Flour 170g, salt 3/4 teaspoon, hot water 120ml +2 tablespoons, enzyme 3/4 teaspoon, medium tomato 1, Italian ham 6 slices, medium white mushroom 8 slices, grated Italian cheese13 packets, and tomato sauce 4 tablespoons.

working methods

1. First put the salt and hot water into a large bowl, mix with the flour, and then add the enzyme to knead into a dough (if it is too sticky, add the flour, otherwise add water).

2. Put the bowl in warm water, put the dough in the bowl, cover it with a wet cloth, and ferment for about 1-2 hours.

3. The fermented dough should be compressed and exhausted first, then rolled with a rolling pin, and pushed continuously from the inside to the outside. The bottom of the cake is turned over in the middle, and a little flour is added and then pushed to form a round ultra-thin bottom, about1mm. If it becomes too big after rolling, you can cut off the extra dough with a knife to make it your favorite size.

4. Preheat the oven and baking tray together to 180℃. When the heat is enough, take out the baking tray, put the mixed cake bottom on it, spread tomato sauce evenly on the cake surface, spread ham slices, mushroom slices and Italian mixed herbs, and finally spread cheese.

5. Put in the oven and bake at 250℃ (baking mode) for 20 minutes, or until the cheese turns golden brown.