1. (This crust is about four nine-inch thick-bottomed pizzas)\nPut Arowana high-gluten flour and multi-grain bread flour in a basin, add sugar and salt
2. Yeast is dissolved in water and poured into flour
3. Stir it with chopsticks into a snowflake shape, then knead it into a ball
4. Put it in the cook machine, add softened butter when kneading for five minutes and continue kneading
5. Knead until the dough is pulled apart, and the edge of the hole becomes an irregular circle.
6. Knead the dough and place it in the basin, and cover the surface with a damp cloth! The fermentation block I used in the oven was 35 degrees for about forty minutes! To double the dough
7. Take out the dough and vent it, and divide it into quarters! If you like a thin bottom, divide it into five points! The divided dough is rounded and covered with plastic wrap to relax for 15 minutes
8. Roll out the loose dough, put it in the Xuechu nine-inch non-stick rectangular mold, arrange it by hand, make the bottom of the cake fit the baking tray, and use a fork to evenly insert the bottom of the cake! Air bake at 190 degrees, put the bottom of the cake and bake for 12 minutes! I like to make a few more cake bases at a time, freeze them after cooling down, and take whatever you want!
9. Wash the colored peppers and cut into thick shreds! Sweet corn is thawed naturally! Naturally thaw the Arctic shrimp, remove the head and shell! Combine tomato sauce, black pepper, salt and sugar in a small bowl and stir to make pizza sauce
10. Spread the pizza sauce evenly on the bottom of the cake
11. Sprinkle a thick layer of shredded cheese!
12. Place colored pepper shreds and sprinkle with sweet corn kernels
13. Put the Arctic sweet shrimp! You can put more! Super delicious after baking
14. Air bake 190 degrees! Bake for 20 minutes! Arrange the whole Arctic Sweet Shrimp after it's out of the oven! Add mint leaves
