Big Mac's best pizza(ju wu ba zhi zun pi sa )

Big Mac's best pizza

Introduction:

"Today, I'd like to offer you a family delicacy" Big Mac supreme pizza "made by the" private bakery "with big spoon. The main ingredients of this pizza are sausage, bacon, mushroom, onion and pepper. In fact, this kind of pizza is just a little bigger, and it's no different from ordinary pizza. The shape is also from the traditional round into a square, a furnace only bake one. Sometimes there are many people at home. It takes a lot of time to make one by one, so we just measure the material and make a big pizza according to the size of our own baking plate, ha ha! After baking everything with a knife, one person one piece, very affordable, ha ha! Add some vegetables, beer and juice, and you'll all be happy! The specific measures are as follows; "

Production steps:

Step 1: dough; high gluten flour, salt, fine granulated sugar, active dry yeast, olive oil, eggs, water, stuffing; Danish (Arla brand) mozzarella cheese, fresh mushrooms, red sweet pepper, green pepper, yellow pepper, onion, sausage, bacon slices, dried red shrimp, sauce; fresh tomato, salt, granulated sugar, black pepper, minced garlic, chopped onion, olive oil.

Step 2: add dry yeast, sugar and salt into the flour, mix well, then pour in 15g olive oil, mix well, and mix with 30 ℃ water.

Step 3: knead the dough to be fine, smooth and soft, cover the basin with plastic film for basic fermentation.

Step 4: clean the tomato with a knife cross, blanch with boiling water for two or three seconds, remove.

Step 5: peel and dice the tomatoes, heat them with a frying spoon, add about 20 grams of olive oil, stir fry garlic and onion, pour in the diced tomatoes, stir fry until red oil comes out, season with salt, black pepper and sugar, and then simmer for 20 minutes until they are soft and rotten. During this time, use the spoon to crush the diced tomatoes continuously to make them sauce like, and then use medium heat to collect the juice.

Step 6: when it is thick, it can be taken out of the pot and cooled for standby.

Step 7: when the dough is fermented to twice and a half of its size, remove the preservative film and check the degree of fermentation with fingers. If the dough doesn't rebound, it proves that the basic fermentation has been completed. At this time, put the dough on the chopping board and press flat to drain the air.

Step 8: fold and round again, cover the hair with plastic wrap and let it grow for 15 minutes.

Step 9: cross roll the dough into a square shape with a rolling pin. The thickness of the dough is about 0.3cm. Spread the dough on the baking pan, roll up the dough by hand and press it firmly to form a wall shape of 1cm thick and 1cm wide. After rolling, use a plastic scraper to repair the perimeter of the wall.

Step 10: pour warm water into a metal plate, place the plate in the lower layer of the oven, then place the plate on the top of the water plate, close the furnace door for final fermentation, the blank expands to twice the size and is taken out.

Step 11: poke some holes evenly on the surface of the blank with a fork, and place them for local expansion during baking.

Step 12: put the biscuit into the middle shelf of the oven again, and bake the biscuit for 8-10 minutes at 190 ℃.

Step 13: bake the surface of the cake until it is firm and take it out. Apply the egg liquid around the cake with a brush.

Step 14: pour the fried sauce on the cake and spread evenly.

Step 15: Sprinkle with a thin layer of mozzarella cheese.

Step 16: spread the shredded cheese with sausage and bacon.

Step 17: Sprinkle with a thin layer of cheese.

Step 18: spread diced vegetables and mushrooms on top and sprinkle with shredded cheese.

Step 19: put the shrimp on top, and finally sprinkle all the remaining shredded cheese on top.

Step 20: set the oven temperature at 190 ℃, preheat for 5 minutes, put the baking tray into the middle and lower shelf of the oven, and bake with 190 ℃ for about 20 minutes.

Step 21: when the skin wall is golden, it can be taken out, and this operation is completed.

Materials required:

High gluten flour: right amount

Tomatoes: two

Black pepper: right amount

Mushroom: right amount

Red sweet pepper: moderate

Green pepper: right amount

Yellow pepper: right amount

Onion: right amount

Sausage Granule: appropriate amount

Bacon: right amount

Dried red shrimp: Ten

Salt: right amount

Garlic powder: right amount

Chopped onion: right amount

Fine granulated sugar: appropriate amount

Olive oil: right amount

Note: the characteristics of this type of pizza: the color of the pizza is gorgeous, the skin is crisp and fragrant, the stuffing is rich, fragrant and smooth, salty and delicious, the materials are rich and the body is large, so it can be called the family masterpiece. Warm tips: 1. The dough should be soft, fermented in place, and the skin should be rolled into a square. The cross rolling technique should be used to roll the dough into a square or rectangle. 2. When building walls with curling edges, it should be neat. After curling, it should be finished with the help of plastic scraper, so that the horizontal and vertical lines are neat, and the wall height is consistent, so that it will be neat and beautiful after baking. 3. The best way to make sauce is to choose well cooked tomato, which can be boiled quickly. When collecting juice, it is better to collect dry tomato, and the best is Buwang soup. 4. For the first time, if there is no good baking technology, you can fry the meat and scald the mushrooms in advance. Otherwise, the appearance is beautiful and the inside is raw, and the re baking is a failure. In particular, we should pay more attention to the baking effect of oversized pizza. 5. Two times baking of crisp base pizza, first baking, then filling, finally baking, will achieve a good effect, and taste unique. It is best to have light color when the cake is cooked at one time, so it is very important to control the heating time.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Ju Wu Ba Zhi Zun Pi Sa