IF YOU DON'T MIND THE TASTE OF THE TOMATO SKIN. I THINK IT'S EASIER TO BOIL WHEN I GO TO THE SKIN; FIVE TOMATOES HAVE TO CHOOSE THE MORE MATURE ONES. ONIONS ARE BARELY AVAILABLE WITHOUT ONIONS; 6. GLYCERINE-TO-LEAF AND ROLLER, ETC., ARE AVAILABLE IN THE IMPORT AREAS OF LARGE SUPERMARKETS, OR X-POO. IT WOULD BE PREFERABLE NOT TO OMIT THE PIZZERIA OF THE GLYCERINE-TO-LEAVE; THE MADE PIZZA SAUCE, WHICH IS SEALED AND STORED AFTER COOLING, CAN BE PRESERVED FOR APPROXIMATELY FOUR OR FIVE DAYS. THE SAUCE IS GOOD FOR PASTA OR RICE; BEFORE THE PIZZA IS BAKED, SOME OIL IS PUT ON THE PAPER OR AT THE BOTTOM, AND THE BOTTOM OF THE PIZZA WILL BE MORE CORKY. THE USE OF FROZEN CAKE EMBRYOS REQUIRES SOME FRESH WATER BEFORE THE ROASTED PIZZA IS DRY; 9. THE SPECIFIC BAKE TIME AND TEMPERATURE ARE ADJUSTED TO THE ACTUAL SITUATION IN THE OVEN. IF YOU PREFER TO BE DARKER, YOU CAN ALSO DRAW A HONEY WATER BEFORE ROASTING, WITH APPROPRIATE LENGTHS. BUT BE CAREFUL, NOT TOO LONG. CHEESE IS TOO DRY AND UNSAVORY; 10. FINALLY, IT TASTES BETTER WITH SOME CHEESE POWDER AND FRESH BLACK PEPPER