Onion pizza on thin crust (instructions for Moulinex)

Category: Bakery products
Onion pizza on thin crust (instructions for Moulinex)

Ingredients

Flour 1 grade
+ on dust
430 g
Warm water 250 ml
Salt 1 tsp
Vegetable oil 2 tbsp. l.
Fast acting dry yeast 2 tsp
Filling for 1 pizza:
Fried onions 0.5KG
Eggs 3 pcs.
Sour cream 2 tbsp. l.
Hard cheese
how much you think is necessary
Italian herbs taste
Salt taste

Cooking method

  • Bookmark depending on the requirements for your HP
  • Fry the onion in vegetable oil, cool. Beat the eggs and sour cream together, mix with the onion, season with salt, season and mix thoroughly.
  • Roll out the dough into a circle, put in a baking dish and make a small side. Pour the filling, grate the cheese, sprinkle the pizza with it. Bake at 200 for about 20 minutes.
  • Very delicate and tasty filling, the noodles just reach for the next piece. :-) Whoever has eaten - everyone is happy. Fantasies on the theme are played out, of course: "if only there were mushrooms, but that would be chicken ..." and so on. And that's how I like it, without any mushrooms.

The dish is designed for

2 pizzas with a diameter of 30 cm

Time for preparing:

1 h. 25 min.

Note

This is a slightly revised recipe from the Moulinex OW5004 booklet. Just a little more flour.

The recipe for the filling was taken from a friend.

By the way, tell someone how to hide a post under a cat, otherwise I did not find it in the help.

I bake 2 such pieces because my whole stomach is not enough.

Alexandra
Something very much yeast

I'm not even for 500 g of whole grain flour, and even with the addition of whole grain grains and bran - only 1 tsp. I put yeast. And here there are only 430 g of flour and a whole 2 tablespoons ...

And so, it looks very appetizing.
lenkus
Quote: Alexandra

Something very much yeast

I'm not even for 500 g of whole grain flour, and even with the addition of whole grain grains and bran - only 1 tsp. I put yeast. And here there are only 430 g of flour and a whole 2 tablespoons ...

And so, it looks very appetizing.

Nope, just right. Accordingly, measuring spoons from HP, but they seem to be the same for everyone. The dough fits very strongly, when rolling it bubbles badly, but does not rise during baking, but remains thin and the sides are even a little dry.
I was also surprised by the main recipe, but since I am now at the stage of walking on a rake, I decided to try it. In the process of pre-mixing, I added flour 1 tbsp. l. and the dough turned out to be very good, correct.
Alexandra
I can say with confidence that if you put not 2, but 1 tsp in this dough. yeast - it will rise no worse. but not such a blow to the pancreas.

It's like with compressed yeast - huge quantities are written on the pack, but in fact, only no more than 2 grams is required for every 100 g of any flour. That is, no more than 10 g per 500 g of flour. And even this is a lot, 8 g is enough.
lenkus
Quote: Alexandra

I can say with confidence that if you put not 2, but 1 tsp in this dough. yeast - it will rise no worse. but not such a blow to the pancreas.

It's like with compressed yeast - huge quantities are written on the pack, but in fact, only no more than 2 grams is required for every 100 g of any flour. That is, no more than 10 g per 500 g of flour. And even this is a lot, 8 g is enough.

So I also wondered why this was so - for a recipe for a regular pizza dough for 800 gr. flour 2.5 tablespoons of yeast, and for a thin one - 800g. flour 4 tablespoons.And the dough is thin, and the yeast is 2 times more. In general, I see that in these books they have been so pissed off that not a single dough turns out humanly, everything must be corrected empirically.
Alexandra
One of the advantages of our site is that mostly optimal, proven and improved recipes are posted. Therefore, the recipes from the instructions are secondary for me. The experience of members of the forum is much more valuable.
And about the amount of yeast in such instructions, sometimes it even occurs to me to support the interest of yeast manufacturers
lenkus
Quote: Alexandra

One of the advantages of our site is that mostly optimal, worked out and improved recipes are posted. Therefore, the recipes from the instructions are secondary for me. The experience of members of the forum is much more valuable.
And about the amount of yeast in such instructions, sometimes it even occurs to me to support the interest of yeast manufacturers

I got this dough, it is good, albeit corrected from the instructions. I would not fix the amount of yeast yet, simply because it turned out well that way. Well, if this recipe is bad, nothing prevents you from removing it, especially since it does not claim to be popular.

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