Since I bought the oven last month, I've been especially eager to make a pizza, so forgive me for my obscure love of pizza.But to be honest, today is the first time I've tried to make this thin, crisp, precious seafood pizza, which, although it doesn't sell as well as it looks on the outside, is made with the care of my own hands, whether it's fermented from the dough, or the preparation of the ingredients and the final baking.The final taste is naturally quite delicious. (To be honest, I'm really tired, I don't have any experience, I'm glad I finally succeeded.)）

WHAT YOU NEED

Ingredients

High starch flour 90 grams
60 grams of low-fat flour
90 grams of warm water
8 grams of corn oil
1 tablespoon 2 teaspoons
A teaspoon of white sugar
Masurilla cheese is 160 grams
Shrimp seeds in moderation
A moderate amount of corn
Peas in moderation
Red pepper in moderation
Sausage in moderation
A moderate amount of ketchup
1 teaspoon of salt

How TO MADE Seafood pizza

Steps 1 to 4

1. Preparation of biscuits: first mix high and low flour, add sugar and salt mixture.

2. Add warm water to the melted yeast.

3. Add the remaining warm water gradually, stirring continuously to form a dough.

4. After kneading it by hand, it can be placed on the dough for about five minutes, and when the dough is smooth, it can be added to the corn oil and then kneaded.

Steps 5 to 8

5. If you want some energy, you can wrestle the dough several times.

6. After the dough is smoothly kneaded, it can be placed in a pan covered with a preservative film for the first fermentation.

7. At this temperature, it took me about an hour to ferment it.

8. This is a well-fermented dough, it will have the smell of wine, the finger will stick the flour in, the hole will not shrink after pulling it out, the finger will press lightly, the small pits in the dough will slowly return to their original shape, the holes in the organization of the dough are smaller, uniformly fine.

Steps 9 to 12

9. Mix again into a smooth dough, cover with a preservative film, and ferment for 15 minutes in between.

10. After fermentation, it is divided directly into two doughs, and the dough is baked into a medium thin four-sided round cake, placed in a nine-inch pizza plate coated with oil.

11. For the final fermentation, it can be placed in the oven, at a temperature of about 38 degrees, for 30 minutes.

12. Use a fork to make small holes in it.

Steps 13 to 16

13. Prepare the filling, use the ingredient wine, black pepper, salt, and marinate for half an hour.

14. Coat it with a layer of tomato sauce or pizza sauce, and sprinkle it with a layer of masurilla cheese.

15. Lay a layer of sausage around the cake.

16. Add a circle of pickled shrimp.

Steps 17 to 20

17. Sprinkle corn kernels, peas, and green peppers in the middle.

18. Add another layer of masurilla cheese.

19. Place in a preheated 220-degree oven.

20. The temperature is adjusted according to the oven at home.

21. After roasting for 15 minutes, remove it and put the remaining masurilla cheese on it. Roast for 5 minutes.

22. It takes a total of 20 minutes to cook.

23. I can't wait to taste it. It's exciting.

24. Look at my lace, this pizza has 160 grams of Masurilla cheese in it.

25. A thin, crunchy pie base, accompanied by a fresh, delicious filling, and a bite of it is definitely a taste of happiness.

26.

Handy cooking tips

　　Because it's my first time making pizza, I don't have a lot of experience, and I'm looking forward to seeing how many points you get.