Ham and Bacon Pizza

2024-06-24 23:04:13  Views 2 Comments 0

Ingredients

Olive oil ( 15g )
Pie crust ( as follows )
Salt ( 3 grams )
Milk ( 180g )
White sugar ( 3g )
Yeast ( 3 grams )
High-gluten flour ( 180g )
Homemade pizza sauce ( appropriate amount )
Mozzarella cheese ( 100g/piece )
Onions and red peppers ( optional )
Ham ( 1 root )
Mint leaves ( a little )

How to make ham and bacon pizza

  • Illustration of how to make ham and bacon pizza 11.Prepare the ingredients and weigh them for later use
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    2.Pour yeast into the milk, stir evenly, and let it sit for five minutes

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    3.High-gluten Add salt and sugar into the flour, stir evenly, and then add yeast water

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    4.Play again Add 15 grams of Oreo olive oil

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    5.This dough has a high water content, so use Mix with a spatula until there is no dry powder

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    6. Sprinkle flour on the cutting board and use the flour to slightly adjust the dough to Smooth, place in a basin and let it seal until doubled in size

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    7.The proofed dough Expand to twice the size

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    8. Sprinkle dry flour on the cutting board and divide the dough into two parts Second, take one part and roll it into a round cake

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    9. Place on the baking sheet with the edges facing inward Fold it in half to make a round edge, as shown in the picture

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    10. Prick the vent hole with a fork and feed it in Let the oven rise for 15 minutes again

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    11.Put it in the oven, turn on the fermentation function, and wake up for the second time Leave for 15 minutes

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    12. Take out the dough after the second serving and apply a thin layer on it Oreo Olive Oil

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    13.Brush with a layer of homemade pizza sauce

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    14.Spread a layer of mozzarella cheese

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    15.Add red pepper shreds, onion shreds, bacon, and ham

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    16.Finally sprinkle with a layer of mozzarella cheese

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    17.Put the preheated oven into the middle and lower racks, bake at 230 degrees for about 13 minutes

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    18.After baking, garnish with a few mint leaves

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    19.Finished Picture

Tips

This recipe can be made twice A nine-inch pizza crust, I use a nine-inch baking pan.The crust will be fluffy and soft after the second rise.If you like it crispy, just bake it directly, no need for a second rise.

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