Crispy pizza dough recipe :1 minute kneading
This super simple pizza base is come from the commercial recipe of pizza shops.
The dough is really easy and time saving. Making this only require 1min to shape it a ball, there is no need of actual kneading, successions rate is 100%.
The most important step of making pizza base, also what people call “trade secret”, is basically using the corn powder for preventing the dough to stick, and this is also how the pizza become crispy and full of aroma.
The ratio of bread flour and cake flour is 2:1,make the pizza fluffy, soft, and flexible, which taste pretty good.
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RECIPE:
（6inch pizza x2)
Bread flour 140g
Cake flour 70g
Sugar 6g
Salt 2g
Instant yeast 2g
Water 130g
Olive oil 10g
The stickiness preventing material: corn powder
230°C（446°F）
The lower rack of oven
15～18mims
* *adjust according to the condition of your OWN oven
Process and Tips：
PROCESS:
1、instant yeast+water(room temperature), mix well.
2、bread flour, cake flour,sugar, salt, mix well. Adding the yeast water and olive oil, mix again.
3、get some oil on hand for preventing it to stick, make the dough a ball.( cover with a cover to maintain moisture)
4、ferment in room temperature for 30mins, divid into two doughs. Release the gas, make it a ball again, place it for 30mins to relax.
5、put enough corn powders that allow the dough to turn or spin freely on the board. Use your hand, make it a big rounded piece. Wraps the edge of the piece, or mix with mozzarella cheese, or just don’t wrap at all, it’s all up to you.
Then stab some holes on the surface of the pizza base, prevent the big bubbles to form while fermenting.
Fermentation: 30mins（cover a cover or wrap with plastic wrap.
6、brush the olive oil on the fermented base, add in pizza sauce, vegetables, meat you like,and mozzarella cheese.
7、bake in oven, bottom rack, 230°C, bake till it turns yellow.
Tips：
1、Corn powder is the key of crispness. You can choose powder like flour, or some smaller(grainier than flour)powder,they work the same. But the grainier one will be grainier on taste(yes it’s GRAINY), if you don’t like , the flour like one is more recommended for you.
2、if you want crispy base, please put it on the BOTTOM rack or MIDDLE-LOWER rack, high temperature, short baking, and the base will be crispy but keep the inside soft.
The duration is depend of the power of your oven, but adjust according to the color of the pizza: yellow will be good. (Well it’s rather like a pretty light brown)
脆底披萨一分钟手揉面团
这款超简单的脆底披萨面团，来自于披萨店的商用配方。
这款披萨面团的制作十分容易，并且快速，制作披萨
只需要一分钟滚圆，免揉面团省力，制作成功率百分百。
脆底披萨最关键一步，也是商业最秘密的一个诀窍，就是用玉米面粉作为手粉。玉米面粉让披萨饼底十分酥脆，且给蓬松的披萨增加了迷人的香气。
高筋面粉和低筋面粉2:1的比例，让披萨面饼蓬松柔软且有一定韧性，口感非常好。
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食谱：
（2个6寸披萨）
高筋粉140克
低筋粉70克
白糖6克
盐2克
干酵母2克
水130克
橄榄油10克
防粘手粉：玉米面粉
230°C（446°F）
烤箱下层
15～18分钟
* *每个烤箱火力不同，具体温度请根据自己烤箱适当调节。
制作过程和Tips：
制作过程
1、干酵母加入常温水混合均匀。
2、高筋面粉，低筋面粉和糖，盐，混合均匀。加入酵母水溶液，橄榄油，拌匀。
3、手抹油防粘，面团滚圆。（盖盖子保持面团湿润）
4、室温发酵30分钟，切分成2个面团。再度排气滚圆，静置30分钟松弛。
5、在面板上撒足以多得让面饼转动的防粘用的玉米面粉。用手慢慢撑开面团成足够大的圆形。饼边直接卷起来，也可以卷入马苏里拉芝士，也可以不用卷花边。
然后在饼底戳细小的洞，预防饼底发酵后起大鼓包。
发酵30分钟。（请注意盖保鲜膜或袋子保持湿润）
6、发酵好的披萨饼底，刷上橄榄油，加入喜欢的披萨酱和蔬菜，肉类，马苏里拉芝士碎。
7、入炉烘烤，烤箱最下层，230摄氏度，烘烤到披萨金黄色出炉。
Tips：
1、玉米面粉作为披萨饼底酥脆的关键，可以选用和面粉一样细的玉米面粉，也可以选用稍微有细小颗粒的玉米面粉，口感同样酥脆，后者更加有颗粒感一些，不喜欢颗粒感的请选择细的玉米面粉。
2、要想烤出脆底，请一定把披萨置于烤箱下层或者中下层，高温快速烤制，面饼将会饼底酥脆且能保持内部蓬松柔软。
具体烘烤时间，请根据自家烤箱火力决定，判断依据是披萨的上色情况，表面烘烤到金黄色即可出炉。