Frozen Fermented Margarita Pizza Recipe
Prepare pizza dough at least eight hours in advance

Ingredients
Pizza dough | |
strong flour | 200g |
Warm water | 100-120g |
Salt | 3g |
Sugar | 5g |
yeast powder | 3g |
Olive oil (for dough) | 10g (1 tablespoon) |
Pizza sauce (homemade ketchup) | |
Canned tomatoes | 1 tank (400g) |
Sugar | 15g |
Salt | 5g |
Mashed mozzarella Cheese | 200g |
Fresh basil | appropriate amount |
Olive oil (for pizza) | appropriate amount |
Instructions
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Prepare pizza dough at least eight hours in advance.
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Add salt, sugar and yeast powder to the flour, simply mix them, and then add water several times to knead them into a dough.
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Add olive oil and continue kneading for about 15-20 minutes (you can also use the cook's machine. Turn on the cook's machine for 1-2 and knead for 10 minutes).
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Round the dough and prepare for fermentation.
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Put the dough into the fresh-keeping bag, as shown in the figure, tie the mouth at the top of the fresh-keeping bag, and reserve some fermentation space in the middle. Refrigerate for at least 8 hours.
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When the dough is almost fermented, start preparing pizza sauce (homemade ketchup). It's best to use canned tomatoes, which will have a strong taste.
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Add 15g sugar and 5g salt to a can of tomatoes.
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Carefully crush large pieces of tomatoes by hand.
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Finally, it becomes a thicker tomato sauce texture. Here you can try the taste first. If you like something sweeter, you can add some sugar.
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200g mashed mozzarella cheese. Most of the commercially available mashed mozzarella cheese are in strip shape. Here you can use scissors to cut some more.
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After preparing ketchup, cheese, olive oil and fresh basil, take out the fermented dough. You can see that the dough has been fermented to twice its size.
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Sprinkle some high gluten powder on the mat.
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Spread the dough into a triangle and put it on the baking paper. Here, pay attention to roll the cake skin as thin as possible. There is no way to press it into a triangle with your bare hands. Sisters can borrow a cutting knife when shaping. Cut off the part to make mini pizza.
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Because the baking tray is too small, my big triangle pizza has been shaped several times. The cut surface can make three mini pizzas.
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The finished version of the crust, the triangle crust is 30cm long.
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Top the crust with crushed mozzarella cheese.
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Sprinkle the ketchup evenly.
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Add some fresh basil leaves.
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Sprinkle olive oil evenly (I added about 10g for big triangle pizza and about 5g for mini round pizza).
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Top with parmesan cheese powder.
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When the pizza is finished, prepare to put into the oven. Preheat the oven at 210 degrees up and down.
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Bake up and down the oven for 15-20 minutes. During this period, observe the pizza state and try not to scorch. Because I made the crust thick this time, I finally baked it for 20 minutes.
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Pizza is out! Take a bread knife or pizza knife to cut off the crust without cheese on both sides for secondary shaping (the final product is a triangle).
Nutrition Facts
calories | 285 calories |
carbohydrate | 36 g |
cholesterol | 18 mg |
fat | 10 g |
fiber | 2.5 g |
protein | 12 g |
saturatedFat | 4.8 g |
sodium | 640 mg |
sugar | 3.8 g |
transFat | 0.3 g |
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