When the pizza hits the slate, the speed of roasting is more than twice that of the ordinary baking tray. Quickly roasting the pizza can reduce the loss of moisture in the dough, forming a crispy soft taste at the bottom of the pizza, plus the brushed cheese and each. Fillings, delicious to say ~ to today's lightning pizza, baking takes only 5 minutes, the first time to roast pizza so fast, no slate has to be baked for more than 10 minutes. This time the pizza is not particularly thin, but it is indeed cooked, with a crispy bottom, a soft heart and a continuous cheese.
Dough raw material
Pour the yeast in water, let stand for one minute, stir evenly
Add salt and sugar to the flour and mix.
Add yeast water to the flour, add to the dry powder, add olive oil, and knead until the dough is smooth and malleable.
Fermentation to 2 times larger.
Place the slate in the oven and start preheating the slate in advance. The oven is set to 250 ° C and needs to be preheated for at least half an hour.
The fermented dough was divided into three equal portions and allowed to stand for 15 minutes.
The dough was stretched and pressed into a long oval shape of 28 cm in length and 7 cm in width. Use a fork to fork a small hole in the dough.
Smear with tomato sauce (or pizza sauce) and use tomato sauce to sprinkle with a pinch of salt, black pepper, and pizza to enhance the flavor.
Sprinkle with mozzarella cheese and want to eat a more intense cheese flavor, you can mix some cheese in the mozzarella cheese.
Put a variety of vegetables, ham, avocado, small tomatoes, etc., you can choose the ingredients according to your own taste.
Transfer to the sideless baking tray. If you don't have a sideless baking tray, you can also use a regular baking tray to reverse and transfer the pizza to the inverted baking tray.
Bring the pizza to the oven for baking. Bake for about 5 minutes. If there is no slate, it should be baked for 10-12 minutes with a common baking tray, and the taste is not baked with slate.
The baking speed is very fast. It takes about four minutes to start observing the cockroaches. When the cheese melts, the cheese will swell up the belly, and then the surface will begin to color, forming a round coking layer. It’s almost baked, and the cheese is perfect at this time.
When you eat, you can fold the pizza like an Italian, fold it into a long burritos, and then you can eat spicy, take a picture of the brushed hair~
Crisp bottom, I like this kind of just the right color, of course, you can also extend the baking for a little more than half a minute, the bottom will be more brittle ~
When shaping, you don't need to use a rolling pin to knead the dough. Use your hands to stretch the dough and press it. Pizza is the best when it is baked, so if you want to entertain guests, remember not to bake the pizza too early.