Double Sauce Bacon Pizza
Ingredients
- High-gluten flour (pizza dough) 160g
- Low gluten flour (pizza dough) 50g
- Milk powder (pizza dough) 15g
- Water (pizza dough) 130g
- Olive oil (pizza dough) 18g
- Fine sugar (pizza dough) 10g
- Dry yeast (pizza dough) 3g
- Salt (pizza dough) 2g
- Italian vanilla (pizza dough) 0.5g
- Bacon (pizza topping) 90g
- Zhong JingxiangMushroom Sauce BBQ Flavor (Pizza Topping) 20g
- Corn germ oil (pizza topping) 30g
- Onion (pizza topping) 60g
- Green pepper (pizza topping) 40g
- Mozzarella cheese (pizza topping) 150g
- Pizza Sauce (Pizza Topping) 40g
- Table salt (pizza topping) Appropriate amount
Steps
1. Put all the ingredients for the dough into the bread machine bucket first in liquid form and then in solid form. Place sugar and salt diagonally. Place dry yeast in the middle of the flour. Start the dough mixing process and then start the fermentation process. Fermentation;
2. While the dough is fermenting, we can prepare the fillings: cut onions and green peppers into shreds, and cut bacon into small pieces;
3. Fry the shredded green pepper until cooked;
4. Fry the onions until cooked;
5. After the bacon is cooked, add the mushroom sauce and stir-fry evenly;
6. Grate the thawed mozzarella cheese into shreds;
7. The dough has almost doubled in size. Continue kneading for 5 minutes to deflate the dough;
8. Use a rolling pin to roll the fermented dough into a shape about the same size as the mold, put it into the mold so that the dough completely fits the surroundings; use a fork to make some small holes in the dough to avoid The dough puffs up while baking;
9. Brush with a layer of pizza sauce;
10. Sprinkle some cheese;
11. Add bacon, shredded onions, and shredded green peppers in the order of one layer of vegetables and one layer of cheese, and sprinkle an appropriate amount of cheese on top;
12. Place in the preheated oven at 210 degrees, middle layer, and bake for 15 minutes.
13. Finished product.
Tips
- 1. After shaping the dough, use a fork to make some small holes to prevent it from swelling during baking;
- 2. Everyone’s oven is different, the temperature and time here are for reference;
- 3. Each type of flour has different water absorption. The amount of water in the formula is for reference only.
