Pumpkin bacon pizza
By VicentaLakin
Pumpkin Series
Recipe Recommendations
- Beibei pumpkin one
- bacon 8 pieces
- shredded cheese 220g
- ketchup appropriate amount
- Oregano crushed appropriate amount
- cinnamon powder appropriate amount
- olive oil a little
- wheat flour 250g
- Toast powder 250g
- refined salt 10g
- white sugar 15g
- yeast powder 5g
- water purification 100g
- water 260g
- milk powder 20g
Steps for Pumpkin bacon pizza
1
Pre-treatment of bebed pumpkins, cleaning, cutting off seeds and spare slices。
2
Called wheat powder, toast powder, milk powder, salt and sugar, evenly mixed。
3
Call it yeast powder and fresh water to mix and dissolve。
4
Dig a deep pit of mixed flour and pour it into the yeast so that it is fully absorbed。
5
on several occasions, 260g of clean water was added to allow the water to be fully absorbed。
6
add 30 g olive oil and rub it in a smoother face。
7
Put the noodles on the panel and keep them smooth. Put the noodles in the basin and cover them with wet cloths for the first fermentation: 2 hours。
8
After the first fermentation, the noodles were divided into eight small ones。
9
Each small noodle is condensed into a rounded pancake with a fork and a flat hole in the noodle. It is then covered with wet cloths for a second fermentation of one hour。
10
At the end of the second fermentation, ketchup, bacon, cow to shreds, pumpkin chips, cheese chips and cinnamon powder were put on the noodles in turn. At the same time, pre-heat ovens reach 235 degrees。
11
The ovens with noodles will be put in the oven and baked: up and down, 235 degrees and 4 minutes, 220 degrees and 11 minutes。
12
After the pizza is baked, it is taken out and placed on the cooling shelf; a thin layer of olive oil is painted on the edge of the baked pizza with a small brush。