1. Weigh all the ingredients for later use, pour all the ingredients into the bread machine and knead into a smooth dough
2. Kneaded dough is fermented at room temperature
3. About 2 hours, use your fingers to dip your fingers in flour to poke holes without shrinking, that is the fermentation is complete
4. The fermented dough is exhausted
5. Round again and relax for 10 minutes
6. Then put the dough in the pizza pan, roll it out slowly, and let it rise again for 10 minutes
7. Prepare the ingredients for the pizza
8. Poke holes in the proofed dough with a fork
9. Ready to use materials
10. Spread the tomato sauce evenly on the pizza dough
11. Then sprinkle the cheese
12. Spread the chili and shallots flat
13. Sprinkle with ham and scallops
14. Put it in the oven, 230 degrees for 12 minutes
15. Then take out
16. Sprinkle cheese and cheese powder on top
17. Put it in the oven again, 230 degrees for 3 minutes, and the cheese on top will melt.
18. Finished product
19. Finished product
20. Finished product
21. Finished product
22. Finished product
23. Finished product
24. Finished product
25. Finished product
26. Finished product
27. Finished product
Tips:This is a pizza with a crispy bottom. If you like to eat softer, you can prolong the dough again.
