1. Mix high-precision flour, low-gluten flour, oil, water, salt, a spoonful of sugar and half a spoonful of sugar, and knead the yeast powder, and leave it in a 26°C oven to ferment for an hour. The yeast powder is best washed with hot water and knead the fermented dough. Evenly squeeze out the air, roll into a slab, put it into a baking tray, shred the cheese, slice the ham, and mash the tuna for later use
2. Put the butter in the pan to melt, add the minced garlic, the onion and fry until fragrant, add the hot, peeled and diced tomatoes, add salt, basil leaves, oregano leaves, black pepper, and cover the pot. , Simmer for 20 minutes, open the lid, fry dry, set aside, this is the pizza sauce
3. Use a fork to poke the pizza embryos in the baking pan into rows of holes, brush them with pizza sauce, and sprinkle a layer of cheese
4. Spread a layer of tuna meat, sprinkle a layer of cheese, sprinkle a layer of green pepper and colored pepper, sprinkle a layer of cheese
5. Finally, lay the ham slices, you can plan some ham shreds and lay the blank space
6. Put it in the preheated oven at 200°C, take it out after 10 minutes, sprinkle with the remaining cheese, and bake for 6 minutes in the oven
7. The scented pizza is out
8. Those with cheese powder can be sprinkled with cheese powder to make it more delicious
