High-gluten flour 150g
Milk 90g
15g cooked green peas
20g cooked corn kernels 20g bacon (one large slice) 35g Russian-style grilled sausage 30g garlic-flavored grilled sausage 24g Taiwanese-style small grilled sausage 20g Cantonese-style sausage Mozzarella cheese140g
1. Combine all ingredients except butter together. Use the post-oil method to knead the dough until the surface is smooth. Cover with plastic wrap and let it ferment in a warm place. 2. During the dough fermentation process, prepare the pizza toppings. Cut 60g of mozzarella cheese into thick strips, and shred 80g. Set aside. 3. Dice or slice bacon and various sausages into small pieces. 4. Once the dough has doubled in size, proceed to make the pizza crust. 5. Remove the fermented dough and place it directly into the pizza pan. Slowly press and spread it to cover the entire pan. 6. Use a fork to poke small holes all over the dough. 7. Arrange the strip-shaped mozzarella cheese around the edge of the crust. 8. Wrap the cheese in a decorative border pattern. 9. Spread a layer of pizza sauce on top.10. Sprinkle a layer of shredded mozzarella cheese. 11. Add bacon, half of the sausage, green peas, and corn kernels. 12. Sprinkle another layer of shredded cheese. 13. Then place all remaining ingredients on top. 14. Finally, sprinkle a layer of shredded cheese. Preheat the oven to 195°C and bake for 18 minutes. (At the 12-minute mark, remove the pizza, add the remaining shredded cheese, and continue baking.) 15. After 18 minutes, the pizza is ready to be taken out of the oven.
Sealing the Cheese Border
The thick mozzarella strips tucked into the rim are the signature of this pizza, and the difference between a border that melts into the crust and one that leaks onto the pan usually comes down to pressure. After laying the strips around the edge, fold the dough over them firmly enough to squeeze out any air pocket, and pinch the seam closed underneath. Even a small gap lets the cheese escape during the 195°C (383°F) bake, where it bakes hard onto the pan instead of staying inside the crust where it belongs.
Baking in Two Cheese Stages
Holding the final shredded layer back until the 12-minute mark, exactly as the method describes, keeps the top soft and stringy. Cheese that spends all 18 minutes in the oven browns, then tightens, and finally reads dry. By adding most of it early, the layer underneath melts and binds the bacon, peas, and corn, while the late portion barely has time to colour before the pizza comes out.
When you open the oven door to add that last handful, work quickly and shut it again; the oven loses heat fast, and the remaining six minutes still need full temperature to finish the base.
Planning Ahead and Reheating
- The dough can rise slowly overnight in the fridge after its first fermentation; press it into the pan straight from cold and give it an extra 15-20 minutes to take the chill off.
- Diced bacon and sausage keep well as a mixed frozen portion, ready to tip out for a weeknight pizza.
- Reheat slices at 180°C (356°F) for 6-8 minutes; the border cheese re-melts and the base stays crisp, which a microwave ruins completely.
