1. Add water to the washing basin, add yeast powder, soak for 5 minutes, add soft sugar and Glinole linseed oil,
2. Then add high-gluten flour and refined salt,
3. Knead it into a smooth dough, put it in the oven, and leave it for 1 hour.
4. Prepare pizza fillings: dice bacon and shiitake mushrooms,
5. Add Gelinol linseed oil to the pot and heat it on a low heat.
6. Pour in bacon, corn kernels and shiitake mushrooms and stir-fry until they are ripe, turn off the heat
7. Take out the fermented dough,
8. Take 2/3 of the dough and roll it into a circle. Use a rolling pin to evenly fill the small holes.
9. Brush a layer of Gelinor linseed oil in the pie plate in advance, put the dough in, remove the excess edges, and make it tightly integrated with the pie plate.
10. Pour in the fried stuffing,
11. Put in the mozzarella cheese,
12. Take the remaining dough and roll it into a round shape. Use a mesh knife to pull out the flower knife.
13. Cover the filling, pinch the edges tightly, and brush a layer of egg liquid on the surface,
14. Put it into the preheated oven, middle level, 175 degrees, up and down, bake for 15 minutes, bake until the color of the crust turns golden yellow, and it is ready to go out.
Tips:1. The recipe is the amount of a six-inch pie plate,
2. Brush a layer of Gelinor linseed oil in the pie plate in advance, which will make the baked pizza pie more crispy. Remember to bake it and eat it right now. It's delicious, but it won't wait for anyone.
