Hawaiian pizza practice
The first step is to make pizza dough, which is traditionally made up of flour, water, salt and yeast. Today we follow this old tradition, because the simpler the ingredients, the more it can reflect the taste of the ingredients themselves. Prepare 200 g of warm water and the temperature should be controlled at about 35 ℃.
Pour 4 grams of dry yeast into warm water, stir well, and put aside for 10 minutes.
Put 350 grams of flour in a large bowl, add 3 grams of salt, stir evenly.
Then pour the yeast mixture in front of the flour, pour it and stir quickly.
And then mix it with a wooden spoon,
Pour on the work table and start kneading. It takes about 15 minutes to knead the surface,
Until the dough is kneaded into a smooth, even dough, elastic dough, as shown in the following figure:
Take a large bowl, evenly coat the inner wall of the bowl with olive oil, then put the dough into the bowl, cover with a fresh film and start fermentation. Fermentation is best carried out at room temperature. The higher the temperature, the faster the yeast propagation speed, the worse the flavor of dough. Some bakery books recommend fermentation temperature of 26-28 ℃. Fermentation temperature is lower than high: temperature is low, at most is waiting time longer, temperature is higher, dough flavor is very poor, equal to a white toss.
At room temperature, take the dough out every 45 minutes of fermentation and press it on the table,
First fold the dough of the left and right 13 to the center,
Fold the dough from top to bottom 13 to the center, then put the folded dough opening down into the bowl and cover with fresh film to continue fermentation.
The whole fermentation process takes 2-3 hours at 25 ℃ room temperature, so it can be finally fermented after folding for 2-3 times according to the above process. At this time, the dough needs to be taken out of the large bowl, and the dough is in the same style as two dough of the same size. Then, each dough shall be made into a regular spherical shape by hand:
Then put the dough in two bowls coated with olive oil, cover with fresh film for final fermentation. One simple way to judge the fermentation degree is to look at the volume. Generally speaking, it is OK to increase the volume to twice the original volume. It is also said that the two dough looks almost the same as the volume of the fermented dough. You can take a picture of the dough before fermentation, so that the comparison is more relevant later.
Second, just prepare pizza filling while waiting for fermentation. First, I will talk about pineapple, which is a hard core of lignification. It is different from the pulp nearby. The core is not only very bad in taste but also has no flavor, so it must be removed.
Cut the pineapple 8 equal parts along the longitudinal axis, and cut the central hard core with a knife,
Cut off the hard skin on the outside,
Then cut the pineapple into 3 mm thick slices. A pizza will use about 18 pineapples. Of course, if you like the taste of pineapple, you can try to put more. However, it is important to note that the pineapple is too much, which is not easy to bake, and may precipitate too much water, making the final product become watery.
The main ingredients of Hawaiian pizza are pineapple and ham, both of which are relatively light. To make up for this, we added bacon. Each pizza will use about 3 pieces of bacon. In order to further strengthen the flavor, we need to fry the bacon in advance, preheat the pan for one minute, put a few drops of olive oil in the pan, and fry the bacon to the golden degree on both sides. The bacon treated by this way has a stronger flavor and a lot of oil is released, which reduces the heat of the pizza. After bacon pancakes are ready, cut into 5 mm wide strips, put aside for standby, and then cut 14 green and red pepper into 5 mm square dice.