1. According to the artisanal bread making process, knead the ingredients for pizza base into a dough (please increase or decrease the amount of water in the recipe at your discretion as different flours have different water absorption). Knead the dough until it reaches the extension stage, place the dough at about 28℃, cover with plastic wrap or a damp cloth, and let it ferment until it becomes 2 times its size. (For detailed kneading and fermentation process, please click Kneading and Fermentation Step by Step Chart)

2. While the dough is fermenting, prepare the other ingredients. Wash the mushrooms, remove the stems and slice the shiitake mushrooms, and slice the almond mushrooms.

3. Heat a pan over medium heat, when the pan is hot, spread the sliced mushrooms on the pan, turn down the heat and bake slowly.

4: Turn the mushrooms over during baking until they are soft and slightly browned on both sides, then transfer to a bowl and set aside to cool.

5: Do the same with the portobello mushrooms. Mushrooms and most vegetables, if baked directly on the pizza crust, will become watery and cause the filling to become soggy, so they should all be treated in this way.

6: Once the dough has risen, use your hands to knead and press out the gas inside the dough, depending on how small the dough has become again. Knead the dough into a circle and put it at room temperature to ferment in the center for 15 minutes then roll it out into a round sheet.

7: Lay the dough sheet in a greased pizza pan, flatten it with the palm of your hand and place the ham hock along the edge of the pan on top of the dough.

8: Press the dough forward behind the ham hock and wrap the ham hock in the dough.

9: Using scissors, cut the wrapped ham hock dough into several small sections.

10: Twist each section 90° so that the ham hock is facing upwards, and the lace will take shape.

11: Poke some small holes in the bottom of the pie with a fork to prevent the bottom from bulging when baking.

12: Spread a layer of pizza sauce on the bottom of the pie (click here to see how to make homemade pizza sauce) and sprinkle some shredded mozzarella cheese.

13: Drain the can of tuna and sprinkle the tuna meat, torn into small pieces, on the base of the pie. Sprinkle some shredded mozzarella on top, and finally put the processed shiitake mushrooms and almond mushrooms on top and sprinkle some more shredded mozzarella on top (reserve a little mozzarella for later).

14: Mix 1 tablespoon honey and 1 tablespoon water to make honey water. Brush the edges of the pizzas with a thin layer of honey water. (Brushing the crust with honey water will make it easier to bake the pizzas to a golden brown color. (Brush the crust with honey water, it will be easier for the crust to get golden color.) Place in the middle of a preheated oven at 200°C and bake for 10 minutes. Remove from the oven and sprinkle with the remaining mozzarella cheese, then return to the oven and bake for another 5 minutes.

Tuna and black olive pizza (reference portion: 11-inch pizza)

Ingredients:

Pastry: 200g self-raising flour, 130g water (adjusted as appropriate), 1/2 tsp salt (2.5ML), 15g butter, 10g sugar

Filling: 50g tomato salsa, 200g mozzarella, 1 can tuna, a few black olives, 1 tin tuna, 1 tin mozzarella. 1 can of tuna, a few black olives, dried oregano (pizza grass) in moderation.

Making process:

1. Mix self-rising flour with salt and sugar, add water and melted butter, and knead into a smooth dough (adjust the amount of water according to the softness of the dough). Knead the dough vigorously on a board for 5 minutes to form a soft dough full of elasticity, then cover with plastic wrap and let rise at room temperature for 20 minutes.

2. While the dough is rising, you can prepare other ingredients, such as shredding the cubed mozzarella, slicing the black olives, and draining and tearing the canned tuna into small pieces.

3. Place the dough on a board and roll it out with a rolling pin.

4: Grease a pizza pan with butter to prevent sticking. Put the rolled out dough into the pizza pan and press it with your hands to make the dough shape fit the pan better.

5. Fork some small holes in the bottom of the dough to prevent the bottom of the pie from bulging out while baking.

6: Brush the circle around the dough with a layer of melted butter (or olive oil), then spread the tomato salsa on the bottom.

7: Sprinkle evenly with some oregano (Oregano, an indispensable herb for making pizza, also known as pizza grass).

8: Sprinkle an even layer of mozzarella cheese.

9: Spread the drained tuna on the crust and sprinkle with mozzarella

10: Arrange the black olives and sprinkle with some more mozzarella. Place the pizza pan in a preheated oven at 200 degrees Celsius, medium, and bake for 10 minutes. Remove from the oven and sprinkle with the last layer of mozzarella, then place in the oven for another 5 minutes to remove from the oven.