Onion bacon pizza

Onion bacon pizza

Introduction:

"Three 8-inch quantities"

Production steps:

Step 1: mix all the dough materials and knead until the dough surface is smooth and the gluten expands

Step 2: divide the dough into 3 parts, cover the dough with plastic film, and ferment at room temperature for about 1 hour (about 145g each dough)

Step 3: wait for the interval between fermentation and prepare the filling: chop the onion and shred the bacon

Step 4: heat the frying pan, add a little oil, fry the chopped onion until soft, add black pepper, turn off the heat, add bacon while it is hot, mix and set aside

Step 5: close the dough down and roll it into a round slice

Step 6: spread the crust in the greased baking pan (no need to do the oiling procedure for non stick baking pan), press the palm outward to form a thin crust in the middle and slightly thick at the edge, use a fork to separate the small holes on the surface, and coat the whole egg liquid on the edge

Step 7: spread a tablespoon of pizza sauce (or tomato sauce) on the back of each crust

Step 8: sprinkle a little mozzarella on the surface

Step 9: spread onion bacon and sprinkle with some mozzarella cheese. Put it in the preheated oven, middle layer, 180 ℃, 20 minutes (take it out after 15 minutes, sprinkle a layer of mozzarella cheese on the surface, and then put it in the oven for another 5 minutes).

Materials required:

GAOJIN powder: 250g

Instant yeast: 3 G

Sugar: 15g

Salt: 5g

Milk powder: 5g

Water: 150g

Olive oil: 20g

Onion: About 200g in half

Bacon: 3 slices

Mozzarella: moderate

Pizza sauce: 3 tbsp

Black pepper: 1 / 4 tsp

Note: don't sprinkle too much stuffing on the pizza, otherwise it won't bake well in the middle, the crust is too soft, or the crust and stuffing will not taste good

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh