Learn to make teacher Eric Kaiser’s pizza

Overview

Two weeks ago, I learned to make French bread from teacher Eric Kaiser’s book. Today is the second lesson, skipping directly to pizza 🍕. Learning from the experience of making bread last time, I halved the amount of yeast today and it turned out much better. After tasting it, the neighbors also said: Although it is cold, the noodles are still soft and the edges are crispy from the grill, which is very good✌️✌️

Tags

• baking
• afternoon tea
• ham slices
• mozzarella cheese
• olive oil
• oregano
• purified water
• t65 wheat flour
• white sugar
• yeast
• ketchup
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, the tools in the picture, a large cutting board and a knife.

   

2. 2 Turn on the power of the electronic scale, clear it, weigh the empty pot, and then start adding the required amount of wheat flour.

   

3. 3 Weigh 5g of yeast and stir to dissolve with 100ml of clean water.

   

4. 4 Weigh 10g of salt and 15g of white sugar, pour into the wheat flour and mix well.

   

5. 5 Pour in the dissolved yeast and the remaining 250ml of water (add water gradually in several times, adding water while kneading and observing), and knead the dough in the basin.

   

6. 6 Weigh 30g of olive oil, pour it into the dough, sprinkle a little bulgur wheat flour, and continue kneading the dough.

   

7. 7 Sprinkle bulgur flour on a large cutting board and continue kneading.

   

8. 8 After kneading into a smooth dough, cover with a slightly damp cloth and ferment for 2 hours for the first time. *Slightly damp - after it becomes damp, wring it out until not a drop of water can be squeezed out.

   

9. 9 After the first fermentation is completed, sprinkle with bulgur flour and knead the dough smooth on a cutting board.

   

10. 10 Cut the dough in half and roll it into a thin pancake with a rolling pin.

    

11. 11 I didn't buy a mold😛, I just laid it directly in the oven matching the baking pan. Use a table fork to poke holes in the dough. Then spread a slightly damp cloth and start the second fermentation - 1 hour.

    

12. 12 After the secondary fermentation is completed, squeeze on the tomato sauce, spread it evenly, and then put ham or bacon slices on top. When I was making my second pizza, I ran out of ham and replaced it with bacon.

    

13. 13 Then sprinkle an appropriate amount of oregano (available on Taobao, it smells like pickled cucumbers after roasting), and then sprinkle with shaved cheese. I like cheese, so I used up a whole 500g piece😛.

    

14. 14 Preheat the oven to 235 degrees (I adjusted the temperature to 235 degrees and set it for 5 minutes), then before placing the dough in the oven, pour 50ml of water into an empty baking pan below. Bake at 235 degrees for 4 minutes, then adjust to 220 degrees and bake for 11 minutes.

    

15. 15 After baking, take it out and let it cool, then spread a thin layer of olive oil on the edges.

    

16. 16 Use a hob to cut the pizza so it’s easier to eat with your hands😄