How to Make Flower Pizza

The Western Chef machine is equipped with a blade, put in flour, eggs (don't forget to leave a little brush cake skin), salt, sugar, olive oil, yeast and milk, and stir until it expands.

Round and ferment to twice the size. I knead it at night and put it in the refrigerator for refrigeration and fermentation for one night.

After the dough is vented, divide it into three small dough evenly, cover it with plastic wrap and relax for 15 minutes.

Roll the three dough thin with a rolling pin, with a diameter of about 25 cm.

Put a rolled crust directly on the tarpaulin (it is convenient to move it into the baking pan after it is done), and then evenly spread half of the pizza sauce.

Sprinkle half of the mozzarella cheese.

Then cover it with a crust.

Spread the pizza sauce evenly.

Sprinkle with mozzarella cheese.

Cover the last crust, gently press it flat with your hand, take a glass and gently press out the print in the middle.

Cut an average of 4 knives outside the circle.

Cut another knife in the middle of the four cakes and turn them into eight.

Cut another knife between the eight cakes to become 16. Take one with each hand and turn it twice in the opposite direction, which is what it looks like in the picture. (don't lean too inward in the first turn. Be careful that the crust breaks.).

This is all turned over.

Brush the crust with egg liquid and transfer it to the baking pan.

Preheat well, 200 degrees for 15 ~ 20 minutes, and the surface will be golden.

The beautiful and delicious flower pizza is finished.