pizza crust:

25g of high-gluten flour (ordinary flour is enough)

4g of yeast

15g of butter

a teaspoon of milk powder

a little salt

125ml of warm water (about 4 degrees)

2. Dissolve the yeast in warm water and let it stand for 5 minutes. Fully melt

3. Slowly pour the melted yeast water into the flour and mix well

4. Knead into smooth dough

5. Add butter and a little salt and continue kneading

6. Knead until the butter and salt are completely absorbed, and the dough is smooth and elastic

7. Put the dough in a container and cover it with plastic wrap

8. Put the dough in. Help the dough to ferment better)

Time for fermentation to make pizza juice

9. Pour a small amount of butter into the pot and heat it to melt

1. Add chopped garlic and stir well (the onion is eaten up at home)

11. Pour in the mixed sauce and stir well (tomato sauce, a little salt). A little sugar, black pepper and a little water)

12. Cooked pizza juice

13. At this time, the dough is also fermented, and it is twice as big as before, hehe

14. Squeeze the dough gently for a while, roll it into a cake, spread it on a baking tray

and cross the hole with a small fork (for better ventilation) < . .