The spinal pizza
By VicentaLakin
It's a delicious pizza, soft pie, cheese, fragrance, and meat. Eat! It can't stop
Recipe Recommendations
Steps for The spinal pizza
1
110 grams of clean water, one egg, 3 grams of salt, 25 grams of sugar (salt and sugar-to-angle) regular flour, 260 grams, and finally 4 grams of yeast, with chopsticks, to start and face the program evenly
2
After the one-sided procedure
3
Add 35 grams of pre-soft butter to re-start and face program
4
It's smooth in the back of the two-faced sequences, fermented in a clean container
5
Onions and pepper cutters, boiled pots into a proper amount of olive oil or a small fire of vegetable oil, poured into a suitable amount of salted poach into a soft spread of a small amount of pizza pizza
6
The ricket cuttin, with a proper amount of salt, a spoon of wine, a spoon of black pepper for 10 minutes, a scrambling pan with a proper amount of olive oil or vegetable oil, a proper amount of onion-cracked onions, a little bit of fried meat, and a suitable amount of ketchup and pizza for a spare
7
Ham slice spare
8
It's twice as big
9
Take out the noodles and put your hands on the flat air for 10 minutes
10
The dough is split into two pieces, with a scepter, and the size of the pizza plate. Circle
11
Put it in a ten-inch pizza plate
12
Scroll out the sides with a smooth hand
13
The fermentation is repeated with the fermentation, and when it is ready, the fork is put on the hole, so that the bottom of the oven can be fermented。
14
Put it in a pre-heated oven (about 5 minutes) with a bower of 170 degrees or 10 minutes on the surface
15
Take out the pretzel and brush the ketchup
16
Spread all the material evenly, then put cheese silk in the oven for about 15 minutes, until the cheese melts (time and temperature for reference only)
17
Product Advantage
18
Product Advantage
19
This one doesn't have a pizza plate. It's baked on a palette. It's not very round, but it tastes the same