1.Make the dough: In a bowl, mix 300g bread flour, 200g cake flour, 6g yeast, 5g salt, and 30g sugar. Add 280g warm water in batches, stirring to form flakes. Add 30g corn oil and knead into a smooth, elastic dough (no need to knead until glossy).

2.Divide and rest: Split the dough into 9 equal portions, roll each into a ball. Cover with plastic wrap and rest for 20 mins (eases rolling).

3.Roll the crust: Roll one portion into a 0.3cm-thick circle (fits a 6-inch mold). Place in the mold and prick the surface evenly with a fork (prevents puffing).

4.Proof and pre-bake: Put all crusts in a sealed environment (e.g., oven without heat) to proof to 1.5x size. Preheat oven to 200℃/392°F, bake crusts for 8 mins until lightly golden and set.

5.Add toppings: Spread tomato sauce on pre-baked crusts (not too thick). Sprinkle a layer of mozzarella, then arrange garlic rings, sausage, carrot, corn, and peas. Top with more mozzarella.

6.Bake: Bake at 200℃/392°F for 10 mins until cheese melts and turns slightly golden, crust edges crisp.

7.Freeze: Cool baked pizzas completely, wrap individually in plastic bags, and freeze for up to 1 month.

8.Reheat: For breakfast, reheat frozen pizzas in an air fryer at 180℃/356°F for 5-6 mins or oven at 180℃/356°F for 8 mins (no thawing needed).