Cooking Steps

1. 

   Step1:1 pour water, flour, salt, yeast and milk into the blender. 2 add olive oil. Stir slowly for 2 minutes. Stir quickly for 4 minutes. 3. Pull out the film when kneading to the expansion stage 4. Take out the dough. 5 put in the fermenter. Let stand for 30 minutes. 6. The dough is slightly capitalized. 7. Divide the dough into 90g each. Roll. Press the dough from the top to discharge the big bubbles. Leave in the fermentation tank for 30 minutes. 8. Flatten the dough. 9. Roll the dough with the palm. Shape. Let stand for 30 minutes. 10 put the dough on the baking plate with the mouth closed. Tap it from top to bottom. 11 ferment for a second time for 30 minutes. Apply olive oil on the surface after fermentatio

2. 

   Step2:13 sprinkle with rosemary. 14 use chopsticks and other tools to poke holes in the dough. Sprinkle with parmesan cheese. Preheat the oven at 220 ℃ for 10 minutes.