Preparation

• step 1

  Add 170g water, 20g olive oil and 10g milk powder into the main pot

• step 2

  Add 3g dry yeast and 15g white granulated sugar

• step 3

  Add 210g high gluten flour and 90g low gluten flour

• step 4

  Add 1 teaspoon of salt

• step 5

  Start the KNEAD mode for 5min

• step 6

  Take out the dough, knead it into a round shape, and then put it into a bowl

• step 7

  Wrap the dough with plastic film and ferment it for about 60min

• step 8

  Take out the dough and divide it into two equal parts. Preheat the oven to 230℃

• step 9

  Spread flour on the table and roll each part of the dough into a thin cake

• step 10

  Poke the cake with a fork for small holes

• step 11

  Apply pizza sauce on the cake

• step 12

  Sprinkle a layer of mozzarella cheese on the pizza sauce

• step 13

  Bake the cake at 230℃ for about 15min

• step 14

  Take out the pizza and sprinkle roquette seed on it

• step 15

  Put Iberian ham slices on the roquette seed

• step 16

  Put some oil soaked tomatoes on the Iberian ham slices

• step 17

  Enjoy the Iberian ham pizza