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식탁일기 table diary

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Ingredients

strong flour : 210g
(A)水 : 125g
(A)イースト : 2g
(A)塩 : 4g
(A)砂糖 : 3g
(A)オリーブオイル : 大さじ1(6g)
(B)牛乳 : 85g
(B)ホイップクリーム : 85g
(B)にんにく(みじん切り) : 50g
パルメザンチーズ : 25g
塩 : 1g
モツァレラチーズ : 適量
卵(塗り用) : 1個
水(塗り用) : 大さじ1

Time required

40minutes

Procedure

1) ferment the dough 00:10
Put (A) in a bowl and mix well.
Add strong flour and mix until the powdery feeling disappears.
Knead the dough with your hands for 10 minutes.
After wrapping, place in a warm place and ferment for 1 hour.
2) make white sauce 00:52
Put (B) in a pot and mix over medium-low heat.
Once boiling, simmer for another 10 minutes.
Add cheese and mix.
Add salt and mix.
3) shape the dough 01:34
After taking out the dough, press it down to remove the air inside.
Divide in half and shape into circles.
Wrap and leave for 15 minutes.
Sprinkle the cutting board and dough with flour (not listed) and spread the dough out into a circle.
4) ピザ生地を作る 02:35
Place the sheet on the iron plate and pierce the surface with a fork to make holes.
Apply white sauce.
Sprinkle cheese all over.
Lightly soak the bottom with water (not listed).
Roll out the remaining dough to cover and seal.
Mix egg and water and spread on the surface.
5) オーブンで焼く 03:31
Make a small cut in the center and bake in the oven (200 degrees) for 20 minutes.
Take it out and cut it up and you're done.

Point

・By fermenting, the dough will double in volume.
・Put (B) in the pot and mix so that it does not stick.
・By adding cheese to the white sauce, the richness comes out.
・Spread the dough out to a size of about 23 cm.
・Punch holes in the dough to prevent it from puffing up.
・Apply the sauce so that the edge of the dough remains about 1 cm.
・Adjust the amount of cheese to your liking.
・Put the batter on top and press the edge to seal.
・Eating it with honey makes it more delicious.
・Fermentation, stewing, and baking time are not included in the required time.