1. Pay attention to the proportion of flour: when making pizza crust, the proportion of flour and yeast should be controlled well. 500 grams of flour corresponds to 5 grams of yeast, which is the standard ratio. The spread dough has a honeycomb structure, and the dough is kneaded until the surface is smooth. After the second wake-up for 30 minutes, roll it into a medium-thin cake. If you want to eat thinner, roll it thinner.

2, the dough should be complete: when making pizza crust, the degree of dough fermentation is insufficient. If the fermentation is not sufficient, the dough gluten will not stretch and form a dead state. In this case, even if the dough is baked at high temperature, it is difficult to color, and it is also very dry and hard. At this time, the baking time should be reduced. First of all, the cooked blank should be baked at low temperature, and the filling should be processed at 250 degrees for 3 minutes before use.

3, the baking temperature should not be too low: if it is a semi-finished pizza bottom, it is generally baked first, and then frozen or refrigerated. If you lose too much water, it will be hard after reheating. It is suggested to thaw before processing and bake at high temperature for a short time. Not suitable for pizza with too much cheese.