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详细内容

披薩

披薩的做法
1 人做过这道菜收藏
波澜不惊的波的厨房
波澜不惊的波这个方子来自于贝壳烘焙，收藏了她家好几款方子，都特别好用，成功率超高，在这分享一下，方便查找！

披薩上的用料随意，喜欢吃什么自己加什么就可以了，不过建议不要太多，否则披薩饼会出现分离现象。

下面的照片有的來自貝殼烘焙的淘寶店鋪，有的來自朋友，總覺得圖文對照更方便操作些，親們湊合看

用料

高筋面粉	210g(面皮中使用)
低筋面粉	90g(面皮中使用)
幼砂糖	15g(面皮中使用)
鹽	5g(面皮中使用)
酵母	3g(面皮中使用)
低筋面粉	50g(揉面時的手粉)
黃油	30g(披薩酱使用)
細黑胡椒粉	一小勺(披薩酱使用)
羅勒	1/2小勺(披薩酱使用)
披薩草叶	1小勺(披薩酱使用)
鹽	6g(披薩酱使用)
糖	一大勺(披薩酱使用)
馬蘇裏拉芝士	200g(大約)
水	195g(面皮中使用)
橄榄油	20g(面皮中使用)
西紅柿	600g(披薩酱使用)
大蒜	4瓣(披薩酱使用)
洋蔥	100g(披薩酱使用)
青椒	适量(披薩上)
蘑菇	少量(披薩上)
培根	适量(披薩上)

披薩的做法

首先制作面皮。
△将高筋面粉、低筋面粉、幼砂糖、鹽混合。
△酵母溶于水(水根據氣候變化會有所改變，建議先少取一些，後面根據面團的幹濕情況增加)。
△將酵母、橄榄油，和一開始的粉類混合。
揉成不黏手，光滑的面團。
將面團放在碗中，蒙上保鮮膜，放在溫暖處發酵。
直至發酵到體積爲原先的2.5倍大，用手戳洞後不會馬上反彈也不會塌陷，就算發酵好了。
制作披薩酱
可以多做些，放冰箱的冷凍室裏可保存幾個月，要吃的時候拿出來解凍即可。

将西紅柿去死切丁，大蒜剥皮切丁，洋蔥切丁。

锅烧热，黃油烧化，不要烧焦哦！
倒入洋蔥大蒜，不断翻炒，直到香味四溢，洋蔥大蒜炒软。加入西紅柿翻炒。

将胡椒粉、羅勒、披薩草、鹽、糖倒入，继续翻炒。

調成小火，蓋鍋蓋，慢慢熬。
熬到差不多要幹的時候，打開鍋蓋，大火收汁。
烤箱預熱200度

取发酵好的面团1/3，按扁排气，揉成圆形，慢慢地擀开，在披薩盘中铺满。做成中间略薄，四周稍厚的形状，用叉子在面皮上均匀的戳洞(防止在烘烤过程中鼓起)。
喜欢吃厚皮的就多放点面皮，喜欢吃脆皮披薩的就少放点面皮擀薄一点。如果在擀开过程中觉得有粘手的，就撒点手粉？
抹上一层披薩酱。

撒上一层馬蘇裏拉芝士碎，喜欢多点芝士味道就多撒一点。

卷上培根，如果还有其他肉类，比如火腿萨拉米之类的就一起放上去。
送入烤箱10分鍾左右，取出。
撒上青紅椒碎，如果有其他蔬菜也是這時加入，比如玉米粒青豆蘑菇等，但如果是蘑菇這種水分大的，需要先炒一下控幹水份。

再撒上厚厚的馬蘇裏拉芝士碎。
入烤箱大概15分鍾左右！直到周圍一圈面皮都均勻上色，芝士也完全烤化了，就差不多可以享用了！
嫌麻烦的亲，也可以选择买现成的披薩饼坯，但披薩酱真心建议自己做，做出来真的真的很好吃！

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