Pizza

Put 300g of high-gluten flour, 15g of sugar, and 3g of yeast into the stand mixer bowl.

Add one egg and 135 grams of water.

First, turn to speed 2 and mix evenly.

Switch to gear 4 and mix evenly.

Roll out a thick membrane (70% gluten development).

Add 3 grams of yeast and 15 grams of butter.

Continue kneading until the dough forms a gluten membrane (the pizza dough should be kneaded until the gluten is about 80-90% developed).

Reunion, ferment at room temperature (28°C) until doubled in size (about one hour).

After the time is up, take out the fermented dough and punch it down.

Divide into two parts.

Separate and reunite, cover with plastic wrap, and let rest for 10 minutes.

Take out a piece of dough and roll it into a large round wrapper.

Place it in the baking pan, put it into the fermentation chamber for the second fermentation at a temperature of 35°C and humidity of 75%, ferment until it is 2–3 times larger, about 30 minutes.

After fermentation is complete, shape it and press patterns with a hairpin.

Spread on pizza sauce.

Sprinkle with shredded cheese.

Add sweet corn and green peas (slightly boiled), drain the water, and fry the sausage until fragrant.

Then sprinkle shredded cheese on top.

Place it into the preheated oven, convection mode (bake on two racks at the same time).

Bake at [temperature] for 15 minutes.

Alright.

Come join me.