Two types of homemade deep-dish pizza

First, knead the pizza dough. Making pizza doesn’t require kneading the dough until it passes the windowpane test like bread, but it still needs to be kneaded until it has a certain elasticity. If kneading by hand, knead for five minutes after adding olive oil until it forms a dough. I use a dough machine to knead the dough, which not only saves a lot of effort during the process but also makes the pizza crust softer and more delicious. Add yeast powder to warm water and stir until dissolved. Pour high and low gluten flour, fine sugar, and salt into the mixing bowl, add the yeast water, select the 'Western' function on the dough machine, set the time for 12 minutes, and start the machine. When the dough is basically formed, add olive oil; if unavailable, you can use cooking oil instead.

Take the kneaded dough out of the kneading bowl, simply shape it into a round, smooth and delicate with a glossy surface; this state is especially good for making pizza crust. Cover the surface of the dough with plastic wrap and place it in the refrigerator to ferment for one hour.

Prepare the side ingredients. The time when the dough mixer kneads the dough is just enough to complete this task. Orleans Chicken Pizza: Cut the Orleans chicken thigh into small cubes, slice the onion, and slice the green pepper. Hawaiian Fruit Pizza: Take pineapple chunks from canned pineapple and drain the water, drain and cut canned yellow peaches into pieces, and cut the dragon fruit into pieces.

After the dough has been refrigerated for fermentation, it will expand in volume. Take the dough out of the fridge and let it return to room temperature for half an hour. Use cornmeal for dusting your hands. Divide the warmed dough evenly into two parts. No kneading is needed; press the dough with your palms to shape it into a cake that is thicker on the sides and thinner in the middle, adjusting the thickness to your preference. I particularly enjoy eating this type of flatbread, so I made it relatively thick.

Use a fork to poke holes in the bottom of the pizza dough, brush off excess cornmeal with a brush, and place it on a baking tray. Brush regular store-bought pizza sauce on the Orlean chicken pizza, and brush sweet salad dressing on the bottom of the fruit pizza; the more sauce, the tastier it is.

Spread a layer of room-temperature softened mozzarella cheese, thicker, and then you can place the fillings. Orleans chicken pizza: top with chicken drumstick slices, green pepper strips, and onion strips. The amount of vegetables should be small; too much will release juice during baking and affect the taste. Hawaiian fruit pizza: top with canned pineapple, canned yellow peaches, and dragon fruit cubes. The canned fruit must be drained of water.

My family has always used Dumeixian's shredded mozzarella cheese sticks. As soon as you open the bag, you can smell the rich milky aroma. After the cheese warms up, the shreds remain distinct, clearly showing its high quality! Once baked, it has a strong cheese flavor and a particularly rich taste, with excellent melting and stretching. After comparison, my child loves this one the most, so we have always used it.

Sprinkle another layer of shredded mozzarella cheese on the surface, and be sure to use it after it has returned to room temperature; using it with ice crystals will affect the melting and stretching effect.

Once decorated, it can be put into the oven for baking. The oven should be preheated to 230 degrees, and bake on the middle rack for 10 minutes. High-temperature quick baking also makes the pizza delicious, which is an important factor for the softness of the dough.

After baking, brush a layer of jam on the surface of the fruit pizza while it's still hot. I used apple jam.

It's really super, super delicious. After learning how to make these two types of pizza, I really don't want to go to Italian restaurants anymore. The pizza I make myself has plenty of toppings, and the sweet fillings paired with the soft crust are so delicious.