Beef and basil pizza

Beef and basil pizza

Introduction:

Production steps:

Step 1: put high gluten flour, fine granulated sugar, salt and olive oil into a container, add yeast water mixed with warm water and yeast, and knead into dough.

Step 2: beat the mixed dough on the chopping board until the dough is smooth and round.

Step 3: put the dough into the container, cover it with plastic film and ferment for about 35 minutes.

Step 4: ferment to twice the size.

Step 5: divide the fermented dough into three equal dough, each about 330 grams, roll round and cover with plastic film for secondary fermentation about 30 minutes.

Step 6: fermented dough.

Step 7: take a fermented dough, roll it into a rectangle with an exhaust rolling pin, and press the edge slightly with your fingers.

Step 8: put the rolled rectangular dough into the baking pan with a layer of butter in advance, and make a uniform hole with a needle.

Step 9: put the crust into the oven preheated 200 degrees in advance and bake for about 8 minutes.

Step 10: color the cake skin.

Step 11: take some fresh basil leaves.

Step 12: clean with water.

Step 13: spread a layer of sauce evenly on the baked pizza.

Step 14: put in the mushroom slice (the mushroom needs to be washed, blanched and sliced in advance), cut into thick slices of black olive and beef.

Step 15: put in the cleaned fresh basil leaves and sprinkle with appropriate amount of black pepper.

Step 16: Sprinkle cheese evenly.

Step 17: put it into the oven preheated 200 degrees in advance, heat up a lot, lower a little, bake for 15 minutes.

Step 18: bake until the surface of the cheese is golden.

Materials required:

High gluten flour: 600g

Water: 360 G

Yeast: 6 g

Fine granulated sugar: 30g

Salt: 5g

Olive oil: 25g

Meimeimei pizza sauce: 80g

Mushroom: 100g

Black olive: 6

Hormel beef: 100g

Fresh basil leaves: moderate

Black pepper: right amount

Shredded cheese: 150g

Note: beef and basil pizza raw materials: dough: 600g high gluten flour, 360g water, 6G yeast, 30g sugar, 5g salt, 25g olive oil, filling: 80g weimeimei pizza sauce, 100g Tricholoma, 6 black olives, 100g Hormel beef, proper amount of fresh basil leaves, proper amount of black pepper, 150g shredded cheese

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh