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1. Mix the flour with the exception of the yeast and butter, then knead the other dough and soak for an hour. Add yeast to the soaked dough, and add butter when kneading it into a slightly smooth dough. Continue to knead to the dough expansion stage.
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2. Basically ferment the kneaded dough to 2.5 times its size. Take out the dough and squeeze it out, knead it into a circle and relax for 30 minutes.
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3. Use a rolling pin to roll the dough into a round dough of the same size as the unraveling pan, and transfer it to the pizza pan.
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4. Fork some holes. Prevent the dough from bulging up.
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5. Chop the onion and garlic and set aside (preferably mince).
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6. Insert a fork into the root of the tomato, bake it on a gas stove for a while, remove the skin of the tomato, and cut the tomato into small cubes (preferably finely chopped).
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7. Remove the tomato skin, and cut the tomato into small cubes (preferably chopped into fine pieces).
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8. Heat the pan and add butter.
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9. Add onion and minced garlic.
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10. Stir fry until it is fragrant and add sugar, salt and black pepper.
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11. Add tomato sauce.
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12. Add pizza straw and water.
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13. Stir-fry until thick and remove from heat.
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14. Sheng out and spare.
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15. Cut bacon into small slices, black olives into small circles, mushrooms into slices, and green peppers into shreds.
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16. Roll out the pie crust according to the law and move it to the pizza tray, shape it and puncture the hole, preheat the oven to 200 degrees, and bake the middle layer for 5 minutes.
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17. Take out the baked crust and coat it with pizza sauce, leave the edges uncoated, and sprinkle some cheese.
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18. Cut bacon into small slices, black olives into small circles, mushrooms into slices, and green peppers into shreds, all in a row on top of the crust.
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19. Bake in the third level of the oven for 15 minutes. Bake in the third level of the oven for 15 minutes.
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