Pizza

By VicentaLakin

Pizza

Recipe Recommendations

  • flour 500 grams
  • yeast 5 grams
  • sugar 30 grams
  • eggs a
  • mozzarella cheese appropriate amount
  • green pepper appropriate amount
  • carrots appropriate amount
  • tomatoes appropriate amount
  • ham appropriate amount
  • corn kernels appropriate amount
  • vegetable oil 15 grams
  • warm water 200 grams
  • salt 2 grams

Steps for Pizza

  • Make Pizza step 0
    1
    The finished product。
  • Make Pizza step 1
    2
    Flour 500 grams, sugar 30 grams, yeast 5 grams, egg one, warm water 200 grams, salt 2 grams, vegetable oil 15 grams, bread machine and face, waking beehive。
  • Make Pizza step 2
    3
    Get the pepper tomatoes ready, wash them。
  • Make Pizza step 3
    4
    Tomato slices。
  • Make Pizza step 4
    5
    Pepper cut。
  • Make Pizza step 5
    6
    Cut it back。
  • Make Pizza step 6
    7
    Prepare a proper amount of carrotddeen, corn grains, peas, overheated water, and get a spare。
  • Make Pizza step 7
    8
    A proper ham cuttin。
  • Make Pizza step 8
    9
    And pour the food into the packaging, and a little salt will be added。
  • Make Pizza step 9
    10
    Wake up。
  • Make Pizza step 10
    11
    It's oily, it's exhausting, it's taking a proper amount, it's round, it's not thin。
  • Make Pizza step 11
    12
    Pizza saucer, brush。
  • Make Pizza step 12
    13
    Pie skin is good, holed with a fork and awake for 15 minutes。
  • Make Pizza step 13
    14
    Draw appropriate amounts of ketchup。
  • Make Pizza step 14
    15
    A sap of cheese。
  • Make Pizza step 15
    16
    A proper amount of carrot-ding ham。
  • Make Pizza step 16
    17
    Piper tomatoes。
  • Make Pizza step 17
    18
    At the right amount of cheese。
  • Make Pizza step 18
    19
    The oven is pre-heated, 200 on fire and about 15 minutes on toast。
  • Make Pizza step 19
    20
    The finished chart。
  • Make Pizza step 20
    21
    The finished chart。
  • Make Pizza step 21
    22
    The finished chart。
  • Make Pizza step 22
    23
    The finished chart。
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