1. Sift the flour, salt, and sugar and pour it into the egg-beater bucket.
2. Add the yeast to the warm water and stir until it melts.
3. Add yeast water, melted butter, and beaten egg yolks into the flour bucket, mix well with chopsticks, then turn on the whisk, 1st gear, beat for 1-2 minutes, turn off the machine, gather it with chopsticks, and beat 1- Turn off the machine for 2 minutes, repeat two to three times, and beat for about 8 minutes. The dough is ready.
4. Take out the dough, add a small amount of dry starch and knead until it is smooth and does not stick to your hands. Let it rest for 20 minutes, then knead again.
5. Put it in a basin, cover it with plastic wrap, and place it in a 38°C oven. Place a cup of boiling water next to it to ferment for 40-60 minutes, or put it in the refrigerator to ferment at low temperature for more than 9 hours.
6. Take out the exhaust, re-round it, cover it with a damp cloth, and let it rise for 15-20 minutes.
7. Grease the pizza pan.
8. Divide the dough into two, take half of the dough and roll it into a uniform circle, spread it on the pizza pan, push the circle thicker, and use a fork to make even holes.
9. Put it in a 200 degree oven and bake for about 7-8 minutes.
10. Brush the baked dough with pizza sauce.
11. Sprinkle an appropriate amount of chopped mozzarella.
12. Put it in a 200 degree oven and bake for about 5 minutes until the cheese melts.
13. The fresh shrimps are blanched in water, shelled and threaded, and then peeled into shrimps, red pepper slices, frozen green beans, pork diced for pizza, and Horme sausage slices are thawed for later use.
14. Arrange all the fillings evenly on the plate.
15. Sprinkle the remaining mozzarella on the surface.
16. Put it in a 200-degree oven, heat up and down, middle level, 20-25 minutes.
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