Homemade Thin Crust Pizza 手工薄餅(薄脆批)

I’ve been baking more and more since the pandemic and this is one of the things that I bake more than usual. I have made pizza dough with all purpose and bread flour before and the pizza dough that I was most pleased with was with Italian tipo 00 flour. Unlike flour that is commonly used and found here, the number “00” is not an indicator of protein content but how fine the flour is milled, with “00” being the finest and whitest.
因為疫情的關係,EC最近在家多做了很多美食,其中一樣便是手工薄餅。以往曾用過中筋和高筋麵粉製造餅底,但發覺效果最滿意的原來是用意大利00麵粉。意大利麵粉跟我們慣用常見的麵粉分類不同,00這組數字不是代表麵粉的蛋白質含量而是幼細程度,而00就是最幼細和雪白的。

Compared with all purpose flour, tipo 00 flour absorbs less liquid and makes a very smooth and silky dough. The pizza has a very light and crisp crust with a tender texture that is less likely to burn under high temperature. The pizza dough recipe below can be made the same day or left to rise overnight in the fridge to be used the next day. If you don’t wanna make the dough every time you need it, you could make a double or even triple batch. After proofing you can divide the dough and store the individually wrapped dough in the freezer. The dough freezes well for one to two months without any problem at all! To thaw the frozen pizza dough, all you have to do is simply to place it in the fridge the night before you need it then bring it back to room temperature for about an hour the next day before using. It tastes pretty much the same as a freshly made one.
相比起中筋麵粉,意大利00麵粉吸水量較少,麵糰手感非常幼滑,餅底也比較脆,質地十分軟熟,在高溫下較不易烤焦。以下分享的餅底食譜可即日使用又或者放在雪櫃冷藏低溫發酵留待第二日才使用。不想每次都要搓麵糰的話甚至可以一次過做雙倍或三倍份量,發酵後分割好並獨立包好放在冰箱中冷凍保存。此麵糰在冰箱保存一,兩個月也沒有問題的,只要在使用前一晚將冷凍的麵糰放在雪櫃普通格解凍,第二天置室溫回溫一小時左右便可以使用了,效果與新鮮做的沒有很大分別。

For the pizza sauce I usually just use diluted tomato paste seasoned with garlic powder, dried oregano, dried basil and salt. The tomatoes I grew in my garden are ripening so I will try making some tomato sauce with fresh tomatoes and herbs in the near future. I will provide an update after doing so. Updated September 2: for homemade tomato sauce that is great for pizza, pasta and meatballs, click here for the recipe.
醬料方面EC通常只是用茄醬加水稀釋,然後再加入蒜粉、鹽、牛至、羅勒等乾香料碎拌勻調味。最近EC在後花園栽種的蕃茄陸續有收成了。EC打算用新鮮蕃茄和香草製作蕃茄醬, 屆時再跟大家報告吧!(9月2號更新:自製番茄醬食譜請按此)

For other uses of this Italian flour, read about my blog post, Herb and Cheese Focaccia.
除了薄餅外,意大利00麵粉也可做麵包,詳細食譜請參考芝士意大利香草包


Homemade Thin Crust Pizza
手工薄餅(薄脆批)

Makes a 12” thin crust pizza
可做12吋餅底

Ingredients

For the Dough
200 g tipo 00 or all purpose flour (plus extra for dusting)
110 – 120 g water
4 g salt
1.4 g instant yeast
1/2 Tbsp olive oil

For the Toppings
Olive oil, tomato sauce, shredded mozzarella cheese, basil, pepperoni, bell pepper, mushroom, and etc, as needed

材料

餅底
筋麵粉或意大利00麵粉 200克(另加少量洒面用)
水 110 -120克
鹽 4克
即溶酵母 1.4克
橄欖油 1/2湯匙

配料
橄欖油、茄醬、水牛芝士碎、羅勒、辣肉腸、蘑菇、燈籠椒等等 各適量

 

Directions 做法

In the bowl of the stand mixer fitted with a dough hook, combine the flour, salt, yeast, water and oil. Mix with low speed until the dough comes together. Raise to medium speed and knead until the dough is smooth and elastic.
麵粉、水、鹽、速發酵母和橄欖油放在廚師機的攪拌盆中,裝上麵糰勾,低速攪拌至成糰,再用中速揉成光滑有彈性的麵糰。

Shape into a ball then place in a lightly greased mixing bowl. Cover with plastic wrap then let rise in a warm place until nearly doubled, about 90 minutes.
*rising time depends on the temperature and humidity of your kitchen so go by size and not by time
*for an overnight rise, let dough rise in room temperature for 30 minutes then place in the fridge for 10 to 24 hours. Place in room temperature for at least 45 minutes before using
將麵糰滾圓後放入抹了油的攪拌盆內,蓋上保鮮紙放在溫暖的地方室溫發酵至差不多兩倍大,約90分鐘。
*整體發酵情況視乎室溫溫度和濕度,因此請看麵糰大小而非時間
*低溫發酵做法:室溫發酵30分鐘後放進雪櫃冷藏10至24小時,使用前提早至少45分鐘放室溫回溫

At least 40 minutes prior to baking, place a baking stone in the middle lower rack of the oven. Preheat the oven to 500℉/260℃ or the maximum temperature of your oven.
*a pizza stone that is thoroughly preheated is a must for crispy crust as it conducts and holds heat well, mimicking the cooking style of a brick oven
入爐前最少40分鐘提早把高溫石板放在焗爐中低層,預熱焗爐至500℉/260℃或設定最高溫度
*要做出底部香脆的餅底必須使用高溫石板並充分預熱,高溫的石板傳熱快亦可保持高溫,其作用可模仿高溫的石窰

Place the dough on a floured surface or silicon mat then press the ball of dough with fingertips into a round disc that is thicker in the center and around the edges. If the dough shrinks then cover it with plastic wrap and let rest for 10 to 15 minutes then work again. Stretch the disc of dough with fingertips gently into a thin 12” round that is thicker around the edges. Place on a floured parchment paper and rearrange the shape if necessary (the parchment paper makes the transfer of pizza from peel to stone easy).
*I followed this YouTube video to learn how to pound and stretch the dough
取出麵糰移到洒了麵粉的工作檯或矽膠墊上,用手指把麵糰按成圓餅,邊緣和中央要較厚(若麵糰回縮可蓋上保鮮紙鬆弛10至15分鐘),輕手用手指慢慢撐開和展延成12”薄片,邊緣位置要較厚,將餅底轉放在洒了粉的牛油紙上(用牛油紙墊底有助薄餅輕易滑進焗爐),再次整理好形狀。
*EC跟這YouTube短片學習如何撐開和展延麵糰

Lightly brush the surface with olive oil then tomato sauce while avoiding the edges. Top with shredded mozzarella and other toppings as desired.
*prick the center with a fork to avoid big bubbles if needed
*make sure to pat dry watery ingredients such as tomato slices or the pizza will be soggy
在餅底表面輕輕刷上橄欖油後平均抹上茄醬,洒上芝士碎後平均鋪上配料。
*若不想出現大氣泡可用叉在餅皮中央刺洞
* 帶水份的材料如切片蕃茄必需抹乾水份以免浸濕餅底

Use a pizza peel or the back of a cookie sheet to slide the pizza (with parchment paper underneath) onto the preheated stone. Bake at 450℉/230℃ for 5 minutes then carefully turn the pizza 180 degrees with a pizza peel and remove the parchment paper. Continue baking for 5 to 7 minutes until the crust is golden brown and the cheese is bubbly. Remove from the oven with a peel carefully. Let cool a bit then slice and serve.
*keep an eye on the pizza as the crust may burn quickly especially when all purpose or bread flour is used
用木板或反轉曲奇焗盆把薄餅連牛油紙滑到已預熱好的石板上,降溫到450℉/230℃焗5分鐘, 小心用木板幫助把薄餅轉180度並取出牛油紙,關上焗爐門繼續焗5至7分鐘直到薄餅邊緣呈金黃色和芝士冒泡,用木板協助小心取出薄餅,稍放涼後可切塊食用。
*中筋或高筋麵粉做的麵糰較易烤焦,請小心觀察上色情況

This was made by my daughter. It took her a bit of time to arrange the toppings so the dough already rose a bit. There were some big bubbles but the pizza still tasted delicious.
這是女兒做的薄餅,因製作需時因此麵糰在中途已稍微發酵,出爐時有點大氣泡但同樣香脆好吃。

Pizza dough made by all purpose flour is more likely to burn. I didn’t use parchment paper and the pizza was a bit misshaped when being slid onto the pizza stone.
中筋麵粉做的薄餅較易烤焦,因沒有用牛油紙墊底所以把薄餅滑到石板上時形狀有點走樣。

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