Step 1

Yeast and white sugar are placed in water, stirred with a spoon and left for 10 minutes. Let the yeast and sugar dissolve well

Step 2

Mix the flour and salt in a basin, then pour the yeast water into the flour and knead well, cover the container or plastic wrap and let it rise for 20 minutes. The dough will stick to your hands when it is wet, and it will not stick if you wear disposable gloves when kneading the dough

Step 3

Grease your hands, pull up from the bottom of the edge of the dough and fold it to the opposite side, like a quilt, put the lid on the container and let it rise again for 20 minutes. Fold the dough every 20 minutes and repeat three times. The dough becomes smoother with each turn, and the tendon is getting better and better. After folding it three times, the dough becomes very light and soft for another 1 hour

Step 4

Take out the leavened dough, put it in a baking sheet lined with oil paper, and gently push the dough from the center to the surroundings with the fingers of both hands to form a flatbread about 1 cm thick, with the edges bulging higher than the dough, and then prick some small holes with a fork

Step 5

Spread ketchup on the pizza dough

Step 6

Preheat the oven to 230 degrees, put in the prepared pizza crust and bake at 230 degrees for 10 minutes

Step 7

Fry the ingredients in a pancake embryo, heat the pan, add butter, melt and add the sausage slices, and fry on both sides until slightly browned

Step 8

Add the mushroom slices and stir-fry until soft

Step 9

Spanish green olives and black olives cut into round slices

Step 10

Take out the freshly baked pizza crust and spread it flat with sausage mushrooms, green olives, and black olive slices

Step 11

Spread a layer of cheese crumbs

Step 12

Put it back in the oven and bake for another 8 minutes

Step 13

The mixture of Spanish green and black olives is garnished on the pizza, enhancing the sour and refreshing flavor, which is the finishing touch