Eight Immortals Pocket Crispy Bottom Pizza
By ToniSchuppe
Today, I will take out the products of Da Chao Shao a few years ago and dry them in the sun, haha! "Pocket pizza" is easy to carry, and it is most suitable for younger brothers and sisters to put them in their bags when they go to school.
Recipe Recommendations
- high-gluten flour 300 grams
- eggs a
- fine sugar 15 grams
- Agaricus bisporus 100 grams
- salt 8 grams
- olive oil 25 grams
- onion 80 grams
- color pepper 60 grams
- green peas 40 grams
- salty and sweet
- baking
- half an hour
- ordinary
Steps for Eight Immortals Pocket Crispy Bottom Pizza
1
All ingredients.
2
Add all dry powders at once and mix well.
3
Add eggs, water, olive oil and dough.
4
Place the dough in the bowl.
5
Cover with plastic wrap.
6
The temperature is 28 degrees and the humidity is 80 degrees, and the temperature is kept for basic fermentation.
7
During dough fermentation, slice the ham, sausage, and Agaricus bisporus, and dice the onions and colored peppers.
8
Stir fry the onions until fragrant.
9
Add in mushroom slices and stir-fry until done. Season with salt and black pepper.
10
Stir fry the mushrooms until done and set aside.
11
Divide the fermented dough into 4 portions and relax for 15 minutes.
12
Take a dough and roll it into a rectangular skin.
13
Spread ketchup on half of the skin.
14
Add mozzarella cheese to all fillings except ham and sausage and mix well.
15
Take a quarter of the mixture and spread it on the dough.
16
Layer ham and sausage slices on top of vegetable and cheese filling.
17
Fold the dough in half and press firmly around.
18
Use a roller knife to repair the four sides of the blank neatly, place it on a baking sheet, and rub the remaining dough into strips by hand.
19
Then cross and place it on the blank for decoration.
20
You can make four dough according to this method. Since you can only bake two dough at a time, you can make two dough first, and the remaining two dough can be refrigerated and stored first.
21
Let the prepared blank soak in a warm place for 20 minutes, then apply the whole egg liquid.
22
After applying the egg liquid, poke a few eyes on the blank with a thicker toothpick to vent air during baking.
23
Adjust the preheated oven to 210 degrees for final baking.
24
The roasting time is 12 to 15 minutes, depending on the size of the oven. Adjust the color and then bake the oven. All operations are completed.
25
This is the crispy skin on the face and bottom of the finished product. The crispy skin can last for 20 minutes.