cheese pizza

1

Add yeast baking powder to flour, 1 teaspoon olive oil, salt, and soften until smooth. Cover with a damp cloth and allow for 45 minutes in a warm place. (The picture shows the fermentation well).

2

Dice mozzarella cheese, thin slices salami, and shredded cheese. Press the garlic into a puree, add a teaspoon of olive oil and stir well.

3

Roll out the dough to a diameter of about 30cm. Place it in a 24cm diameter pan and press the sides with your hands. Wrap 2/3 of the mozzarella cheese into the dough as shown, forming a thick edge.

4

Brush with garlic soaked olive oil. Spread with remaining mozzarella cheese, salami slices and shredded cheese. Heat the air in the oven to 220 degrees C and lower for 16-18 minutes.

1. Try to choose cheese with at least 45% fat content to ensure the pizza turns out juicy. While low-calorie cheese is healthier, forget about the calories if you don't want a "rubbery" texture. 2. This pizza isn't large, but it is loaded with cheese and salami. It is already a heavyweight in terms of both flavor and ingredient ratios, so there is no need to add green peppers or other extras. Even typical supreme pizzas don't use this much cheese. 3. I chose spicy salami; if you wish to substitute it, I recommend choosing a spicy option with a robust flavor that isn't overpowering, as it pairs well. It is not recommended to use sausages with a very strong Sichuan pepper flavor. 4. The mushroom soft cheese can be substituted with walnut soft cheese or any other soft cheese of your preference. 5. This 24cm diameter pizza contains nearly 1700kcal. Those on a diet should steer clear—