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.
