1. The main materials are ready;
2.
First prepare the crust, mix 200 grams of sifted high-gluten flour with yeast, salt, sugar, water and evenly, then pour in olive oil and mix well;
3. After kneading into a smooth dough, put it in a larger glass bowl, cover it with a towel, and leave it in a warm place to ferment for 45-60 minutes until the dough is twice as large;
4. Squeeze out the air in the dough and knead well, sprinkle a little flour in the basin, and then put the dough in the basin and let it stand for 15-20 minutes for the second fermentation;
5.
While the dough is fermenting, wash and drain the shrimp, slightly cut the onion and green pepper, and cut the bacon into small pieces for later use;
6.
Then use 150ml of Parmesan cheese tomato sauce and some garlic powder to make garlic tomato sauce for later use;
7. Roll out the fermented dough, flatten the dough with your hands, push it from the middle to the outside and roll it out into a round shape, roll out the outer circle a little thinner, and spread the cheese sticks next to the edge;
8.
Roll up the edge of the pie crust to wrap the cheese stick and press it tightly;
9.
Take an appropriate amount of garlic ketchup and coat the middle of the crust;
10. Then sprinkle with onion, bacon, shrimp, green pepper, and finally sprinkle with some shredded mozzarella cheese, sprinkle a little parmesan cheese powder on the edge of the crust;
11. Preheat the oven to 250 degrees, put it on the third layer and bake for 12 minutes in the upper and lower fire mode.
Tips:1. Zhixin pizza is a thick-bottomed pizza, so it's best to ferment twice;
2. Spreading Parmesan cheese on the edge of the crust will bring a richer cheese aroma.
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