满堂彩

 How to master the baking time and temperature of pizza correctly?

（二）

Some problems in the manufacture and treatment programs.

Problem one: sticking (not easy to take off the cake from the dish after baking)

Reason and methods

(1) Sticking happens from too little oil, we should add oil and brush smothly.

(2) There is water in the dish that causes sticking. It requires the pizza dish to be dried and then be oiled.

(3) The water vapor caused by fermentation enters the disc and then leads to sticking. It requires humidity with dry fermentation

Problem two: the edges of cake are uneven, rugged

Reason and treatment

(1) The bread is not flat after the fermentation. This requires repeated practice of limiting the flour cake or adjusting the thickness of the dough.

(2) The craftsmanship of the rolling surface caused by the uneven, able to buy the activities of the handle rolling pin to facilitate the operation. And rolling point of time to keep 2 hand force evenly.

Problem three: After baking the cake is not colored

Reason and treatment

(1)Insufficient fermentation will make the dough not emulsified, uncolored, or unwell. The flour is yellowish. It requires prolonged time, or the proper temperature of fermentation(maximum of 40 degrees Celsius). The flour with 1.5cm thickness is useful.

 (2) After fermentation in the refrigerator collapsed. Over fermentation or the low temperature of the refrigerator, the bread will collapse. After the collapse, the bread will be wrinkled, and then baked because the loss of flour should be active, and then can't be colored. This situation to control the refrigerator temperature in a suitable interval, to prevent the above situation.