The present invention relates to a process for the preparation of pizza, more particularly, by using a red pepper sauce and tomato sauce by preparing a pizza, eliminates that the feel of the pizza without adding an extra spicy hot taste and flavor by a red pepper sauce It is improved a method for producing the overall acceptability increased pizza.
Production method of the pizza according to the invention are flour 90-100, rice flour 5 to 10 parts by weight, baeknyeoncho powder 2 to 5 parts by weight of blueberry powder, 2 to 5 parts by weight, dry yeast 0.1 to 0.5 part by weight, Gucci Mulberry fruit essences into the 2 to 4 parts by weight of eggs 1 to 2 parts by weight of olive oil and 0.5 to 1 part by weight of salt 0.2 to 0.5 parts by weight of sugar, 1 to 5 parts by weight blended with dough portion, and the stent lances see the dough, the following upper pizza dough prepared in stage wrapped in plastic wrap, etc. such that a closed refrigerator of low temperature fermentation was aged for one day to two days; The pizza dough spread out evenly to the fermentation pizza dough from the factory to 200g to 300g by dividing the diameter of 25cm to 35cm and a thickness of 1cm to 2cm, pizza take a plurality of holes on the dough surface diameter 1cm to 2cm to fill the bottoms in the hole putting pizza dough processing step; Step applying to the surface of pizza dough pizza dough 100 parts by weight based on 10 to 20 parts by weight of red pepper sauce; Step applying to the surface of pizza dough pizza dough based on 100 parts by weight of the tomato sauce and 10 to 20 parts by weight; Applying portion meringue 50 to 70 parts by weight of the pizza dough with pizza surface based on 100 parts by weight of dough; The step of stopping the water topping over the meringue; And comprising the step of heating for 10 minutes to 20 minutes for the pizza dough from 250 ℃ to 300 ℃, in the step applying the red pepper sauce red pepper sauce is, to 100 parts by weight of a red pepper paste, based on curry powder 10 to 20 parts by weight of a Japanese apricot Administration of 50 to 80 parts by weight, sugar from 50 to 80 parts by weight of red pepper powder 50 to 80 parts by weight by mixing parts manufacturing for 24 hours to a low temperature aging at 1 ℃ to 3 ℃, and tomato sauce in the step applying the tomato sauce, tomato between finely 100 parts by weight to parts by onion 10 to 30 parts by weight, laurel 0.5 to 1 part by weight of salt of 2 to 5 parts by weight of honey by blending 5 parts to 10 parts by weight after the primary heating for 50 minutes to 60 minutes, laurel the geonjyeonaego again honey 1-3 additional parts by weight of lemon juice, 1 to 3 parts by weight, more rice water from 3 to 5 parts by weight to prepare the secondary heating for 20 minutes to 30 minutes.