400g of high-gluten flour, 200g of low-gluten flour, dry yeast powder 12g, 300ML of warm water, 40g of olive oil, 25g of salt 12g, and one egg yolk.

Pizza filling:

Shredded onion, diced beans (cooked and diced in advance), sliced ham, corn kernels, shredded cheese, tomato sauce.

Exercise:

Let's start with the dough:

1, put the dry yeast powder into a small bowl, pour it into warm water and mix well.

2. Sieve the high and low flour, put it in a steel basin, add yeast water, olive oil, salt, sugar and egg yolk, and knead it into dough.

3. Knead the dough repeatedly until it is smooth, and seal it with plastic wrap for basic fermentation.

4. When the dough expands to twice the size, knead it again, round it, seal it with plastic wrap, and conduct secondary fermentation.

5. Roll the last fermented dough into a round dough, put it into a pizza tray, press the edge slightly thicker with your fingers, and evenly fork out a small hole in the middle.

In this way, the pizza crust is ready, and the pizza can be further made:

6. Brush a layer of tomato sauce or pizza sauce on the dough with small holes, then sprinkle a layer of shredded cheese, then sprinkle shredded onion, diced beans and corn kernels, then evenly put ham slices, and finally sprinkle a thick layer of shredded cheese. According to your own needs, you can put on several layers of tomato sauce, or you can mix one layer of cheese with one layer of ingredients.

7. Preheat the oven for 200 degrees and bake for 15 minutes.