Bread flour 600g
Water 360g
10g black olives
6 pieces of Hormel beef dices 10g fresh basil leaves Proper amount of black peppercorns 150g cheese shreds 1. Place bread flour, fine sugar, salt, and olive oil into a container. Add the yeast mixture prepared with warm water and yeast, then knead into a dough. 2. Slap the dough on the work surface until smooth, then roll it into a ball. 3. Put the dough into a container, cover with plastic wrap, and let it ferment for approximately 35 minutes.4. Ferment until doubled in size. 5. Divide the fermented dough evenly into 3 portions, each about 330 grams. Roll them into balls, cover with plastic wrap, and perform a second fermentation for about 30 minutes. 6. The dough after fermentation. 7. Take one portion of the fermented dough, use a rolling pin to roll it into a rectangular crust, and gently press the edges to make them slightly thicker. 8. Place the rolled rectangular crust into a baking tray that has been greased with a layer of butter, and use a dough docker to prick evenly spaced holes. 9. Bake the crust in a preheated oven at 200 degrees Celsius for about 8 minutes. 10. Bake until the crust is lightly browned. 11. Pick an appropriate amount of fresh basil leaves. 12. Wash them thoroughly with water.
13. Evenly spread a layer of pizza sauce on the baked pizza base. 14. Add sliced button mushrooms (the mushrooms should be pre-washed, blanched, and sliced), thickly sliced black olives, and beef cubes. 15. Add washed fresh basil leaves and sprinkle with an appropriate amount of black pepper. 16. Evenly sprinkle cheese shreds on top. 17. Place in a preheated oven at 200°C, with high top heat and low bottom heat, and bake for 15 minutes. 18. Bake until the surface of the cheese turns golden brown.
Why the Crust Is Par-Baked First
That short 8-minute bake at 200°C (392°F) before any topping goes on does two jobs. It sets the docked holes so the middle of the crust cannot puff up into a dome, and it dries the surface just enough that the sauce soaks in slowly instead of turning the base gummy underneath everything. Skipping it is the quickest route to a pale, wet middle under a nicely browned cheese top.
Tips for the Best Result
- Drain the blanched mushrooms well before slicing. Mushrooms carry a lot of water, and wet slices leak it back out in the oven, leaving puddles under the cheese.
- Keep the edges slightly thicker when rolling the rectangle, so the rim holds a lip that catches sauce and toppings.
- About 80g of sauce is plenty for one base. A heavier hand cancels out everything the par-bake achieved.
- Space the beef cubes out evenly rather than clumping them in the centre, where they steam instead of taking on colour.
The second bake runs with high top heat and low bottom heat for a reason: the base is already cooked, so the only goal is to blister the cheese golden within those 15 minutes without pushing the crust past lightly browned.
Storing and Reheating
Cooled slices keep in an airtight container in the fridge for about two days. Reheat them on a tray at 200°C (392°F) for 5-6 minutes and the crust crisps back up; a microwave turns it soft and leathery. The dough balls also freeze well for up to a month once portioned. Move one to the fridge the night before baking and let it lose its chill before rolling.
