1. Pizza: High-gluten flour, low-gluten flour, water, corn oil, fine sugar, dry yeast, salt, milk powder, knead into a dough, knead hard until the dough becomes very strong, stretch the dough, the dough can form a relatively thin film (Expansion phase), that's it. Put the dough in an environment of about 26 degrees, cover it with plastic wrap, and ferment until it doubles in size (just leave it at room temperature in summer).
2. I knead it
3. Good fermentation
4. Vent the air and let stand for 15 minutes
5. Prepare the filling
6. Stir the bacon and green peppers with a little oil, and cook the corn kernels and green beans.
7. Drain the canned juice
8. Brush the pizza pan with an even layer of oil
9. Put the pie on the plate, fork all the holes
10. Spread the pizza sauce, I sprinkle some pizza straw
11. Sprinkle more cheese and diced bacon
12. Sprinkle another layer of cheese
13. Sprinkle with tuna
14. Sprinkle another layer of cheese, and finally sprinkle diced green peppers, corn kernels and green beans
15. Into the oven, 190 degrees, 15 minutes
16. Sprinkle the last layer of cheese in 10 minutes. Sprinkle more. I really like the brushed look!
17. Baked
18. Diced
19. One more piece
