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1
Dough: 175g flour, 3g fresh yeast, 5g fine sugar, 1g salt, 5g butter, 30g olive oil, 87g water. -
2
Dissolve fresh yeast with a little water. -
3
Pour it into a large basin together with other dough ingredients. -
4
Knead until the surface is smooth. -
5
Put it into a large bowl, wrap it in plastic wrap and refrigerate it to rest overnight. -
6
Take it out and warm it up the next day. -
7
Divide the risen dough into 2 equal parts, roll into balls, and rest for 20 minutes. -
8
Roll out into a disc about 20 cm in diameter. -
9
Place the dough on the bottom of the pizza pan and push the dough toward the edge until it fits the edge of the pizza pan. -
10
Let the dough rise for 30 minutes at 38 degrees Celsius, -
11
Prick holes with a fork. -
12
Preheat the oven to 180 degrees for 10 minutes, then put the pizza in and bake for 8 minutes. -
13
Take out and let cool. -
14
Fillings: 200g mozzarella cheese, 40g homemade pizza sauce, 20g corn kernels, 1 small segment of green pepper, 3 chicken legs, 20g New Orleans barbecue ingredients, 20g water p> -
15
Debone the chicken legs. -
16
Cut into small cubes and add New Orleans seasoning and water. -
17
Mix well, cover with plastic wrap and marinate in the refrigerator for a few hours. -
18
Wash the green peppers and cut into small pieces. -
19
Brush the baked pizza base with pizza sauce. -
20
Spread a layer of mozzarella cheese. -
21
Put in the chicken. -
22
Sprinkle with corn kernels and green peppers. -
23
Spread another layer of mozzarella cheese. -
24
Place in a preheated oven at 180 degrees for 15 minutes. -
25
Released. -
26
Unmold and let dry until warm before serving.
Tips
1. The dough must be kneaded until the surface is smooth, otherwise it will affect the rise.
2. The amount of ingredients can be increased or decreased at will.
3. Baking time and firepower need to be adjusted according to actual conditions.