Ham and shrimp pizza(huo tui xian xia pi sa )

Ham and shrimp pizza

Introduction:

"Strictly speaking, this kind of pizza belongs to American style, which is the kind of pizza that we often eat in pizza hut. The bottom is very thick and soft, like bread, baked on a baking plate. In fact, the bottom of an authentic Italian pizza is very thin and crispy, and it will drop dregs after a bite. Moreover, it is baked with a special stone plate, and there is basically nothing wrong with the baking plate. The shape of the cake is very random. It doesn't have to be very round. It doesn't matter if you take a point shape. If you like to eat crispy bottom pizza, the dough must be rolled very thin. Take the amount of dough in this pizza I made today. The thick one can only make a 9-inch pizza, and the crisp one can be divided into two 9-inch bottoms. After rolling the bottom of the cake, there is no need to wake up again. Just use a fork to pierce some small holes in the bottom of the cake, spread the pizza sauce, sprinkle the mozzarella and stuffing layer by layer, and bake at 220 ℃ for 15 minutes

Production steps:

Step 1: mix all the powder materials in the bottom of the cake, dig a hole in the flour pile, and pour in all the liquid materials.

Step 2: stir with a scraper to form flocs.

Step 3: transfer to non stick silicone pad and continue kneading.

Step 4: check a small piece of dough from time to time until there is a large rough film.

Step 5: round the dough and cover it with plastic film.

Step 6: basic fermentation to twice the original volume.

Step 7: prepare the filling during basic fermentation. First make the pizza sauce, add olive oil, add onion and garlic, stir fry.

Step 8: when the flavor is stir fried, add chopped tomatoes.

Step 9: stir fry a few times, add the right amount of black pepper, basil, salt.

Step 10: cook over low heat until the soup is finished. Add tomato sauce and stir fry until the soup is finished.

Step 11: remove the shrimp line, marinate with cooking wine and white pepper for 15 minutes, then stir fry until cooked. Slice the ham sausage and set aside. Shred onion and red pepper.

Step 12: after the basic fermentation, take out the dough, exhaust, round, cover with plastic film and relax for 15 minutes.

Step 13: brush the pizza plate with olive oil. Roll the dough into a round pie shape one circle larger than the pizza plate, thin in the middle and thick on both sides, and put it into the plate. Cut the ham sausage into 1.5cm segments and wrap them into the edge of the cake in turn, leaving a certain gap between each segment. Cut a cut on both sides of each section of ham sausage, turn the ham sausage over 90 degrees, so that the cut planes of both ends of ham sausage protrude from the upper and lower small mouths respectively. Brush olive oil on the bottom of the cake and fork some small holes in the middle with a fork to prevent the bottom of the cake from bulging during baking.

Step 14: after the second fermentation for 30 minutes, spread 3 tablespoons of pizza sauce on the bottom of the inner side of the ham sausage, and then sprinkle with a layer of masuli.

Step 15: Sprinkle fresh shrimp and ham slices.

Step 16: sprinkle a layer of masurilla evenly.

Step 17: Sprinkle shredded red pepper and onion.

Step 18: preheat the oven at 200 degrees, middle layer, take out after 10 minutes, sprinkle the remaining marsuli, and then put it into the oven for 5 minutes.

Materials required:

High gluten flour (cake bottom): 130g

Low gluten flour (cake bottom): 30g

Milk powder (cake bottom): 4G

Soft white sugar (cake bottom): 5g

Salt (bottom): 1 / 4 teaspoon

Yeast (bottom): 1 / 21 / 4 tsp

Water (cake bottom): 100g

Olive oil (cake bottom): 7g

Onion (pizza sauce): moderate

Garlic (pizza sauce): right amount

Tomato (pizza sauce): moderate

Salt (pizza sauce): moderate

Tomato sauce (pizza sauce): moderate

Black pepper (pizza sauce): moderate amount

Basil (pizza sauce): moderate

Mozzarella cheese (filling): 120g

Shrimp (stuffing): right amount

Ham sausage (stuffing): right amount

Red pepper (filling): right amount

Precautions: 1. Try to fry the sauce until the soup is finished. If the soup is not clean, the finished pizza is easy to get out of the water, unable to hang the stuffing, and the taste is not good. The purpose of adding tomato sauce in the process of frying pizza sauce is to increase the viscosity and red color of the sauce. 2. Ham sausage tastes better if it is replaced by roast sausage. Today, there are only red peppers and white onions at home. If you use green peppers and purple onions, the color matching is more beautiful.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Huo Tui Xian Xia Pi Sa