Durian Thick Crust Pizza

Steam the butter over warm water until it cools down and set aside. Then mix water, yeast, sugar, salt (only a small amount or half a teaspoon is ok), and milk powder, and knead it into a dough

Add butter (you can leave some for brushing the plate and the bottom of the cake later. If you run out, you can also use olive oil to brush the bottom of the plate and the bottom of the cake. Both are acceptable). Continue kneading until smooth. Cover with plastic wrap and set aside to ferment for about half an hour

Durian takes off the core

Pound into puree

When the dough has fermented and nearly doubled in size, you can take it out. Brush the bottom and walls of the plate with olive oil or butter. Then roll out the dough according to the size of the plate and put it in. Poke some holes with a fork and brush with olive oil or butter

Spread durian puree evenly

Spread evenly with shredded mozzarella cheese

Preheat the oven to 210 degrees, set the middle layer, and bake for 17-20 minutes with up and down heat. Check the middle to make sure it is not too burnt. The best taste is about one minute after all the cheese is melted

Ready to move out

Cut

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