Onion bacon pizza
By VicentaLakin
Three eight inches
Recipe Recommendations
- high-gluten flour 250 grams
- fast fermentation mother 3 grams
- sugar 15 grams
- salt 5 grams
- milk powder 5 grams
- water 150 grams
- olive oil 20 grams
- onion
- bacon 3 tablets
- mozzarella cheese appropriate amount
- pizza sauce 3 tablespoons
- black pepper 1/4 teaspoon
- salty and fresh
- burn
- several hours
- simple
Steps for Onion bacon pizza
1
All the pasta material is mixed, rubbed to the face of the face, smooth, stretching
2
An average of three pieces of pasta are divided, with a fermentation of approximately an hour on the back of the rolling surface (about 145 grams per face)
3
Waiting for the fermentation gap to begin preparation of the material: onion shredded, bacon cut
4
Heat the frying pan, put a little oil in it, put black pepper on the onions, turn off the fire, mix the bacon while it's hot
5
The fermented pasta closed down and turned into a round thin
6
Put pizza peels in a polished grill (no sticky dishes need to be oiled), press it out with your palm, form a middle thin, slightly thick edged pie skin, with a small hole on the surface with a fork apart and full egg fluid on the edge
7
Put a large spoonful of pizza sauce on the back of each cake skin
8
A little masulilla cheese on the surface
9
Put onion bacon and some masulilla cheese. Delivery to pre-heated ovens, mid-level, 180°C, 20 minutes (up to 15 minutes of roasting, with an additional layer of masulilla cheese on the surface, re-placed in the oven for 5 minutes)。Onion bacon pizza Make Tips
Don't sprinkle too much stuffing on the pizza, otherwise it won't be cooked through in the middle, and the crust will be too soft or the crust and stuffing will be separated.