This is about two 8-inch thick bottoms or two 9-9.5-inch thin bottoms.

WHAT YOU NEED

Ingredients

Rough surface (two): moderate
High starch flour 300 grams
2.5 grams of dry yeast
200 grams of water
1 teaspoon of salt
1 tablespoon of olive oil
Tops (per person): the right amount
1/2 teaspoon of concentrated tomato paste
One tomato
Fresh 5 to 6 slices
100 grams of fresh milk masurilla

How TO MADE Margarita-flavored pizza with a thick bottom

Steps 1 to 4

1. 300 grams of starch, 2.5 grams of yeast, 200 grams of water, 1 teaspoon of salt, 1 teaspoon of olive oil mixed together into a smooth, uniform dough about twice the volume, with the internal tissue shaped like a blister

2. Divide the dough into two rolls, and I use coarse-grained cornstarch on the surface to prevent sticking.

3. I've tried all the thick and thin pizzas, this set of pictures is thick and thick, thick and thick, thick and thick, thick and thick, thick and thick, thick and thick, thick and thick.

4. Dishes: fresh rolls, tomatoes and milk masurillas

Steps 5 to 8

5. This is what fresh water milk masurilla looks like, and it tastes completely different from cheese strips.

6. This is tomato paste tomato puree or tomato concentrate, not ketchup.

7. Tomato paste on the bottom of the cake

8. Fresh rolls, tomatoes and mascarpone slices

Steps 9 to 12

9. Preheat the oven to 200 degrees for 15-18 minutes with a medium thick bottom at 200 degrees and a thin bottom at 220 degrees for 10-12 minutes.

10. It's a good idea to take advantage of the heat after cooking.

11. Finished product.

Handy cooking tips

　　Margarita is the ancestor of pizza, a type of Napolitan pizza. There are three main types of Napolitan pizza: pizza marinara, pizza margarita, pizza margarita extra marinara. The ingredients are tomatoes, garlic, beef, and extra virgin olive oil. Margarita is tomatoes, slices of fresh milk, masulira, fresh rolls, and extra virgin olive oil.