【番茄配方】在家尽享必胜客美味披萨系列——培根披萨

2024-05-10 06:05:05 472

【番茄配方】在家尽享必胜客美味披萨系列——培根披萨
昨天我们做了一个牛肉香肠披萨,反响很不错。可是爱吃肉的朋友提意见了,怎么能没有培根呢?​对啊!怎么可以没有呢?对于爱吃肉的我来说,简直不能忍啊。今天就给大家来个纯肉的——“培根披萨”

Details of ingredients

  • 高筋面粉100g
  • 60g
  • 1.5g
  • 8g
  • 酵母1.5g
  • 植物油15g(橄榄油最佳)
  • 马苏里拉奶酪125g至150g
  • 培根200g
  • 披萨酱40g
  • 披萨草1g
  • 干罗勒1g
  • 黄油少许

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间一小时

Steps to make 【番茄配方】在家尽享必胜客美味披萨系列——培根披萨

  • 1.揉面盆中加入饼底原料
  • 2.揉成团后,如图揉出筋膜即可,不用像面包一样揉到完全阶段
  • 3.利用面团发酵间歇,我们把马苏里拉奶酪用刨丝器刨成丝
  • 4.面团室温发酵50分钟左右,排气后滚圆松弛10分钟
  • 5.用擀面杖擀成和9寸披萨盘差不多大小的饼皮
  • 6.披萨盘中抹上软化的黄油防止沾粘,这样饼底也会更脆。​(如果想叫饼底更脆,还可以再倒点植物油)
  • 7.放入披萨饼底后,用手把饼皮和披萨盘周圈粘合
  • 8.用叉子扎上孔,放入烤箱200度先烤6-10分钟,直至饼底金黄(扎孔目的是为了防止烤的时候饼皮起泡,先烤一下饼底更脆)
  • 9.出炉后抹上披萨酱,撒上20-30g的马苏里拉奶酪丝
  • 10.铺上满满的一层培根
  • 11.撒上一层奶酪,铺上一层培根,再撒上一层奶酪(一个两层培根,三层奶酪)
  • 12.最后一定要来一点披萨草、干罗勒,很提香味的哦;烤箱中层200度烤20分钟左右,烤到奶酪融化,表面金黄即可
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