Whole Wheat Pizza Dough

Looking for a healthier pizza option that still tastes great? Try using Whole Wheat Pizza Dough! This is a healthier version of my original pizza dough recipe but uses whole wheat flour for a protein and fiber boost. Delicious used with my BBQ Chicken Pizza, Taco Pizza or Classic Margherita.

whole wheat pizza dough ball in a glass bowl

Whole Wheat Pizza Dough | A Healthier Alternative

While I love a classic pizza dough, sometimes its nice to change it up and go for a healthy alternative. Whole Wheat Pizza Dough is just that!

The main difference between Whole Wheat Pizza Dough and Regular Pizza Dough is that the whole wheat version uses a combination of whole wheat flour and bread flour whereas the regular pizza dough simply uses bread flour. Whole wheat flour adds more dietary fiber and protein and the bread flour adds that extra gluten to create that chew that all pizza crust has.

The biggest complaint people have about a whole wheat pizza crust is the taste and texture being off (read: gross). Whole wheat pizza crusts made entirely with whole wheat flour are going to be heavier and taste a little different. It’s the exact reason why I only use 1 1/2 cups of whole wheat flour and make up the difference with bread flour. Using two kinds of flour is the key to delicious whole wheat pizza dough.

Main Ingredients Needed

You are going to need a lot of the same ingredients you’d use with classic pizza crust for this whole wheat pizza dough. Here’s what you’ll need:

  • Warm Water, Yeast + Honey – these three come together to create the perfect environment for yeast to activate.
  • Olive Oil – you could also use canola oil here. The main difference is the taste.
  • Salt – to season the dough and add some flavor.
  • Whole Wheat Flour – this flour is a whole-grain product which means it contains more dietary fiber than regular flour. This is a much healthier option that helps with digestion and gut health but, don’t worry, this dough still has a killer texture and taste.
  • Bread Flour – this flour specifically has more gluten in it, yielding a chewier crust. In a pinch, you can also use all-purpose flour, but you just need to knead the dough a little longer. King Arthur Flour is my favorite bread flour.

A Note About Whole Wheat Flour

You’ll probably notice a lot of similarities between this recipe and my original pizza dough recipe. They are essentially the same, but I use less overall flour in this recipe. Why? Because whole wheat flour soaks up more water because it’s a whole grain. It’s heavier, too, so you don’t need as much overall flour. It’s also another reason why I don’t recommend using ALL whole wheat flour for your pizza dough.

Can I Use All Whole Wheat Flour?

For best results, I recommend using a combination of bread and whole wheat flour.

While you absolutely CAN use 100% whole wheat flour for this recipe, you will use about 1/4-1/2 cup less overall flour than the recipe states, simply because it’s a heavier flour and it will soak up more of the moisture in the dough (like I mentioned above). You might want to consider also adding in an extra tablespoon of olive oil to help with the texture of your dough as well.

How to Make Whole Wheat Pizza Dough

For full details on how to make whole wheat pizza dough, see the recipe card down below 🙂

1. Proof Yeast

In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water. Sit until bubbles form and the mixture starts to foam. This tells you that the yeast is alive and kicking.

What if my yeast didn’t bloom?

If the yeast didn’t bloom (bubble or foam up) this means that your yeast is dead. This could be because it was old or because the water was too hot. To fix this, toss the yeast mixture down the drain and start again (preferably with fresh yeast and warm water).

2. Create the Dough

Pour in salt, olive oil, and all the whole wheat flour and mix. Once that flour is incorporated, start adding bread flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.

3. Knead

Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean! {*This is the point when you could freeze your dough!)

4. Rise + Use as Desired

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.

Once pizza dough has risen, you can use as desired.

whole wheat pizza dough on a bread hook

Can I Freeze Whole Wheat Pizza Dough?

Yes, you can freeze this whole wheat pizza dough recipe! Here’s how to do it:

Freezing Instructions

Simply follow the directions all the way stopping after you knead the dough. Divide into portions, place into freezer bags, seal, removing all air, and freeze for up to three months.

How to Defrost Pizza Dough

Remove from the freezer and place the frozen dough in a greased bowl. Cover with plastic wrap and let it defrost, then rise until it has doubled in size. This process can take anywhere between 3-6 hours, depending on how warm or cold your kitchen is. Once dough has risen, use as desired.

Can I Grill This Dough?

The beauty of this whole wheat dough is that you can use it however you use regular pizza dough. So, long story short, yes, you can grill this dough. Here’s my how-to on how to grill pizza!

pepperoni pizza made with whole wheat crust

Try These Pizzas with Whole Wheat Pizza Dough!

So if you’re looking for a new healthier pizza dough to try, try this one! I promise it won’t dissapoint 🙂

The printable recipe card is below, enjoy!

whole wheat pizza dough ball in a glass bowl

Print

Whole Wheat Pizza Dough

This Whole Wheat Pizza Dough is a healthier version of my original pizza dough recipe. Use with any recipe that calls for pizza dough!
Course Breads
Cuisine Italian
Keyword whole wheat pizza dough
Prep Time 16 minutes
Rise Time 2 hours
Total Time 2 hours 16 minutes
Servings 2 medium 12″ pizzas
Calories 788kcal

Ingredients

  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey or sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups bread flour give or take 1/2 cup, depending on heat and humidity

Instructions

  • In a large mixing bowl, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and the mixture starts to foam. This tells you that the yeast is alive and kicking.
    yeast proofing in a glass bowl with honey and warm water
  • In the bowl of a stand mixer, fitted with a dough hook, pour in salt and all of the whole wheat flour and mix.
    dry ingredients in a stand mixer bowl
  • Pour in olive oil and yeast mixture until well incorporated with the whole wheat flour.
    adding olive oil to stand mixer bowl
  • Once that flour is incorporated, start adding bread flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.
    adding bread flour to the stand mixer bowl
  • Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean!*
    whole wheat pizza dough on a bread hook
  • Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.
    whole wheat pizza dough ball in a glass bowl
  • Once the pizza dough has risen, you can use it as desired.**
    whole wheat pizza dough spread out on a baking sheet

Notes

*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air, and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you’d like.

**Pizza dough bakes for 9-10 minutes at 500 degrees. Alternatively, you can bake at 425 degrees for a longer period of time.

Nutrition

Calories: 788kcal | Carbohydrates: 136g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Sodium: 1180mg | Potassium: 540mg | Fiber: 15g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg

The post Whole Wheat Pizza Dough appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Margherita Pizza

A perfectly crispy and chewy crust that is topped with a homemade tomato sauce, melty mozzarella cheese, fresh basil, a sprinkling of sea salt, and a drizzle of olive oil. This is the ultimate Margherita Pizza recipe! Crack out that Pizza Dough and try this delicious classic!

baked margherita pizza on cutting board

Ever since we moved out of NYC, Gordon and I have been dying to eat some amazing pizza. Since Margherita Pizza was our favorite, its the one we’ve been trying to perfect first and I’m so excited to be sharing this recipe with you today. New York knows they make pizza well and there are SO many pizzerias that have great pies. Our favorite pizzeria in the city was steps away from our last apartment and mama, was it good. So, we’ve been using our memories and tastebuds as a guide and gotten as close to the original as one can at home. I hope you come to love this recipe and become master pizza makers in the process.

But First, What is Margherita Pizza?

Margherita Pizza is not to be confused with a margarita…as in the drink. Two totally different things! The name Margherita actually comes from Italian royalty, technically Margherita of Savoy, the Queen of Italy. Word on the street is she was tired of the French food she was being served on a trip to Naples, so the most famous pizza maker of the time in Naples, was then asked to make her a pizza. And thus the Margherita Pizza was born.

There is more to the story, but that’s basically all you need to know.

hand holding can of san marzano tomatoes

Main Ingredients Needed

Here’s everything you’ll need to make Margherita Pizza. Because this is a such a simple recipe with very few ingredients, the quality of those ingredients is what is most important.

For the Sauce

While I tried making this recipe with just the San Marzano Tomatoes, I found adding a few simple ingredients to help bring out that tomato flavor was best.

  • San Marzano Tomatoes – I chose to use San Marzano Tomatoes for their authentic quality and taste (you can read all about it here). This is the brand I used and have loved them!
  • Olive Oil – to make the sauce a little saucier and to add some silkiness.
  • Garlic – for flavor.
  • Sugar – to cut the acidity from the tomatoes.
  • Salt + Pepper – season to taste!

Toppings

A Margherita Pizza always will have fresh basil and fresh mozzarella.

  • Fresh Basil Leaves – these are placed right on top of everything else (whole or sliced)! They add a fresh quality to the dish.
  • Fresh Mozzarella Cheese – Cut into thin slices or broken into pieces to place on the pizza. BelGioioso is the brand I used and is widely available.
  • Sea Salt + Olive Oil – these are optional finishing toppings for the baked pizza. While they are optional, I’d highly recommend them!

Variations

Margherita Pizza is so so so good all on it’s own, but if you are looking to spice this recipe up, feel free to use some of these ideas:

  • Smoked Mozzarella: this is seriously some yummy stuff that elevates the whole dish.
  • Herby Pizza Dough: consider adding Italian Seasoning (a mix of herbs) to your pizza dough, that way, even the crust is packed with flavor.
  • Grill Your Pizza: have you ever tried grilling pizza before? Let me tell you it’s life-changing. Luckily for you, I have a whole how-to on grilled pizza.
diced fresh mozzarella cheese on paper towels

How to Make Margherita Pizza

For full details on how to make Margherita Pizza, see the recipe card down below 🙂

Step 1: Preheat Oven and Pizza Stone

Move the oven rack to the very bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat the oven to as hot as it will go: usually 500-525 degrees F. Once the oven is preheated, keep the stone in there for an extra 30 minutes to ensure it is hot.

Step 2: Make the Sauce

Empty a can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar, and salt. Pulse until mostly smooth, but still has a texture with a few small chunks.

A Note About This Fresh Pizza Sauce

The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.

spreading margherita pizza sauce onto pizza dough

Step 3: Prep Mozzarella and Basil

Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.

Step 5: Form Your Pizzas

Stretch and roll pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce.

Transferring that Pizza onto the Hot Stone

Use extra flour and cornmeal to keep the dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone. Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily. Here is a great pizza peel that works perfectly.

unbaked margherita pizza on plate

Step 6: Bake

Add a thin layer of pizza sauce to the dough (less is more). Again, you’ll have to test this out to see what you like best and how it bakes up for you with your oven and pizza stone.

Top with fresh mozzarella and transfer to the hot pizza stone. Bake until bottom crust is browned and crispy and cheese is hot and bubbly. For us, that was 7 minutes exactly.

Step 7: Cool, Garnish and Serve!

Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil, and a light sprinkling of sea salt. I used Maldon Sea Salt Flakes and they really did such a nice job! Do not use table salt..it won’t give you the same taste or effect. Cut and serve immediately.

cut margherita pizza on cutting board

While I still miss the classic Margherita Pizza slices I used to get weekly from the corner pizzeria shop in NYC, this is a close second. Use my directions to make some of the best homemade pizza ever.

Helpful Tools for Homemade Pizza

Pizza Stone. Take your pizza to the next level with a pizza stone! If you want that delicious crispy bottom you find at pizzerias, a pizza stone is the way to do it. This is the one I recommend. If you don’t have a pizza stone or don’t want to invest in one, consider getting large tiles from the hardware store. They work just the same. Upside down cookie sheets will also work in a pinch, but not in the same way because they don’t hold their heat quite as well as a thicker stone would.

Pizza Peel. This will make transferring pizza to the hot stone so much easier! Yes, you can absolutely get by without it, but one you have it you’ll wonder why you didn’t get one sooner. This is the one I recommend. Alternately, use a large, flat plate dusted with cornmeal for easy transferring. Once the pizza is baked, use a large spatula to remove to a cutting board.

Pizza Cutter. This obviously makes cutting pizza so much easier. Again, you don’t HAVE to get one to have success. It’s just nice to have. This is the one I recommend. Alternately, use a knife or kitchen shears.

More Italian Dishes to Try!

Be sure to check out these other Italian dishes too!

The printable recipe card is down below! Save it because it’s a good one 🙂

baked margherita pizza on cutting board

Print

Margherita Pizza

Homemade pizza crust topped with tomato sauce, mozzarella, fresh basil, sea salt and olive oil. This is the ultimate Margherita Pizza recipe!
Course Dinner
Cuisine Italian
Keyword margherita pizza, margherita pizza recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 547kcal

Ingredients

For the Sauce*

  • 28 oz can San Marzano Tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 teaspoon sugar
  • salt & pepper to taste

For the Pizza

  • 12 fresh basil leaves whole or chopped
  • 8 oz fresh mozzarella cut into cubes
  • coarse sea salt + olive oil

Instructions

  • Move oven rack to the bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat oven to 525 degrees or as high as it will go. Once oven is preheated, keep stone in there an extra 30 minutes to ensure it is hot.

Make the Sauce

  • To make the sauce, empty can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar and salt. Pulse until mostly smooth, but still has texture with a few small chunks.
    pouring margherita pizza sauce into bowl
  • Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.
    diced fresh mozzarella cheese on paper towels

Form the Pizzas

  • Stretch pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce. Use extra flour and cornmeal to keep dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone.

    Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily.

    risen pizza dough in bowl
  • Add a thin layer of pizza sauce to the dough (less is more).
    spreading margherita pizza sauce onto pizza dough

Bake

  • Top with fresh mozzarella and transfer to the hot pizza stone. Bake 7 minutes or until bottom crust is browned and crispy and cheese is hot and bubbly.
    unbaked margherita pizza on plate
  • Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil and a light sprinkling of salt. Cut and serve.
    baked margherita pizza on cutting board

Notes

*The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.

*If your oven only goes to 500 degrees, you’ll want to bake your pizza for a few extra minutes to make sure the bottom gets plenty crusty. Of course check the progress as you go since every oven is different.

*If your crust it too thin, it won’t get very crispy because of the sauce and moisture in the cheese. It’s better to err on the side of thicker than thinner.

Nutrition

Calories: 547kcal | Carbohydrates: 71g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1438mg | Potassium: 631mg | Fiber: 6g | Sugar: 17g | Vitamin A: 873IU | Vitamin C: 19mg | Calcium: 357mg | Iron: 6mg

The post Margherita Pizza appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Game Day Food!

Game Day – the perfect excuse to eat all of your favorite foods and not feel guilty about it! In preparation for the big game, here are some of our favorite appetizers and comfort foods to enjoy while watching football! 

Jalapeno Poppers are great, and we took these up a level with bacon… Try these Cheesy BLT Stuffed Jalapenos
 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more! BLT Stuffed Jalapenos
Chips and dip are probably my #1 guilty pleasure. You can’t go wrong with this 5-minute dip that tasted like a loaded baked potato. Loaded Baked Potato Dip

Loaded Baked Potato Dip  Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I must have something for loaded baked potatoes! These hot Loaded Baked Potato Bites really are the perfect bite. Make your mashed potato a day ahead of time to make assembling these cute little bites a breeze! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!
Pinwheels are perfect little bite-sized appetizers and can be hot, using Crescent rolls, or cold, using flour tortillas. Try these Baked Pinwheels or these cold Tortilla Pinwheels

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I think deviled eggs always belong when having an appetizer party. Try these Western Style Deviled Eggs with ham, onion, green peppers, topped with pickled mustard seeds. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You might want to eat the entire tray after trying one of these Sweet Ham and Swiss Sliders (say that 10 times fast!). Gooey melted cheese and baked ham on a toasted roll, all topped with a sweet and spicy Dijon and brown sugar butter glaze – perfection. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You’ll want to make these just for the creamy and cheesy roasted jalapeno sauce! Smothered Chicken Burritos – the chicken cooks in your crockpot all day, and then assemble and bake when you are ready to eat! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!




Crisp, buttery grilled bread stuffed with creamy melted cheese and a hot and bubbly spinach artichoke spread. It’s like everybody’s favorite party dip in a sandwich. Spinach Artichoke Grilled Cheese – 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Finally, making pizza at home can be a lot of fun. This pizza combines a Philly Cheesesteak with a make-at-home pizza – Philly Cheesesteak Pizza

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Enjoy!! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

 

Originally posted at Maryellens Cooking Creations

Cute Pig Pizza – Easy 2 Ingredients Pizza Dough 简易披萨

Baking pizza using simple 2 ingredients dough recipe, bake in Ninja Foodi multicooker – Bake/Roast function. It only takes 3 minutes to preheat the pot, 8 minutes to bake the pizza. If you’re making a thicker base/ dough, lower the baking temperature and increase baking time. I normally make pizza together with my kid, our pizza is not the best-looking pizza but the boy loves it! 😉

The Ninja Foodi multi-cooker that I’m using is an all-in-one pressure cooker and air fryer, that comes with steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm settings with adjustable cooking time and temperature. It’s super-efficient and time-saving. 
Ninja Foodi is a good all-in-one product, just like a portable kitchen with a rice cooker, pressure cooker, air fryer, oven and stovetop functions, reasonable price, and highly versatile. 


Where to buy Ninja Foodi at the best price?

Ninja Foodi OP300 is available in Singapore and Malaysia for online purchases, the sale price is $499 (UP $599). The best-discounted price is using a discount code which you can use my exclusive code to buy at the lowest price 👉$374.25 (UP: $599). This discount is valid for orders from Singapore and Malaysia via Ninja Kitchen SG Website (I’ve attached the link below👇). 

If you’re interested, grab it with this best price before the promo ends. 😉

A quick guide to order your Ninja Foodi:

1. Tap this link:

https://ninjakitchen.sg/collections/products/products/ninja-foodi-multi-cooker-op300?sca_ref=416485.ba2pnGMHdE

2. Tap “ADD TO CART”, select quantity.


3. Tap “CHECKOUT.$499“, key in the discount code: mfa_dingoozatfood. The price after discount is $374.25. Fill in the delivery details and proceed.


Ingredient: 
中文食谱:请在网页的右边点击Translate,然后选择中文翻译

Quick & easy 2 ingredients pizza dough: 

200g Self-raising Flour

180-200g Greek Style Yogurt, adjust accordingly.


If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method:

1. Mix Greek yogurt & self-raising flour, knead to form a smooth pliable dough. 

Can be made into normal pizza as shown in the video below
or thin crust as shown in this picture.


2. Preheat Ninja Foodi Bake/ Roast mode 180’C for 3 minutes. Meanwhile, prepare the toppings following the steps in the video below. When the Ninja Foodi is preheated, place the pizza in the Cook & Crisp Basket. Set Bake/ Roast mode 180’C, 8 minutes. 

If you don’t have an oven at home, I definitely recommend this multi-function cooker that will help you cook everything without hassle. Ninja Foodi OP300 is available in Singapore and Malaysia for online purchases. If you’re keen to buy, you can use this code to buy at the lowest price 👉$374.25 (UP: $599), which is more than 37% discount. 

Discount Code: 🌟mfa_dingoozatfood🌟

This promo code discount is valid for orders from Singapore and Malaysia via Ninja Kitchen SG Website (I’ve attached the link below👇). 


Product Details/ Order here:

https://ninjakitchen.sg/collections/products/products/ninja-foodi-multi-cooker-op300?sca_ref=416485.ba2pnGMHdE

Watch the video tutorial for the cooking method/ steps. 步骤详细在下面的视频里👇