Black Pepper Beef Steak Pizza

Add a small spoonful of salt to the bread flour and mix well, then add yeast, warm milk with sugar (this helps with quick fermentation in winter), and melted butter one by one.

Knead into a smooth dough and let it ferment for about two hours. When the dough has doubled in size, take it out and knead to remove the air bubbles, divide it into four small doughs, cover with plastic wrap, and let rest for ten minutes.

This is the proofed dough, it has lots and lots of air holes.

Roll the dough into a round shape, pinch the edges into small sections, brush oil on the baking tray and place the dough on it, pierce holes with a fork, preheat the oven for ten minutes, then put in the dough and bake for ten minutes for later use.

Dice the onion, carrot, and green pepper and set aside. I lightly stir-fried them for a while, then added a spoonful of oyster sauce for seasoning.

Pan-fry the steak in butter until medium-rare, then take it out and cut it into cubes for later use.

Add the beef cubes to the black pepper sauce.

Mix well and set aside.

Brush the baked crust with tomato sauce.

Add an appropriate amount of vegetables and beef cubes.

Sprinkle in an appropriate amount of shredded cheese.

Put it in the middle of the oven and bake with both upper and lower heat for ten minutes.

Delicious and visible, add more of whatever you like, baked a few more pieces of crust and froze them for next time.