Cooking Steps

1. 

   Step1:Sift the flour, salt and sugar and pour them into the egg beating barre

2. 

   Step2:Add yeast to warm water and stir until it dissolves

3. 

   Step3:Add yeast water, melted butter and broken egg yolk into the flour bucket. Mix with chopsticks. Then turn on the eggbeater. 1. Beat for 12 minutes. Turn off the machine. Gather with chopsticks. Beat for 12 minutes. Turn off the machine again. Repeat twice or three times. Beat for about 8 minutes. The dough will be ready

4. 

   Step4:Take out the dough. Add a small amount of dry starch and knead until it is smooth and does not touch your hands. Let stand for 20 minutes. Knead again

5. 

   Step5:Put it in a basin, cover with plastic film and put it in a 38 degree oven. Put a cup of boiling water beside it to ferment for 4060 minutes, or put it in a refrigerator to ferment at low temperature for more than 9 hours

6. 

   Step6:Take out the exhaust, knead again, cover with wet cloth, wake up for 1520 minutes

7. 

   Step7:Oil the pizza dish

8. 

   Step8:Divide the dough into two parts. Take half of the dough and roll it into a uniform circle. Spread it into the pizza plate. Push the circle thick. Fork out the uniform holes with a fork

9. 

   Step9:Place in a 200 degree oven. Bake for about 78 minutes and remove

10. 

    Step10:Brush the roasted dough with pizza sauce

11. 

    Step11:Sprinkle with crushed masurilla

12. 

    Step12:Bake in a 200 degree oven for about 5 minutes until the cheese melts

13. 

    Step13:Take the water, remove the shell and draw the line to peel the fresh shrimp into shrimps. Cut the red pepper into circles, freeze the green beans, special pork granules for pizza, and defrost the Holme sausage slices for standby

14. 

    Step14:Put all the fillings evenly in the dish

15. 

    Step15:Sprinkle the rest of the masurilla on the surface

16. 

    Step16:Put in a 200 degree oven. Heat up and down. Middle layer. 2025 minutes.