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1. Prepare the dough
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2. Pour all powder materials together
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3. Mix well
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4. Stir while adding water
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5. Knead into dough
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6. Peel the dough and pour in corn oil
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7. Knead to pull out the film
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8. Put in a large bowl, cover with plastic wrap, and ferment to double size
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9. Poke the hole with your finger, no rebound, no collapse, fermentation is complete
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10. Divide into 3 noodles of the same size, take two rounds, cover with plastic wrap and relax for 15 minutes. Put the other in a fresh-keeping bag and freeze it in the refrigerator for next use
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11. Sprinkle thin noodles on the counter and take loose noodles
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12. While pressing the dough with both hands and rotating it on the table, gently push it outwards to push the dough into a dough with thick edges and thin middle. Then lift it up and rotate it back and forth between your hands, allowing the cake base to stretch into an 8-inch cake crust using its own weight. (This step can also be done with a rolling pin)
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13. The finished pie crust
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14. Put it in a baking tray, use a fork to make a few small holes in the bottom of the cake to avoid bubbling during baking. Spread corn oil and let it ferment for 20 minutes at room temperature
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15. Cut green and red peppers into rings and set aside
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16. Cut the ham sausage into round slices and set aside
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17. Cut bacon into strips and set aside
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18. Take an appropriate amount of shredded mozzarella cheese and set aside
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19. Spread homemade pizza sauce on the fermented crust
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20. Shaman Mozzarella
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21. Put the ham and some bacon
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22. Sprinkle a layer of mozzarella, then put on bacon
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23. Sprinkle with mozzarella
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24. Put green and red peppers
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25. Sprinkle a few shredded onions
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26. Shaman Mozzarella
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27. Put it in a preheated 200 degree oven, middle layer, bake for about 15-20 minutes, and the surface is ready to be colored
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28. Baked
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