Shrimp thick bottom pizza
By VicentaLakin
When it's hot or lazy, I think mostly of pizzas, easy nutrition and delicious food, and the whole family likes it. Last week, I watched a large piece of it at home, didn't want to steam a sauna in the kitchen, and I asked for your opinion, and I added a little bit of a request: soft cake and cheese that would pull out silk. 150 grams of flour made nine inches of pizza, thick, very soft, a bit like bread. It's just not enough for everyone. Next time it'll be more fun to bake a toast。
Recipe Recommendations
- high-gluten flour 150 grams
- water 90 grams
- shrimp appropriate amount
- corn kernels appropriate amount
- sausage appropriate amount
- green pepper appropriate amount
- mozzarella cheese 130 grams
- Pizza sauce appropriate amount
- olive oil appropriate amount
- salt 2 grams
- sugar 8 grams
- yeast 2 grams
Steps for Shrimp thick bottom pizza
1
After the flour is mixed with sugar, salt, yeast, the oil is rubbed until the cone is extended so that the fermentation takes place warmly。
2
The fermentation is done twice the size of the lump。
3
Masurilac to Tin。
4
Prepare the culverts: the shrimp draughts are taken to the shrimp intestines with wine and a small amount of salt salt, pepper slices, corn curds, sausage slices。
5
The fermented pasta takes out the exhaust and rolls the cap to keep the film awake for 20 minutes。
6
Squeeze the pasta slowly into a circle with your hands, draw a layer of olive oil on the pizza plate, and put the pasta in the pizza plate slowly until it's all right
7
On the pasta, fork for a few holes and a layer of olive oil。
8
Put on your pastry with your own salsa sauce, put a marsulilla cheese on the edge of your pastry, and put sausage chips at the edge
9
Shrimp is placed on Masurira cheese, with corn grains and peppers, with another layer of cheese, with green pepper and shrimp, with a little bit of olive oil brushed on the edge of the noodle and put it in the middle of a pre-heated oven of 210 degrees, baked for 15 minutes with a cheese and baked for about five minutes。Shrimp thick bottom pizza Make Tips
1. Pizza sauce can be homemade or ready-made. You can buy it in large supermarkets or online stores. If you make it yourself, you can make more at a time. Put it in the refrigerator and seal it and store it for 3-5 days. Make pasta. It tastes great.
2. You don't have to have a pizza plate to make pizza. Just use a baking plate to spread a piece of tin foil, and the size can be adjusted at will.
3. This pizza has a thick base, so the dough needs to be kneaded until the gluten expansion stage will make the taste better. If it is a pizza with a thin base, knead until the dough is smooth.
4. The ingredients of the pizza can be adjusted according to your preferences, and you can use whatever you want in the refrigerator.
2. You don't have to have a pizza plate to make pizza. Just use a baking plate to spread a piece of tin foil, and the size can be adjusted at will.
3. This pizza has a thick base, so the dough needs to be kneaded until the gluten expansion stage will make the taste better. If it is a pizza with a thin base, knead until the dough is smooth.
4. The ingredients of the pizza can be adjusted according to your preferences, and you can use whatever you want in the refrigerator.