Delicious Pizza

Pizza, originated in Italy.it is common practice to add the ketchup ,cheese and other ingredients to the fermented crust of pizza and bake it. The recipe is simple ,easy to do .It contains vegetables and meat,rich nutrition,is popular for all over the world.

There are many kinds of pisa.According to different ingredients, there are various flavors of pizza.
According to the different thickness of the crust , it can be divided into two classes,one is the thick style,another is cracker and thin styles.
In the 1950's, the crust at Pizza Hut is very popular, and until now they still have this feature.
According to TomLehmann's speaking, the American Institute of Baking's professor , when the mixing dough still have white flour which is visible
(only about five minutes).
This pizza's dough needs to ferment for 5 or 6 hours, must use the noodle press to get ideal thickness and texture of cookies.
Cracker and Thin styles contains the two steps. First, kneading the dough until smooth and elastic, then expand it by hand .
The real cracker and thin styles should be crisp shell and soft inside.
This type of pizza usually need to add ingredients and cheese appropriately , and achieve the best effect by using thinner pizza sauce.
Today this pizza is cracker and thin style.

Ingredients 1:(crust)

flour 250g
sugar 10g
milk 150ml
yeast 4g
butter 15g

Ingrdients 2:

ketchup, tomato ,cheese ,sausage, sweet pepper, onion , salt, soysauce

The Process:

1、Yeast dissovle in the warm milk and place it for 2 minutes. add it to the flour ,knead the dough until smooth .
next add the butter and sugar to it ,go on kneading it until smooth and elastic.Place it in a warm place,fermentation to 2 times larger.

2、expand the fermented dough ,put it in a pan ,prick some holes in a crust with fork or toothpick to prevent rising. cover it ,Leave the dough to ferment for half an hour again.
3、chop the tomato,onion ,sweet pepper ,slice sausage
4、add a little oil to pot and fry the tomaoto and onion. add the salt and soysauce to it .
5、First add ketchup to the crust,second add the cheese ,third add the fried vegetables ,sweet pepper,sausage,last add the cheese on it . My nephew like to eat meat , so I put a lot of meat on it.

6、Bake it 200 degrees for 15 minutes . cut it into small pieces before eat it .

you can change the ingredients if you prefer .

IF you want to eat it at breakfast ,you need to ferment and bake the crust the night before. So only need to fry vegetables before bake it in the morning.

Thank you !

披萨，起源于意大利。披萨通常做法是在发酵的饼皮上，加上番茄酱，奶酪和其他配料，烤制而成。简单方便，肉类蔬菜均有，营养丰富，是一款全世界人们都受欢迎的食品。
披萨的种类很多，根据配料不同，有各种风味的披萨。根据饼皮厚度不同，有厚型披萨，thick style 和薄脆型比萨 ( Cracker and Thin Styles )。

在五十年代，必胜客做出的薄脆式饼底十分流行，并且直到现在他们仍保留有这一特征。根据美国焙烤学院的TomLehmann讲，在面团混合时将面和至到仍然有白色的面粉可见 (只大约五分钟) 。
这种比萨的面团需要发酵五个或六个小时,必须使用压面机来得到理想的厚度和像饼干一样的纹理结构。薄脆型的饼底样式是将面团和制光滑然后用手将其展开。
真正的薄脆型饼底的纹理结构应该是外壳松脆而里面松软。这种类型的比萨通常适量地添加饼顶配料和乳酪，并且使用较薄的比萨酱来达到最佳效果。

今天的这款是属于薄型披萨。

原料1:
高筋面粉，250g
糖， 10g
牛奶， 100g
酵母，4g
黄油15g

原料2:

番茄酱，芝士，香肠，青椒，洋葱，西红柿（可根据家里现有的来放）盐，酱油，

做法：

披萨皮：
1、酵母溶于温牛奶中静置2分钟，加入面粉中搅拌均匀揉成光滑面团，再加入黄油和糖继续揉至完全吸收，面团光滑有弹性。静置温暖处发酵至2倍大。
2、发酵好的面团做成饼皮放入披萨盘或者烤盘中，中间用叉子或牙签叉一些小孔，防止面皮鼓起来，盖盖进行二次发酵。

披萨汁：

1、西红柿，洋葱丁、青椒、切丁，香肠切片。

2、菜丁炒一下，加入调料；二次发好的饼皮上抹薄薄一层番茄酱；撒一层芝士，放入炒好的蔬菜丁、火腿肠，上面再放芝士；烤箱预热200度烤15分钟就好了。切成小块就可以吃了。

披萨上的配料类可根据自己喜好来放。
如果早餐食用，可提前一晚烤制饼皮，早上直接做配料即可。。

感谢您的阅读！