1. Put the yeast in a bowl, add milk, soak for 2 minutes, stir well, pour the yeast solution into the bowl, add fine sugar and salt;
2. Add flour to the basin, stir well, let it stand for about 10 minutes, then add olive oil, knead it into a dough by hand, so that the olive oil is fully integrated into the dough, cover with plastic wrap, and ferment for about 1 hour;
3. When the dough is fermented to about 2 times the size, squeeze the air by hand, re-round the dough, divide the dough into two (can be made into two 8-inch crusts), and then roll the dough into a round cake of about 3-5mm. Slightly larger than the baking tray, cover with plastic wrap, and refrigerate for about 1 hour;
4. Cut the onion into fine dices, add a small amount of oil in the pan, add the diced onion to low heat and fry slowly, then add the fresh tomatoes, wait until the tomatoes are softened and pressed into a puree, at the same time add the tomato paste, stir evenly, and serve;
5. Take out the refrigerated pie crust, coat it with a layer of sauce, and then sprinkle with a layer of cheese;
6. Cut the smoked ham into thin slices, cut the small tomatoes in half, spread them evenly on the crust, and sprinkle a layer of cheese;
7. Preheat the oven at 200 degrees, bake for 15 minutes and then take it out, sprinkle with the last remaining pizza, bake for another 5 minutes, until the cheese melts and it is ready to go
Tips:This formula can be used to make two 8-inch crusts. Since the dough is soft, putting it in the refrigerator can help shape it. Finally, adding cheese to bake and wire-draw it will have a better effect. Remember to eat it while it is hot!
