Materials: 170g flour, 3/4 teaspoon salt, 120ml hot water, 3/4 teaspoon leavening, 1 medium tomato, 6 slices prosciutto, 8 white button mushrooms, 1/3 packet grated mozzarella cheese, 4 tablespoons tomato sauce, 1 tablespoon Italian herbs

Preparation steps:

1. Combine the salt and hot water in a large bowl, stir in the flour, then add the leavening agent to form a dough of moderate viscosity.

2, put the bowl in warm water, put the dough in the bowl, cover with a wet cloth to ferment for about 1-2 hours.

3, fermented dough, the first pressure to exhaust, and then rolled with a rolling pin, constantly from the inside to the outside of the push pressure, the middle of the turn the bottom of the cake, add a little flour and then push again and again pressure, pressed into a round super-thin bottom, about 1 mm or so, if rolled out to become too large, you can use a knife to excise the excess dough, so that it becomes the size of their favorite.

4. Preheat the oven to 180 degrees Celsius, remove the baking sheet from the oven as soon as it's hot enough, place the crust on top, spread the tomato sauce evenly over the top of the cake, top with slices of ham, slices of grated mushrooms, mixed Italian herbs, and finally, the cheese.

5. Bake in the oven at 250 degrees Celsius for 20 minutes or until the cheese is golden brown.