Ingredients:
Bottom ingredients: 12g of high-gluten flour, 3g of low-gluten flour, 9g of water, 1/2 teaspoon of dry yeast (2.5ml), 1/2 teaspoon of salt (2.5ml) and 1 teaspoon of fine sugar (5ml).
stuffing: 6 fresh mushrooms, 1g fresh Pleurotus eryngii, appropriate amount of canned tuna, 15g Mozzarella)15 cheese, 4-5 tablespoons of pizza sauce (1 tablespoon =15ml), and 5 ham sausages (for making lace)
Surface brush: 1 tsp of honey or maltose, 1 tsp of water
Knead to the expansion stage, put the dough at about 28℃, cover it with plastic wrap or wet cloth, and ferment until it becomes twice as big
2. When the dough is fermented, prepare other materials. Wash the fungus, remove the stalk of the mushroom and slice it, and slice the Pleurotus eryngii.
3. Heat the pan over medium heat. When the pan is hot, spread the mushroom slices on the pan, and turn to low heat to slowly dry.
4. Turn the mushrooms over during baking until they are soft and slightly yellow on both sides. Put them in a bowl and cool them for later use.
5. handle Pleurotus eryngii in the same way. If mushrooms and most vegetables are baked directly on pizza cakes, water will come out and the stuffing will get wet, so they should be treated in this way.
6. After the dough is fermented, knead and press out the gas inside the dough by hand, depending on whether the dough becomes smaller again. Roll the dough into a round shape, ferment it at room temperature for 15 minutes, and then roll it into a round dough. Spread the dough in an oiled pizza pan and flatten it with your palm.
7. Place the ham sausage on the dough along the edge of the pizza tray.
8. Press the dough behind the ham sausage forward and wrap the ham sausage with the dough.
9. Cut the wrapped sausage dough into several sections with scissors.
1. Twist each bar by 9 degrees, so that the section of ham sausage is upward, and the lace is formed.
11. Punch some small holes in the bottom of the cake with a fork to prevent the bottom of the cake from bulging when baking.
12. Spread a layer of pizza sauce on the bottom of the cake and sprinkle some mozzarella cheese.
13. After the canned tuna is drained, scatter the shredded tuna meat on the bottom of the cake. Sprinkle some shredded mozzarella cheese, and finally add the processed mushrooms and Pleurotus eryngii and sprinkle some shredded mozzarella cheese (leave a little mozzarella cheese for later use).
14. Mix 1 teaspoon of honey and 1 teaspoon of water evenly to make honey water. Dip a brush in honey water and brush a thin layer on the edge of pizza (after brushing honey water, the cake crust is easier to bake golden color. Brush the whole egg liquid, but the degree of coloring will be deeper). Put it in the middle layer of the preheated oven with the upper and lower fire at 2℃, bake it for 1 minutes first, take it out of the oven and sprinkle the remaining mozzarella cheese, then put it back in the oven and bake it for 5 minutes.
tips:
1. When making pizza, the pizza tray is not necessary. Just roll the bottom of the cake into a circle or a square, spread the pizza sauce and put the stuffing on it, and you can bake a beautiful pizza. However, when making lace pizza, with the help of pizza tray, the plastic pizza can be better kept round and more beautiful.
2. Try to choose thinner sausages. Whether the lace is good or not depends on the time of cutting in step 9. This is the key! -The more sections you cut, the more beautiful the lace is, but you can't be too greedy! Otherwise, it will take up too much space after twisting, and it will not be crowded!
3. The stuffing of pizza is very flexible. You can choose different meats and vegetables according to your own preferences. The general principle is to put meat first, then vegetables. For each layer of stuffing, sprinkle a layer of mozzarella cheese.
4. If you have any other questions about pizza, please refer to my previous blog post "Tuna Ham Pizza" and maybe you can find the answer ~