1. Slice the tomatoes; grate the mozzarella cheese.

2. Brush the inside of a baking dish evenly with oil, place a thin-crust pizza on top, spread the tomato sauce evenly, and sprinkle with shredded mozzarella cheese.

3. Spread the tomato slices, basil leaves and Italian spices from recipe 1 evenly on the pizza crust.

4. Preheat the oven to 200℃ and bake the pizza for 12-15 minutes.

Main ingredient: wheat flour 600g

Supplement: yeast 5g, 450g tomato, onion (white skin) 40g, cheese 95g

Seasoning: 80g olive oil, 12g salt, 1g thyme, 1g pepper, 5g sugar, 3g basil leaves

To teach you how to do Margherita pizza, how to do Margherita pizza to Yummy

1. Place the crust in an oiled baking dish and transfer to a preheated 210°C oven;

2. Bake for about 7 minutes until golden brown in color, then remove from the oven;

3. Wash, de-stem, and slice the tomatoes;

4. Peel and slice the onions into rings, and set aside;

5. Brush the baking dish with a light layer of oil, place the crust in it, and spread with the Spread the tomato pizza sauce (25g) on the crust;

6. Sprinkle the shredded cheese (30g) on top of the crust;

7. Sprinkle the tomatoes, onions, and grated cheese (15g) and grated mozzarella cheese (50g) over the top of the crust;

8. Transfer the crust to the preheated oven at 200°C. Bake the crust for about 6 minutes;

9. the top of the cheese is golden brown, remove from the oven and sprinkle with washed basil leaves.

Ingredients: 600g of high-gluten flour, 5g of dry yeast, 300ml of warm water, 40g of olive oil, 10g of salt.

1. Put the dry yeast into a bowl and mix with warm water (300mls);

2. Sieve the flour into a steel bowl and add the yeast, mixing slightly;

3. Add the olive oil and salt and knead well to form a dough;

4. Take out the dough, wrestle the dough until it is smooth and then roll it out, seal it with a cling film and leave it to rise for around 35 minutes;< /p>

5.

5. When the dough has doubled in size, divide it into three smaller balls, roll them out again, and cover with plastic wrap for a second fermentation period of about 25 minutes;

6. Roll out the dough into a thin round, press the edges with your fingers to thicken it slightly, and then make small holes in the center of the dough with a fork to evenly distribute the dough.

Ingredients: 1 can of small canned diced tomatoes, 4 tbsp olive oil, 500 ml stock, 1 tsp Italian spices, a pinch of black pepper, salt to taste, sugar to taste, flour water to taste.

1. Put the diced tomatoes, olive oil, stock, spices, black pepper, salt and sugar into a saucepan;

2. Bring to a boil over medium-low heat and continue to simmer for about 5 minutes;

3. Add a good amount of flour water to the pan and cook until the sauce thickens.