Take a pot, mix all the materials of the skin into dough, then put it on the chopping board, lift the dough and throw it hard, repeat for about three minutes, then let it stand at room temperature and ferment to twice its size. When the fermentation time is equal, all the materials in the stuffing are cut off for later use.

Knead and exhaust the fermented dough to form a thick round crust, put it into an oiled 12 inch round pizza baking pan, press it down from the periphery with the palm of your hand, and then slowly press it from the inside to the side of the baking pan to make it expand.

Finally, pile the pressed skin on the edge as big as a baking tray, take a pair of chopsticks and punch a lot of holes in the Pi Zha of the cake, and then conduct secondary fermentation for 20 minutes.

Take out the second layer of fermented skin, spread pizza sauce in order (if it is not ready-made, you can check the making method), and sprinkle with minced onion and garlic. If you like spicy food, you can sprinkle with Chili powder or chopped pepper.

Spread the Italian sausage (I cut the Italian sausage into 27 pieces, just covering the skin) and sprinkle with mushrooms, black pepper, salt and thyme.

Sprinkle with Parmesan cheese, spread with tomatoes, green peppers and pineapple, and finally sprinkle with mozzarella cheese.

Bake in a preheated oven at 350 degrees for 40 minutes, then take it out and cut it into pieces.

Lace pizza made of ham and sausage also contains the same ingredients. Welcome friends who like this mouth.