1. Mix high powder and low powder, add salt and yeast, and mix well with chopsticks;
2. Pour in water, stir into a loose state, and let stand for 10 minutes;
3. Add olive oil, slowly rub the oil into the dough, and knead to the expansion stage;
4. Put the smooth dough into the container, cover with wet gauze, and place it in a warm place for fermentation;
5. When the dough is fermented to 2.5 times of the size, take it out, exhaust again, roll and relax for 15 minutes;
6. Roll the loose dough into a round cake shape, slightly smaller in diameter than the pizza plate, cover it with gauze, and refrigerate it for half an hour to finalize the shape;
7. Take out and put the greased pizza plate, and use a fork to pierce some holes in the crust;
8. Cut bacon into pieces, onion and green and red pepper into shreds;
9. Spread tomato sauce on the crust and sprinkle 1 / 3 cheese evenly;
10. Sprinkle bacon, corn, onion, green and red peppers, black olives, 1 / 3 cheese and a little pizza in turn. Preheat the oven at 200 degrees and bake for about 15 minutes. Take out and sprinkle the last layer of cheese with the remaining 5 minutes. Continue to bake until the end of the time.
Experience sharing:
1. The bottom of the cake is refrigerated qualitatively to prevent it from shrinking;
2. Before putting the bottom of the cake into the pizza plate, the pizza plate shall be smeared with oil to avoid adhesion;
3. Before laying the material, make some holes in the cake to prevent the expansion of the cake when heated;
4. The best way to make pizza is to use mozzarella cheese, otherwise it will not achieve the effect of drawing.