1. Put flour, salt, water and yeast into the basin
2. After kneading into a smooth dough, put in softened butter and continue to knead until a large piece of film can be pulled out.
3. Round the dough, put it in a bowl, and cover it with plastic wrap for basic fermentation
4. When the dough is 2.5 times larger, dip your fingers in the dry powder and poke holes on the top of the dough without collapsing or shrinking, indicating that the fermentation is complete
5. Take out the dough, place it on the table, vent it, and roll it into a round cake the size of an 8-inch pizza pan with a little thicker edge
6. Put the noodles into an 8-inch pizza pan, and evenly pierce small holes on the dough with a dining fork, so that the dough can be effectively exhausted and not deformed during baking; at this time, the oven can be preheated to 200 degrees
7. Spread a layer of tomato sauce and then sprinkle with a layer of mozzarella cheese
8. Arrange the sliced pineapple one by one, and put a layer of sliced ham on top
9. Put it into the middle layer of the preheated oven, 200 degrees, up and down, bake for 10 minutes
10. After 10 minutes, take out the baking tray, sprinkle a layer of mozzarella cheese on top, and re-enter the oven to bake for another 10 minutes
11. The cheese is melted and slightly brown on the surface, ready to be baked
12. The pizza is removed from the plate, cut into pieces, and eaten
Tips:This dough can be used to make an 8-inch pizza. If you want to make more at one time, you can double all the ingredients on some basis; put the mozzarella cheese in two places, and don’t bake too long for the last time, so as not to burn. The silk comes out; the butter when kneading the dough can be replaced with 10 grams of vegetable oil.
