2 teaspoons of yeast; 1 teaspoon honey; 200ml warm water; 2 cups of flour; Add proper amount of flour to knead the dough; 2 tablespoons olive oil.
Exercise:
1. Yeast, honey and water are mixed and fermented in a warm place for 10 minute until bubbles appear.
2. Enlarge the flour bowl, dig half in the middle, pour in the yeast mixture and oil, and then stir the flour into dough.
3. Knead the dough by hand for 5-7 minutes until the dough is smooth and elastic.
4. Put the dough in a greased bowl, wrap it with plastic wrap, and put it in a warm place to ferment to twice its size. (If you like to eat thin bottom, the fermentation time can be shorter. )
Pizza filling:
Tomato sauce 1/3 cups; Fresh basil leaves 1 small handful, chopped; Garlic 1 petal, chopped; 4 pieces of buffalo cheese (100g), cut into thin skin, thickness1cm; 2 tablespoons grated Parmesan cheese; 8- 10 cherry tomato, cut in half; Appropriate amount of olive oil; Decorate the basil leaves properly.
Exercise:
1. Preheat the oven to 240 degrees.
2. Beat the fermented dough with your hands to exhaust the air inside, and divide it into two pieces on the floured chopping board. Each piece is rolled into a pancake with a rolling pin with a diameter of about 25 cm, and placed in a pizza tray with a little oil.
3. Mix chopped basil leaves and minced garlic in tomato sauce and spread it evenly on the bottom of the pizza, leaving a blank of about 2 cm around.
4. Cut mozzarella buffalo cheese slices and spread them on top, Saparmesan cheese and cherry tomatoes.
5. Sprinkle a little olive oil and bake in the preheated oven for 8- 10 minutes until the cheese melts, the bottom of the pizza becomes brittle and the surrounding pizza turns golden yellow.
6. Take out the pizza, pour a few drops of olive oil and basil leaves and enjoy it while it is hot.