pizza 材料,做法 (要英文),(急需)
- 1 decade agoFavorite Answer
Begin by dissolving the yeast[酵母粉] in the water, in a large mixing bowl; let it stand for 5 minutes. Add the remaining ingredients and mix, either by hand or with a mixer set to low speed, until the ingredients are blended[混合]. Now hand-knead [用手挰]the dough[生麫團] or mix it with a dough hook setting the speed to low for about 10 minutes, or until the dough is smooth and elastic[有彈性]. Coat the insides of another bowl with olive oil and turn the dough in it to coat it too, then cover with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.
For the baking, if you have a wood-fired pizza oven, fire it up. If you are instead using your kitchen oven, preheat it to 475 F (250 C) -- if you are using a baking stone it should heat for at least 45 minutes. Otherwise grease[油脂] and dust[塵] two flat baking sheets with corn meal. Divide the dough in half, shape each half into a ball and let them sit for 15 minutes. Then shape them into disks, stretching them out from the center on a floured surface. Do not roll them, because rolling toughens the dough.
You are now ready to assemble[組合] the pizzas: Ladle and spread a half cup or so of tomato sauce or chopped canned tomatoes over the disks, leaving an inch of sauce-free rim, add the toppings (see next page), and bake.
If you're using a baking stone and have a baker's peel, lightly flour it, slide the pizza onto it, and transfer it to the stone with a deft yank[靈巧而用力拉] -- the flour will keep the dough from sticking. If you don't have a peel, use a flat cookie sheet instead, lightly flouring it, to transfer the pizza from the work surface to the stone.
If you're using a metal baking pan you should bake the pizza towards the bottom of the oven. In a recent post to Rec.Foods.Cooking Karen suggested baking on the bottom rack for about 4 minutes, or until the pizza is firm enough to slide off the pan, and then slide it from the pan straight onto the rack to finish cooking.
2009-04-18 16:24:40 補充：
The pizza will in any case be done when the crust is browned and the toppings are cooked; this takes 3 minutes in a wood-fired oven and about 15 at home.
2009-04-18 16:24:53 補充：
If you discover that the mozzarella[一種意大利的芝土] begins to brown before the other ingredients are cooked to your satisfaction, the next time add it after the pizza (with the other toppings) has baked for about 5 minutes.
2009-04-18 16:26:02 補充：
Having said all this, once you have your dough, what to do with it? The standard topping combinations one encounters[相遇] in Italy differ somewhat from those I have encountered[邂逅] elsewhere.
2009-04-18 16:27:20 補充：
You may begin with:
2009-04-18 16:27:56 補充：
At home, a pizza stone can take the place of the terracotta floor of the wood-fired oven, and one can substitute the mozzarella di bufala with mozzarella fiordilatte made from cow's milk. The important thing is that you use good quality ingredients, and make your pizza with care.
2009-04-18 16:29:55 補充：
I forgot to tell you that,
To make the dough for 2 12-inch pizzas, you'll need:
2009-04-18 16:30:04 補充：
1 package (2 1/4 teaspoons) active dry yeast
1 1/3 cups warm (105-115 F, or 42-45 C) water
3 1/2 -3 3/4 cups (400-430 g) all purpose flour
2 tablespoons olive oil
A healthy pinch of saltSource(s): me
- 1 decade ago
Main article: History of pizza
Base and baking methods
The bottom base of the pizza (called the "crust" in the United States and Canada) may vary widely according to style thin as in hand-tossed pizza or Roman pizza, thick as in pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
2009-04-18 15:52:39 補充：
Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state .
2009-04-18 15:53:10 補充：
According to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of Italian wheat flour must be used.
2009-04-18 15:53:58 補充：
The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (¹⁄₈ in) thick.
2009-04-18 15:54:45 補充：
The pizza must be baked for 60–90 seconds in a 485 °C stone oven with an oak-wood fire.When cooked, it should be crispy, tender and fragrant. Neapolitan pizza has been given the status of a "guaranteed traditional specialty" in Italy.
2009-04-18 15:57:15 補充：
2009-04-18 15:57:44 補充：
This allows only three official variants:
2009-04-18 15:58:15 補充：
pizza marinara,which is made with tomato, garlic, oregano and extra virgin olive oil
2009-04-18 15:58:31 補充：
(although most Neapolitan pizzerias also add basil to the marinara)
2009-04-18 15:58:43 補充：
, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil
2009-04-18 15:59:31 補充：
Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in two different styles: (1) Take-away shops sell pizza rustica or pizza al taglio. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm).
2009-04-18 16:03:10 補充：