Flour, tomato cherry, tender spinach, yeast, beer, sea salt, chopped black pepper, olive oil, cheese 1. Add yeast, salt and a little beer to the flour, use warm water to make smooth dough, cover it and put it in the refrigerator for cold fermentation 12 hours.

2. Prepare the ingredients you need. This pizza uses Italian fresh cheese buffalomozzarella. After slicing, it can also be used to mix salads or pasta. It is rich in milk and delicious. After washing tomatoes and tender spinach, babyspinach should fully control the water.

3. Knead the fermented dough evenly, roll it into a square dough, fork some holes on it and put it on the cake for excessive expansion. Spread tin foil on the baking tray, brush it with a thin layer of oil, and put pizza biscuits on it. 4. Spread special ketchup and pizza sauce, not too much. 5. Spread a layer of tender spinach leaves. 6. Put in tomato slices. I used two kinds of tomatoes, Paloma tomato and cherry tomato, with different tastes.

7. Then add the chopped fresh mozzarella cheese, which is like a goose egg, smooth and white.

8. Preheat the oven at 220 degrees for 5 minutes, add pizza 10 to 15 minutes, and adjust the time according to the power of each oven.

9. Sprinkle Shanghai salt and chopped black pepper on the baked pizza while it is hot, and drizzle with a little olive oil. Using chopped pepper instead of black pepper, the taste and taste are definitely different.