Big Mac Supreme Pizza

1

Dough; high-gluten flour, salt, fine sugar, active dry yeast, olive oil, eggs, water, filling; Danish (Arla brand) shredded mozzarella cheese, diced fresh mushrooms, diced red bell pepper, diced yellow pepper, diced onion, diced meat sausage, bacon slices, dried red shrimp, sauce; fresh tomatoes, salt, sugar, black pepper powder, minced garlic, shredded onions, olive oil.

2

Add dry yeast, fine sugar and salt to the flour and mix well, then add 15 grams of olive oil and mix well, and mix well with 30 degrees warm water.

3

After kneading the dough until smooth, smooth and soft, cover the basin with plastic wrap for basic fermentation.

4

Clean tomatoes with a knife cut a cross, blanch in boiling water for two or three seconds remove.

5

Remove the tomatoes, peel and chop them into pieces, heat them with a frying spoon, add nearly 20 grams of olive oil to stir-fry the garlic and minced onions, add the diced tomatoes and stir-fry until the red oil is produced, season with salt, black pepper and sugar, and then boil over low heat. Cook for 20 minutes until soft and rotten, during which time, use a spoon to continuously crush the diced tomatoes to make them a sauce, and then use medium heat to collect the juice.

6

After it thickens, take it out of the pan and let it cool for later use.

7

When the dough is fermented to two and a half times in size, remove the plastic wrap and insert it with your fingers to check the degree of fermentation. The dough does not rebound proves that the basic fermentation has been completed. At this time, place the dough on the chopping board and press flat to drain the air inside.

8

Fold it again and round it into a ball, cover it with plastic wrap and let it soak for 15 minutes.

9

Use a rolling pin to cross and roll the dough into a square dough sheet. The thickness of the dough sheet is about 0.3 cm. Lay the dough sheet on the baking sheet, roll up and press the dough sheet firmly with your hands to make it one centimeter thick and one centimeter wide. Wall shape, after rolling it up, use a plastic scraper to repair the perimeter of the wall neatly.

10

Pour warm water into a metal plate, place the plate on the lower layer of the oven, then place the baking plate on top of the water plate, close the door for final fermentation, and expand the blank to twice its size and remove it.

11

The dining fork evenly pierces some holes in the skin of the blank, which expands locally when placed for baking.

12

Place the cake blank into the middle shelf in the oven again, and bake the cake blank initially with a furnace temperature of 190 degrees upper and lower for 8-10 minutes.

13

Bake the surface of the cake crust until firm and take it out. Use a brush to apply egg liquid around the cake base.

14

Pour the fried sauce onto the cake blank and spread it evenly.

15

Sprinkle with a thin layer of shredded mozzarella cheese.

16

Spread the shredded cheese with sausage and bacon chips.

17

Sprinkle with a thin layer of shredded cheese.

18

Then spread the diced vegetables and mushrooms on top and sprinkle with shredded cheese.

19

Place the shrimp on top, and finally sprinkle all the remaining cheese shredded on top.

20

Set the furnace temperature at 190 degrees, preheat for 5 minutes, place the baking sheet into the middle and lower shelves in the oven, and use the upper and lower heat to 190 degrees for the final baking. The baking time is about 20 minutes.

21

Bake it through the golden skin wall and take it out. This operation will be complete.

The characteristics of this pizza: the pizza is colorful, the skin base is crispy and fragrant, the filling is rich and smooth, the salty and delicious, and the materials are rich and large. It can be called a masterpiece of the family. Warm tips: 1. The dough should be soft and fermented in place. When rolling the skin into a square, you need to use a cross-over rolling technique to roll it into a square or rectangle. 2. When rolling the edge to build the wall, it should be neat. After rolling, use a plastic scraper to do the final trimming to make it horizontal and vertical lines neat and consistent wall height, so that it can be neat and beautiful after baking is completed. 3. For self-made sauce, it is better to choose ripe tomatoes and cook them quickly. When harvesting the juice, it is better to harvest them dry, and it is best to use Buwang soup. 4. For the first time, if you do not have good baking techniques, you can stir-fry the meat in advance and burn the mushrooms. Otherwise, it will be a failure to re-roast if you don't have a beautiful appearance but the inside is half-cooked. Especially large pizzas should pay attention to the baking effect. 5. Bake the crispy pizza twice, baking the blank first and then adding the filling for the final baking. It will achieve good results and taste unique. When baking the dough once, it is best to have a light color, so it is important to control the heat and time.