Classic Hawaiian style pizza(jing dian xia wei yi feng qing pi sa )

Classic Hawaiian style pizza

Introduction:

"Pineapple is a tropical fruit, but it is also a common fresh fruit in spring and summer in the north. Hawaiian style pizza with fresh pineapple and ham as stuffing is popular in some Western food and pizza shops. It's not difficult to make it at home. But I still don't understand why this kind of pizza is called "Hawaii", probably because of the use of pineapple

Production steps:

Step 1: prepare the crust: melt the yeast powder with warm water and stir evenly;

Step 2: break up the eggs and set them aside;

Step 3: mix 3 G high gluten flour and 3 g salt, put them into a large bowl, open a hole in the middle, and sprinkle yeast powder around;

Step 4: add egg, olive oil 15g and yeast water in turn to form dough;

Step 5: Sprinkle thin powder on the dough and knead the dough until the surface is smooth and gluten (basic expansion stage);

Step 6: put it into a large bowl with olive oil (except the amount), cover it with plastic film, and ferment at room temperature for 30 minutes;

Step 7: divide the dough into three parts, roll round, cover with plastic film and relax for 15 minutes;

Step 8: after flattening, wrap two of them with plastic wrap, put them in the refrigerator for freezing, take them out for natural thawing next time, and then proceed to the following steps. (of course, you can bake three pizzas at a time, ha ha ~)

Step 9: roll the remaining portion of dough into a round cake on the table;

Step 10: push out the thick periphery by hand, and poke the hole at the bottom of the cake with a fork, and the cake skin is ready

Step 11: ferment dough or prepare pizza sauce in advance: cut onion and garlic into small pieces and set aside;

Step 12: start the frying pan, add cool oil into the hot pan, stir fry the garlic powder over low heat until fragrant;

Step 13: add the onion powder and continue to stir fry until the onion is transparent;

Step 14: add ketchup and 1 tablespoon Italian spice;

Step 15: add parmesan cheese powder and stir well;

Step 16: turn to medium heat, stir fry while heating, and the juice is slightly thick, which is almost 2 / 3 of the original soup (reduce 1 / 3);

Step 17: add salt to taste.

Step 18: when the dough is fermented, prepare other ingredients: rub the mozzarella cheese into silk (if it's silk like, don't use it); slice pineapple; slice ham; slice green peppers into small pieces about the size of peas; slice green peppers into small pieces;

Step 19: take the crust and put it into the pizza plate which has been smeared with olive oil in advance, and then arrange it into a slightly thick bottom;

Step 20: spread 2 tablespoons of Italian ketchup evenly, sprinkle 2 / 3 of shredded cheese evenly, put it into the oven preheated at 200 ℃ and bake for 6 minutes;

Step 21: place sliced ham and pineapple in turn, sprinkle with the remaining shredded cheese, garnish with peas and green peppers, and then bake in the oven at the original temperature for 8 to 10 minutes until the cheese melts.

Materials required:

High gluten flour: 250g

Olive oil: 15g

Instant yeast powder: 3G

Warm water: 140ml

Whole egg: 1

Salt: 3G

Ketchup: 1 bag

Masson cheese powder: 80g

Garlic: 2 cloves

White onion: half

Italian complex: 1 tablespoon

Fresh pineapple: 100g

Ham: 50g

Peas: 15g

Green pepper: 15g

Mozzarella cheese: 100g

Note: 1. I use thick slice of crust for this kind of pizza, which tastes crisp and tender, and soft with expanded rosin. About the stirring and fermentation of the crust: the stirring can be basically extended, that is, the surface is smooth, the dough can be pulled apart, and it is not easy to break down; as for the fermentation, if the yeast and dough are opened by warm hydration, the blended dough can be fermented for 30 minutes at room temperature. If you stir and ferment too much, it will make the crust too soft and affect the taste - which is different from bread. 2. Although the best pizza needs fresh crust, it's too difficult to make one crust at a time, and it's not easy to master the ingredients, so make three crust with 250g flour at a time. The rest of the endless frozen storage, as soon as possible, the taste is good. When using frozen dough, thaw it at room temperature in advance and directly push it into a pizza crust. 3. The water to flour ratio of pizza dough is also different from that of bread dough. The requirement is not too high. If there is more water, add more flour, and add more water to the dough, as long as it is not too outrageous, and the ratio is almost the same as that of yeast powder, the softness and hardness of the dough is about the same as that of the earlobe. 4. There are many ways to bake pizza. The most common way is to put sauce, stuffing and cheese on the crust and bake it directly in the oven at high temperature. A 9-inch pizza will bake for about 15 to 20 minutes. There are also ways to bake the crust for 5 or 6 minutes before applying sauce and stuffing. My method is to spread sauce and some cheese on the crust of the cake, bake for 5 or 6 minutes, then put other fillings and the remaining cheese, and continue to bake until the cheese melts or scorches. The advantage of this is that the stuffing, sauce and cheese have better fusion, and the taste is mellow. 5. The temperature of pizza baking is generally high temperature, more than 200 degrees, fast fire baking. Adjust the baking temperature and time according to the "temper" of your oven.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jing Dian Xia Wei Yi Feng Qing Pi Sa