Composition:
(1) 500g high-gluten flour
(2) Warm water 275g (about 30-40 degrees)
(3)5 grams of yeast powder
(4) 8 grams of salt
(5) 25g olive oil (corn oil or sunflower oil can be used instead).
Note: The dough made from the above materials can be used to make three 8-inch (about 26 cm in diameter) thick pizza bottoms.
An 8-inch thick pizza needs about 250 grams of dough at the bottom. )
1. Mianhe
Add 500g of flour to the pot, and push the high flour outward from the center, so that the middle of the flour is low and the periphery is high (forming a small pit).
Note: In the process of kneading dough, we refer to several methods of making dough-free bread, and only need to knead dough for 4 minutes (kneading dough twice, 2 minutes each time, greatly reducing the workload of kneading dough).
2. Measure 275g of warm water.
3. Add yeast-measure 5g of yeast powder, pour it into the pit in the middle of the flour, add a little warm water to the yeast powder, and let the yeast wet in warm water for 1-2 minutes.
4. Add salt-measure 8 grams of salt and sprinkle it on the flour on the wall of the basin.
5. Stir with chopsticks from the center of the flour and gradually disperse the yeast in the flour.
6. Then add water to the flour for 3 to 5 times. After adding water each time, stir until the water is absorbed by the flour, then continue to add water and stir again.
7. After all the water is added, the flour can basically be stirred into a flocculent shape.
8. Put the washbasin on the kitchen scale and zero the weight.
9. Take bottled olive oil and pour it directly on the flour (slowly add olive oil, always pay attention to the weight indication on the kitchen scale, and add it to about 25g).
10, let stand for about 2 minutes to let the olive oil be absorbed by the flour.
1 1, kneading dough for the first time (about 2 minutes)
A) repeatedly folding and squeezing the flour from the outside to the inside until the flour basically becomes a big dough
B) After the flour is basically caked (not kneaded), cover with wet gauze or cover and let stand 10- 15 minutes.
12, knead the dough for the second time (about 2 minutes)
Fold and press the dough from outside to inside and knead the dough for about 2 minutes; After kneading, cover the basin with wet gauze or pot cover.
Note: If time permits, it is recommended to let it stand for 10 to 15 minutes again and knead the dough for the third time (the method is the same as the second kneading). If you want to steal some laziness, you can wait for the dough to rise without kneading it.
13, proofing (1-2 hours)
Depending on the room temperature, it takes about 1 hour to 2 hours (the dough swells to about 2 times or slightly less).
14. Divide the dough
Sprinkle a little flour on the chopping board and transfer the whole dough from the basin to the chopping board.
15. Flatten the dough and exhaust it, then fold the dough into strips.
16 Divide the dough into 3 equal parts (you can weigh it visually or with a kitchen scale to make the weight of the 3 small doughs more uniform).
Note: In this example, the big dough weighs about 800g, and it is divided into three small doughs, each weighing about 268g.
Flatten each small dough, fold it from outside to inside, and gradually harvest a round dough. Sprinkle a little flour on one side of the chopping board, put the dough on the flour, cover it with wet gauze and let it stand for 5 minutes.
17, sprinkle a little flour on the chopping board, take a small dough, press it by hand first, and roll it thinner and flatter (it is more convenient to roll it with a rolling pin).
18. Press the bottom of the cake with a rolling pin (don't use too much force, the angle of each rotation is roughly the same), and gradually press the bottom of the cake to about 24-26cm.
19. The rolled cake bottom can be transferred to a baking tray, punched, added with ingredients and baked.