Scallion and Mustard Bacon Pizza Premiere

Dough: 175g high-gluten flour, 3g fresh yeast, 5g granulated sugar, 1g salt, 5g butter, 30g cooked rapeseed oil, 87g water.

Fresh yeast is dissolved in a little water.

Pour it into the bread machine together with the other dough ingredients.

Stir until the surface is smooth, place in a large bowl, cover with plastic wrap, and refrigerate overnight to let it rise.

The next day, take it out to return to room temperature, divide evenly into 2 portions, roll into balls, and let rest for 20-30 minutes.

Roll it out into a round piece about 20 centimeters in diameter.

Spread it on the bottom of the pizza pan, pushing the dough toward the edges to fit against the edge of the pizza pan.

Prick holes in the dough with a fork.

Filling: 120g mozzarella cheese, appropriate amount of mustard, 3 green onions, 20 slices of cured meat.

Wash the green onions, chop them into small pieces, and set aside.

Spread a layer of mustard sauce on the pizza crust.

Lay a layer of cured meat.

Sprinkle a layer of chopped green onions.

Add another layer of mozzarella cheese.

Place in the preheated oven, middle rack, bake at 180°C with top and bottom heat for about 15 minutes.

Freshly baked.

Demold and let cool to a warm temperature before eating.