Ingredients
Serves 1
180g basic pizza dough (see next page for recipe) 180克披萨生面团(详述见下页)
80g tomato sauce (canned is OK) 80克番茄酱(罐装也行)
15ml olive oil 15毫升橄榄油
100g mozzarella 100克马苏里拉奶酪
5g fresh basil, trimmed 5克新鲜罗勒,切好
50g of parma ham or smoked salmon 50克帕尔玛火腿或烟熏三文鱼
A handful of fresh arugula 一小把芝麻菜
Basic Pizza Dough 披萨生面团
1kg bread flour 1千克面包粉
450 ml warm water 450毫升温水
30g yeast 30克酵母
10g salt 10克盐
10g sugar 10克糖
5ml olive oil 5毫升橄榄油
1. Mix all the ingredients well. 以上配料搅拌均匀
2. Roll the dough into a small ball. 面团揉成小球
3. Cover with plastic wrap in a bowl and leave to rise for 30 minutes at room temperature. 放到碗里,保鲜膜包好,常温放置30分钟,等待发酵
Flour the food preparation surface. Turn the basic pizza dough in mid-air, then flatten slowly with your hands. Add flour as needed to prevent sticking. 板子撒点面粉,面团双手拿起,转着圈都捏平,粘的话加面粉。
Put the dough in a round pan. Carefully score it with a knife to prevent the yeast from forming bubbles in the baking process. 面团放进圆的平底锅。烘焙时,假如产生了泡泡(酵母作用),用小刀划开。
Spread the tomato sauce and basil over the dough, then sprinkle the mozzarella on top. Leave a rim around the edge for the crust to rise. 面团上撒些番茄酱和罗勒,再在上面撒些马苏里拉奶酪。但是面团最外围一圈要留下,什么都不要洒,到时膨胀起边。
Put the pizza in the oven and bake at 250°C for 15-20 minutes until crispy. 披萨放入烤箱,250度高温烤15-20分钟,或至香脆。
Plate the pizza. Add fresh arugula and parma ham or smoked salmon just before serving. 披萨装盘。加一些芝麻菜、帕尔玛火腿或烟熏三文鱼,即可享用。
chef
Emile Wang is the executive sous chef for InterContinental Beijing Financial Street. Born and raised in Beijing, he holds 20 years of professional cooking experience. He finds creativity in combining Chinese and Western approaches, and specializes in Italian and French cuisine. In his spare time, Chef Wang enjoys sports and travel.
photos by Mitchell Pe Masilun
This article originally appeared on p32-33 of the beijingkids December 2013 issue.
Check out the PDF version online at Issuu.com