Tomato beef pizza
Ingredients: tomato sauce
Recipe Recommendations
- high-gluten flour 100 grams
- low-gluten flour 50 grams
- lean beef 200 grams
- small tomatoes 150 grams
- coriander appropriate amount
- sugar 3 grams
- salt 3 grams
- yeast 4 grams
- olive oil 5 ml
- water 85 ml
- Kuke Yibai Barbecue Sauce 1 tablespoon
- vegetable oil 1 tablespoon
- mozzarella cheese 120 grams
- tomato sauce 2 tablespoons
Steps for Tomato beef pizza
1
Wash the beef and slice it thinly.
2
Add Kuke 100 roast meat sauce and 1 teaspoon vegetable oil and mix well, pickle until delicious.
3
Wash the tomatoes and cut them in half, and cut the coriander into sections.
4
Mix, sugar, and yeast with warm water at 30℃ and let stand for 10-15 minutes. Mix the high-gluten flour and low-gluten flour, sieve, add salt and mix well. Pour the fermented water and olive oil into the flour and mix well.
5
Knead into a smooth dough, cover with a damp cloth, and ferment until twice as large.
6
After the dough is fermented to twice the size, squeeze out the gas from the dough with your hands, cover it with plastic wrap and relax for 15 minutes until the dough expands again.
7
Sprinkle a little dry flour on the chopping board and squeeze the dough with your hands into a round cake shape with a slight thickness on all sides.
8
Spread the tomato sauce evenly on the crust, leaving the edges blank about a finger wide, and sprinkle with appropriate amount of pizza grass and shredded cheese.
9
Spread on the marinated beef slices, tomatoes, and coriander slices, sprinkle with a layer of shredded cheese and a proper amount of pizza grass on the top, and then bake. Baking: (Time and temperature are for reference only, please use your own oven as the standard) Preheat the oven 10 minutes in advance, 250 degrees, about 15 minutes, and take it out when the white space on the outer ring is browned.