Flour: The best way to make pizza base is low-gluten flour, because high-gluten flour is easy to produce gluten and shrink, while the demand for dough puffing at pizza base is not high, so it is easier to be soft and fluffy with low-gluten flour.

Olive oil: Olive oil can be added in the dough without adding it, or a small amount can be added. Because oil can inhibit yeast, it is not advisable to add too much olive oil in the dough. Generally, the bottom of an 8-inch cake should exceed 10 ml of olive oil.

Fermentation: The bottom of the cake must be fermented before making pizza.

Shaping the bottom of the cake: Shaping is made with a rolling pin, not thrown out.

General method:

Flour 150g, sugar 10g, salt 2g, yeast 3g (yeast should never touch salt), one egg and some water.

1, knead the above materials together, knead the dough until smooth, and let it stand at 30 degrees for 45 minutes.

2. Roll the fermented dough into the shape you want, and punch it with a toothpick or fork to avoid foaming at the bottom of the cake.

3. Spread pizza sauce or tomato sauce on the bread, spread something like ham you want to eat, and then be sure to put mozzarella cheese.

4. Put it in the preheated 180 degree oven for 25 minutes, and you can eat delicious pizza.