Today my sister came to our house as a guest, and she made a crispy shrimp pizza for everyone to taste, this time using two baking methods, first put the pizza in the oven for a few minutes, then put the filling and cheese in it, and the pizza becomes crispy and very tasty.If you like crispy pizza, you might want to try it at home!

WHAT YOU NEED

Ingredients

100 grams of high-quality flour
50 grams of low-fat flour
Warm water 90 ml
3 grams of yeast
One teaspoon of white sugar
15 grams of butter
1 teaspoon of salt
One piece of pork.
Fresh shrimp
A moderate amount of corn
Peas in moderation
Masurilla cheese is 160 grams
A moderate amount of ketchup

How TO MADE Fresh shrimp pizza

Steps 1 to 4

1. Prepare the flour and mix the salt and sugar evenly;

2. Warm the water to open the yeast, but the water temperature should not exceed 35 degrees;

3. The water is poured into the flour in stages, dispersed with chopsticks, and the flour absorbs the water into flakes.

4. The dough is kneaded to a smooth surface, so that the dough is softer.

Steps 5 to 8

5. Then add butter to the mixture until it expands (it may not be a good mixture at first, but it's okay, you can keep it until the butter is completely absorbed).

6. ）

7. After kneading the dough smoothly, it can be placed in a bowl covered with a preservative film for the first fermentation.

8. The temperature is lower in winter, so I put it next to the heater for about two hours to ferment.

Steps 9 to 12

9. Use the time of fermentation of the dough to prepare the filling, cut the masurilla cheese into thin strips, peel the fresh shrimp and remove the shrimp line, wash after adding a little alcohol, salt and black pepper, and marinate for a while.

10. When the dough is fermented to 1.5-2 times the size, dip the dry flour with your finger into the dough, and the holes do not immediately shrink back into the basic fermented dough.

11. After the good dough is fermented to twice its size, the exhaust roll is kneaded into a smooth dough, sprinkled with dry flour, and baked into a round cake with a dough stick.

12. The pizza plate is coated with a thin layer of olive oil or butter, and the dough is placed in the pizza plate.

Steps 13 to 16

13. At this time, a second fermentation is carried out, which can be placed in the oven, under which a bowl of hot water is placed at a temperature of about 38 degrees, and left to stand for 30 minutes.

14. After baking, use a fork to drill holes in the dough to prevent the bottom of the dough from boiling, and then place it in a preheated oven at 160°C for about 6 to 10 minutes.

15. After removing the baked pizza, apply a layer of tomato sauce or pizza sauce on top and apply evenly.

16. A layer of masurilla cheese;

Steps 17 to 20

17. Then lay the sausage slices;

18. Sowing corn and peas;

19. Laying shrimp seeds;

20. Finally, add a layer of masurilla cheese.

21. Place the dough in a preheated oven of 220 degrees, 200 degrees, up and down, medium, 15 minutes, the temperature is adjusted according to your own oven.

22. It is removed after 15 minutes of baking, and then the remaining masurilla cheese is baked for 6 to 7 minutes before it melts and is ready for cooking.

23. Take the pizza out, cut it up and taste it.

Handy cooking tips

　　The water temperature used to dissolve the fermentation powder should not be high, between 28-30 degrees, too high will burn the yeast to death without effect.2 Do not forget that secondary fermentation plays an important role in the softness of the finished dough You can make your own pizza sauce or buy it, or, like Little Wolf, replace it with tomato sauce.The filling in the pizza can be freely added and combined according to personal preference, but do not add too much water.