1. Mix the high-gluten flour and low-gluten flour into the dish, add dry yeast and purified water, stir the flour with chopsticks until a loose noodle is formed, cover with plastic wrap and put it in the refrigerator for 10 minutes
2. Take out the noodles from the refrigerator, knead the dough with your hands until it becomes a flexible and smooth dough, add butter and continue kneading
3. Knead the dough until it is smooth and elastic. Put it in a pot, cover with plastic wrap, and ferment in the greenhouse.
4. The dough is about 1.5 times longer than the original. Dip a little flour and poke the dough.
5. Take out the dough and vent, and divide it into 6 equal parts. After rounding, cover with plastic wrap and let it stand for 10 minutes
6. Brush with a thin layer of butter on the 6 continuous mold of Yangchen Baoermeike
7. Take a dough and roll it into a round dough
8. Put the rolled dough into the Yangchen Baoermeike 6 continuous mold and use your hands to shape the dough into the same size as the Baoermeike cup. Use a fork to make a few holes in the dough.
9. Spread the tomato sauce evenly on the crust
10. Spread onions, ham, and mango evenly
11. Finally, sprinkle with mozzarella cheese and preheat the oven 10 minutes in advance
12. Put the pizza in the preheated baking oven, and bake at 200°C for 20-25 minutes, and bake until the surroundings are colored and the surface is golden.
13. Sweet and smooth mango
14. Finished product
15. One at a time
Tips:1. Spread a layer of butter on the mold, the bottom of the baked pizza is crispy, if you don’t like it, you can leave it without butter
2. I chose ketchup instead of homemade meat sauce, which tastes good and is very convenient for cold in winter, and the fermentation dough takes a long time. It will be fermented in about 20 minutes in summer, so you must pay attention to the dough
