Measure water, oil, strong flour, shiitake mushroom powder, sugar, salt, and yeast in a kneader.

I kneaded it for about 10 minutes.

First ferment the dough in a warm place for 40 minutes.

Add all the ingredients for bulgogi seasoning to the well-cut bulgogi and shredded shiitake mushrooms, mix them well, and marinate until the seasoning is cut.

After the first fermentation, knead the dough, remove the gas, roll it in a circle, cover it with a wet cloth, and ferment it for 20 minutes.

Place marinated meat and mushrooms in a heated pan during medium fermentation and stir-fry until cooked.

Prepare a pizza pan and coat the pan with oil.

Roll out the dough after medium fermentation in a rolling pin.

Push the dough to the size of the pizza pan, place it on the pizza pan, press it with your hands to shape it, and make a hole in the dough with a fork.

I spread out the steak sauce thinly.

Sprinkle some pizza cheese on top of the dough

Add the stir-fried meat and mushrooms.

Now, put a lot of pizza cheese on top.

In a preheated 200 degree oven, let them fight relentlessly for about 20 minutes.