Fresh shrimp pizza touches

Published Oct 5, 2022 at 00:54am ET


Fresh shrimp pizza touches

Recently, I love to eat pizza. I have made it several times. The bottom of pizza is also divided into several kinds. There are thick bottom, thin bottom and heart. I used to like thick bottom very much. My favorite food is thin bottom, which is crisp. The thin-skinned PIZZA from Italy is the most primitive appearance of pizza and the staple food of Italian home. When it comes to thin-skinned pizza, the Europeans, who used flour as their staple food since ancient Greece, often used flour, olive oil, salt and yeast to make bread of all kinds. However, the poor people did not have so much material or time to make a bread full of fragrance and rich variety, instead, they made it on a simple pancake crust. With simple sauces from household use, Mozarella cheese and spice leaves, which are abundant in the local area, and baked over fire, one can eat a meal. Therefore, the thin and crisp pancake skin is usually easy to use. It mainly eats the flour fragrance of the pancake skin and the original taste of the ingredients. The characteristics of making the bottom of the pancake are as follows: 1. Low-temperature fermentation can reduce the gluten: Compared with the thick pancake skin, the pancake skin needs to add appropriate amount of low flour to reduce the gluten, reduce the properties of the skin swelling, and absolutely can not add the yeast active "sugar", otherwise it will be easy to bulge and form. There is also the dough placed in the refrigerator at low temperature, so that the activity of yeast slowed down, slowly fermentation, the skin pore will not become larger, naturally made cake skin is small and thin crisp. 2. Olive oil and baking gold temperature: If you want to achieve the "crispness" of thin slices, olive oil and baking gold temperature are also the primary contributors. Before pizza baking, baking pan and skin need to be coated with olive oil, you can increase golden crispness. The golden pizza can be baked at high temperatures. 1. Choose food that is not easy to get out of water and is easy to cook: food that is easy to get out of water will make the cake belt wet, which will interfere with the taste of other food talents. Because of the short baking time, it is more suitable to choose the material that is easy to cook. 2. Food materials can be boiled to half-cooked at first: seafood can be boiled to eight-part cooked at first, which can not only remove water, but also shorten the baking time. It will be just right to bake with vegetables. Its better to remove one too. Itll be a better entrance. 3. Make the baking time consistent: pizza is all laid before baking, so the food can be sliced, shredded or diced on average to maintain consistency, in addition to increasing beauty, but also to make the baking time consistent, not afraid that some materials are too ripe, some half-baked. 4. The average requirement of paving is that each piece should be fed.

Food Material List

  • 1 Strong flour 240g
  • 2 Low-gluten flour 60g
  • 3 water 180g
  • 4 Olive oil 15g
  • 5 Fermentation mother 1g
  • 6 salt 3G

Operational steps

  • 1 Put the flour on the plate, the yeast on one side, the salt on the other side, and then pour the water in.
    Fresh shrimp pizza
  • 2 Stir all the ingredients with a rolling pin.
    Fresh shrimp pizza
  • 3 Add olive oil.
    Fresh shrimp pizza
  • 4 Continue mixing olive oil and other ingredients with a rolling pin.
    Fresh shrimp pizza
  • 5 Start kneading the dough by hand, either on a plate or on a table.
    Fresh shrimp pizza
  • 6 When putting dough on the operating table, sprinkle some powder on the operating table first, so that it wont stick so much, just like rubbing clothes to rub the dough. If the process is too sticky, you can pat some flour on your hand, or pick up the dough and smash it.
    Fresh shrimp pizza
  • 7 After kneading the dough to a smooth, non-sticky hand, round the bottom of the dough.
    Fresh shrimp pizza
  • 8 Sprinkle a little flour in the basin, put the dough into the basin, cover it with fresh-keeping film, put it in the refrigerator and ferment for 1 hour.
    Fresh shrimp pizza
  • 9 Cut the onion into shreds, peel the corn, shell the shrimp and slice the cheese.
    Fresh shrimp pizza
  • 10 Blanch shrimps and drain them.
    Fresh shrimp pizza
  • 11 Brush the baking tray with olive oil.
    Fresh shrimp pizza
  • 12 Take the fermented dough out of the refrigerator, divide it into two or three equal parts, then round it one by one, cover it with a fresh-keeping film and let it stand for 15-20 minutes, then take a piece of dough, press it flat with your hand, and roll it into a pancake shape with a rolling pin (if it is difficult to roll out and the edge of the dough will rebound during the operation, it means that it is not relaxed enough, Place it again for a while and then operate it.
    Fresh shrimp pizza
  • 13 Then use a fork to fork some small holes in the cake skin.
    Fresh shrimp pizza
  • 14 Take 2 tablespoons of tomato juice and pour it in the middle of the crust. Spread the sauce with a spoon from the middle of the crust and circle it outwards.
    Fresh shrimp pizza
  • 15 Sprinkle the sauce with pizza herb.
    Fresh shrimp pizza
  • 16 Then spread some cheese sticks on the sauce.
    Fresh shrimp pizza
  • 17 Spread shrimps and corn kernels on top.
    Fresh shrimp pizza
  • 18 Spread onion shreds.
    Fresh shrimp pizza
  • 19 Spread the remaining cheese sticks on top.
    Fresh shrimp pizza
  • 20 Place in oven preheated to 230 degrees above and below, middle and lower layers, bake for 10-15 minutes, bake until golden brown.
    Fresh shrimp pizza
  • 21 After baking, remove the tray from the oven.
    Fresh shrimp pizza
  • 22 Cut it into pieces and eat it.
    Fresh shrimp pizza

Tips

1. Put the dough into the refrigerator for low-temperature fermentation, in order to let the yeast in the dough slowly move and ferment slowly, the crust will not have big holes when fermented at room temperature, and the crust baked will be more crisp.
2. Redundant dough: If there is excess dough, or after rolling out, use fork fork on the pie skin, coat it with olive oil, put it in oven and bake it at 230 degrees for about 5 minutes, remove it and put it in the freezing room of refrigerator after cooling, that is, frozen skin. Wait until its ready to use and spread the stuffing before baking. The frozen skin in this way can be kept for a week.
3. The shrimp is very big this time. It doesnt taste good after roasting. Next time, fry the shrimp and use it again.

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Healthcare food category

Poultry, Burst, Sour and hot, Refreshing, Baking, Meat 1, Cook, Braise, Sweet


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