Double-tiered infinity pizza
Ingredients: salt,high-gluten flour,milk powder,mozzarella cheese,onion,water,powdered sugar,olive oil,bacon,yeast powder,Salami sausage
Recipe Recommendations
- high-gluten flour 300 grams
- water 195 grams
- yeast powder 1 teaspoon
- milk powder 12 grams
- mozzarella cheese 300 grams
- bacon 200 grams
- Salami sausage 70 grams
- onion appropriate amount
- olive oil 20 grams
- powdered sugar 15 grams
- salt 1 teaspoon
- jambalaya 200 grams
- spaghetti sauce appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Double-tiered infinity pizza
1
Mix all the dough ingredients and make it into dough, knead it and knead it hard until the strength is smooth and does not touch your hands (as for the need to knead it until the expansion stage, I personally think it is okay to use it, it will be too tiring, so I'm sorry to be lazy.)
2
The dough is fermented to twice its size, and it is white and fat and very cute. (About 1.5 hours).
3
Filling: Onion, assorted vegetables, bacon, salami, pasta sauce (it's easier to use it with tomato flavor anyway).
4
Knead the fermented dough, remove the air, divide it into three equal parts, and continue to wake for 10 minutes. Take one portion and press it into a cake the size of a baking sheet. Apply a layer of oil on the baking sheet and place it in the dough. Use a fork to fork some small holes to prevent bulging during baking.
5
Spread a layer of olive oil on the dough and wake up for a while.
6
Add pasta sauce and spread evenly.
7
Sprinkle with a layer of mozzarella cheese.
8
Put a layer of bacon.
9
Sprinkle with assorted vegetables and mozzarella cheese.
10
Put another layer of salami sausage.
11
Sprinkle with another layer of assorted vegetables，Add onions，Sprinkle with a layer of mozzarella cheese.
12
Preheat the oven and bake at 200 degrees for 20 minutes. (Remove after 15 minutes and sprinkle with a layer of mozzarella cheese)