Ingredients: 80g high-gluten flour, 35g low-gluten flour, 70g water, 10g olive oil, 6g fine sugar, 1/3 tsp dry yeast, 1/3 tsp salt , 5 grams of milk powder.

The pizza crust is made according to the manual kneading and fermentation steps until it reaches the expansion stage.

1. Knead all the ingredients into a dough. Knead the dough until it becomes very strong. Stretching the dough can form a relatively thin film. Knead the dough to the expansion stage. At room temperature of 26 degrees. , cover with plastic wrap and ferment until doubled in size.

2. Squeeze the air out of the fermented dough and let it rise at room temperature for 15 minutes.

3. Place the risen dough on the chopping board, flatten it with your hands, and use a rolling pin to roll the dough into a 9-inch round cake. You can use your hands to help.

4. Shape the dough into a shape that is thin in the middle and thick around the edges. Grease a baking sheet and spread the dough on the baking sheet.

5. Use a fork to poke some small holes in the dough to prevent the bottom of the cake from swelling during baking.

6. Spread a layer of olive oil on the cake and let it ferment at room temperature for 20 minutes.