Beef and green pepper pizza

Beef and green pepper pizza

Introduction:

"When you lose your appetite, sometimes you make your own pizza or go to the store to eat. It's just that the quality of the cakes in the shop is different, and the soft and hard ones are not what you like. Besides, the stuffing is not enough, so it's better to make it by yourself. You can put more favorite materials at will, and the dough is soft without losing its strength. I really like this beef green pepper pizza, and the quick-frozen beef granules bought online. After baking, they are the same as the beef pizza I have eaten in the store, and even better than the ones in the store, because I put a lot of meat. Da Ai's beef meat, plus fragrant and strong mozzarella cheese with beautiful filaments, soft bottom of the cake, perfectly cut with a wheel knife, then pick up a large piece and send it to the mouth. The rich taste is so beautiful that people forget all worries in a moment, and just want to enjoy the fragrant and strong flavor... "

Production steps:

Step 1: 210g of high gluten flour, 90g of low gluten flour, 195g of water, 20g of olive oil, 15g of fine granulated sugar, 1 tsp of dry yeast, 1 tsp of salt and 12g of milk powder. Weigh these materials and put them into the basin.

Step 2: after kneading together, put it on the glass or plastic panel and knead it into dough. Knead until the dough becomes very strong, hold one corner and stretch it slowly to form a thin film (expansion stage) and put it into the basin.

Step 3: put the dough at about 26 degrees, cover it with plastic film, and ferment it to twice the size.

Step 4: thaw the beef, wash the green pepper and onion, and dice them.

Step 5: after washing the tomato, blanch it with boiling water, peel it off and cut it into small pieces. Dice the onion and mince the garlic. Turn the pan to low heat, add butter to melt, add onion and garlic and stir fry for 1 minute. Add the tomato, stir fry the juice, add sugar, black pepper, oregano leaf, basil, stir well, cover the pot, simmer for about 20 minutes. From time to time, open the lid of the pan and stir fry to avoid pasting the bottom. Turn to high heat to make sauce, add salt, stir well and remove.

Step 6: take the fermented dough to the chopping board, press and squeeze out the air, divide it into 3 parts, wrap it with plastic wrap, and let it grow for 15 minutes at room temperature.

Step 7: sprinkle some flour on the chopping board, put the dough on the chopping board and press it flat with the palm of your hand. Use a rolling pin to roll the dough into a round cake about 8 inches in size. You can use the palm of your hand to shape the dough into a thin shape in the middle and thick around.

Step 8: spread a little olive oil on the pizza plate.

Step 9: spread the cake on the plate (or directly spread tin foil on the baking plate to put the cake directly). Fork some small holes on the cake to prevent the bottom of the cake from bulging when baking. Coat the bottom of the cake with olive oil and ferment at room temperature for 20 minutes.

Step 10: slice or shred the mozzarella cheese.

Step 11: put 3 tbsp of sauce on the cake, brush evenly with a brush, and leave 1cm space on the edge of the cake.

Step 12: add about 50g of shredded cheese, and place the right amount of beef.

Step 13: add diced green pepper and sprinkle with 20 grams of shredded cheese.

Step 14: add diced onion and sprinkle with 20 grams of shredded cheese. Put some beef on the top.

Step 15: put it into the preheated oven, take it out 5 minutes before it comes out, and sprinkle about 30 grams of shredded cheese.

Step 16: bake in the oven for 5 minutes until the cake is colored and then take out.

Materials required:

High gluten flour: 210g

Low gluten flour: 90g

Water: 195g

Tomato: 600g

Mozzarella: 360g

Beef: 300g

Green pepper: right amount

Onion: right amount

Olive oil: 20g

Sugar: 15g

Dry yeast: 1 teaspoon

Salt: 11g

Milk powder: 12g

Butter: 30g

Garlic: 4 cloves

Black pepper: 1 teaspoon

Oregano leaf: 1 teaspoon

Basil: 1 / 2 teaspoon

Soft sugar: 1 tablespoon

Note: 1. According to the water in the formula, it will stick to the hands at the beginning of kneading. If you stick to kneading, the dough will gradually become non stick. You can also reduce the amount of water. It's better to put the dough into the hands and feel soft. 2. When slicing cheese, you can preheat the oven, so that after putting the material, you can directly send it into the preheated oven. 3. When frying the pizza sauce, try to keep it dry, and the sauce will produce some water after it is placed. The remaining sauce can be put into a sealed can and stored in the refrigerator for about a week, which can be used for making pasta. 4. I feel that it takes longer to bake with a pizza plate than it doesn't, about 20 minutes. I don't know if there's some heat insulation. Baking time can be shortened or extended according to the situation.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh