The durian pizza

By VicentaLakin

The durian pizza
Don't miss this pizza

Recipe Recommendations

  • high powder 160g
  • yeast 2g
  • baking powder 2g
  • olive oil a little
  • qingshui a little
  • durian meat appropriate amount
  • mozzarella cheese appropriate amount

Steps for The durian pizza

  • Make The durian pizza step 0
    1
    High powder and yeast powder together
  • Make The durian pizza step 1
    2
    A small number of times I joined the water
  • Make The durian pizza step 2
    3
    Scratch it with smooth noodles
  • Make The durian pizza step 3
    4
    Finally, a little olive oil
  • Make The durian pizza step 4
    5
    Put the oil in again. It'll be smooth
  • Make The durian pizza step 5
    6
    Cover it up, put it warm, or start the oven fermentation, and ferment it twice as big
  • Make The durian pizza step 6
    7
    A little oil on the pizza plate
  • Make The durian pizza step 7
    8
    The noodles are fermented twice as big
  • Make The durian pizza step 8
    9
    Take out the exhaust
  • Make The durian pizza step 9
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    It's bigger than the mold
  • Make The durian pizza step 10
    11
    Put it in the mold, sort out the shape, you can come here as you like, you can roll the side, you can crush the flowers, and so on
  • Make The durian pizza step 11
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    With a fork in the hole, in the oven, 170°C, baked for eight minutes
  • Make The durian pizza step 12
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    The durian meat takes out the core
  • Make The durian pizza step 13
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    Crush it with a spoon
  • Make The durian pizza step 14
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    The baked pizza
  • Make The durian pizza step 15
    16
    Spray the upper floor, Masurira
  • Make The durian pizza step 16
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    Let's spread the guacamole
  • Make The durian pizza step 17
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    We'll put a thick Masurira on top, put it in the oven, 180°C for about 20 minutes
  • Make The durian pizza step 18
    19
    It's a super-exhausted guacamole pizza
  • Make The durian pizza step 19
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    Drendo。
  • The durian pizza Make Tips

    There must be a small amount of water added to the pasta, not too much at once, so that it can be so soft and so hard that it can feel it more often。