Swiss pizza
By VicentaLakin
Little nephews come home from Switzerland, don't like Chinese food, have pizzas, but they're in front of his house, and he's gone to the nearest winner. Haha doesn't say he doesn't like to eat, I don't like to eat. The winner is better than when he came out, pick up his cell phone and learn to figure out. It's simple. Pizza sauce is just normal ketchup, but it's a lot better to use cold-haired fermentation。
Recipe Recommendations
- salty and fresh
- roast
- several days
- senior
Steps for Swiss pizza
1
High-banded flour + water + yeast + salt + olive oil is smooth, 4 to 6 °C cooled for 48 hours, then taken out, room 26 to 30 °C warms back to warm ferment for 4 hours。
2
Put your hands on the cake, put on ketchup, and don't use ketchup。
3
Scatter the Masurira cheese。
4
With Salami sausage and a few cheese chips, 230°C oven preheat for 10 minutes, pizza for 15 minutes。
5
Out of the pot。
6
Split。