造物小百科资料

中北大学全校公共选修课作业

课程名称Discovery造物小百科精读

班级学号

姓名

日期2011-05-24

英文：

HOW TO MAKE THE BEST PIZZA

1. In order to make the best pizza, you'll need to have a mixer with dough hook (or food processor), a pizza stone, a baker's peel, a rimless baking tray or very wide spatula, and a pizza cutter or large sharp knife.

2. Make certain that the ingredients that have been sautéed are not hot when you arrange them on the pizza. This will soften the dough, and if the dough gets too soft it will be difficult to release it from the peel to the oven. Put the toppings on the pizza dough just before transferring it to the oven.

3. My recipes recommend an oven temperature of 500 degrees F. If your oven thermostat does not reach 500 degreees, preheat it to the highest possible temperature.

4. Check the pizza after 10 minutes, since every oven bakes differently, and if it is not browned enough, continue to bake 1 to 2 minutes longer.

Pizza Dough

Yield: Makes Enough Dough for 4 8-inch Pizzas

Prep Time: 1 hours, 15 minutes

Cook Time: 12 minutes

Ingredients:

1 package dry active yeast

1 teaspoon honey

1 cup warm water (105 to 115 degrees F.)

3 cup all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus more for brushing

toppings of your choice

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.

(The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough

should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

Place a pizza stone on the middle rack of the oven and preheat the oven to 500ºF. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.

Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

译文：1.为了做出最好的比萨，你需要有一个面团钩（或食物处理器），比萨石，面包皮，一无框烤盘或很宽的抹刀混频器和一个或大比萨刀利刃。

2.请确保已炒的成分是不热的时候，你把它们放入比萨饼。这将软化面团，如果面团变得太软将很难被放到烤箱。接着准备转移到烤箱的比萨面团的配料。

3。我的食谱推荐一个500度的烤箱温度

如果您的恒温烘箱没有达到500 度，就先预热到最高温度。

4。10分钟后检查比萨饼，因为每个烤箱烘