Screenshot from Paul Hollywood’s Bread The formula comes from: http://www.bbc.co.uk/food/recipes/fig_prosciutto_and_90004 Would you like to eat the pizza on the base of the ketchup? Try it for another taste. Can do 3 small pizzas
Mix the dough material and pour a little bit of water into the dough.
Transfer the roughly dough into the oiled chopping board and continue to knead.
Until the dough is smooth and elastic. The extent of Paul's description is that taking a small piece of dough and pulling the dough can see the fingers through the dough, and the dough does not break, which is what we call a film.
Place the kneaded dough in a bowl, cover with plastic wrap, and ferment for 1 hour.
Exhaust the fermented dough into three portions
Modeling: first spread the dough with your fingers
Then use a rolling pin to make a round shape. Make sure the bottom of the pizza is thin in the middle and thick around.
Pizza stuffing, first layer a piece of cheese on the crust, then add caramelized onions (onion sticks fried in oil, put some sugar until it turns yellow). Then sprinkle with cheese, topped with bacon and sliced figs. Sprinkle a little bit of balsamic vinegar and olive oil on the surface of the pizza and sprinkle with a pinch of pepper and salt.
Paul used slate this time. Put the slate into the oven, preheat it at 220 degrees, put the pizza in the oven, bake for 8-10 minutes until the bottom of the pizza turns golden brown, and the filling starts to bubble.
Place a little arugula on the surface of the baked pizza.