high flour+eggs+yeast+salt. Knead into dough and put it in a warm place for fermentation. Roll it into pancakes and put it in a pizza tray. Fork out a small hole with a fork. Spread egg liquid around the dough. Bake in the oven for 1 minutes and brush with tomato sauce. Sprinkle with Masu, put a layer of bacon, then add onions and a layer of sausage. Finally, sprinkle a layer of Masu and put it in the oven at 18 degrees for 3 minutes.

1. Pizza, also known as pizza, pizza, pizza and Italian pie, is a kind of food that originated in Italy and is very popular all over the world. The usual practice of pizza is to use fermented round cakes covered with tomato sauce, cheese and other ingredients and baked in an oven. Cheese usually uses mozzarella cheese, but there are also some forms of mixed cheeses, including Parmesan cheese, romano cheese, ricotta cheese or Monterey Jack cheese, mozzarella cheese and so on.

second, "pizza" is a kind of food with Italian flavor made of special sauce and stuffing, but in fact, this kind of food has surpassed the barriers of language and culture and become a global snack, which is loved by consumers all over the world. But when and where this kind of food originated, it is hard to know. So who invented pizza?

third, origin: in the third century BC, Roman history recorded that round wheat cake+olive oil+spices+pizza baked on a stone came from bread, and bread played an important role as a staple food in western history. It is not always the same in the long flow of time, but by adding different ingredients to better meet people's needs and hobbies. Historians discovered a similar transitional food from bread to pizza 3 years ago in Sardinia, Italy. In ancient Greece, pie bread πλακο__ (plakous, and π λ α κ ο ν ο _-plakountos) was added with various spices, including garlic and onions. There were also Persians, a king named Dario il Grande (521-486A.C.), who baked one with stones. In the western poem Eneide, there are also the earliest transitional things, which are generally called "focaccia" (meaning baked with fire), "coca" (both salty and sweet) in the west, "pita" in Greek and Italian or "pide" in Turkish, and "piadina" in Romagne. Then there are similar foods in other countries. Time goes by slowly, and the language is not static. Italian pita/pitta gradually becomes pizza, and the ingredients on it are no longer limited to the original ones. The innovation of pizza still comes from the addition of tomatoes (in fact, there is another kind of fish, which is replaced in the position of tomatoes). Naples is the first to bring this change, which can be said to be the origin of modern pizza. But in the end, it was a Neapolitan chef who made a pizza Margherita specially for Queen Savoia in 1889, a three-color pizza named after the Queen. According to statistics, there are more than 2, pizza shops in Italy, including 1,2 in Naples. Most Neapolitans eat at least one pizza a week, and some people eat it almost every day for lunch and dinner. Diners, rich or poor, are used to folding pizza and eating it in their hands. This has become one of the bases for identifying the quality of pizza craftsmanship. Pizza must be moderate in hardness, and even if it is folded like a wallet, the outer layer will not break.

iv. to distinguish whether a pizza is authentic or not, that is, to see how its bottom is shaped, the recognized criteria in the industry are as follows: if it is Italian pizza, it must be hand-thrown pizza, and the bottom of the pizza is hand-thrown, without mechanical processing. The bottom of the finished pizza is round, flat and even, and the "flanging" is 2-3cm high and 2cm wide. If it is an American pizza, it must be an iron plate pizza. The bottom of the pizza is formed by mechanical processing. The bottom of the finished pizza is round, with flat bottom and even "flanging", with a height of 4-5cm and a width of 3cm. Other cake bottom forming methods can be regarded as unorthodox practices, which will cause poor appearance and lack of taste of finished products.