This 10-inch big pizza is used to entertain friends to give you a super effort. The homework is especially willing to release the material. The full Maso is up and the brushing effect is superb. Authentic Italian pizza, the bottom of the cake should be formed by the hand, so you don't have to practice it at home, simplify it into a handcuff, save time and effort.
Mix high and low flour, add salt and yeast, stir well with chopsticks
Pour in water, stir into a loose shape and let stand for 10 minutes.
Add olive oil and slowly pour the oil into the dough until the expansion stage
Put the smooth dough into the container, cover with damp gauze, and place in a warm place to ferment
Take out when the dough is fermented to 2.5 times, re-vent, spheronize, and relax for 15 minutes.
The slackened dough is rounded into a round shape, slightly smaller than the pizza dish, covered with gauze, and placed in the refrigerator for half an hour.
Take out the oiled pizza dish and use a fork to poke some holes in the cake.
Cut the bacon, chopped onion, green pepper
Spread a layer of tomato sauce on the crust and evenly spread 1/3 cheese
Sprinkle with bacon, corn kernels, onions, green peppers, black olives, 1/3 cheese and a little pizza
Oven 200 degrees, 15 minutes, press the start button to start warming up
After the preheating is finished, put in the pizza and start baking. When the time is 5 minutes, take out the last layer of cheese and continue baking until the end of time.
1. The bottom of the cake is refrigerated and can prevent retraction; 2. Put the bottom of the cake in front of the pizza plate, and paste the oil on the pizza plate to avoid sticking; 3. Before laying the material, puncture the cake blanks to prevent the cake from expanding when heated. 4. It is best to use pizza with mozzarella cheese, otherwise it will not be able to draw.