High gluten flour-400g

Low gluten flour-200g

Dry yeast powder-12g

Warm water-300ml

Olive oil-35g

Salt-12g

Sugar-25g

Egg yolk-1

Exercise:

1. Mix warm water with dry yeast powder.

2. Sift the high-gluten and low-gluten flour into the pot, add 1 and mix well, then add olive oil, sugar and egg yolk and knead well to form a dough.

3. Take out Method 2. Beat the dough until it is smooth and round, seal it with plastic wrap, and carry out basic hair growth for about 35 minutes.

4. When the volume of the dough expands to twice the size of that in the third step, it is divided into three small doughs, rolled into balls again, sealed with plastic wrap, and fermented for the second time for about 30 minutes.

5. Sprinkle some flour on the dough to make it round and flat, gently press the edge with your fingers, or roll it inward, that is, the outer edge should bulge slightly and insert a few forks in the middle.

Pizza stuffing

1. You can make pizza sauce when you make dough. I stir-fry with dried Italian spices in the market, add tomato sauce, add a little salt and sugar, and mix well.

2. Then cut the material to be eaten into a bite for later use.

3. Preheat the oven to 200 degrees and bake in the oven for 12~ 15 minutes.

4. put the recipe in 3 boxes. After taking it out of the oven, spread the pizza on the pizza first, and then continue to make pizza with cheese. Cut the ingredients and fill the first floor with cheese.

5. baking 4. Bake in the oven at 200c until the cheese is a little brown (about 10~ 13 minutes), and the pizza is ready.