Pizza Vodkasha

The natural yeast in the fridge sleeps for a long time and feeds it, replacing the Polish yeast with this pizza Karsha. Pizza Verkasha's decorations are much richer than that Poli. "I have designed three kinds of decorations that need to be added before waking noodles, before baking, and during the baking process, which is usually the last few minutes. Some decorations — such as dried tomatoes, olives and nuts — need to be wrapped in noodles so as to prevent them from burning and falling off; some materials are less vulnerable and can be placed directly on them, such as high-water cheese (such as blue cheese) and meat chips, as they do not fall off during the fermentation process, and the material that needs to be added to the baking is usually some easily baked cheese, such as broken cheese.” Look at the proposals for the decorations listed in the book and use them as much as possible. In fact, there's a great fear that the chicken chest will be roasted, as suggested in the book, before the meat is baked, hopefully not roasted. Look at that size. It's like a nine-inch pizza plate. They've been making small amounts of bread, and they've been idle for a long time, and they rarely get to see the light. The advantage of the mold is that it's shaped, and it's more round than the two prior Polly Pizzas. Seeing the temperature set in the book, it's a shock, "preheating the oven to 288°C and, if possible, 316°C." Make sure you set the oven at 270 degrees. It's been baked for five minutes, and it looks like the pasta's going to be colored. It is hoped that this pasta will match the colour of cheese. However, no, the cheese is already burning yellow, and pasta is just light yellow. So the pasta is so slow? The colour of cheese can no longer be so deep that pasta is so white under the colour of cheese. It's kind of thin, but it's just a scratch。