[homemade pizza crust ~ ~ is a hundred times more delicious than the pizza crust bought, the outside is crisp and the inside is soft with strong milk flavor, and it is super delicious to eat directly. homemade pizza crust ~ ~ is a hundred times more delicious than the pizza crust bought, the outside is crisp and the inside is soft with strong milk flavor, and how to make it delicious if you eat it directly]

Home > Recipe > Homemade pizza crust ~ ~ is a hundred times more delicious than the pizza crust bought. it is crisp on the outside and soft on the inside and has a strong flavor of milk. it is super delicious to eat directly.

Homemade pizza crust ~ ~ is a hundred times more delicious than the pizza crust bought. it is crisp on the outside and soft on the inside and has a strong flavor of milk. it is super delicious to eat directly.

The children want pizza, okay, meet your little request! Pizza crust bought before is really not delicious, either hard or not crisp enough, or it is better to have enough food and clothing by yourself. Starting from the pizza skin, knead the noodles at night, put the refrigerator to keep the noodles fresh, and you can use them the next day. It's really super simple. The key is delicious, you can make a few more at a time, put them in the refrigerator and take them as you like. This time the main thing is to record the process of making pizza crust. 8-inch baking tray: 100 grams of flour and 55 grams of fresh milk or water are used for a cake crust. The dough is just soft and hard, crisp on the outside and soft on the inside. This time I made two pancakes. (The ratio of flour to liquid is 100:55, and the dough is about the same as the soft hardness of steamed buns.)

Food Ingredients

plain flour 200g

fresh milk 100g

Warm water 10 grams

Yeast 2 grams

Fine granulated sugar 15 grams

Butter 15 grams

Salt 1 gram

Step

1. Put the butter indoors to soften for later use. Put the yeast in a small bowl, pour 10 grams of warm water, stir and let it stand for 5 minutes, and the yeast will blisters. Put flour, fine granulated sugar, and salt in the basin, mix well together, then slowly pour in fresh milk and yeast water, pour it while stirring with chopsticks, and form a flocculent, first 2.3 minutes into rough dough, and then knead softened Butter, knead for 5 minutes to form a smooth dough.

2. Wrong it with plastic wrap, not too tight, leaving room for fermentation.

3. It is better to wrap it in cotton cloth and put it in the refrigerator to keep it fresh and ferment for one night (I used red baggage, this is a family heirloom, haha ~).

4. Take it out in the morning (it has been made into 2 times the size of dough) and wake up naturally for half an hour.

5. Take it to the panel, sprinkle a little flour to prevent it from sticking. After kneading for 5 minutes, cut it into two pieces on average. Just see if there is no steam hole in it. Roll it into such a thin flour cake with a rolling pin (you can measure it with an 8-inch baking pan upside down, and it is OK if it is a circle larger than the plate).

6. At this time, preheat the oven at 175 degrees for 5 minutes, brush a layer of corn oil on the baking tray, and put the cake on top.

7. Insert many small holes with a fork.

8. Into the middle layer of the oven, bake at 175 degrees for 10 minutes. When you see that the flour cake is locked around a circle, the top is slightly yellow, then turn to 150 degrees under the fire, bake for 5 minutes, and you will be OK (so light yellow).

9. The bottom is also slightly yellow (not too yellow, because pizza sauce will be added and baked twice, which is only a semi-finished product of pizza). At this step, put it in the refrigerator after cooling. Take it out directly next time, place it naturally for a while, and then use it again.

10. If the rolling technique is not good (after all, rolling is also a technical job), if it is not round after rolling, buckle a pizza plate on it, leave another 1CM width around, and cut off the extra with a knife.

11. It's not bad to put oil on the plate.

12. When baking pizza crust, you can stir-fry diced meat (add corn oil after the pan is heated, add lean diced pork, salt, a few drops of lemon juice, flavor drizzle, raw soy sauce, stir-fry until white). Use the remaining oil in the pan to fry the shrimps (the shrimps are peeled and marinated at night, with salt, lemon juice, miso, black pepper, and soy sauce). Then make the pizza sauce: (add butter to the hot pot, stir-fry the diced onion, add diced tomato, salt, black pepper, sugar, tomato sauce, pizza grass). Boil water in another pot, blanch the peas, broccoli and mushroom slices, and cool the water again. Good tomato sauce (the color is so red, this tomato has more juice)

13. This tomato sauce is used (more delicious and redder than tomato sauce)

14. First put a layer of salad sauce on the cake, then add pizza sauce, sprinkle a layer of cheese, then put broccoli, peas, mushrooms, shrimps, small intestine, and finally sprinkle a layer of cheese.

15. Preheat the oven at 175 degrees for 5 minutes and bake it for 15 minutes. The cheese on it will be ready. (Originally, the cake and vegetables are cooked, so it doesn't take too long. After baking for 10 minutes, the lower fire can be appropriately lowered to 150 degrees.) The thickness of this cake is just right. It is crisp outside and soft inside. The face is fine and delicious!!!