How to make a crispy pizza with a soft bottom?

Ingredients: high-activity dry yeast 1/4 teaspoons, high-gluten flour 50g, low-gluten flour 25g? 40 ml of drinking water

3 grams of salt

15g butter, 7.5g sugar and a little olive oil.

1, microwave the drinking water for 30 seconds, add butter, yeast, sugar and salt, stir evenly, and let it stand for 10 minute until the butter melts. Put the high-gluten flour, low-gluten flour and dry yeast into a mixing basin.

2. Put the high-gluten flour, low-gluten flour and dry yeast into a mixing basin, slowly pour the mixed warm water into the mixing basin, and stir with chopsticks until the flour is snowflake-like.

3. Knead the flour into smooth dough by hand.

4. Stir the plastic wrap of the pot cover to the middle layer of the oven, put a bowl of hot water on the side, and open the oven to the fermentation stall for about an hour.

5. Take out the dough when it is fermented to twice its size.

6. Brush a layer of olive oil on the baking tray, exhaust the fermented dough, roll it into a circle the size of the baking tray with a rolling pin, put it in an oiled tray, and punch some holes in the surface with a fork. Preheat the oven 190 degrees, and bake bread in the oven for five minutes.