传统经典的意大利薄底披萨是在烧木头的传统烤箱烤出来的。这种烤箱的温度可以到达700-800 °F(370-425 °C)。披萨的烤炙时间是在一分钟以内。这种超高温烤披萨的目的是为了保持披萨面饼和披萨上面食材内部的水分。所以它的外皮是相当的焦酥,而内部是超级的柔软。吃到嘴里会形成强烈的对比。家庭用的烤箱虽然达不到传统的烤箱温度,但是使用一些技巧,让披萨迅速烤熟,尽量保持它内部的水分,最大化的保留传统披萨的外焦里软口感。

薄底意大利披萨的材料:(4个中等大小披萨)

披萨面团制作
中筋面粉:500克 3杯+1/3 杯
盐: 4克 1/2 小勺
橄榄油: 25 克 2大勺
酵母:2克 1/2 小勺
室温水:350克 1杯+1/3杯+1大勺+1小勺

酵母用水化开之后,混合所有材料揉成面团。休息20分钟后,揉面到光滑。涂上橄榄油室温发酵24小时。排气,分割,滚圆。继续发酵2小时。

披萨配料:
1. 玛格丽塔披萨:
罐装整个西红柿

马苏里拉奶酪
罗勒
帕玛森干酪
橄榄油

2. 奶酪披萨:
意面酱(marinara sauce)或者披萨酱
马苏里拉奶酪
切达奶酪

3. 牛排披萨:
牛排
生抽和黑胡椒粉
橄榄油
蓝奶酪
泡椒
意大利甜醋(balsamic vinegar

把披萨石头放到烤箱一起预热550 °F/288 °C
温度到达后,放入披萨烤5-6分钟
然后开启烤炙功能烤1分钟

thin crust pizza ingredients:
pizza dough (for 4 servings)
all purpose flour:500g 3 cups+1/3 cup
salt: 4g 1/2 teaspoon
olive oil: 25g 2 tablespoons
yeast:2g 1/2 teaspoon
room temperature water:350g 1 cup+1/3 cup + 1 tablespoon+1 teaspoon

dissolve yeast in water first, then mix all the ingredients. Form a dough, and rest it for 20 minutes. Then knead the dough till smooth. Coat with olive oil and ferment at the room temperature for 24 hours. The next day. De-gas, separate and round the dough. Continue to ferment for 2 hours

Pizza toppings:

1. Pizza Margherita :
canned whole tomatoes
salt
mozzarella cheese
basil
parmesan cheese
olive oil

2. Cheese Pizza:
Marinara sauce or pizza sauce
mozzarella cheese
cheddar cheese

3. Steak Pizza:
steak
regular soy sauce
black pepper
olive oil
blue cheese
pickled pepper rings
balsamic vinegar

Preheat the oven with pizza stone to 550 °F/288 °C
when the oven reached the temperature bake pizza for 5-6 minutes
then turn on the broiler for 1 minute

背景音乐:
I Need to Start Writing Things Down by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://chriszabriskie.com/darkglow/
Artist: http://chriszabriskie.com/

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