Sea, land and air pizza

There's a lot of cheese in the fridge, and sometimes a pizza when you don't want to cook, if there's enough food in the fridge, and a pizza is fast, like a thin bottom pizza with no fermentation, and then it's done straight, with all kinds of good food and thick cheese, and it's so good to feel like it just comes out of the oven. It's really good to be sealed, hot, clean, and a new oven requires a period of grinding, because a lack of a temper at first could lead to pasting or not being cooked, but it's good to find out several times that these problems do not exist for a long-haired oven, and it's good to get a time temperature out every time it's either steamed or baked. It's like I've been set in a system, it's not adjusted, it's at 150 degrees, and I've usually adjusted it slightly, and it's good to do it。

Recipe Recommendations

water 80 grams
vegetable oil 12 grams
salt 2 grams
sugar 5 grams
high-gluten flour 150 grams
yeast 2 grams
mozzarella cheese appropriate amount
bacon appropriate amount
shrimp appropriate amount
ham slices appropriate amount
small tomatoes appropriate amount
black olives appropriate amount
onion appropriate amount
jambalaya appropriate amount
pizza sauce appropriate amount

salty and fresh
roast
three-quarters of an hour
simple

Steps for Sea, land and air pizza

Prepare your food。

Put water, oil, salt, sugar, high-wield flour in the jar。

Pour the yeast。

We'll mix it with a scratchboard。

Then you rub it with your hands。

It's made into a circle larger than a pizza plate。

Plug a row of concrets with a fork。

Brush a cup of pizza sauce at the bottom。

A layer of masulilla cheese。

Put on herbs, bacon, shrimp, ham, onions。

Tomatoes and black olive slices。

And a glass of masulilla cheese, black olives, tomatoes, shrimp。

The oven is preheated by 210 degrees for 25 minutes。

When you're done, take out the cut。