Recipe Items
Bottom layer:
3/4 cup of flour
a quarter cup of milk powder
two teaspoons of sugar
one packet of rapid-rise yeast
3/4 teaspoon of salt
1/3 cup of hot water (110–115 degrees)
Half a teaspoon of vegetable oil
Filling:
half a pound of Italian salami
Ground chuck, half a pound
half a teaspoon of chilli powder
half a teaspoon of salt
a single 8-oz brick of sharp mozzarella
Sauce (which I prepare in advance): 1 can of tomato paste, 6 ounces
a half cup of water
Olive oil, 1/3 cup
2 minced garlic cloves
1/100 teaspoon of salt
half a teaspoon of pepper
0.5 teaspoons of dried oregano
half a teaspoon of dried basil
half a teaspoon of dried rosemary
Steps
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