1. Add yeast to warm water, mix well, let stand for 5 minutes; add flour
2. Add other dough ingredients and slowly knead into a dough
3. Knead until vigorously
4. Cover with a damp cloth and ferment for 2 hours
5. After fermentation, cover with plastic wrap and refrigerate overnight
6. Take out the dough, roll it into thin slices, fork some holes, put green pepper and half of mozzarella cheese
7. For the ketchup, I just boil fresh tomatoes with oil, and then add the ketchup
8. Spread the tomato sauce and bake at 180 degrees for 3-4 minutes
9. Blanch the cuttlefish and spread it evenly on the pizza with the sweet and sour short ribs, green peppers and green plums, 180 degrees for 3-5 minutes; wait until the cheese has melted, take it out, and sprinkle with chopped green onions.
Tips:The temperature of the water is about 30-35 degrees. It should not be too hot to avoid scalding the yeast.
