Olive oil 15g+5g (for wiping bread bowls)
Be careful not to knead the dough too much to avoid breaking the tendons.
Please prepare pizza fabrics according to your personal preference.
Exercise:
Put all the ingredients into the bread maker and stir for 4 minutes at slow speed and 4 minutes at medium speed.
The freshly kneaded dough (without film) is very airy.
. Take out the dough, spread a little olive oil evenly in the basin, and then add the dough.
Let it stand for 1 hour, gently pull the dough from the periphery and fold it inward, and so on until each dough is folded. Let stand for 1 hour, then fold the dough, and so on. (? Every 1 hour is equivalent to 1 time, and * * * is equivalent to 3 times)
The bottom of the dough is twice as big as before. Sprinkle some hand powder on the kneading board and pour out the dough. Because there is a little olive oil in the basin, the dough is easy to take out.
. Divide into 4 parts, fold the dough in half in the middle, knead and relax for 40 minutes to 1 hour.
. First, put the pottery slate on the oven and count the second floor, then preheat the oven with 450F(235C).
. Start shaping and gently press the dough with your fingers. The other hand didn't reach into the lens? )
. Then gently fix the center of the dough with one hand, gently pull it out with the other hand, and so on until all the peripheries are a circle with the same thickness.
After setting (no need to relax), you can put the material immediately.
It is worth noting that if you want to put fresh tomatoes, you must remove the middle part of the tomatoes and leave only the outer layer to avoid excessive moisture and humidity in the pizza. If you like mushroom material, I suggest frying it first to remove some water.
Put it in the oven and bake it for 6 minutes, then bake it for 4 minutes instead.
This way, even the eggs in the middle are baked just right, which is very delicious ~