【超簡単】お家で簡単！パン職人流！至高の手作りピザの作り方

Ingredients 〈Pizza Dough (for 2 slices)〉 ・Yeast (Red Saff): 2g ・Water: 136g ・Olive Oil: 10g ・Brown Sugar: 6g ・Strong Flour (Haruyokoi): 200g ・Salt: 4g 〈Margherita〉 ・Tomato Sauce: To taste ・Mozzarella Cheese: To taste ・Cherry Tomatoes: 4 ・Mixed Cheese: To taste ・Grated Cheese: To taste ・Basil: To taste ・Olive Oil: To taste 〈Quattro Formaggi〉 ・Mixed Cheese: To taste Quantity ・Mozzarella cheese: to taste ・Camembert cheese: to taste ・Grated cheese: to taste ・Honey: to taste ・Black pepper: to taste [Recipe] 1. Mix the ingredients ・Mix the yeast, water, olive oil, and cane sugar, then add the bread flour and salt and mix until no longer lumpy. [01:09] 2. First rise (including punching) ・Wrap and let rise at 40°C for 10 minutes, then punch. ・Repeat the rise and punching process three times in total. [03:09] ] 3. First Proof (Finishing) Proof at 40°C for 30-40 minutes, until the dough has doubled in size [04:13] 4. Divide and Roll Divide the dough into 2 equal parts (approximately 178g) and lightly roll them into balls [04:48] 5. Bench Time Cover with plastic wrap and let the dough rest for 10-15 minutes [06:06] 6. Shape Dust with flour and roll out to a diameter of 20-21cm (crusts optional) [06:24] 7. Final Proof Place on a baking sheet and proof at 40°C for 30 minutes [0 8:38] 8. Topping Prepare the Margherita and Quattro Formaggi [10:12] 9. Bake Bake in a preheated oven at 230°C for 10-12 minutes [11:39] 10. Finishing Sear the crust with a burner, if desired. For the Quattro Formaggi, drizzle with honey and black pepper to finish [12:06] [Announcement] We've been selected as an ambassador by Wellneo Sugar! This is our sixth installment! This time, we made Margherita and Quattro Formaggi using cane sugar. I've always loved cane sugar, and it's delicious because it has a strong cane flavor! It's also fine-grained and smooth, making it easy to dissolve, making it perfect for bread making! Please give it a try when you're baking! https://www.wellneo-sugar.co.jp/speci... [About the Recipe Book] I've published a recipe book with KADOKAWA! It's received rave reviews! I'm so proud of it, so please take a look! 😊 https://amzn.asia/d/dUk44mB [Recommended Wheat List] Haruyokoi: Versatile domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER: Wheat for hard bread Rich and fragrant wheat aroma! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitano Kaori: Soft and chewy domestic wheat Great aroma and a strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce Domestic Cake Flour Add a little when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [Recommended Products List] My Favorite Oven https://amzn.to/3LytLpV 18cm Square Pan (Used by Jam Onii-san) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (Jam Onii-san's favorite) https://amzn.to/3x9QunM English muffin mold https://amzn.to/4nidkgN Brown card used for kneading dough https://amzn.to/3Y9ben6 My usual yeast (Red Saff) https://amzn.to/3K91iX5 Gold Saff yeast for high-sugar dough https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used for cutting dough https://amzn.to/3xP8mkv Dough Non-stick oil spray https://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and the Butter Bread Brothers Channel @jambrother3112 Jam Onii's TikTok TikTok: sousu312 Jam Onii's Instagram Instagram: jamoni08131 [Frequently Asked Questions] Q: How do you let the bread rise? A: I use the rise function on my microwave. If your microwave doesn't have a fermentation function, we recommend placing a thin, tray-like container in the microwave, filling it with boiling water, and raising the temperature and humidity inside the microwave to allow it to ferment! Alternatively, you can heat the container with the dough directly in a water bath at about 40-50°C. Q: Is it okay to use a different type of flour? A: It's okay to use a different type of flour, but you'll need to adjust the amount of water as the water absorption rate will be different. #breadmaking #bread #recipe #jambro #bread #cooking #cooking #easyrecipe #homemadebread #pr