Beef thin crust pizza

Overview

Since I got an oven in December 2012, the baking I do most is pizza, which is my favorite baked food. My family also loves my pizza. I feel a sense of accomplishment every time I make it, but kneading the dough by hand is tiring and takes a long time to rise. Ever since I injured my right wrist, I have been very lazy. But recently I read Tutor Nohong’s article about pizza and gained a new understanding of pizza. For example: Italian-style pizza has a thin crust, while American-style pizza has a thick crust. For health reasons, it is not recommended to use too much cheese. The pizzas I eat in Italy are all uncooked. It was interesting to read and inspired me to make pizza. This time it was basically the instructor’s ratio. The ingredients were changed according to what I had at home, and I used beef that had been sauced in advance. I used it to entertain two young colleagues at my house, and the three of them had a great time eating it. It's a pity that every time it's made, I'm in a hurry to eat it. When it comes to taking photos, there is no progress. There is also this 10-inch pizza pan. Unfortunately, I accidentally dropped it on the ground and smashed it into this shape - it is not round. Please ignore the baking pan and look at the pizza.

Tags

• snacks
• foreign cuisine
• children
• western food
• fast food
• dinner
• beef
• corn and peas
• green and red pepper
• mozzarella cheese
• olive oil
• onions
• pizza grass
• white sugar
• yeast
• black pepper
• garlic
• ketchup
• plain flour
• salt
• tomatoes

Ingredients

Steps

1. 1 Ingredients picture (only use some of the ingredients in the back row)

   

2. 2 Let the dough rise first: Pour 280 grams of flour into the mixing barrel, and add about 2 grams of yeast

   

3. 3 Let the dough rise first: Pour 280 grams of flour into the mixing barrel, and add about 2 grams of yeast

   

4. 4 Add about 135 grams of warm water and mix with chopsticks until it becomes a smooth powder

   

5. 5 Use chopsticks to mix into a fluffy consistency without any dry powder

   

6. 6 Start the dough kneading function of the Bear Chef machine. After kneading, drop some olive oil and knead about 5 grams into a ball. Cover with plastic wrap and let it ferment

   

7. 7 Next, stir-fry the tomato sauce: cut the tomatoes into small pieces, cut the onions into small cubes, smash and mince the garlic.

   

8. 8 Pour olive oil into the hot pan, add minced garlic first

   

9. 9 Add onions

   

10. 10 Then add tomatoes and stir fry together

    

11. 11 Add salt, sugar, tomato paste and black pepper to taste

    

12. 12 Sprinkle in the pizza grass and slowly stir-fry the tomatoes and other ingredients over medium-low heat until they become sauce

    

13. 13 The beef has been marinated with cooking wine, salt and black pepper, then stir-fried to dry out the water

    

14. 14 The weighed dry beef is 105g, the prepared tomato sauce is 250g, and the mozzarella is 180g

    

15. 15 After the fermented dough is deflated, roll it into a cake base and place it in a baking pan. Use a fork to prick some holes, cover with a towel and let it rest until the above ingredients cool down

    

16. 16 Spread tomato sauce on the bottom of the cake, sprinkle with cheese, and put beef on top

    

17. 17 Sprinkle cheese, top with corn peas and garnished green and red peppers

    

18. 18 Sprinkle remaining cheese all over

    

19. 19 The oven has been preheated, the middle and lower racks are 200 degrees for 20 minutes,

    

20. 20 It will be ready when the time is up