Thick bottom shrimp bacon pizza(hou di xian xia pei gen pi sa )

Thick bottom shrimp bacon pizza

Introduction:

Production steps:

Step 1: first, make the bottom of the cake: mix the high and low flour, put in the dry yeast, use a pair of chopsticks, pour warm water into the flour while stirring, until the flour appears snowflake like

Step 2: knead the flour into a smooth dough

Step 3: ferment to twice the size in a warm place

Step 4: in the middle of the dough fermentation, prepare the filling materials

Step 5: Boil the water in the pot, blanch the peas for 30 seconds, remove and drain the water

Step 6: shell the shrimp and marinate it with a few drops of cooking wine and a little salt. Cut the bacon into small pieces and the colored pepper into circles

Step 7: take a 20 cm diameter pizza plate and brush olive oil on the bottom and wall of the plate

Step 8: roll the fermented dough into a round shape the size of a pizza plate, put it into a pizza plate, and press the dough in the middle towards the four walls with your fingers to make the dough thicker around and thinner in the middle. Poke holes in the cake with a fork

Step 9: spread 2 tablespoons of pasta sauce on the bottom of the pie

Step 10: put on the colored pepper ring and spread the bacon

Step 11: put the shrimp on it and sprinkle some peas

Step 12: spread the mozzarella cheese on the top, bake it at 200 ℃ for 15 minutes in the middle of the oven, then see the melted mozzarella cheese on the surface and color it

Materials required:

GAOJIN powder: 100g

Low gluten powder: 50g

Warm water: 80g

Dry yeast: 2G

Bacon: two

Color pepper: one

Mozzarella cheese: 100g

Fresh prawns: 10

Italian pizza sauce: 2 tablespoons

Fresh peas: 20g

Note: 1. If you don't have high gluten flour and low gluten flour at home, you can use ordinary flour to do it. 2. About dough fermentation in winter: dough fermentation needs appropriate temperature and humidity, 28 ℃～ 30 ℃ and 70% ～ 75% humidity. Humidity is better to solve, put the dough into the fermentation basin, covered with plastic film can achieve. The biggest problem of dough fermentation in winter is temperature. Now it's cold. I use the fermentation function of the oven to complete this step. When the oven is set to fermentation, put the dough basin wrapped with plastic film on the baking tray, put a bowl of hot water next to it, close the oven door, and it will be ready in half an hour. If you don't have an oven at home or the oven doesn't have a fermentation function, I recommend a good way to ferment dough in winter: pour water into the big pot, boil it until the water temperature is tolerable (about 40 or 50 degrees), put a steamer in the pot, and put the basin with dough on the steamer. At this time, pay attention that the water surface can't directly touch the bottom of the fermentation basin. Then close the lid and create a suitable temperature and humidity environment for the dough. Generally, the dough can grow up to 2-2.5 times of its original volume after more than one hour of fermentation. If the weather is cold and the water is cold, you don't need to use it in the pot. Heat it for 20 or 30 seconds in the fire, and the water temperature will heat up again. 3. Mozzarella cheese is different from ordinary cheese. As long as you have baked it, you should know that only mozzarella cheese can pull out long cheese shreds. It's not easy to replace it with other cheeses. 4. I make thick bottom pizza for this pizza, so this dough is made from a 20cm diameter pizza plate. The bottom of the pie is thick, which is suitable for friends who like to eat thick bottom. If you prefer thin base pizza, reduce the amount of dough. Half of the dough should be enough

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Hou Di Xian Xia Pei Gen Pi Sa