Mediterranean crispy pizza
"Pizza" is one of the unique flavors of Italy. There are hundreds of pizzas of various flavors. This pizza is made due to the use of seafood, meat and poultry products, sufficient materials, fine production, thin and crispy roasting method, and is also a favorite delicacy among Mediterranean coastal countries, so it is named "Sea, Air and Air Luxury Mediterranean Crispy Pizza".
Recipe Recommendations
- high-gluten flour 150 grams
- bacon 两片40 grams
- squid rings 四个40 grams
- small tomatoes 一个100 grams
- Agaricus bisporus 一个30 grams
- Tricholoma 一个30 grams
- Hongjiao Circle 15 grams
- green peas 30 capsules
- onion 15 grams
- mozzarella cheese appropriate amount
- warm water 80 grams毫升
- dry yeast 3 grams
- salt 3 grams
- olive oil 15 grams
- black pepper a little
- salty and fresh
- baking
- an hour
- senior
Steps for Mediterranean crispy pizza
1
All ingredients.
2
First, the solid mozzarella cheese is shredded with a planer.
3
This is the cheese after being shredded.
4
Slice mushrooms.
5
Dice the onions.
6
Dice tomatoes and cut small colored peppers into rings.
7
Slice the chicken sausage, cut the bacon into small pieces, blanch the shrimp meat and squid rings with seasoned boiling water for 5 to mature.
8
Add dry yeast and salt to the flour and mix well.
9
Add 15 grams of olive oil to the mixed yeast and salt flour and mix well.
10
Mix the dough with warm water at 30 degrees Celsius.
11
Rub the dough on the chopping board to form the tendons. The dough should be as smooth as possible, then place it into the basin to start basic fermentation, about 30 minutes.
12
Remove the dough after expanding twice its size, place it on a chopping board and press to vent.
13
Round the drained dough again, cover it with plastic wrap and let it soak for 10-15 minutes.
14
Roll out the dough with a rolling pin to a thickness of about 3 mm.
15
Place the rolled dough into a baking sheet, gently fold it by hand about 1-1.5 cm around the dough, and then press the seam of the folded edge with your fingers.
16
Lay the fork neatly and tightly on the dough sheet to avoid swelling after baking. Always keep the dough sheet smooth and heat it evenly.
17
Because this pizza is crispy, it is necessary to bake the dough in advance to make it crispy. The temperature of the dough is 210 degrees above and below, and it is baked for about 7 minutes.
18
Bake the blank to slightly yellow, remove and apply egg liquid to the edges.
19
First spread with Napoli pizza meat sauce, sprinkle with a little shredded cheese, and then sprinkle the meat, mushrooms and tomatoes evenly on top.
20
Sprinkle shredded cheese evenly on top, in an appropriate amount.
21
Finally, sprinkle the seafood sauce and colored pepper rings on top, and then sprinkle the remaining shredded cheese on top.
22
The oven temperature is 200 degrees high and low, and bake for about 10 minutes. Bake the heart thoroughly until the periphery is golden yellow. Serve on the table.
23
This is the effect after baking.
24
Divide with a wheel knife.
25
Look at what abundant filling! Affordable and durable!26
Characteristics of this pizza: strong cheese, delicious taste, and crispy taste.27
Napoli pizza is made specially for meat sauce; use 50% of minced pork and minced beef, first fry the minced garlic with olive oil, stir-fry the minced meat, and then add appropriate amount of minced onions and minced carrots, fragrant leaves, tomato sauce, add a little water to boil, and finally add a little flour and water to thicken. It is similar to the meat sauce mixed with pasta, but the meat should be chopped more delicately.Mediterranean crispy pizza Make Tips
1. You can use either shredded or block mozzarella cheese for this pizza; if using block cheese, shred it with a grater beforehand. However, block mozzarella will not be as sticky or stringy as pre-shredded cheese after baking, but its flavor is stronger than that of shredded cheese. For those who dislike cheese with too much stringiness, it is recommended to buy block cheese.
2. The dough for this pizza must be reasonably soft, and the gluten should be kneaded thoroughly. High-gluten flour is the most suitable, and the amount of water must be appropriate; generally, kneading for about 10 minutes will achieve the desired results. If you like it but find it too much trouble, you can make a larger batch of dough at once, divide it into appropriate portions, and refrigerate them for later use. Simply take it out and let it warm up slightly when you want to use it.