Step 1
Except butter and water, other ingredients are added to the kneading basin. Among them, yeast is wrapped in flour and should not come into direct contact with salt.
Second step
Add more than half of water and knead into dough. If it is dry, add water slowly. Do not add160g of water at a time.
Third step
Rub hard, trip, fall. Knead the dough until it is smooth until it reaches the swelling stage. It usually takes 20 minutes. There is a bread machine, and the chef machine is better.
Fourth step
Soften the butter at room temperature, cut it into small pieces and knead it into dough. Knead the butter into the dough.
Step five
Cover with a damp cloth and ferment until it is twice as big. 2 hours in winter and about 30 minutes in summer.
Step 6
After fermentation, knead the dough several times. Exhaust gas. If you make an 8-to 10 inch pizza, the dough is divided into 4 parts, and a 6-inch pizza can be divided into 6 parts. Each serving is round or shaped in a pizza tray.
Step 7
Poke many small holes in the surface with a fork. Put it in the oven, 200 degrees, middle layer, 5 minutes. The biscuits are slightly cooked. Wrap with plastic wrap and refrigerate. Next time you eat pizza, just take it out and spread it. Do it. It is best to eliminate it within 5 days.