克里斯·比安科（Chris Bianco）的披萨面团
画廊
食谱摘要测试
原料
方向
笔记
SHAPING THE DOUGH:
用双手握住一块面团的顶部边缘，使底部边缘触摸工作表面，并小心地将手移动到边缘以形成一轮面团。您必须找到自己的风格，但是
I usually just cup my hand into a C shape, turn my hand knuckle side up, and drape the dough off it, allowing gravity to do its work, so it gently falls onto the floured table. Imagine you’re turning a wheel. Hold that dough aloft, allowing its weight to stretch it into a rough 10-inch round. Don’t put any pressure on it by pulling or stretching it, just let gravity do the job— you want that aeration and cragginess. Keep it moving, and it will start to relax— like we relax when we are on a sofa.
At this point, you’re ready to make a pizza. Lay the dough on a lightly floured pizza peel or inverted baking sheet. Gently press out the edges with your fingers. You will start to see some puffiness or bubbles now. Jerk the peel to make sure the dough is not sticking. If it is, lift the dough and dust the underside with a little flour (or, if no one is looking, blow under it very gently). Tuck and shape it until it’s a happy round.
按照随后的任何食谱中的说明上的说明上最高披萨。
校对面团：
在Bianco Pizza面团食谱中，您可以证明面团3个小时，然后将其分成球，然后再烘烤前进行证明。味道很好。没问题。但是，如果您证明了7个小时，会发生什么？如果您放开24小时怎么办？这将是不同的，而且这种差异可能比您的口味更重要。在第一个证明的3小时时，您的面团将比证明14个小时的面团更快，因为酵母不会将其转化得那么多糖。证明面团的时间越长，转化的糖越多，发酵的含酒精味就越多，酸味的味道就会越多。许多人喜欢那些口味 - ike酸味的面包 - 但是在这里，我不一定想要太多的面包，因为我不希望它们主导披萨馅料的口味。也就是说，没有错误的方法可以去这里。 Make the dough a few times, following the recipe, until you feel comfortable. Then start to play with it. Determine how long a proof you like.
Bear in mind that where you are in the world will also play its part. If you’re making the dough in Iceland, it's going to be different from making it in Phoenix. The climate is different, so it may need to proof for a little longer than 3 hours to start. Your water will be different, and it will affect the flavor of your dough. Never forget, we’re only dealing with four ingredients, and each one brings its own flavors and qualities to the pizza. So record the process as you go. Work with your sense of taste and your broader sensibility of the things you like. This basic dough recipe is only an early survey of a journey you get to finish yourself.
-- From比安科克里斯·比安科（Chris Bianco）。版权所有2017克里斯·比安科（Chris Bianco）。摘自Ecco的许可，Ecco是HarperCollins Publishers的烙印。