Main ingredients:
High-gluten flour: 98g; Sugar: 18g; Salt: 1.5g; Dry yeast: 1.5g; Fresh milk: 55g.
Auxiliary ingredients:
High-gluten flour: 35g; Water: 35g; Yeast: 0.25ml.
Toppings:
Butter: 10g; Mozzarella cheese: as needed; Tomato sauce: as needed; Vegetables: as needed.
Taste: Salty and savory; Cooking method: Baked; Time-consuming: Several hours; Difficulty: Easy.
Detailed steps for making Pizza – Soft Crust
Mix the ingredients in the toppings until the yeast is completely dissolved in the dough, and let it ferment at room temperature for 1 hour. Then put it in the refrigerator for at least 16 hours for later use. Add the main ingredients and start kneading the dough.
Start to form a film and add butter.
Knead until fully developed.
Let it ferment until it is about 2 times larger (I made 4 8-inch pizzas at a time).
Shape the pizza dough and prick it with a fork.
Let it sit at room temperature for about 20 minutes, brush with pizza sauce, add mozzarella cheese, and sprinkle with shredded mozzarella cheese.
Add toppings (bacon, shiitake mushrooms, green peppers).
Preheat the oven to 200 degrees Celsius, place the pizza in the middle, and bake for 15 minutes. Take it out and sprinkle with shredded mozzarella cheese.
Bake for another 5 minutes.
Enjoy it while it’s hot.
