- Main Ingredients-

Minced Beef, Onions, Carrots, Mushrooms

- Side Ingredients-

Dry Yeast, Pizza Flour, Canned Tomatoes, Salami

Mozzarella Cheese, Olive Oil

1. Make the pasty first part, 90ml of warm water, 2g of dry yeast, mix well.

2. Pour 150g pizza flour into a cooking bowl, 2g sugar, 2g salt. Mix the high gluten and low gluten flour according to 2:1.

3. Add yeast and water and mix with 2 fingers.

4. Mix well and knead the dough on a lightly floured board until smooth and round.

Place the dough in the bottom of a bowl to rise, dust the bottom of the bowl and the surface of the dough with flour, and cover with a cloth to rise at room temperature.

5. For the meat sauce, fry 300g of ground beef and season with some black pepper. When frying the meat sauce on one side, fry it first, then stir-fry it, so it will be more flavorful.

6. Pour off the excess oil, add half a chopped onion and half a chopped carrot, and stir-fry for flavor.

7. Add one canned tomato, you can use 500g tomatoes instead.

8. Add the right amount of water to prevent less dryness, sprinkle black pepper, salt, cover and cook 30min on low heat.

9. Cook to this extent, add a little black pepper, sugar, salt, a little chili powder.

10. Let the dough rise at room temperature for 1 hour and a half, about 2 times its size, and divide into 3 equal parts. Knead it again to a light surface and cover with plastic wrap/cloth.

11. Brush the bowl with olive oil/butter, spread heaps of mozzarella slices, add salami, mushrooms/crayfish/meatballs, and finish with a full layer of meat sauce.

Roll out the dough with a rolling pin to the size of a bowl and lay out the pastry.

12. Put it in the oven 200 degrees, 20 minutes, when the mushrooms are cooked.

13. Remove from the oven and brush with olive oil to make the surface more shiny, turn the bowl on its side, crack it with a fork from the side and unmold it.

14. Now is the time to witness the miracle.

Full of cheese and meat sauce, you can imagine the feeling of lasagna ~ just fried meat sauce is drier, not a lot of juice, and the usual way to make meat sauce is a little different.