Cooking Steps

1. 

   Step1:Mixing flour - mix all materials except yeast powder. Do not pour all water in one time. Reserve 10 to 20 grams. The flour will absorb water and dry in the process of kneading. Then add it slowly. After the materials are mixed, the flour becomes flocculent. The best way to add olive oil is to add it after flocculent until there is no dry powder. Cover with plastic film or wet cloth. Put it in the refrigerator and let it stand for 15 minutes. The purpose is to make the flour fully absorb water. It can reduce the time of kneading.

2. 

   Step2:Knead - take out the flour from the refrigerator, add yeast, and then knead the flour into a ball by hand until it is smooth as jade and mellow. Keep kneading. Feel that it is the best to knead the glove film gently. Rub hard. Wrestling makes the dough more flexible. I use huiyigao powder. It takes about 30 minutes. The dough becomes very smooth and bright.

3. 

   Step3:Hair dough - put the dough in the oiled basin. Brush the oil to prevent adhesion. Cover the basin with a fresh-keeping film. Draw a circle on the surface of the film with a pen than the contour of the dough in the basin. When the dough is twice or 2.5 times larger than the dough in the basin, it is better to ferment for one to 1.5 hours, mainly to observe the dough. The time is not fixed. Do not directly insert the dough with your fingers after the fermentation is detected. Around the entrance of the finger hole It's smooth. The flour with holes doesn't rebound. That's the first fermentation. After the first fermentation, uncovering the preservative film, pressing the dough with fist, exhausting the gas, taking the dough out and putting it on the chopping board, kneading it for a few times, and then standing for about 15 minutes. Let the dough relax for a while, so that the yeast can regain its strength. Then divide the dough into the number of pizzas I want to prepare. This is the amount of two 9-inch pizzas. I divided the dough into two small ones, and then knead each small dough completely Slide. Then cover the dough with plastic wrap. Second fermentation. About 30 minutes. Half a hair. Don't make too much hair. It's OK to ferment directly at room temperature in summer.

4. 

   Step4:Stretch dough - after the second dough fermentation, you also need to use your fist to exhaust the air. Put it on the chopping board and knead it for a few times. Then leave it for 15 minutes or so to relax the dough. If you don't let the dough relax for a while, you can directly roll the dough. The cake will not shrink much. Some people use a rolling pin. I press it down and push it out in the middle with my finger

5. 

   Step5: