A bacon pizza with pasta
By VicentaLakin
The first thing to say is, "I always eat pizza, I've always been a luxurious pie, I've always had my hands caught, so ignore the claws of my pizza." This is the second time I've tried to make pizza with a pan, and I had no idea of the difference between Italian pizza and American pizza, except that some of the pizza skins are so thin, and some of the thick and hard bites aren't moving, and it didn't suddenly come to mind that this is one of the differences between them? For a moment, Ducha's story is mixed, but he's still focused on both of them: Italian pizzas are thin, resilient and simple; American pizzas are thick and thick。
Recipe Recommendations
- flour 200g
- pork 200g
- tomatoes of 2
- ketchup 150g
- yeast powder 3g
- mozzarella cheese 150g
- bacon 3 tablets
- green pepper one
- red pepper 1/2
- onion one
- garlic 1 head
- salt 2 tablespoons
- soy sauce 1/2 scoop
- butter 30g
- soy sauce 1 scoop
- black pepper 1 scoop
- olive oil appropriate amount
- white sugar 1 scoop
- warm water appropriate amount
- milk fragrance
- fried
- several hours
- ordinary
Steps for A bacon pizza with pasta
1
200g of rich powder containing 3 g of yeast and half a spoon of salt。
2
Flour and flour in warm water。
3
take the 10g butter and add it to the noodles, so soft as to be evenly integrated into the mion and smooth。
4
4. Covering the covered face with a fermentation in warmth。
5
Tomato wash and slice。
6
Pork rinse with warm water several times before cutting Tin。
7
Half the onion's head is cut to shreds。
8
Garlic shredding。
9
An appropriate amount of olive oil is placed in the pan with onion shredding and garlic paste。
10
Joined with the cut meat and the little firecracker made it oily。
11
One spoonful of old smoke and one spoonful of white sugar to paint the meat, continuing to make the small and medium fire to paint the meat。
12
Scraped tomatoes when they were colored on the meat, and burned in the middle to soften the tomatoes。
13
After the tomatoes are softened, the tomato sauce and the proper amount of hot water are added, and then the fire boils to the tomatoes completely melt and there is no mass。
14
A small spoon of salt is added to the cooking, and a spoon of spicy sauce。
15
When the sauce is almost boiled, a spoon of black pepper will be added and the fire will be shut down once the fire is even。
16
I'll put the fried sauce out of the cold and have a spare。
17
Paprika washes and controls the water slices。
18
Masurira cheese wiped with silk。
19
There is no oil in the pan, a small fire boils the bacon up to both sides of the table, and then it's out, and it's out cold and slices of it。
20
Pill peppers and onions are fried with bacon oil in order to get the water out of the vegetables and not waste the bacon oil, without the sauce。
21
We fermented to twice the original hour, and we started making pizza。
22
The fined noodles flow several times, then they split into three flat pieces (depending on the size of your pan and the thickness of the cake skin), and then they smite each piece into a thin, thin piece of cake。
23
Put a little butter in the pan。
24
After the butter melts, the skin is put on the cake, and a small fork is used to puncture a small hole on the skin, which is then turned into a small fire。
25
Almost 10 minutes later, some of the tart on the cake skin could turn off the fire and throw a little bit of butter before turning over。
26
Take the right amount of ketchup on the skin。
27
Get some Masurila cheese on the sauce。
28
Put on a few blocks of bacon。
29
Put in the hot red peppers and onions。
30
Another Masurila cheese。
31
Light a small fire and cover the pan for 15 minutes (time varies depending on the speed of heat transmission from the base pan)。
32
It's time to eatA bacon pizza with pasta Make Tips
1. If time permits, it is best to let the rolled dough rest for over ten minutes to ferment; this makes the fried pizza crust softer. I skipped this step due to time constraints, so the crust is relatively thinner and crispier.
2. When cooking the meat sauce, add more tomato sauce to make the flavor richer; if you add too little, the taste will be compromised.
3. Try to use Mozzarella cheese when making pizza; it strings easily and can firmly stick the toppings to the pizza crust.