Ingredients: 170g flour, 3/4 teaspoon salt, 120ml hot water, 3/4 teaspoon enzyme, 1 medium tomato, 6 slices of Italian ham, 8 white mushrooms, 1/3 packets of grated Italian cheese, 4 tablespoons tomato sauce and 65438+.

Production steps:

1. First, put the salt and hot water into a large bowl and scoop them up evenly. First add flour and stir, then add enzyme to knead into dough with moderate viscosity.

2. Put the bowl in warm water, put the dough in the bowl, cover it with a wet cloth, and ferment for about 1-2 hours.

3. First, vent the fermented dough, then roll it out with a rolling pin, constantly push it out from the inside, turn the bottom of the cake in the middle, add a little flour, push it again, and press it into a round ultra-thin bottom, about1mm. If it becomes too big after rolling, you can cut off the excess dough with a knife to make it into your favorite size.

4. Preheat the oven and baking tray together to 180℃. When the heat is enough, take out the baking tray, put the mixed cake bottom on it, spread tomato sauce evenly on the cake surface, spread ham slices, mushroom slices and Italian mixed herbs, and finally spread cheese.

5. Put it in the oven and bake at 250 degrees Celsius for 20 minutes until the cheese turns golden brown.