Pizza on a thick base with crab meat (Princess 115000 pizza maker)

[Dough]

Pizza on a thick base with crab meat (Princess 115000 pizza maker)

Category: Bakery products

Ingredients
Dough
flour of 1 grade	560g
water	330ml
egg	1 PC.
dry yeast (Dr. Oetker)	1 pack
salt	1 tsp
sugar	1 tbsp. the spoon
vegetable oil	1 tbsp. the spoon
Filling
crab meat	1 can
or cooked frozen shrimps
or simulated crab meat, etc.
cream cheese	100-150 g
cream tomatoes (or long cherry tomatoes)	5-7 pieces
spices (Italian, or for pizza, or dry basil and oregano)	taste
salt	taste
olive oil	1-2 tbsp. spoons
emmental cheese (or gruyere)	OK. 150 g
garlic (optional)	1 clove

Cooking method

• 1. Dough.
• Knead the dough and put on proofing (I do this in a bread maker, the recipe is from the same place, I slightly changed the recipe for white bread to suit my needs, I made flour of the 1st grade softer).
• 
• 2. Preparation.
• While the dough is brewing, prepare the filling. Grate the cheese on a medium grater (I use a grater). Cut the tomatoes into circles, pickle with salt and herbs (and drain the juice just before baking). Chopped cloves of garlic can be added to the tomatoes at this stage, if desired. Strain the crab meat from the liquid and chop finely, mix gently with the cream cheese (if the cheese is too thick, you can add a little milk or cream).
• 3. Dough cutting.
• Lightly grease the board and hands with vegetable oil. Divide the dough into 2 parts, roll into balls.
• 
• 
• 4. Proofing before baking.
• Warm up the princess slightly and turn it off immediately (it should become warm).
• Heat a glass bowl (I'm on gas). I hope everyone remembers how to heat the test tubes so that they don't crack? If in doubt, you can simply scald with boiling water and wipe dry. Then lightly grease the inside of the bowl with vegetable oil so that the dough does not stick to it.
• 
• Place the ball of dough in the princess, cover with a warm bowl and leave to proof. When the dough has taken up the entire volume of the bowl, gently flatten it with a greased glass.
• 
• 
• 
• 5. Filling.
• Put the crabs on the base of the dough first, sprinkle with olive oil. Then the tomatoes, sprinkle with oil again. Sprinkle with cheese.
• 
• 4. Baking.
• We close the princess, turn on the oven and cook for 10-15 minutes until golden brown (after 10 minutes, look). It turned out to be a fluffy pizza, but it did not touch the lid of the "princess".
• 
• You can cook flat cakes according to the same principle. They are airy and bubbly, rise when pressed, with a crispy crust.

The dish is designed for

2 pieces, approx. 12 slices

Time for preparing:

first kneading and proofing - 1 hour, preparation 10 minutes, and at the same time the second proofing for 10-15 minutes, baking for 10-15 minutes (only 1.5 hours) + for the second pizza another 15 minutes.

Cooking program:

bakery products

Note

At my house, they periodically ask not thin, but plump pizza. If relatives bring crabs from Kamchatka - pizza "rich". But it can be replaced with other seafood. Or do without them altogether. Even just cheese is delicious.

"And what about the second half of the test?" - you ask.
Put in the refrigerator for a short time so that the dough does not start growing ahead of time (immediately, as divided into two parts). When you start baking the first pizza, take out the dough, put it in a mold of a suitable diameter or on a baking sheet and place it under the bowl in the same way. By the time the first pizza is ready, you can already start assembling the second.

In principle, this amount of dough and filling may well make three thin pizzas.But then the dough cannot be flattened so gently and you have to stretch it with your hands or roll it out with a rolling pin. And you will need a little more products for the filling.

ABOUT!!! Wow, what a fun and convenient way to flatten dough !! Tip Pizza is beautiful, neat

[mur_myau]

mur_myau, Leeyen! Well, pizza is lovely! Ruddy, stunned! What a puffy! Wow, I got up so well and managed not to hit the top! You are a wizard!

[Irsha]

Irsha,
Yes, very comfortable. Only the dough should be softened with an extra 30 ml of water and not crumpled before rolling (otherwise it will become too elastic and will not want to creep in the pan).

Mikhaska,
Yeah, rosy. In addition to water, I also increased the amount of sugar (almost like in French bread for HP), besides, 1st grade flour itself gives a crust better, I noticed a long time ago.
If it is too long, it will rise so that it touches the top of the stove. Therefore, you need to work quickly, and put the second base in the refrigerator (which I already wrote about in the note).
Thanks for the praise of my concoction!

[mur_myau]

mur_myau, I'm 450 gr. flour I add 1.5 tbsp. l of sugar, but such a fried crust I never got. And so you want)))

[kVipoint]

kVipoint,
Why? Flour 1 grade? A thin pizza? Is there an egg in the dough? Well, the dough does not need to be tormented by rolling and kneading. Then inside the pores and bubbles are as necessary and beautiful itself. Rolled out is not so golden. This is according to my observations.
Just in case: I have flour "Makfa".

A spoon and a half for me personally is already the edge, if more - the taste is clearly felt. And yeast is going crazy.))) Although they say that hamburger buns contain even more sugar, and nothing. But beautiful.

[Lenochka!]

Rolled out is not so golden.

An amazing observation! I wouldn't have thought of that! I would think about anything, but the last thing to roll out! ..
That's really really: live and learn!
Thank you, Lenochka!

[Mikhaska]

Mikhaska,
It's my pleasure. I do not like to smear with an egg, it's more for pies. I also suffered with pale edges, until they showed me such a roll. True, I didn't have a princess then.

Also, it happens, depends on the work of the yeast. If too active, fermented so that the dough is sour and the crust is pale, no sugar remains. I specifically indicated which yeast I took (Dr. Etker). Saf the moment they raise the dough in half an hour, but, forgive me, it stinks of yeast and is pale when baked. I don't like saf. Fresh yeast is good, but recently it has become difficult to buy, it has disappeared from stores somewhere.

And also from Richard Bertinet I read advice about the fact that the dough should be sprinkled with corn flour when rolling, it turns out golden. I did this land mine a couple of times.

But I roll out the pizza, etc. on an oil table and don't dust it, a habit. While this is more likely for fried pies, it doesn't make much of a difference for baked ones.
It also seems to me that if the table and hands are slightly in oil, it remains on the dough and also begins to redden.

Lena, thank you very much for the recipe, very tasty! Made with crab sticks and Hochland cream cheese (which is with mushrooms)

[Jiri]

Jiri,
Probably it turned out delicious. I have not tried combining mushrooms and seafood before.

Helen, thank you for the dough recipe, I really liked the vegetable filling

[Ljna]

Ljna,
Thanks for "thanks"!
I'm glad I liked the dough.

Primavera pizza?

Primavera pizza?

no
what I found in the withers pickled zucchini, leftover eggplant caviar, cheese and mayonnaise
delicious

[Ljna]

Ljna,
Yyyy ...: crazy: The end of the diet!
And I sometimes add pickled or pickled cucumbers, very soulful. But not in this pizza, but if I take boiled ham for the filling.

[mur_myau]

mur_myau, Lena, we don't eat sausage. and pizza is always spartan. marinated zucchini = pickled cucumbers, I make one recipe for the winter
baked pizza again on your dough