Potato Bacon Pizza

Ingredients

• Potato Bacon Pizza 160g
• Butter 22g
• Yeast 4g
• Milk 88g
• Table salt 4g
• Potato One
• Bacon 3 slices
• Ham Appropriate amount
• Cherry jam. Dried cranberries Appropriate amount
• Mozzarella cheese Appropriate amount

Steps

1. Prepare the above ingredients. I forgot to take photos of the mozzarella cheese. The potatoes can wait for the pie crust to be shaved.

2. Pour the small cup of ingredients into the bread bucket and start the dough mixing program for 10 minutes (flour, salt, yeast, milk, butter)

3. Enter the kneaded dough into the oven for 40 minutes to ferment. You can put a bowl of hot water to help fermentation (because there is no sugar, the fermentation will be slower and the time will be relatively longer. )

4. Ferment until 1.5 times the size, and it will not shrink when you poke the hole.

5. Take out the exhaust

6. Place the Xuechu 9-inch non-stick pizza baking pan

7. Sort out the excess dough, wrap it in ham, and cut it off!

8. Cut into sections and arrange them along the circle,

9. Poke numerous cross marks on the crust with a fork to prevent it from rising during baking. Do not pierce it.

10. Spread a layer of cherry jam "Homemade cherry jam, you can also spread tomato sauce, whatever you like"

11.

12. Spread a layer of shredded potatoes.

13. Sprinkle a layer of mozzarella cheese,

14. Layer the bacon, add more if you like! No requirements!

15. You can have some chopped ham and chopped dried fruits, both of which are great. "Green peppers and onions are also good, but our kids don't like them."

16. Put in Dongling baking cubes and preheat to 190 degrees for 2 minutes. Bake the middle and lower layers for 30 minutes. "I like the surface to be a little burnt. If you don't like it, 25 minutes is enough." ,"

Tips

1. The baking time can be adjusted slightly. I prefer baking pizza with more color, so the selected time will be longer than usual. The time is 5-8 minutes longer. You can adjust the time appropriately according to your taste. The White Shark bread flour I used has excellent water absorption, and the finished product tastes soft and fragrant. The water absorption of the flour will also be biased. Adjust the liquid appropriately. Dosage.