First, you need to knead the flour well.
It is also necessary to let the flour ferment for enough time.
Appropriate amount of olive oil can be added during cooking.
If the flour is fermented for too long, the dough will be sour and sticky. Similarly, insufficient fermentation, small size, rough texture and insufficient flavor of flour also need to be properly controlled.
Flour fermentation generally includes baking soda (edible alkali, namely surface alkali, chemical name sodium bicarbonate) and yeast fermentation. In principle, it is similar to the generation of a large amount of carbon dioxide gas in dough, which is wrapped by gluten to form uniform and fine pores, which makes the dough swell.
Baking soda fermentation will seriously destroy the B vitamins in flour, but yeast fermentation will not, and improve the nutritional value. Yeast is divided into fresh yeast and dry yeast, which is an edible and nutritious single-celled microorganism. In the process of yeast fermentation, starch and sugar in flour decompose to produce carbon dioxide gas and ethanol.
2. How to make the bottom of pizza soft and super soft?
You can dip the bottom of the pizza with sauce. Step 1, add olive oil, put it in the middle of the oven, and bake at 220℃ 1 min for setting. When the bottom of the cake is ready, knead the dough into pieces, continue to knead the dough until there is no crumbs, knead it into strips at about 35℃, pour the low-gluten flour into the basin, and then pour the high-gluten flour into the pizza tray covered with olive oil. On the other hand, if it does not rebound for a long time, it indicates excessive fermentation.
6. According to the size of the baked pizza, take a proper amount of dough and round it. Generally, American pizza will be rolled into a dough embryo with a thickness of 5 mm. If the dough doesn't rebound immediately, it will swell because there is no hole.
8. Beat the dough several times to increase the gluten of the dough, and poke holes in the dough surface with a fork ... to prevent it from entering the next oven.
Cover with plastic wrap and let it wake up in a warm place for 30 minutes.
5. Dip some flour with your fingers, insert the dough and carefully pull it out, and knead it into a smooth dough.
4. Be as thin as possible. 7. Italian pizza is relatively simple. If it is pressed, it will rebound quickly, indicating that the fermentation time is not enough, indicating that it has been fermented, and it is best not to scald it by hand. Add yeast, sugar and salt and stir well.
Step 2 add warm water
3. How to cook rice at the bottom of the pot, as well as the practice of making pizza at the bottom of the pot.
The main ingredients are 5 people.
Water150g
30 grams of sugar
2 grams of refined salt
20 g corn oil
Eggs 1
300 grams flour
Yeast (dry) 4g
condiments
Proper amount
Step 1 homemade pizza base
Put the ingredients into the bread bucket in turn.
Second step
Bread machine dough making program
Third step
end of program
Fourth step
Take it out and shape it.
Step five
After fully exhausting, cover with plastic wrap and relax for 15-20 minutes.
Step 6
Take the rest of the money.
Step 7
Divide the dough into three small doughs of about 60g (6-inch pizza) and three small doughs of about 127g (8-inch pizza).
Step 8
Take a piece of dough
Step 9
Squeeze by hand
Step 10
Roll it into a circle with a rolling pin, where the diameter of 6 inches is 12.5cm and the diameter of 8 inches is 17.5cm.
Step 1 1
Put it in a pre-oiled pizza tray.
Step 12
If you don't eat it right away, put it in a baking tray. Put it in a warm place for secondary fermentation
Step 13
Take out after fermentation.
Step 14
Oil the fork first.
Step 15
Then punch a hole in the crust with a fork (to prevent the crust from expanding during baking)
Step 16
After all the holes have been pierced.
Step 17
Put it in an oven preheated to 200 degrees and bake at 200 degrees for 5 minutes. Please adjust the baking temperature according to the actual situation of your oven. )
Step 18
Take it out and let it cool.
Step 19
Bottom back of cake
Step 20
After completely cooling, wrap it in plastic wrap and put it in the refrigerator for freezing preservation (it is best to pack it separately for later consumption.