Sausage pizza
By VicentaLakin
Kids love pizza. I'll make two of them all weekend. In fact, pizza is a very convenient thing to do, with a wide variety of materials, and the material is entirely free to choose。
Recipe Recommendations
- high-gluten flour 260 grams
- yeast 3 grams
- salt 3 grams
- sugar 25 grams
- butter 30 grams
- cold water 170 grams
- pizza sauce appropriate amount
- mozzarella cheese appropriate amount
- Cantonese sausage 4 pieces
- onion half a
- green pepper a
- salty and fresh
- baking
- several hours
- ordinary
Steps for Sausage pizza
1
Get the noodles ready
2
All material except butter. Medium
3
When the noodles are formed, the softened butter continues to rub the face; the noodles can pull out the film and the face ends
4
The noodles are rounded, placed in large bowls, covered with skin film, basic fermentation in warm and wet areas
5
While the noodles are fermented, let's get the pie ready: sausage slices, peppers to the seed to cut silk, onions to cut thin silk
6
Pizza sauce and masulilla cheese. Okay
7
It's twice the size of the dough, and the fingers are poking a hole in the top of it
8
Noodles are removed, weighed and split into second-class, rounded and loose for 10 minutes
9
Take a noodle and make it a little bigger than 10 inches of pizza; then the oven starts preheating 200 degrees
10
The skin is placed in the French pizza board, and a fork is inserted to prevent deformation during the roast
11
Put pizza sauce on top of it and put a marsulilla cheese on it
12
I'll spread my sausages, peppers, onions
13
Put it in the middle of a preheated oven, 200 degrees up and down, middle, 20 minutes
14
To 12 minutes, the grill comes out, and another masulilla on the surface
15
Reload the oven and finish the remaining eight minutes
16
It's tempting
17
Here we goSausage pizza Make Tips
Two pizza plates are prepared so that when the first one is finished, the second one can be sent in, after the first one has been finished, and the second one baked; the vegetables in the pie are as low as possible to produce too much soup, otherwise they will be separated from the pie skin; and the time and temperature of the roast will be adjusted by the home oven。