Bacon shrimp pizza
By VicentaLakin
Bacon shrimp pizza
Recipe Recommendations
- high-gluten flour 140g
- low-gluten flour 60g
- water 120g
- salad oil 15g
- fine sugar 10g
- yeast 1/2 teaspoon
- salt 2g
- milk powder 8g
- mozzarella cheese 150g
- bacon slices 80g
- Pizza grass appropriate amount
- pizza sauce appropriate amount
- green pepper appropriate amount
- corn kernels appropriate amount
- fresh shrimp appropriate amount
Steps for Bacon shrimp pizza
1
I rubbed it with a toaster, and all the materials were added to the tortilla, to the extension stage. It's best to use half the warm water to turn the yeast off. It's fermented twice as high at room temperature
2
In about an hour, the noodles are ready, the fermented noodles are ventilated, covered in a shampoo, awake for 15 minutes
3
Spray it on the panel and turn it into the size it needs
4
Good pastry in the pizza plate
5
Shape it. Put a little bit of pressure on the side
6
Put a fork on the noodles and make sure the noodles don't get drummed up when they're baked
7
they came down to make the pie: masurira cheese 150g, bacon 80g, pizza, pizza sauce, green pepper, corn, shrimp
8
Pizza under the bottom with a salad oil and fermentation at room temperature
9
Put on the pizza sauce. Make sure it's even
10
We'll have a pizza, and we'll have a Zalolia
11
If you don't have one, it's easy to cut it with a knife
12
Let's lay down the bacon
13
I'll have another Masurila cheese
14
Put on the rest of the stuff, whatever you like. Vegetable stuff's better in the kitchen paper, or it's dry, or it's bad for pizza
15
Once more with the thinness of the Masurira cheese, you can bake it
16
When you have five minutes left, take it out and spread some Masurira cheese. Fresh pizza will come out. Some cheese on the surface will taste better
17
Cut
18
It's tempting