No fruit pizza
By VicentaLakin
Simple food, simple operation, different experiences, same taste. Make noodles one night early, freeze fermentation, put on the food you like the next morning, and you'll be able to have a fresh, nutritious breakfast in half an hour
Recipe Recommendations
- medium-gluten flour 350g
- warm water 225G
- olive oil 12g
- salt 5g
- yeast 1.5G
- Apple appropriate amount
- carambola appropriate amount
- cream cheese 70g
- mozzarella cheese 150g
- salty and sweet
- roast
- an hour
- simple
Steps for No fruit pizza
1
Dissolve yeast in warm water
2
Add all the bottom ingredients and mix them evenly with one hand
3
Got a sticky hand with a shampoo for 15 minutes
4
Take the noodles out and put them on the lasagna
5
Cover the film for five minutes
6
It's time to see that the noodles have spasms and can pull out the film
7
Split the noodles in two, roll round, and seal them in a bowl with a small amount of oil or a bag
8
After fermenting about 1.5 to 2 times, the pasta is thin enough to form the desired shape, and some holes are punctured with a fork to help vent
9
PUT IT IN A 200-DEGREE PRE-HEAT C30, BAKED FOR 5 MINUTES
10
Take out a thin layer of ketchup, and then put cream and cheese on it, and put peach chips and apples on it. Snippets
11
A thick Masurira cheese and a little corn oil
12
Put it in a 200-degree preheat oven
13
Cut the pieces and enjoy it
14
Breakfast, afternoon tea, if you wantNo fruit pizza Make Tips
1. For the crust, I prefer it crispier and roll it out thinner, but you can adjust it as you like. If rolled thicker, just extend the baking time appropriately.
2. Fruits can be changed according to personal preference; just choose ones that aren't too watery.
3. I use the cold fermentation method to prepare the crust the night before, which yields a richer texture and is more convenient.