1. Add 10 grams of olive oil, water, sugar, salt, flour and yeast into the bread bucket, and ferment for about 2 hours
2. Wash and shred the onion, wash and slice the white mushrooms, cut 2 slices of bacon into diced pieces, 1 slice of bacon into diamonds, slice black olives, and wash with rosemary
3. Pour 10 grams of olive oil into the pot, stir-fry the mushrooms and onions until they are fragrant, then set aside
4. Take out the fermented dough, vent and round it, cover it with plastic wrap and let it stand for 20 minutes, then roll it into a dough
5. Put the dough into the pizza plate, poke countless holes on the surface, add a tablespoon of tomato sauce and spread well
6. Put it into the preheated 180 degree Vantage oven JKD611-01A and bake for 5 minutes and then take it out
7. Add cheese, onion, mushrooms, bacon and black olives evenly, then add bacon slices and rosemary leaves
8. Put it in a 200-degree Vantage oven JKD611-01A, bake for 20 minutes
Tips:1. When sautéing onions and mushrooms, try to fry them dry, so that no moisture will leak out during baking.
2. The water absorption capacity of different brands of flour is also different, leave a mouthful when adding water, and adjust it after mixing.
