Pizza with Portabella Mushrooms, Onion and Sausage 意大利薄餅

What's the secret of making a good pizza? I think having good and fresh ingredients are more important than technique. If you have freshly made sauce and high quality cheese, the thickness of the crust, which can be your own personal preference, will not matter.



And who says a pizza has to be round ? : )

Ingredients for a 17X12 inch sheet pan:

4 ¼ cups/425g unbleached bread flour
1 ¼ tsp salt
1 ⅓ cups/318g water

1 ½ tsp/10g instant yeast
1 ¼ tsp/7g sugar
1 ½ tbsp olive oil

Toppings:

1 portabella mushroom, sliced
half an onion, sliced
cooked sausage, sliced
Mexican blend: Monterey jack, medium cheddar, queso quesadilla, asadero cheese
tomato sauce

1)  Put all the ingredients in the bowl of a stand mixer and mix on low (#1) until combined. Then increase the speed (to #2) and let it knead for a full 15 mins until a windowpane or taut membrane has formed. (Tear off a small piece of the dough and stretch it until thin. If it breaks easily, then it needs more time)
2)  Oil a bowl and put the dough in it and cover with plastic wrap. Put it in the refrigerator overnight, for 18 to 24 hours.
3)  About an hour before you want to serve the pizza, remove the dough from the refrigerator. Flatten the dough into a disc and then fold it into a ball. Let it rest for 30 mins.
4)  Preheat the oven to its highest temperature (about 450-500⁰F) and set the rack on the lowest level. If you have a baking stone, place it on the floor of the oven.
5)  Slightly spray oil on the sheet pan. Either stretch the dough by hand to the shape of the pan or use a rolling pin to do the job. If the dough resists to be stretched or shrinks back, let it rest more before continuing.
6)  Put the tomato sauce on top, leaving about an inch around for the crust. Then put on the toppings,

followed by the cheese.

Put the pan on the lowest rack of the oven or on a pizza stone and bake for 17-20 mins until the cheese is bubbling and turns golden.

Let it cool for about 10 mins before serving.

意大利薄餅

好食的薄餅有什麼秘決呢? 是厚的或是薄身的好呢? 我想這是見仁見智,不同人會有不同喜好。但以我個人意見,我覺得選擇新鮮的食材比好的手藝還重要,新鮮的蕃茄醬及好的芝士與配料都大大影响一個薄餅的質素。

誰說意大利薄餅一定要圓形的呢 ?

一個十七乘十二吋大的長方形焗盤的材料:

高筋粉  425g/四又四分之一杯

鹽 一又四分之一茶匙

水 318g/一又三分之一杯

速溶酵母 10g/一又二分之一茶匙

糖 7g/一又四分之一茶匙

橄欖油 一又二分之一湯匙

配料:

大磨菇一個,切片

洋葱一個,切片

熟香腸,切片

芝士,適量

蕃茄醬

1)  將以上所有材料放入stand mixer內,用低速(#1)攪勻,再加速至#2,揉十五分鐘至起筋。

2)  放入一個已塗油之器皿內,蓋上保鮮紙,放入雪柜過夜,18至24小時。

3)  在焗之前約一小時,將麵糰取出,輕手將麵糰滾圓,蓋上保鮮紙,靜待三十分鐘。

4)  預熱焗爐至最熱度數(約450-500⁰ F),將焗架放至最低層。

5)  焗盤掃油,用手或捍麵棍將麵糰捍成焗盤尺寸,如麵糰回縮,便讓它鬆弛幾分鐘然後才再捍。

6)  放上蕃茄醬,再加入其他配料,最後放芝士便成。

7)  放入焗爐焗約17-20分鐘,取出待凉幾分鐘後便可切片食用。