奶奶式披萨食谱b|美味万博官网 - 万博官网,万博亚洲正规品牌,manbetx苹果下载

这款老式的矩形披萨是在烤盘上烤的。美味、松软的饼皮比标准的薄皮那不勒斯派要厚。

成分

做1个馅饼

一个28 oz。去皮的整个西红柿

2凤尾鱼

2瓣大蒜

6汤匙橄榄油

1/4杯罗勒叶

盐

胡椒

12盎司磨碎的新鲜马苏里拉奶酪

奶奶式披萨面团

步骤1
沥干一个28盎司的水。将去皮的番茄和番茄与2条凤尾鱼、2瓣大蒜、6汤匙橄榄油和1/4杯罗勒叶一起放入食品加工机或搅拌器中搅拌至光滑(有一些纹理是可以的);用盐和胡椒粉调味。
把它放在一起:
步骤2
一款经典的祖母自制酱汁和马苏里拉奶酪——颠覆了通常的做法:在酱汁之前加奶酪。掌握了这个基本的馅饼，你就可以即兴创作了(见下文)。
经典马苏里拉派:
步骤3
把架子放在烤箱的下三分之一处，预热到525°c或烤箱最高温度。
步骤4
一旦奶奶式披萨面团在烤盘上发酵，在上面放上12盎司新鲜的马苏里拉奶酪，磨碎，再加上1.5杯新鲜的番茄披萨酱。烤派至底部和两侧金黄酥脆，大约20-30分钟。

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说到配料，克制是关键。皮内洛说:“这一切都与比例有关。“你想让它们与面包皮、酱汁和奶酪和谐相处。”有时我们甚至会为了做白派而丢掉酱汁。奶奶，我们最喜欢的四种吃法(如上图所示):波洛伏洛干酪、红洋葱和黑橄榄;烤花椰菜、乳清干酪和面包屑;马苏里拉奶酪、茴香和辛辣的意大利苦荞麦;还有腌制的托斯卡纳羽衣甘蓝，意大利乳清干酪和马苏里拉奶酪。

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注意烘焙时间:如前所述，我在525华氏度的温度下烤了不到20分钟，我的披萨几乎烧焦了。盯着派(我太相信上面说的时间了!)——也许12-15分钟比20分钟更有意义。面团本身很棒，但这些说明是错误的。
- stephen_michael_luc
- 华盛顿特区
- 5/4/2020
虽然我们喜欢凤尾鱼，但凤尾鱼的味道很容易被淹没。有人建议用一整管凤尾鱼;不喜欢。我一直在用这种酱，目前正在寻找另一种食谱。这个需要一些红辣椒片
- CWV123
- 厄瓜多尔
- 6/22/2015
作为一个土生土长的芝加哥人，我是一个披萨爱好者。各种各样的披萨……厚的、薄的、塞的、西西里的……甚至是用玉米饼做的披萨。每个人都有自己的优势，这真的取决于你的心情。这和我们的“平常”(在烤架上烤的芝加哥风格的薄皮脆皮)不同。这个很软……但是面团有一种很好的酵母味。而且边缘很脆(因为橄榄油的量太大了)。真正让这道菜与众不同的是酱汁。 I didn't have a can of anchovies, so I used a tube (yes, a whole one) of anchovy paste. It's very fresh tasting. Not at all heavy. Not at all sweet. I had lots left over, which I froze for our next foray of thin on the grill. It worked great there, too, and there was no degradation from freezing. If you like a thick, rich, juicy sauce... this one is not for you.
- 匿名
- 夏洛特,数控
- 1/8/2015
我喜欢酱汁。手头没有凤尾鱼，所以多加了盐。真的很有效，这个食谱可以做3个披萨。这种酱汁冻得很好。是我的新最爱。
- nrittbe
- 12/9/2014
作为自制披萨的粉丝，我们决定制作与这个食谱相关的食谱——包括面团。manbetx苹果下载遗憾的是，我们都很失望。虽然食谱很容易遵循，manbetx苹果下载但在味道方面却令人非常失望。酱汁:我的直觉告诉我不要相信酱汁里的凤尾鱼，但我愿意相信作者。相信我，这酱汁绝对没有什么值得大书特书的。我也用了圣马扎诺番茄。酱汁本身就应该很美味。它几乎不能吃。一旦放在披萨上并盖上配料，它就不会对披萨有任何改善作用。(随附的)面团配方——奶奶式披萨面团。 Easy to work with and all seemed okay. My first clue that something was seriously wrong was when I look through the oven door and saw the edges of the pizza looking very rounded and puffy and golden, like a loaf of bread. The pizza came out as if it had been baked into "bread dough." It was SO THICK and chewy, there was so much bread - 2" thick, it was ridiculous. I guess it depends on what you're looking for. The bread tasted good, but it was as if you were eating a thick slab of bread with some sausage and onions and cheese spread on top. One small piece of bread ... (pizza) and everyone was full! I have made roasted cauliflower before (EXCELLENT recipe in Bon Appetite May .... ? 2013, I think) and it is an amazing way to consume this vegetable with a caramelized crust. I used that same wonderful recipe and put the roasted cauliflower on a pizza, as well, as the article suggests. Sounded great. Unfortunately, with the third cooking (with the pizza) and the cheese, the crusty caramelized crust just wilted and it just wasn't the same. Although I have subscribed to B.A. for over 35 years, and overall I enjoy the recipes immensely, I must say unfortunately, this article and these recipes were a bust.
- 匿名
- 旧金山，加州
- 11/15/2014