1. Mix 30 degree warm water with yeast, sugar and salt evenly, and let it sit for 10 minutes. 2. Mix the high-gluten noodles and wheat flour thoroughly. 3. Mix the water mixture and flour evenly, knead it into a smooth dough, and then sprinkle it on the bottom of the container.

Add flour, put the dough in, cover with plastic wrap and refrigerate overnight. Take it out and let the dough ferment into a honeycomb shape.

Knead and deflate the dough, and continue to ferment in a warm place until doubled in size.

If time is limited, you can omit the low-temperature fermentation step and just place the dough in a warm place to ferment twice in size (but it must also be vented for secondary fermentation).

4. Roll out the fermented dough into a 0.5 cm thick cake, pierce it with a fork (in order to allow the dough to deflate evenly and maintain its shape during the baking process), and then evenly apply a layer of olive oil on the surface of the baking pan.

, those who are more interested in fragrance can apply some heated New Zealand butter.

5. Prepare mozzarella cheese (it must be this kind of cheese, generally available in imported supermarkets. You need to cut the whole piece into thin strips yourself) 6. Cut the prepared ingredients into shapes and lay them flat on the bread.

surface.

7. Sprinkle a small amount of mozzarella cheese before spreading the ingredients, and then sprinkle a layer of mozzarella cheese evenly on the spread ingredients. The amount depends on personal taste. I personally like to spread a full layer, basically covering it completely.

Ingredients.

8. Put the prepared pizza into the oven. If it is an upper and lower double-tube oven, set the upper heating to 100 degrees and the lower heating to the maximum power of 300 degrees (the top should not be too hot, otherwise the cheese will be burnt), and heat for 5 to 9

Minutes are enough.