1. Pour the weighed bread flour, yeast powder, water, sugar and salt into a large container and mix and knead the dough by hand. Knead until the dough is elastic and the surface gradually becomes smooth, then add softened butter and continue to knead the dough. , Knead until the dough is fully expanded, that is, spread the dough with a tough film.
2. Put the kneaded dough into the container, cover with plastic wrap, and ferment.
3. The dough is fermented to 2 to 2.5 times its original size. Use your fingers to stick some flour and poke a hole on the top of the dough. If the hole does not shrink or dent, the fermentation is complete.
4. Knead the fermented dough round by hand and proof it for 15 minutes. After proofing, use a rolling pin to squeeze out the air and put it into a round shape into a 9-inch round baking pan.
5. Use a fork to poke holes evenly on the surface of the dough, put it in the middle of the preheated oven, and bake at 180 degrees for 8 minutes.
6. Shred the green pepper, slice the cherry tomatoes, and slice the sausage for later use.
7. The surface of the baked dough is coated with tomato sauce and sprinkled with a little cheese.
8. Spread the prepared green pepper shreds, cherry tomatoes, sausage slices,
9. Sprinkle with shredded cheese.
Tips:Add water to the flour a little bit, gradually add it according to the softness of the dough, don't add it all at once.
