1. Put high-gluten flour, low-gluten flour, milk powder, water, yeast, and granulated sugar into the bread bucket, and start the "kneading" program; after a program is over, put the butter in, and continue the "kneading" program, then put the dough Cover it with a damp cloth and place it in a warm and humid place to ferment; the material of this pizza can be made into two 8-inch pizza bases;
2. During the fermentation of the dough, wash and chop the pork, shred and dice it;
3. Add an appropriate amount of barbecue sauce, mix the seasoning and pork well, and marinate for a while;
4. Brush the oil and turn on the electric baking pan to fry the pork;
5. Grate the cheese for use;
6. Remove the stems and seeds of the green pepper, wash and wipe off the water, then dice the green pepper;
7. Ferment to twice the size of the dough; place the dough on the kneading mat, press and exhaust, and divide into two parts; the dough is relatively moist, no need to add powder; just a little exhaust;
8. Slowly spread a portion of the dough until the dough is evenly thick, and place it in an 8-inch pizza bowl; brush with a layer of corn oil, brush with a layer of tomato sauce, and sprinkle with appropriate amount of cheese;
9. Sprinkle with grilled meat and diced green peppers;
10.
Spread the remaining cheese on the diced roasted green pepper;
11. After preheating the oven at 200 degrees, put the baking tray into the middle of the oven and bake for about 15 minutes; after 15 minutes, the BBQ barbecue pizza is ready.
Tips:1. The water used to make pizza can be replaced with milk or yogurt; corn oil can also be replaced with butter;
