The change of natural fermented dough of Omega or pizza recipe-Chinese Food-best chinese food recipes-cooking food

The change of natural fermented dough of Omega or pizza

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Mix the flour with water and knead it for a few times. Kneading the dough is like the dough you played when you were a child. Knead it to the shape you like. I made all kinds of toast and omelets. Actually, the most fun is not to eat, but to play with dough. I saw the food records shared by others a few days ago. One of the pictures is a mini thick pizza. It's called pizza. In fact, it's more like a bun with stuffing. It's round and thick. It's very cute and attractive. So I just want to copy it according to the picture. I don't know the specific formula of others. So I have to estimate by myself. I still use the formula of the last walnut omelet. But the thick pizza bottom should be soft and chewy. Then adjust the proportion of water in the formula to make the dough water content reach 6570%. Even if it's cool after baking, the bottom of the cake will not be dry and tough. At the same time, the formula proportion of the dough is also suitable for making omelet There are two kinds of products.

Cooking ingredients

yeast head - natural yeast (100% water powder ratio):50g

high gluten flour:125g

water:95g

main dough - high gluten flour:350g

rye flour:150g

whole wheat flour with bran:150g

salt:8g

instant yeast powder:8g

olive oil:20g

water:440g

pizza sauce:moderate amount

salami:moderate amount

comprehensive vanilla:moderate amount

Mediterranean White, mozzarella:moderate amount

Cooking Steps

Step1:1. Make 50g (100% water powder ratio) + 125g high gluten flour + 95g water, mix into a thick batter, cover with plastic film, ferment at room temperature for 56h, refrigerate overnight. (this part can be omitted if there is no natural fermentation. In the next step of making the main dough, the total amount of flour and the proportion of water flour should be recalculated.) 2. Make the main dough - 350g high gluten flour + 150g rye flour + 150g whole wheat flour with bran + 440G water + 8g fast yeast powder + 50g sugar + all yeast heads. Mix the 12 hooks of the chef machine into the dough. Soak (stand) 3060min. 3. Soak the dough and salt 8g. Knead the first 12 gears of the chef's machine. Add 20g olive oil into the dough twice and knead it evenly. This dough has a stronger film. The fermentation time was about 11.5h at room temperature (23 ℃), and the fermentation time was twice as large. 4. Divide the dough into eight equal parts, round and relax for 1530min. ; 5. The dough is relaxed. Four of them are shaped into small round European bread. The other four are formed into a slightly thick round cake. Put them in the baking tray and cover with plastic film for the final fermentation. About 1H.

Step2:6. When the dough is fully expanded, press the dough surface lightly with your fingers. Press it and it will hardly rebound. Finally, the fermentation is completed. Brush the bottom of the pizza with pizza sauce. Spread salami sausage, all kinds of cheese, vanilla and ground pepper at one time. If the oven is not big enough, it can't be baked all at once. Put the green European bread into the refrigerator and refrigerate it. When the pizza is ready to bake, take out the temperature. Sift some dry powder on the surface of the European bread. Cut the bread and bake it again. 7. Heat up and down the oven for 250 degrees. Preheat 1 hour in advance with baking stone. Prepare a small cup of hot water and a watering can. When putting the baking tray into the oven, pour a small cup of hot water into the water tray. Quickly close the oven door. Open the door and spray some water 2 minutes later. Close the door and bake for 10 minutes. Adjust the temperature to 200 ℃ and bake for 25 minutes.