| 摘要 |
A preparation method of a cone-shaped pizza dough is provided to impart a soft taste and a chewing property to a pizza by facilitating the fermentation of the dough, and to allow toppings to be uniformly scattered in the center of the pizza. A preparation method of a cone-shaped pizza dough comprises the steps of: firstly fermenting dough at 26~28°C under a relative humidity of 70~75% for 15~20min; dividing the firstly fermented dough equally, forming it into a cone, putting the cone-shaped dough on the inner mold(A) of a conic mold, putting the outer mold(B) on the dough, and intermediately fermenting it at room temperature for 14~16min; removing the gas generated in the intermediate fermentation, forming the dough into a cone again, and secondly fermenting it at 35~38°C under a relative humidity of 85~90% for 40~60min; and baking the secondly fermented dough in a baking room at 190~210°C for 20~30min. The dough is made by mixing 81~83wt% of strong flour, 1.5~3.5wt% of refined sugar, 2~4wt% of olive oil, 0.5~1.5wt% of a food improver, 0.5~2wt% of dry yeast, 0.5~1.5wt% of salt, and 8~10wt% of premix; adding 10~15wt% of refined water of 30°C to 85~90wt% of the mixture; and kneading it with a blender. The premix comprises 25~35wt% of fine flour, 45~55wt% of coarse flour, 0.5~1.5wt% of salt, 9~11wt% of gluten, 2~3wt% of dextrose, 4~6wt% of skim milk powder, 0.5~1.5wt% of vitamin C, and 0.4~0.6wt% of yeast. |
