Homemade Salted Meat Pizza Recipe

　　Pizza Could it be considered an imported item? But tracing back, during the Yuan Dynasty, it was brought back to Italy by Marco Polo because they didn't know how to wrap the filling inside the dough. A few hundred years later, there are more and more ingredients on top of it now. So this pizza's ancestor still has to be our leavenedstuffed pancake !!

Before I didn't have oven, I used a flat pan to make pizza, and later when I got an oven, it became much more convenient.

The taste is better with the oven than with the flat pan. It's mainly easier because you don't have to keep your arm under the pan while baking.

Some people say they don't want to buy an oven because there's no place for it. In fact, ovens aren't very big and won't take up much space. With an oven, you can make all sorts of grilled meat, chicken wings,roasted chicken,baked fish, bread,eggs, cakes,cookies and more. Don't be afraid of the trouble; it's really a fun activity.Especially for girls, after learning baking, their life becomes fuller and more enjoyable. We've strayed from our topic. Let's continue with today's pizza! The ingredients are all common household items, just needing somebutter and mozzarella cheese. This cheese isn't a brand but a specific type of cheese used for pizzas and rice dishes; it can stretch very long.

For the dough:340 grams of high-gluten flour,230 milliliters of milk, 3.5 grams of yeast, 3 grams of salt, 30 grams of butter. For the filling:300 grams of pork, one onion, a bell pepper, enough mozzarella cheese, and some tomato sauce.Marinating ingredients: soy sauce, oyster sauce, salt, sugar.

Quantity: two 8-inch pizzas.Baking temperature: 200 degrees Celsius, upper and lower heating for 20 minutes.Process steps: 1. All dough ingredients in one photo;2. Add all ingredients except butter to the mixing bowl; 3. After kneading into a dough ball, add softened butter and continue kneading until it can be stretched to form a thin film;

4. Place the dough in a bucket with plastic wrap over it for basic fermentation in a warm, humid environment;5. While the dough is fermenting, prepare the filling: cut pork lean meat into small pieces and marinate with soy sauce, oyster sauce, a little salt, and a spoonful of sugar; let it sit for about half an hour. 6. Clean and slice bell peppers and onion;7. Sear the marinated pork in a flat pan to enhance flavor and prevent wateriness after baking; 8. When the dough has doubled in size, poke it with your finger; if it doesn't collapse or retract, fermentation is complete.

9. Divide the dough into two equal parts, shape them into balls, and let them rest for 10 minutes.Preheat the oven to 200 degrees Celsius at this time; 10. Take one ball of dough, stretch it a bit larger than an 8-inch pizza base;11. Place it on a pizza pan and poke holes in it with a fork; this prevents the pizza from distorting during baking.

12. Spread tomato sauce evenly over the dough and sprinkle some mozzarella cheese.

13. Distribute half of the pork, onion, and bell pepper slices evenly on top.

14. Place the pan in the preheated oven for 20 minutes at upper and lower heating.

15. After 10 minutes of baking, pause the oven program, remove the pan, and sprinkle more mozzarella cheese over it.

16. Bake until the top of the pizza is golden brown; the first pizza is ready.

Tips:

1. High-gluten or medium-gluten flour can be used for the dough; water or milk works fine, but slightly less water if using milk;

2. Fillings can vary based on preference; ingredients like ham, tuna, seafood, and beef can be added;

3. Use fewer vegetables to avoid excessive moisture which can cause separation between the filling and dough;4. Two layers of mozzarella cheese ensure a good stretching effect; it's more noticeable when hot but disappears when cool. 5. While baking the first pizza, prepare the second one by rolling and distributing toppings; two pizza pans are recommended for better efficiency.

7. Remove the stem and seeds from the green peppers, and slice them; cut the onion into strands.

8. Marinate the salted meat on a non-stick pan until cooked through to enhance flavor and prevent the pizza from becoming soggy when baked;

9. When the dough has doubled in size, poke it with your finger; if the indentation does not fill back in, fermentation is complete;

10. Divide the dough into two equal parts using a food scale, shape them into rounds, and let them rest for 10 minutes;The oven begins to preheat at 200 degrees.

11. Take one of the portions and roll it out slightly larger than an 8-inch pizza base;

12. Place the rolled-out dough onto a baking tray; use a fork to poke holes in the surface to prevent deformation during baking while keeping it flat;

13. Spread tomato sauce evenly over the dough, sprinkle with mozzarella cheese;

14. Evenly distribute half of the salted meat, onion and green pepper slices on top;

15. Place the baking tray in the preheated oven at the middle rack; bake for 20 minutes at 200 degrees Celsius;

16. After 10 minutes, pause the oven program; remove the baking tray from the oven and sprinkle more mozzarella cheese evenly over it;

17. Return the baking tray to the oven and continue baking for another 10 minutes until the cheese melts and turns golden brown; your first pizza is ready.

Tips:

1. Use high-gluten or medium-gluten flour for the pizza dough, and use milk or water when kneading the dough; reduce water if using water;2. Adjust the fillings according to preference, such as ham, tuna

, seafood, or beef;3. Do not add too many vegetables to avoid excessive moisture after baking which can separate the filling from the base; 4. Place two layers of mozzarella cheese for better stringy effect; the strings are more prominent when hot and disappear once cooled;5. While baking the first pizza, prepare the second one by rolling it out, laying out ingredients, to save time with two baking trays or a sheet pan from the oven.,Tuna Seafood,Beef can all be used;Vegetables should not be too many, otherwise, the sauce will be too watery after baking, causing the filling to separate from the crust;

Spread two layers of Mozzarella cheese, which creates a good string effect; it's more noticeable when hot but disappears when cool.

When baking the first pizza, finish rolling and topping the second one. It's best to have two pizza trays; if you don't have enough, you can use the oven's square baking pan as well.

The baking time and temperature depend on your own oven and the size and thickness of the crust.