1, low gluten flour into the basin and then pour gluten flour, add yeast, add sugar and then add salt and stir well.

2, add lukewarm water, about 35 ℃, hand feel slightly warm not hot best, the dough and into a sheet.

3, add olive oil, continue to knead the dough until there is no crumbs, knead into a long strip, keep shaking a few times to increase the gluten of the dough, the dough will be kneaded smooth

4, covered with plastic wrap and put in a warm place to rise for 30 minutes

5, with a finger dipped in flour, inserted into the dough and carefully pulled out, if the dough does not immediately bounce back, that is, the fermentation has been good, if the pressure down will be fast, it means that the time of fermentation is not enough. If the dough does not bounce back immediately, it means it has fermented well. If it bounces back quickly after being pressed down, it means it has not fermented enough.

6, according to the size of the baked pizza to take the appropriate size of the dough rolled round, American pizza will generally be rolled into this step 5mm thick dough, and Italian pizza is relatively simple, you can roll as thin as possible on how thin it 7, with a fork in the surface of the dough poked full of holes ...... to prevent in the next in the oven, because of the lack of poke holes and bulging!

8, put into a pizza pan smeared with olive oil, put into the middle of the oven, upper and lower heat 220 ℃ about 1 minute to set. The bottom of the pie is ready, you can touch the sauce, sprinkle cheese and so on