Cream-cracker-cream-cream pizza
By VicentaLakin
A lot of people like pizza, but it's all back down when it comes to the pasta, but it's not as complicated at home as it is, even if it's a regular barbed wire. The technique is to thinner the pie skin, not to overload the vegetables, and to prevent too much soup from overwetting the bottom, but also to increase the amount of Masurira cheese, which will make up for the lack of butter-free bottoms, adding to the value of food and nutrition。
Recipe Recommendations
- medium-gluten flour 300 grams
- mozzarella cheese 200 grams
- dry yeast 6 grams
- Cold water at room temperature 190 grams
- red matsutake 6 trees
- okra 2 pieces
- cherry tomato of 4
- tomato sauce a little
- salty and fresh
- roast
- half an hour
- simple
Steps for Cream-cracker-cream-cream pizza
1
Medium-dry flour, dry yeast, room-temperature cool water and into the basin; flour is of a different water intake and can be added as appropriate; pizza noodles are soft, with a volume of 60-65 per cent of the powder; and dry yeasts are slightly larger because of the rapid fermentation method used, as is customary, they are only 1 per cent of the flour。
2
Scattered with chopsticks and shrouded for 20 minutes。
3
The fermented pasta is used to treat the vegetables: cherry tomatoes and sunflowers are washed clean; there is more dust in the red pine root, which is carefully washed with toothbrushes; Masurila cheese is removed early from the freezer room and is naturally frozen。
4
Tomatoes and autumn slices, three pancreas。
5
The dough does not have to be twice as large, because the yeast is much larger, at which point it is 1.3 times larger, and it is divided into two pieces, each of which is rounded up to about 2 mm thick, and transferred to the grill, where the edge of the cake presses a wide edge with its finger, and the middle fork is evenly pierced to prevent large buns from starting when roasted。
6
A little tomato sauce on the cake。
7
Plots of precipitine, tomato and autumn slices are spread evenly, leaving blanks in the middle and no material will be removed from the cut。
8
And a thick Masurila cheese, as much as you like。
9
Send it to the preheated mid-level of the oven and fire it up and down for about 180/200, 14 minutes, adjusting the time to the thinness of the cake。
10
It's about to come out of the oven, with just a little bit of cheese on the surface, and it's about three minutes after it's ready to slice, and it pulls out thick cheese silk。
11
♪ Barely twilight cedar ♪Cream-cracker-cream-cream pizza Make Tips
The standard pizza base is made of high-weather flour, bread flour, salt, sugar, butter, and the same method as the pasta, which I use in order to ferment quickly and increase the amount of yeast, with all the other appurtenances missing, and the bottom of the cake being corroded and fragranced; 2. The pizza is free of meat, but the fine, fragrant and luminous masulilla cheese, which makes a good difference; 3. If pizza is to be used in addition to the masulilla cheese, more is to be used, and it is not necessary to produce too much water and too much food, such as vegetables, and not to cut it immediately after it leaves the oven, until a few minutes have passed before the cheese coolness and the effects are apparent。