High gluten, low gluten flour, sugar, salt mixture, dry yeast with warm water into the activation of powder, slightly add water and flocculent.
Flocculent after the addition of olive oil, then add the right amount of water and into a smooth non-stick dough.
Cover the dough with cling film in 38 ℃ fermentation about 3 hours.
After fermentation of dough for the original 2.5 times, after out of the air, with the rod surface rod rod into baking and close to the size of the face, first on the baking pan with oil, put the face into the pan and adjust the suitable size, wake up 15 minutes, put in the oven to 200 ℃, bake out after 5 minutes.
Spread mozzarella cheese slices on a flat surface.
Then slather it with durian meat. In the preheated oven, 200 ℃, 15 minutes.
1. Adjust the amount of durian meat according to your personal taste. No durian with milk. 3. Adjust the temperature and time according to the oven.