Methods:
1: Heat the water to 40 degrees Celsius, add in the dry yeast, stir well and leave to stand for 5 - 10 minutes.
2: Combine the flour, salt and granulated sugar in a large-mouth container.
3: Add the yeast water and stir with chopsticks to loosen the mixture.
4: Add the butter and knead by hand until the dough is smooth (about 10 minutes), cover with plastic wrap and leave to rise for 1.5-2 hours.
5: Let the dough rise until it doubles in size, then stick your forefinger into a nest without springing back.
6: Knead the dough on the counter (sprinkle dry flour on the counter to prevent it from sticking), remove all the air bubbles from the dough, and pull it out of the film, I don't think you need to put so much effort into it, just knead it a little bit after it has fermented.
7: Knead the dough and roll it out into a pizza pan 2cm larger than the pizza pan, 0.4-0.5mm thick. Brush the bottom of the pizza pan with a thin layer of oil and spread the dough flat on the bottom of the pizza pan.
8: Place the pizza pan in the refrigerator for a while to set.