Ingredients

Bake base ingredients: 120g high-gluten flour, 30g low-gluten flour, 90g water, 1/2 tsp dry yeast (2.5ml), 1/2 salt 2 tsp (2.5ml), 1 tsp fine sugar (5ml), 10g olive oil.

Surface fillings: 6 fresh shiitake mushrooms, 100 grams of fresh king oyster mushrooms, 8 slices of bacon, 150 grams of mozzarella cheese, 4-5 tablespoons of homemade pizza sauce (1 tablespoon =15ml), 5 ham sausages (for making lace)

Method

1. Knead all the bread ingredients into dough and knead until the film can be stretched.

2. Cover the dough with plastic wrap and place it in a warm place to ferment. Let it rise until it doubles in size. Dip your fingers in flour and poke holes in the dough without shrinking or collapsing.

3. While the dough is fermenting, prepare other ingredients. Wash the fungi, remove the stems of the shiitake mushrooms and cut into slices, and cut the king oyster mushrooms into slices.

4. Heat a pan over medium heat. After the pan is hot, spread the mushroom slices on the pan, turn to low heat and roast slowly. During the baking process, turn the mushrooms over until they become soft and slightly brown on both sides. Place them in a bowl and let cool until they are ready.

5. Treat the king oyster mushrooms in the same way, put the bacon slices into the pan and fry until cooked.

6. If the mushrooms are baked directly on the pizza dough, water will come out and the filling will become wet, affecting the taste. Plate the prepared materials and set aside.

7. After the dough is fermented, knead it with your hands to release the air inside the dough, then roll it into a round ball again and let it ferment at room temperature for 15 minutes.

8. Roll out the dough into a round piece, place the dough on an oiled pizza pan, and flatten it with the palm of your hand

9. Cut the ham along the edges Place dough on edge of pizza pan. Press the dough behind the ham sausage forward and wrap the ham sausage with the dough.

10. Use scissors to cut the wrapped ham dough into several sections. Twist each section 90° so that the cross section of the ham is facing upwards, and the lace will be formed.

11. Poke some small holes in the bottom of the cake with a fork to prevent the bottom of the cake from swelling when baking.

12. Spread a layer of pizza sauce on the bottom of the pie and sprinkle some shredded mozzarella cheese.

13. Spread the bacon on the bottom of the cake. Sprinkle some shredded mozzarella cheese

14. Finally, add the processed shiitake mushrooms and king oyster mushrooms and sprinkle some shredded mozzarella cheese (reserve a little mozzarella cheese for later use).

15. Mix 1 teaspoon of honey and 1 teaspoon of water to form honey water. Use a brush dipped in honey water to apply a thin layer to the edges of the pizza.

16. Place in the middle rack of a preheated oven at 200°C and bake for 10 minutes. Remove from the oven and sprinkle with the remaining mozzarella cheese. Put it back in the oven and bake for another 5 minutes. Out of the oven.