Bulgogi Pizza​

[Pizza Dough]​
1. In the bowl of an electric stand mixer, combine the flour and salt; mix that until incorporated
2. In a separate bowl, add the warm water, yeast, sugar, and olive oil. Allow to foam and bubble, about 3-5 minutes.​
3. Place the mixer bowl onto the mixer stand and attach the dough hook.​
4. Add your water mixture to the flour and mix and begin mixing the dough, on medium speed, for 8 ½ minutes. If the dough is not completely combined, add another minute.​
5. Begin to form a ball by gently shaping the dough by folding the dough under itself. Brush the dough ball with olive oil to keep moist. Cover with plastic wrap and allow them to rise until doubled in size, about 1 hour or so.​
6. Turn the dough ball onto a lightly floured surface, roll the dough into a light ball, and put it into a lightly floured proofing box or a baking sheet. Cover with a lid or greased plastic wrap and let it proof until doubled in size, about 30 minutes.​
[Toppings]​
1. Add topping seasonings to beef chuck roll and marinate beef for 10 minutes.​
2. Slice button mushrooms and paprika.​
3. Stir-fry the marinated beef using frying pan.​
4. Remove it from pan and add some sesame oil.​
[Make the Pizza]​
1. Choose the Convection mode and preheat the SolarDOM™ to 200℃. ​
2. Put the dough on a lightly greased crisp tray and lightly stretch it as you go until you get a pizza round.​
3. Place the pizza sauce in the center, and spread it around in a circular motion, leaving a slight edge.​
4. Spread 50g pizza cheese and top with the vegetable and beef toppings. ​
5. Spread 150g pizza cheese on toppings.​
6. Place the crisp tray on the low rack on the metal tray. ​
7. Cook for 13 minutes until cheese melted.​