Cooking Steps

1. 

   Step1:Pour water, flour, salt, yeast and milk into the blender.

2. 

   Step2:Add olive oil. Stir slowly for 2 minutes. Stir quickly for 4 minutes.

3. 

   Step3:Knead to the expansion stage. Carry out basic fermentation.

4. 

   Step4:Divide the dough into 65g each. Roll it round. Trim the shape. Press the dough from the top to discharge the big bubbles. Cover with plastic wrap and let it stand for 30 minutes.

5. 

   Step5:Take out the dough. Round it with your palm.

6. 

   Step6:Put the dough on the baking plate with the mouth closed. Pat it from top to bottom for the second fermentation.

7. 

   Step7:After fermentation, spread olive oil on the surface, sprinkle rosemary, and use chopsticks and other tools to poke holes in the dough (I forgot to poke holes). Sprinkle with parmesan cheese.

8. 

   Step8:Bake at 220 degrees for 10 minutes.