Operating materials: high-gluten flour 180g, clear water 100g, butter 20g, fine sugar 30g, yeast powder 2g, salt 1g and milk powder 8g.

1. First, add flour, clear water, fine sugar, yeast powder and milk powder into the new chef's machine and stir.

2. Then knead the dough evenly at low speed, and then adjust it to medium speed until the dough is swollen.

3. When the dough is elastic, add salt and butter and continue to stir the dough at medium speed.

4. To make pizza dough, beat it to a very flexible and delicate state. By pulling a piece of dough, you can easily pull out the thin glove shape. When this dough is used to make pizza, it can be tender outside.

5. Put the dough in a clean bowl, cover it with plastic wrap, and put it in a warm place to wake up to twice its original size.

6. The proofed dough is divided into two parts, one big and one small, because the pizza tray I use is one big and one small. If two identical pizza trays are used, the dough can be evenly divided into two parts.

7. Vent the gas generated by fermentation in the dough, roll the dough into a thin round cake shape, spread it on a pizza tray, coat it with a layer of butter, and raise the surrounding cakes to prevent the cheese from flowing out. Then poke holes in the cake with a fork to prevent the cake from bulging when baking.