Mediterranean crispy pizza

Mediterranean crispy pizza

Introduction:

"Pizza" is one of the special Italian flavors. There are hundreds of different kinds of pizzas. Due to the use of seafood, meat and poultry products, and sufficient materials, this pizza is made by crispy baking. It is also a favorite food of Mediterranean coastal countries, so it is called "sea, land and air luxury Mediterranean crispy pizza."

Production steps:

Step 1: all ingredients.

Step 2: first, cut the solid MASILLA cheese into silk with a planer.

Step 3: This is shredded cheese.

Step 4: slice the mushroom.

Step 5: dice the onion.

Step 6: dice tomato and pepper into rings.

Step 7: slice the chicken sausage, cut the bacon into small pieces with a knife, blanch the shrimp and squid ring in the boiled water for 5 minutes.

Step 8: put dry yeast and salt into the flour and mix well.

Step 9: add 15g olive oil into the yeast and salt flour and mix well.

Step 10: use 30 degrees warm water to make dough.

Step 11: knead the dough on the cutting board to make it smooth, then put it into the basin to start basic fermentation, about 30 minutes.

Step 12: take out the dough after it has expanded twice, put it on the chopping board and press it to exhaust.

Step 13: round the dough, cover it with plastic wrap and let it grow for 10-15 minutes.

Step 14: roll the dough with a rolling pin, and the thickness is about 3mm.

Step 15: put the rolled dough into the baking pan, gently fold it 1-1.5cm around the dough by hand, and then firmly press the edge joint with your fingers.

Step 16: use a fork to tie the dough neatly and compactly, in order to avoid swelling after baking, and always keep the flatness of the dough to make it evenly heated.

Step 17: This is a crispy pizza, so we need to bake it in advance to achieve the effect of crispness. The temperature of the baking is 210 degrees and the baking time is about 7 minutes.

Step 18: bake the blank slightly yellow, take it out and smear the egg liquid on the edge.

Step 19: spread Napoli pizza meat sauce, sprinkle a little cheese, then sprinkle the meat, mushroom and tomato evenly on it.

Step 20: Sprinkle cheese shreds evenly on top, and the quantity should be more appropriate.

Step 21: finally, decorate with seafood ingredients and colored pepper rings, and then sprinkle the remaining shredded cheese.

Step 22: oven temperature up and down 200 degrees, baking about 10 minutes, heart baked, golden around the table can be served.

Step 23: This is the effect of being out of the oven.

Step 24: split with a wheel knife.

Step 25: look, what a filling! Affordable and durable!

Step 26: the characteristics of this pizza: strong cheese, delicious taste and crispy taste.

Step 27: make special meat sauce for Napoli pizza; use 50% minced pork and 50% minced beef, saute minced garlic with olive oil, stir fry minced meat, add appropriate amount of onion, carrot, clover and tomato sauce, boil with a little water, and finally add a little flour water to thicken it, similar to the meat sauce with pasta, but the meat should be chopped delicately.

Materials required:

High gluten flour: 150g

Fresh shrimp meat: 6 pieces, 40g

Chicken sausage: 30g each

Bacon: two 40 grams

Squid ring: four 40g

Tomato: 100g each

Green pepper ring: 15g

Agaricus bisporus: 30g each

Mushroom: 30g each

Red pepper ring: 15g

Napoli sauce: 2 tbsp

Green peas: 30

Onion: 15g

Mozzarella: moderate

Meilan aged cheese crumbs: appropriate amount

Warm water: 80 GML

Dry yeast: 3 G

Salt: 3 G

Olive oil: 15g

Black pepper: a little

Note: 1, the production of this pizza with silk and block of mozzarella cheese can be, block of the first thing with a planer into silk. However, massive mozzarella cheese has less stickiness and silk after baking than special silk cheese, but its taste is stronger than silk cheese. Friends who don't like to eat more silk cheese can suggest buying massive cheese to make it. 2. The dough used in the production of this pizza must have a certain degree of softness, and the muscle strength should be kneaded more fully. High gluten flour is the most suitable, and the amount of water should also be appropriate. Generally, kneading the dough in about 10 minutes can basically achieve the desired effect. If you like to eat and think it's too troublesome, you can make more dough at a time, divide it into appropriate quantity, refrigerate it and use it as you like. When you want to eat, you can take it out and use it later.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: salty and fresh