Tuna pizza
By VicentaLakin
My pizza is relatively simple, except for the long paste fermentation process, which is a hand-picked material. Depending on how you store it in your refrigerator, you can put sausages, peppers, carrots, potatoes, and be careful not to use watery materials。
Recipe Recommendations
- high-gluten flour 130 grams
- yeast 1.5 grams
- sugar 5 grams
- water 75 grams
- milk powder 5 grams
- canned tuna one
- sweet corn appropriate amount
- onion half an
- Tricholoma one
- mozzarella cheese 70 grams
- ketchup 2 tablespoons
- salt appropriate amount
- milk fragrance
- roast
- several hours
- simple
Steps for Tuna pizza
1
(b) Heavy-stuffed powder, yeast water (fermented with a little water), sugar water (smelted with water), powdered milk, rubbing together into a lasagna; and then rubbing with butter, without membrane, so that it can be smoothed
2
1.5 - 2 times larger fermentation, which may take 30 minutes to 1 hour depending on the temperature
3
(b) Flour vents, rounded, then folded into the face, and put it into the pie plate; laced in the bottom with a fork, and quenched for 15 minutes
4
- Spooned with ketchup and a first layer of cheese silk
5
Put on vegetables, tuna meat, a little salt and a layer of Masurira
6
(a) 202 degrees, 18 minutes of oven, to be removed, to be cut several times with a sauna knife and to be sprayed with an additional piece of cheese on the tracks
7
Then into the oven for 202, 5 minutes, watch the cheese filtration open, and the waffle around you is yellow。