Classic Italian pizza, a journey to Naples, Italy on the tip of your tongue.

Mix m of water with 4g of yeast, stir until dissolved, pour into 250g of high-gluten flour, then add 2g of salt.

Add 15g of olive oil and stir until it forms a dough. Take it out and knead until the surface is smooth, shape it into a round ball, and place it with the seam side down.

Rub a thin layer of oil in the bowl, place the dough in it, rub a layer of oil on the surface of the dough, and cover with plastic wrap to ferment for two hours.

Ferment the dough until it is about 2.5 times its original size, then remove the gas and roll it out to the size of the mold.

Place the dough into the mold and shape it to press out the edges of the crust, then use a fork to evenly poke holes. Wash and slice the tomatoes and button mushrooms. Spread pasta sauce over the dough,

Sprinkle on tomatoes, mushrooms, pickled peppers, and cheese to make a pizza.

Preheat the oven to 230°C in advance, place the pizza in and bake for about 25 minutes until the edges of the crust are golden brown, then take it out, sprinkle with blueberries, and continue baking for 5 minutes before taking it out.

Finally, sprinkle with basil and pine nuts before serving.