Halloween scream pizza
By VicentaLakin
THE DAY BEFORE, I WANTED TO EAT PIZZA, I MADE PIZZA TWICE, ONCE AT THE BOTTOM, ONCE AT THE BOTTOM OF A PATRICK'S BREAD MACHINE, AND I SAW A MASTER PIZZA AT A FRIEND'S COMPANY'S OLIVE OIL EVENT, ALL THE WAY TO SEE HOW THE MASTER MADE PIZZA, THE SPEED AND TASTE OF IT, THE SPEED WITH WHICH IT WAS MADE, THE THINNESS OF THE BOTTOM, THE SMALL INGREDIENTS, WHICH WERE USUALLY BAKED IN A KILN, THE TEMPERATURE OF WHICH I REMEMBER AS IF IT WERE 400 DEGREES, AND FOR DOZENS OF SECONDS A DELICIOUS PIZZA, THE SOFTNESS OF THE BOTTOM OF THE PIE, THE DEGREE OF 4,500 DEGREES OF THE BAKED KILN, THE TEMPERATURE OF THE KILN, THE TEMPERATURE OF THE OVEN, WAS STABLE. THE HIGH-TEMPERATURE NOODLES EXPAND IN AN INSTANT, INSTEAD OF ADDING A LITTLE SODA TO HELP WITH THE FERMENTATION. SO I MADE TWO PIZZAS THIS TIME, AND I DID ONE EXPERIMENT TO SEE WHAT WOULD HAPPEN IF THE TEMPERATURE WENT UP TO 230 DEGREES. THE EXPERIMENT PROVED THAT PERHAPS MY PASTRY WAS SLIGHTLY THICKER THAN THE MASTER, AND THAT THE MIDDLE FLOOR SHOULD NOT BE PLACED ON THE LOWER FLOOR, AND THAT THE FINAL PRODUCT WAS FINE, EXCEPT FOR A LITTLE BIT OF YELLOW WITH CHEESE ON IT, WHICH WAS ABOUT 10 MINUTES OLD, AND THAT I HAD BEEN WATCHING IT FOR ABOUT 10 MINUTES, AND THAT IT WAS CLEAR THAT THE PASTRY WAS EXPANDING RAPIDLY, OLIVE OIL WAS JUMPING, THAT THE SECOND I WOULD SET THE TEMPERATURE AT 180 DEGREES, THAT THE TEMPERATURE WOULD BE JUST 15 MINUTES, THAT THE PE 5386 TEMPERATURE WOULD BE EXCELLENT, THAT THE M-SHAPED HEAT TUBE WOULD INCREASE THE HEATING AREA, THAT THE DIAMOND BACKBOARD AND THE FUSION GLASS DOOR WOULD HAVE A VERY WARMER EFFECT, THAT THE ELECTRON DISPLAYS A SHARPER TEMPERATURE, THAT IT WOULD BE EASIER TO ADJUST THE TIME AND THE TEMPERATURE, AND THAT IT WOULD BE MUCH MORE FLEXIBLE TO SEE THE LAST BAKED PIZZLE YELLOW COLOUR, THAT IT WOULD BE SO HOT, THAT THE WATER WOULD BE TOO HOT, AND THAT I HAD MADE TWO OF MY OWN。
Recipe Recommendations
- high-gluten flour
- mozzarella cheese appropriate amount
- ham slices appropriate amount
- bacon appropriate amount
- jambalaya appropriate amount
- black olives appropriate amount
- cooked eggs appropriate amount
- water 190ml
- pigment appropriate amount
- olive oil
- salt 5g
- sugar 28g
- pizza sauce appropriate amount
- Instant yeast powder 4g
Steps for Halloween scream pizza
1
Prepare your food。
2
Water, oil, salt, sugar pouring into bread cans。
3
Pour it in high-band powder。
4
Put yeast powder in the middle。
5
Start and face program。
6
I made three pizzas and didn't want to cut the weight in half
7
The pizza plate is covered with olive oil, which is put on top of it, and the plate is slowly drawn with its hands and continues to be pulled like the upper edge, and then a side rolls down and some exhaust holes are inserted with a fork。
8
The skin continues to be painted with olive oil。
9
Brush a pizza sauce。
10
Put a piece of cheese on it。
11
Put on herbs, bacon, sausages and some cheese silk。
12
The oven was preheated and put in the pizza, which was my first roast, which took 230 degrees and 10 minutes, and the second two took 180 degrees and 15 minutes。
13
We try to avoid opening doors during the roasting process, so we can turn on the stove lights for internal observation。
14
The top of the egg pick cut off a little eyeball。
15
Draw eggs into scary eyes with a little color。
16
Black olives cut into spiders。
17
The roasted pizza's out. Looks like gold and yellow。
18
Just put your eyes and spiders on it。Halloween scream pizza Make Tips
Tip: Pizza dough that is kneaded and baked directly is thin-crust pizza. Because of the yeast, it expands rapidly under high heat, but it isn't as fluffy as dough that has been naturally fermented. Pizza dough that is fermented before being formed into a crust is thick-crust pizza; it has a texture similar to bread—soft and bouncy. If you like cheese pull, add more cheese; I personally really love it.