1. Stir the dry yeast and warm water around 35 degrees until the yeast melts, and let it stand for 5 minutes. Mix low-gluten flour and high-gluten flour, and pour into the yeast water from the previous section.
2. Stir the flour with chopsticks until the flour becomes a loose little dough.
3. Pour in olive oil.
4. Knead the dough with your hands until it becomes a flexible and smooth dough.
5. Cover the basin with a layer of plastic wrap and leave it to ferment naturally at room temperature for 1 hour.
6. The fermented dough is about 1.5 times larger than the original dough.
7. Roll the dough into pieces with a dough stick.
8. Place the noodles in the pizza pan, and adjust the noodles to the same size as the pizza pan with raised sides.
9. Use a fork to pierce several holes in the pie crust.
10. Spread pizza sauce evenly on the crust, sprinkle with pizza straw, and then sprinkle with a layer of shredded mozzarella cheese.
11. Sprinkle the chopped onions, potatoes, peppers and other ingredients evenly on the crust.
12. Sprinkle with a layer of crumbled mozzarella cheese. Preheat the oven for 10 minutes in advance, put the pizza in the oven, bake at 200 degrees for 15 minutes and then take it out, sprinkle the last layer of mozzarella cheese, and bake for another 10 minutes. Can be baked.
Tips:1. You can put a little black olive on this pizza to add fragrance.
2. If you don't have pizza sauce, you can use tomato sauce instead.
3. In winter, the dough is not easy to ferment, so it can be placed next to the heater.
4. The purpose of keeping the yeast water is to stimulate the active ingredients of the yeast, otherwise the noodles may not be good.
5. If you are afraid that it will not be easy to demold, you can put a layer of butter on the mold to help demold.
