New York Style Thin Crust PizzaTota

New York Style Thin Crust Pizza

Total Time:2 hr 10 minPrep:30 minInactive:1 hr 20 minCook:20 min

Yield:2 (12-inch) pizzas,Level:Intermediate

Ingredients

1 recipe basic pizza dough, recipe follows

Cornmeal, for dusting

4 tablespoons extra-virgin olive oil

2 cups your favorite tomato sauce

1/2 cup fresh basil leaves

1 cup freshly grated Parmigiano-Reggiano

1 -pound mozzarella, sliced 1/4-inch thick

Directions

1. Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.

2. Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.

3. Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel.

4. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges.

5. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano.

6. Finally, top with 1/2-pound mozzarella slices.

7. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown.

8. Repeat with remaining ingredients to make 2 pizzas.

Basic Pizza Dough:
1 package active dry yeast

2 teaspoons sugar

1 cup warm water (110 degrees F)

1/4 cup lard or vegetable shortening

3 to 4 cups all-purpose flour

2 teaspoons salt

Olive oil

1. In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste.

2. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook.

3. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl.

4. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.

5. Turn the dough out onto a floured surface and divide dough in half.

6. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Yield: dough for 2 (12-inch) pizzas

Recipe courtesy of Emeril Lagasse, 2005

結果 (繁體中文) 2:

紐約風格薄皮披薩總時間：2小時10 minPrep：30 minInactive：1小時20 minCook：20分鐘產量：2（12英寸）的比薩餅，級別：中級主料1配方基本比薩麵團，配方如下玉米麵，用於噴粉4湯匙特級初榨橄欖油2杯，您最喜歡的番茄醬1/2杯新鮮羅勒葉1杯新鮮磨碎的帕馬森乾酪1 -pound奶酪，切片四分之一英寸厚的路線1。烤箱預熱至500華氏度。如果有一個，放置在爐子底部機架比薩餅石。2。鴻溝一半，麵團擀成一個12英寸的圓形，約一個半英寸厚。3。灰塵比薩剝離或烤盤玉米麵。廣場上的果皮推出了麵團。4。刷比薩麵團用2湯匙橄欖油。傳播1杯番茄醬均勻地分佈在面，留下沿邊緣1/2英寸的邊框。5。撒上1/4杯羅勒葉醬的頂部，然後頂部1/2杯帕馬森乾酪。6。最後，頂配半磅奶酪切片。7。烤約8〜10分鐘，或直至奶酪冒泡並且邊緣呈金黃色。8。重複與剩餘的成分，使-2比薩餅。基本比薩麵團：1包活性幹酵母2茶匙的糖1杯溫水（110華氏度）1/4杯豬油或植物油縮短3至4杯通用麵粉2茶匙鹽橄欖油1。在電動混合碗，拂酵母，糖，水和豬油在一起，使糊狀物。2。加入麵粉和鹽混合，用麵團鉤，直到麵團背離於側面和抓取向上麵團鉤。3。取下碗裡的麵團。油脂碗用橄欖油，然後將麵團放回碗裡。4。蓋碗保鮮膜，讓麵團上升，直到大一倍，約1小時。5。打開麵團到麵粉表面和將麵團的一半。6。麵團擀成球，蓋，讓麵團休息15至20分鐘。麵團準備好形。產量：麵團2（12英寸）的比薩餅配方禮貌，2005年埃默里爾拉加斯