Pizza soft bottom

Pizza soft bottom

Introduction:

Production steps:

Step 1: stir the ingredients until the yeast is completely dissolved in the dough, ferment at room temperature for 1 hour, and then refrigerate for at least 16 hours. Add the main ingredients and start kneading

Step 2: start filming and add butter

Step 3: knead to complete stage

Step 4: basically ferment to about twice the size (I made 4 8-inch quantities at a time)

Step 5: shape the pizza dough and prick the hole with a fork

Step 6: leave at room temperature for about 20 minutes, brush with pizza sauce, add cheese and sprinkle with mozzarella

Step 7: add the standard dishes (bacon, mushroom, green pepper)

Step 8: 200 degrees, middle. Bake for 15 minutes, remove and sprinkle with mozzarella

Step 9: bake for another 5 minutes

Step 10: eat while it's hot

Materials required:

High gluten powder: 98g

Sugar: 18g

Salt: 1.5g

Dry yeast: 1.5g

Fresh milk: 55g

High flour: 35g

Water: 35g

Yeast: 0.25ml

Butter: 10g

Mozzarella: moderate

Tomato sauce: right amount

Vegetables: moderate

Note: 1. Don't put too much vegetables in pastry, especially those with high water content. 2. This crust is actually the dough of liquid toast. It's more suitable for people who love soft crust. 3. The crust is a little crispy. Like crispy, you can brush oil on the bottom and surface

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh