It's a big pizza

1

The pasta section, which requires flour (with the exception of low-fried flour, which I use here is a common medium) warm water, yeasts, salt, vegetable oil。

2

yeast into hot water, stir it up。

3

When the yeast is mixed up, flour is added, and when there is no dry powder, the hand is rubbed into a noodle。

4

Add less than salt to the noodles, strengthen their strength and add a bit of taste to the skin。

5

Add vegetable oil。

6

Squeeze hard, put the oil in the noodles, grab it, whatever it takes, it's done。

7

Rub。

8

Rub。

9

Rub。

10

Rub。

11

Rub。

12

The oil on the back of the hand was also sucked out of the noodles, which were sorted out slightly in the usual way。

13

That's probably it。

14

The noodles cover the film and ferment it in warm places. Once the fermentation has been successful, the fermentation is repeated twice with the usual pasta rubbing, followed by the exhausting and continued to cover the membrane fermentation。

15

Another lid was added to keep warm。

16

The success of the fermentation is that when it's about twice as big as it was before, you can just stick your finger in the hole without a bullet。

17

Onions, tomatoes, small sausages, black olive slices, black pepper chips, olive oil, cheese chips, ketchup, salt。

18

Scratch small pieces。

19

Tomato slices, not too thick。

20

Once the onion is sliced, it squeezes with its hands and feels the juice out and adds。

21

Small sausages are at the bottom, then tomatoes and onions are anywhere。

22

Salt。

23

Black pepper。

24

Sliced with black olives, mixed with vegetable oil. Pack it with a membrane freezer。

25

It's a good pasta after a second exhaust。

26

Toaster oil (or baked paper). It's much more congee and more oil。

27

Oil。

28

Not only the bottom, but the four walls。

29

Put the dough on the grill with your palms, press it more easily with your hands, and you can turn it with your hands, and you must try to level the pie skin。

30

Spread it。

31

Spread it。

32

The walls must be raised, or the juice will burn the back of the skin。

33

With a finger section, push out a gutter of links between the four walls and the bottom, and the pie skin keeps open, which is thinner。

34

You can brush the ketchup with your hands and brush with a spoon。

35

Put it in the oven and close the door for 20-30 minutes. This oven doesn't fire。

36

Take out the oven, close the oven, set a temperature of 220 degrees and fire. The pie covered some cheese to the bottom。

37

Put the pickled pie on the skin in this order: Tomatoes -- sausages with black olive slices -- onion silk. Watch for onion silk。

38

Plot。

39

Enter the oven, 220 degrees, about thirty-five minutes, remove the remaining cheese silk, enter the oven and bake for about five minutes, see the cheese all melted open and be partially yellow。

It doesn't matter how many noodles, how much water, remember, "and a soft patch," even if it's soft enough to stick, and when it's oiled, it doesn't stick. The oil in the noodles can be added three times: after rubbing the noodles + two vents. Or more like me. The pasta has oil, and the cakes are baked to smell and soak. The salinization of the material, mainly for tomatoes and onions, as well as a portion of their juice to add to the sausage, is so salt is to be spilled over them and then mixed. Even so, the baked noodles will have plenty of juice, so be careful that the tomatoes are cut too thick and the juice will spill out when they are cooked. More juice from a bowl that's pasted, pour it out, and don't use it with it. It's not gonna taste like roast, it's gonna smell like roasted dry. Each oven has a different temper. Don't look at my time and temperature. My only reference。