Two homemade deep pizzas
By VicentaLakin
My son loved pizza since he was a kid. I always thought it was because he put cheese in the pizza. Children eat pizza almost once a week. Secondly, they are lazy at the end of the week, so they start to do it at home. They use a lot of formulas, they use a lot of flour, they use a lot of flour, they use a lot of flour, they use a lot of flour. Problems have arisen since they did it several times, for example, when pizza bottoms are made with vegetables, they have a bad taste, and pizza bottoms are not soft enough, they don't taste good. As a good, old mother, who happens to have a mouthful son, I signed up for a course on pizza production, and, really, making pizza according to the teacher's standards would be as good as Italian restaurants, but it's hard to do, with professional things, including grills, which are not common in the family, but I've learned the spirit, using the more common tools available in the family, with the professional pizza formula and production skills that teachers offer, and really make almost as good pizza as in the store! I like the thick bottom pizza, which, according to the method shared today, is soft and fragrance, chewing on the fragrances, the proper handling of the pie, the effect of not having a wet answer, two at a time, two at a time, two at a time, one at a time, and a sweet and salty meal, and the son says, "Pizza must be made at home!" It means that the pizza that's just out of the oven is really good, and if it comes from outside, it's bad。
Recipe Recommendations
- high-gluten flour 150g
- low-gluten flour 150g
- yeast powder 3g
- salt 3g
- fine sugar 10g
- qingshui 190g
- olive oil 15g
- canned peaches appropriate amount
- canned pineapple appropriate amount
- red heart dragon fruit appropriate amount
- salad dressing appropriate amount
- Apple jam appropriate amount
- Delicious fresh mozzarella cheese shredded strips appropriate amount
- onion small amount
- green pepper small amount
- pizza sauce appropriate amount
- Orleans chicken leg steak 1 block
Steps for Two homemade deep pizzas
1
It's not like making bread requires rubbing your face out of the mural, but it also needs to be stretched to a certain extent, and hand rubs need to be covered with olive oil. In five minutes, I'm rubbing my face with a face-and-face machine, which not only saves a lot of energy from the operation, but also makes the bottom of the pizza softer, warmer water with yeast powder to melt, high-and-low-weather flour, fine sugar, salt to fall into a cupboard, yeast water to fall into, and the face machine to choose a "westerly" function, set a time frame of 12 minutes, start-up and face machine, pouring olive oil on the face to the basic group, without being replaced by eating oil。
2
Scratched noodles are removed from the scavenging casks, rounded up in a simple fashion, smoothy and luminous face, a state that covers the surface of a particularly nice pizzeria, covering the skin of the freezer for an hour。
3
The time to prepare the dishes, and the time to wipe the face of the plane, is just the time to finish the job, the Orléans chicken-legs cut the tin, the onions cut the silk, the peppers cut the Hawaiian fruit pizza: the pineapple pineapple chords, the cucumbers dried the cucumbers, the flamingos cut the berries。
4
The pasta is frozen and fermented, the volume swells, the dough is removed from the fridge, the room warms up for half an hour and makes hand flour using corn flour, which is divided into an average of two pieces, without rubbing the face, pressing the palms on both sides of the thin cake, which I particularly like to eat, so I make it thicker。
5
The bottom of the pie is covered with a fork hole, with a brush to brush out the extra corn noodles and put them in a grill, an Orléans chicken pizza to brush the usual market pizza sauce, a fruit pizza bottom to brush the sweet salad sauce, and more sauce to eat。
6
The cosmopolitan masulira cheesy layer is thicker, so that it can set up the casserole of the Orléan chicken pizza: on the surface the chicken legs are fixed, peppers, onions, vegetables are smaller, too much is baked with soup juice, affecting the taste of Hawaiian fruit pizza: on the surface the pineapple cans, cucumber cans, flamingons and fruit cans must have dried water。
7
I've been using a beautiful masulilla cheese chip, and I can smell the fragrance of milk in my bag. The entrance after the baking is a thick cheese, which tastes so good, and the lace works so well, that the baby loves it, so it always works。
8
An additional piece of Masurira cheese on the surface must be used when the room warms back, and the use of the slag will affect the lace effect。
9
Once decorated, the oven will be baked into the oven. The oven will be pre-heated at 230 degrees and the mid-level for 10 minutes. The high-temperature roast will be an important factor in the quality of the pizza and the softness of the cake。
10
Boil the way out, and the fruit pizza on the face brushes a cup of jam, which I use。
11
It's really super super delicious, and it's so good to learn that these two pizzas don't really want to go to Italian restaurants anymore, that they're too good for their own pizzas, and sweet pies with soft bottoms。