Sausage pizza
By VicentaLakin
This spring season is not unusual, and the house is home to television, books, music, chats, melons, and, of course, food and drink. As in previous years, Mom had been able to feed herself for the past few years and, despite the absence of relatives' gatherings, “were blessed by the mishaps” and it was rare to have such a quiet and long time alone family. Grown-up “charging”, kids learning, a good view of the years. Son says he wants pizza. It's hard for me. There's a spare pizza cheese in the fridge - Masurira cheese - and with it, the pizza seems to be half successful. The rest of the material can be picked up by hand。
Recipe Recommendations
- high-gluten flour 300 grams
- table sausage 400 grams
- green pepper one
- onion half a
- carrots 1 piece
- mozzarella cheese 200 grams
- sugar-tolerant dry yeast 3 grams
- salt 1 gram
- fine sugar 25 grams
- cold water 195 grams
- butter 25 grams
- pickled black olives 150 grams
- pizza sauce 50 grams
Steps for Sausage pizza
1
Biscuit materials are ready: 300 grams of condensed flour, 3 grams of sugar dry yeast, 1 grams of salt, 25 grams of fine sugar, 195 grams of cool water and 25 grams of butter。
2
The material, except butter and salt, is placed in the pasta of the cook ' s machine, which is first mixed with a razor and then smoother with a second set of the chef ' s machine, which can be pulled out of the thick film and added to the butter and salt。
3
First, the butter and salt will be completely rolled into the noodles in the first row for approximately two minutes, then the second for three minutes, and then the third for five to eight minutes, so that the noodles can be observed in the middle, and the condition of the noodles can be checked if transparent and flexible film can be formed。
4
Puts rounded noodles in a basin, coverings the skin membrane with the base fermentation in warm and wet; I use the fermentation box at 30 degrees temperature and 65 degrees humidity。
5
The pasta fermented with a fermentation process: sausage slices, peppers go to the seed to cut thins, onions cut thins, carrots cut in half, slashed in half, salted olives cut in half, masulilla cheese taken from the freezer room to take the appropriate amount into the bowl; pizza sauce is ready; no pizza sauce can be replaced with ketchup and a few dry pizza straw。
6
The pasta was twice as big as the original hour, with a crumb on the top of the face, a light feeling of the face, a hole in the top of the face of the finger-tip flour, no collapse, and a fermentation of the face。
7
The noodles fall on the lasagna, beat a few lower exhausts, and do not rub them. They are condensed with a cane, which is about three to four millimeters thick, and is larger than the plate。
8
put the cake in a non-mixed dish, with a size of 33 cm*26 cm, and pull it around the grill so that the edges can be slightly higher; put a flat hole in the fork in the middle of the cake, which prevents the pie from deforming during the heating; and wipe the pizza sauce evenly. on the face of the cake; a little bit of masulilla cheese; at this point the oven can begin to preheat 200 degrees。
9
The next step was to lay all kinds of pies, without a fixed layer, all the way up; onions, peppers, carrots, sausages, black olive rings were all spread over the cakes, with thick masulilla cheese on the top。
10
Pizza is sent to the pre-heated mid- or lower-middle oven for 200 degrees up and down, 25 minutes; if you want to bottom, you can place the grill in the lower-middle, 200 degrees, 210-220 degrees, 25-30 minutes。
11
Once out of the oven, pizza knives can be used to divide them into small pieces。Sausage pizza Make Tips
1. If you want pizza cheese, you can buy it in a big supermarket or a bakery on the Internet; if you have fresh cheese, it melts completely into a slurry form, and if you can't cut it right away, then you can cut it in a few minutes, which is very obvious; if you have radish in my chart, which comes out in very hot conditions, it's thinner; if you can use a pizza dish, you can use an ordinary dish; if you can't stick it, you can get rid of it, you can get rid of it, if you can put on a regular grill, you can put on a baking paper or a baking pad, and if you can't eat it, you can warm it around 200 degrees and 5 minutes later in the oven, but your mouth is not as easy as when you get out of the oven, especially when the masule cheese loses elasticity and the odor, so it is recommended that food is done。