Practice steps:
Mix high-gluten flour and low-gluten flour, add 30g of olive oil, 3g of yeast powder, 5g of water 100g, 5g of salt and 5g of sugar 15g, mix and knead until the surface is smooth, cover with plastic wrap, and ferment the dough to twice its size (it is faster to put it on the hearth at a constant temperature of about 35 in cold weather).
1. Chop garlic and dice tomatoes and onions for later use (pizza sauce); Slice mushrooms, green peppers and bacon, and shred squid, cheese and purple cabbage for use.
2. Boil boiling water 150g, add appropriate amount of salt, drop two drops of olive oil, pour green beans and shrimps into boiling water, blanch for 2 minutes, and drain.
3.30 grams of butter melts in the pot.
4. After the butter melts, add the minced garlic and stir fry, then add the onion and stir fry.
5. Add tomatoes and stir-fry for 2 minutes until the water comes out.
6. Add a proper amount of black pepper, salt, sugar and oregano leaves, simmer/kloc-0.5 to 20 minutes (the sauce in the pot is turned from time to time to avoid pasting the pot), and finally collect the juice on high fire to make pizza sauce.
7. Divide the dough into 1/4, put it on the chopping board, roll it into an 8-inch round cake, spread it on the pizza tray, erect the edge of the cake, punch a few holes in the cake, brush it with olive oil, cover it with plastic wrap and ferment for 20 minutes.
8. Brush a layer of pizza sauce on the fermented bread, separate the egg white to get the yolk, and brush a layer of yolk on the edge.
9. Sprinkle a layer of shredded cheese, bacon, mushrooms, squid, green peppers, green beans, shrimps and purple cabbage.
10. Preheat the oven to 200 degrees in advance and bake the pizza for 20 minutes.
1 1.20 minutes later, sprinkle with a layer of shredded cheese, bake 10 minutes and take out.