1. Prepare dough ingredients.
2. Mix the yeast with warm water.
3. Knead the dough.
4. Add cooking oil and knead repeatedly.
5. It is not very good at first, but after repeated kneading, the cooking oil and dough gradually merge into a softer and smoother dough.
6. For easy fermentation, I put the dough in a yogurt machine to ferment.
7. The dough rises quickly.
8. Take out the dough and knead it again.
9. Roll out into a square dough with a larger mold (the remaining 1/4 of the dough).
10. Brush the baking pan with cooking oil evenly, then carefully put the dough into the mold to make holes and tidy it up.
11. The famous ingredients of the prepared pizza topping are cut into uniform sizes and set aside (the tomatoes are not used at the end).
12. First brush in the tomato paste (the tomato paste with a little salt, black pepper and evenly mixed).
13. Sprinkle the mozzarella cheese evenly (you can sprinkle more).
14. Sprinkle with chopped spring onions.
15. Place in the green chili circle.
16. Cut the mushroom heads and set aside.
17. Add appropriate amount of oyster sauce to the mushroom head and mix.
18. Mix the mushrooms evenly.
19. Place the mushroom heads in the pizza.
20. Place the red pepper rings in the pizza.
21. Put the sausages evenly into the pizza.
22. Sprinkle the mozzarella cheese evenly (you should sprinkle more, but it's no surprise).
23. Brush the pizza dough with cooking oil evenly, and then press the lace with chopsticks to complete the pizza dough.
24. Preheat the oven first, put the baking tray in the middle layer, heat up to 200 degrees and lower to 240 degrees and bake for 20 minutes (cover with tin foil to prevent scorching).
25. Slice the big square pizza after baking.
26. The finished products are cut into pieces and put on a plate, and the self-made big pizza is fresh, diverse, unique in shape, and delicious in taste.
