Only when the humidity of pizza dough is right can we bake a pizza that looks first-class and sells well.

1. After mixing the dry and wet materials of the dough, put them in the palm of your hand, and the palm can't fall off to meet the requirements.

2. The dough becomes smooth and non-sticky after its gluten comes up, so use high-gluten flour with high protein content.

3. When kneading dough, you need to pull out a layer of glove film that is not easy to break. When the dough is pulled by hand, it forms a film, and the finger tube is not easy to break.

4. The secondary fermentation needs to be in place, and after the secondary fermentation is in place, the crust on the edge of the pizza is guaranteed.

The oven has been preheated. Before putting it in the oven, you need to brush the edge of the pizza with egg liquid.

6. Pay attention to the baking process. After the pizza turns apricot yellow, put the pizza on the baking net, and spread a layer of tin foil on the baking net in time until the baking is over.