Salami New Orleans Chicken Double Pizza Recipe

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    Dough: 175g flour, 3g fresh yeast, 5g fine sugar, 1g salt, 5g butter, 30g olive oil, 87g water. Fillings: 200 grams of mozzarella cheese, 40 grams of homemade pizza sauce, 20 grams of corn kernels, 20 grams of green pepper, 10 slices of salami, 2 chicken legs, 15 grams of New Orleans barbecue ingredients, 15 grams of water

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    Dissolve fresh yeast with a little water.

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    Pour it into a large basin together with other dough ingredients.

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    Knead until the surface is smooth, put it into a large bowl, wrap it in plastic wrap and refrigerate it overnight.

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    Take it out to warm up the next day, divide it into 2 equal parts, roll it into a round shape, and let it rest for 20 minutes.

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    Roll it out into a disc about 20 cm in diameter.

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    Spread on the bottom of the pizza pan and push the dough toward the edge until it fits the edge of the pizza pan.

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    Let the dough rise for 30 minutes at 38 degrees Celsius,

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    Prick holes with a fork.

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    Preheat the oven to 180 degrees for 10 minutes, then put the pizza in and bake for 8 minutes.

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    Take out and let cool.

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    Fillings: 200g mozzarella cheese, 40g homemade pizza sauce, 20g corn kernels, 20g green pepper, 10 slices of salami, 2 chicken legs, New Orleans barbecue 15 grams of ingredients, 15 grams of water

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    Debone the chicken legs and cut into small cubes. Add New Orleans seasoning and water, mix well, cover with plastic wrap and marinate in the refrigerator for a few hours.

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    Brush the baked pizza base with pizza sauce.

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    Spread a layer of mozzarella cheese.

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    Arrange the salami and chicken diagonally.

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    Sprinkle with corn kernels and green peppers.

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    Spread another layer of mozzarella cheese.

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    Place in a preheated oven at 180 degrees for 15 minutes.

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    Released.

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    Unmold and let dry until warm before serving.

Tips

The dough must be kneaded until the surface is smooth, otherwise it will affect the proofing.
The amount of ingredients can be increased or decreased at will.
Baking time and firepower need to be adjusted according to actual conditions.