1. Put all-purpose flour, salt, sugar, and yeast into the bread machine to form a dough
2. Add butter and knead it into a smooth dough, leave it at room temperature
3. Because the shrimp has a high moisture content, it needs to be roasted in advance, the oven 170 degrees, the middle layer, roast for 5 minutes, until the moisture is dry
4. The fermented dough is twice as large as the original, and the dough is full of pores
5. Spread the dough on the kneading mat. If it is dipped, you can sprinkle some dry flour and roll it into a disc slightly smaller than the mold.
6. A thin layer of butter on the pizza pan
7. Put the rolled dough into the pizza pan, press the dough with your hands, and push the dough until it is the same size as the plate, squeeze out a round edge
8. Use a fork to pierce the pie crust to exhaust air
9. Ferment for another 20 minutes. Here, the oven is used for fermentation, and the temperature of the upper and lower tubes is between 0-60 degrees. The function is adjusted to the fermentation level.
10. Brush the whole egg liquid on the side of the cake
11. Spread tomato sauce in the middle of the crust
12. Sprinkle with about 100 grams of mozzarella cheese
13. Put the grilled shrimp, bacon, onion, sweet corn kernels
14. Preheat the oven to 230 degrees, middle level, 220 degrees, bake for 15 minutes
15. Take out and sprinkle with remaining mozzarella cheese and chili
16. Continue to bake for 3-5 minutes, until the mozzarella cheese is melted
17. Ready to eat
Tips:Ingredients with higher moisture content should be roasted in advance to collect the moisture so that the crust will not be sticky.
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