Pizza crust:

250g of gluten flour (regular flour will do)

4g of yeast

15g of butter

1 tablespoon of milk powder

a pinch of salt

125mL of lukewarm water (about 40 degrees)

2. Add the butter and a pinch of 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 into a container and cover with plastic wrap

8. Put the dough into the microwave oven and start the first fermentation for 40 minutes (put a bowl of hot water in the microwave oven to help the dough ferment better)

The fermentation time is used to make the pizza sauce

9. Take a small amount of butter and pour it into a pan to heat and melt it

10. Add the chopped garlic and sauté it well (we're all out of onions at home)

11. Pour in the sauce and sauté it well. (Tomato salsa, a little salt. A little sugar, black pepper, a little water to blend)

12. simmering pizza sauce

13. at this time the dough is also fermented, take it out, twice as big as just now, hehehe

14. the dough gently squeezed for a while, rolled out into a pastry, spread on a baking sheet

and with a small fork fork holes (in order to better ventilation)

15. Put it in the oven for the second fermentation for 30 minutes (put a bowl of hot water in the oven)

16. Shred the matzoh and set aside

17. Prepare the ingredients (mushrooms, ham, carrots, peppers, chicken and a little bit of rice, hehehe, by the way to eat the baked rice ^_^)

18. The piecrust is finished fermenting, and it has grown two times bigger than it was before

19. The first thing you need to do is sprinkle the pizza with 100g of mozzarella, the more you put in, the better, haha

21. A side of the store while dropping saliva, ahaha, love to eat what on the store what, store a lot of good

22. preheated oven, 250 degrees 12 minutes

23. out of the oven and then sprinkled with 100g of matzoh, and then into the oven to bake for 5 minutes