Chinese Food
[Margarita style thick bottom pizza]
(77808 views)![[Margarita style thick bottom pizza]](https://cp1.douguo.com/upload/caiku/6/0/6/yuan_6082afd8846b6249762072102edc3a76.jpg)
It's self-made. It's about two 8-inch thick bottoms or two ninety-nine point five Inch thin bottom
Cooking ingredients
Cooking Steps
Step1:High gluten powder 300g. Yeast 2.5G. Water 200g. Salt 1tsp. Olive oil 1tsp. Mix and knead into a smooth and even dough, which is about twice the volume. The internal tissue is honeycom
Step2:It's divided into two parts. The surface is round. I use coarse corn flour to prevent sticking
Step3:No rolling pin. Straight from the middle to the edge. I've tried to make pancake Shaped Italian pizza with thin bottom. In this picture, if I make a thick bottom, I'll make it thicker. If I make a thin bottom, I'll make it thinner in 1520 minutes. If I make a thin bottom, I'll make it thinner in 510 minutes
Step4:Side dish - fresh basil, tomato and milk masulill
Step5:This is the appearance of fresh milk masurilla. The taste is totally different from that of cheese bar. Slice the fresh milk masurilla for later use
Step6:This is tomato paste or tomatoconcentrate. It's not ketchup
Step7:Put tomato paste on the bottom of the cak
Step8:Fresh basil, tomato and mozzarell
Step9:Send it to the preheated oven with a 200 degree thick bottom, use a 200 degree slate for 1518 minutes and a 220 degree thin bottom for 1012 minute
Step10:It's good to draw wire while it's hot
Step11:Finished product
Cooking tips:Marguerite is an old ancestor of pizza. It's a kind of Napoli pizza. There are three kinds of Napoli pizza- pizzamarinara.pizzaMargherita.pizzaMargheritaextramarinara The raw materials of Margherita are tomato, garlic, oregano and extra virgin olive oil. Margherita is tomato. Sliced fresh water milk masurilla, fresh basil and extra virgin olive oil. Margheritaextra specially uses Campania's horse Sulila cheese this Italian pizza should be a thin bottom. I've tried the thick bottom ~ the main picture is a thick bottom ~ the picture below is a thin finished product made long ago. Usually I prefer to eat a thick bottom pizza. So I tried the thick bottom, but the top material of this pizza is refreshing. It doesn't suit my heavy taste, so it's still a decent thin bottom to make it more fragrant
