1. All ingredients.
2. Add all the dry powders at once and mix well.
3. Add eggs, water, olive oil and make dough.
4. Put the dough in the basin.
5. Cover with plastic wrap.
6. The temperature is 28 degrees and the humidity is 80 degrees, and the basic fermentation is carried out with heat preservation.
7. During the fermentation of the dough, slice the ham, sausage, bisporus mushroom, and dice the onion and pepper.
8. Put the olive oil on the frying spoon and fry the onion fragrant.
9. Add mushroom slices and fry them. Season with salt and black pepper.
10. Stir-fry the mushrooms and set aside.
11. Divide the fermented dough into 4 portions and let them rest for 15 minutes.
12. Take a dough and roll it out into a rectangular crust.
13. Spread tomato paste on one-half of the skin.
14. Except the ham and sausage, mix all the fillings with mozzarella cheese and mix well.
15. Spread a quarter of the mixture on the dough and spread the sauce.
16. Put a layer of ham and sausage slices on top of the vegetable and cheese filling.
17. Fold the dough in half and press firmly on all sides.
18. Use a roller knife to trim the four sides of the blank neatly, put it into a baking tray, and rub the remaining dough into strips by hand.
19. Then the cross is placed on the blank for embellishment.
20. According to this method, you can make four, because you can only bake two at a time, you can make two first, and the remaining two doughs can be stored in refrigeration first.
21. Put the finished blank in a warm place for 20 minutes, and then spread the whole egg liquid.
22. After coating the egg liquid, poke a few eyes on the blank with a thicker toothpick to deflate the air during baking.
23. Adjust the preheated oven to 210 degrees for the final baking.
24. The baking time is 12 to 15 minutes, depending on the size of the oven, and the color can be evened out. So far, all the operations are completed.
25. This is the surface of the finished product and the crispy skin at the bottom. The crispness of the crispy skin can be maintained for 20 minutes.
