1. After mixing all the above ingredients (avoid the direct contact of salt and yeast), stir evenly in a large bowl with chopsticks or a squeegee, and then cover with a lid/wet cloth to wake up for 20-30 minutes. This process is for better absorption of all materials. Transfer the awake dough to the table and knead for 10-15 minutes, until there are no grains of dough in the dough, and very somersaults appear at the same time (no need to deliberately pursue "finger film"). Buckle it back on the case, cover it with a damp cloth/bowl, and let it rise for 40-60 minutes to about twice the size. The dough after the second proofing is very soft but not sticky.
2. First preheat the oven to 550F/280C. Squeeze out the air generated in the proofed crust and roll it into a circular crust with a diameter of about 6 inches (15 cm). Then poke holes on the surface of the crust to make it breathable. The average pizza shop will make quick holes with the tools shown in the picture above. If you don't have one at home, you can buy a 😄 or use a fork instead. After spreading the pizza ingredients, you can put it in the oven and bake for 5-7 minutes.
3. The composition of pizza, in addition to the crust, also includes sauce (Sauce), topping (Topping), dipping (Dipping). For the sauce, there is a very common red/white sauce base, but for this pizza today, I use a lemon garlic sauce that is often served with Portuguese roast chicken. For the ingredients, this time I will choose the most common cherry tomatoes, cut them in half vertically, and sprinkle a thin layer of buffalo cheese on top. Spread basil leaves and smoked salmon slices after baking. Dipping materials play an important role in the fast-food pizza industry in North America. The purpose is to let everyone eat the outermost circle (crust) of the pizza without feeling tasteless because they are not covered by the material. Common dips include: Cream Garlic, Ranch, etc. Of course, in recent years, major businesses have also introduced cheese hearts/sausage hearts to solve this problem. But according to the Italians, the gratitude of pizza is simple and delicious. Based on this, I did not prepare the dipping sauce, but just before serving, I sprinkled a small amount of virgin olive oil on the surface of the pizza. This action is called Drizzle in English. The purpose is to make the pizza more moisturized, while the bursts of olive oil aroma and other ingredients are naturally natural.
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