Recipe for Four - Quarter Pizza

Materials
High gluten flour 220 g
Granulated sugar 15g
yeast 3 g
Salt 2 g
butter 20g
egg 1 piece (peeled 50g)
milk 100g
Shredded mozzarella cheese 100g
chicken breast 1 block
steak 1 block
shrimp 5
Salami 9 pieces
Mixed vegetables a little
Bell pepper shreds a little
onion one
black olives 5
Tomato 1
Tomato sauce 80g
garlic Three-petal
Black pepper a little
All the ingredients for making the pie base

For the filling, I used ready-to-eat chicken breast. If you don’t have it, you can stew the chicken breast with Orleans sauce, and then bake it in the oven or fry it in a pan until it is 80% cooked.

Put the dough materials except butter and salt into a dough mixing bowl and knead into dough. Then add the softened butter and salt, knead evenly, and knead at high speed until it expands into a smooth dough. No need to form a film.

Place the kneaded dough in a warm and humid place to ferment for about an hour (you can also cover it with plastic wrap at room temperature of 26 degrees).

While the dough is fermenting, prepare other ingredients. Cut the steak into small pieces, add 1 gram of salt, 1 tablespoon of cooking wine and black pepper, mix well and simmer for 20 minutes.

Add a small amount of oil to the pan, first add the chopped onion and sauté until fragrant, then add the stewed steak cubes and sauté until they change color.

Here is a brief introduction to making pizza sauce: peel and dice a tomato, mince garlic, dice onion, melt a small piece of butter in a non-stick pan (the butter not in the recipe, about 10 grams), sauté the minced garlic and diced onion, add the diced tomato, stir-fry until the tomatoes are juiced, then add tomato sauce and black pepper and stir well.

After the fermented dough is exhausted, cover it with plastic wrap and let it relax for 15 minutes.

Roll the relaxed dough into a square shape (the four corners can be stretched).

Brush a 28*28 golden baking pan with a thin layer of oil to prevent sticking. (If you don't have a golden baking pan, you can also put tin foil on a regular baking pan)

Move the rolled dough into the baking tray (the dough is a bit big, so you can move it with the help of a rolling pin), and use a tool or your palm to press the bottom to make it thin in the middle and thick on the sides.

Poke holes with a fork, cover with plastic wrap and let rise in a warm place for 20 minutes.

Preheat the oven to 180 degrees. When the oven starts to preheat, put the vegetables and shrimps into the oven to dry out the moisture. Otherwise, the pizza will be soggy and taste bad. (Preheat the oven for 10 minutes, bake the shrimps and vegetables until they are half-cooked and no more water will come out. My shrimps were a bit big, so I cut them into pieces.)

At this time, put the dough into the oven and bake at 180 degrees for 5 minutes.

Prepare all the ingredients, tear the chicken breast into small pieces, stir-fry the steak, cut the bell pepper and onion into shreds, roast the mixed vegetables and shrimp until half-cooked, slice the black olives, and stir-fry the pizza sauce, or you can buy ready-made pizza sauce (it turns out that I have too much meat of all kinds 🤣 It doesn’t matter, the meat can be put in a plastic bag and frozen, and can be used again when making pizza next time).

After 5 minutes, take out the dough, pour the pizza sauce on the dough and spread it evenly with a spoon. The pizza sauce should be adjusted according to personal taste. If you like a stronger taste, put more; if you like a lighter taste, put less. (Preheat the oven to 200 degrees).

Then sprinkle a layer of shredded mozzarella cheese. You can sprinkle more because I don’t sprinkle cheese on the surface (if you sprinkle cheese on the surface, the pattern won’t be visible).

Sprinkle the mixed vegetables as shown and arrange the black olives, shrimp, steak cubes, chicken, salami, bell peppers and onion shreds.

Bake in preheated oven at 200 degrees for 15 minutes.

Come eat, all your tastes will be satisfied at once.

1. If you don't like the soft texture of the dough, you can replace the high-gluten flour in the recipe with medium-gluten flour.
2. The milk in the recipe can be replaced with water, and the amount can be reduced appropriately or 10 grams can be reserved first, and then added according to the softness of the dough.