Pizza papricos and ham

1

Put the cake in the cook's machine and hit the thick film. It's made up and warmed to ferment 2-2.5 times larger。

2

The fermented pasta is pressured to the exhaust and split into two rims with a wake-up of about 10 minutes。

3

Preparation of cuisine: Paprika slices, mushroom slices, ham intestinal slices。

4

Two spoons of oil were poured into the pot, and the peppers, mushrooms and ham intestines were fried to death, adding 1 gram of salt, pouring down a proper amount of chili sauce in accordance with their taste, and twirling. We're gonna dry the water。

5

And put a piece of pasta in a circle and lay it on a pizza plate. Poke some holes with a fork。

6

Put on a ketchup and I ordered a few drops of chili sauce。

7

A small amount of Masurira cheese is laid, followed by mushrooms, peppers and ham sausages。

8

Finally, the rest of Masurila cheese is crushed. The oven is preheated 180 degrees 10-15 minutes in advance, and then the finished pizza is put in the oven about 180 degrees for 15-20 minutes. All the cheese on the surface melts, and it's almost nuanced yellow。

One, the concoction no more than to remove the mural, which is a strong thick film. The different brands of flour have different water intake rates, with about 10 grams of water reserved. Pizza formulations can be chosen according to their preferences, beef ham and intestinal bacon shrimp, etc., and vegetables cannot be easily sourced. Let's just fire a little bit, so we don't get cooked. Those who like black pepper can add a little black pepper. I added a little chili, because it's fermented chili, a little sour, a little sour, a little sour, a little sour, a little sour, and a little sour. The table is simple, too. The temperature and time are adjusted to their machines and materials。