Frozen Fermented Margarita Pizza Recipe

Prepare pizza dough at least eight hours in advance.

Add salt, sugar and yeast powder to the flour, simply mix them, and then add water several times to knead them into a dough.

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).

Round the dough and prepare for fermentation.

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.

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.

Add 15g sugar and 5g salt to a can of tomatoes.

Carefully crush large pieces of tomatoes by hand.

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.

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.

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.

Sprinkle some high gluten powder on the mat.

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.

Because the baking tray is too small, my big triangle pizza has been shaped several times. The cut surface can make three mini pizzas.

The finished version of the crust, the triangle crust is 30cm long.

Top the crust with crushed mozzarella cheese.

Sprinkle the ketchup evenly.

Add some fresh basil leaves.

Sprinkle olive oil evenly (I added about 10g for big triangle pizza and about 5g for mini round pizza).

Top with parmesan cheese powder.

When the pizza is finished, prepare to put into the oven. Preheat the oven at 210 degrees up and down.

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.

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).