1.为了制作最好的披萨，你需要一个带面团钩（或食品加工机），披萨石，面包皮，无边烤盘或非常宽的刮刀，披萨刀或大型披萨的搅拌机。锋利的刀子。
2.当你把它们安排在比萨饼上时，确保炒过的食材不热。这将使面团软化，如果面团变得太软，则难以将其从果皮中释放到烤箱中。在将披萨面团转移到烤箱之前将其放在披萨面团上。
3.我的食谱建议烤箱温度为500华氏度。如果您的烤箱温控器未达到500度，请将其预热至尽可能高的温度。
4. 10分钟后检查比萨饼，因为每个烤箱烤的方式不同，如果烤不够，则继续烤1到2分钟。
披萨面团
产量：足够的面团，用于四个8英寸的比萨饼
准备时间：1小时15分钟
烹饪时间：12分钟
配料
1包干活性酵母
1茶匙蜂蜜
1杯温水（105至115华氏度）
3杯通用面粉
1茶匙犹太盐
1汤匙特级初榨橄榄油，加上更多的刷牙
您选择的浇头
1.在一个小碗中，将酵母和蜂蜜溶解在1/4杯温水中。在配有面团钩的搅拌机中，将面粉和盐混合。加入油，酵母混合物和剩余的3/4杯水，低速混合，直到面团干净地远离碗的两侧，并在面团钩周围聚集，约5分钟。 （披萨面团也可以在食品加工机中制作。如上所述溶解酵母。将面粉和盐混合在配有钢刀片的食品加工机的碗中。脉冲一次或两次，加入其余成分，然后加工至面团开始形成一个球。）
2.将面团翻转到干净的工作台面上，用手揉搓2或3分钟。面团应光滑坚实。用干净的湿毛巾盖住面团，让它在温暖的地方上升约30分钟。 （准备好后，面团会轻轻拉伸。）
3.将比萨饼放在烤箱的中间架上，并将烤箱预热至500ºF。将面团分成4个球，每个约6盎司。通过向下拉两侧并将球塞入球的底部来完成每个球的工作。重复4或5次。然后在光滑，无色的表面上，将球在手掌下滚动，直到面团的顶部光滑和坚固，大约1分钟。用湿毛巾盖住面团，静置15至20分钟。此时，球可以用塑料包裹并冷藏长达2天。
4.准备每个披萨，将面团蘸面粉，甩掉多余的面粉，将面团放在干净，轻微撒粉的面上，然后开始拉伸面团。按下中心，将面团铺成8英寸的圆圈，外边框比内圆稍厚。如果您觉得这很难做，可以用小擀面杖擀面团。用油轻轻刷一下面团的内圈，然后将你选择的浇头放在内圈上。
5.使用轻微撒粉的面包皮或无边的平烤盘，将披萨滑到烤石上烘烤，直到比萨饼皮很好地变成褐色，10到12分钟。请记住，烤箱非常热，在将比萨饼放入烤箱时要小心。将披萨转移到坚固的表面，用披萨刀或非常锋利的刀切成薄片。立即服务。
烟熏三文鱼披萨
产量：4个比萨饼
配料
1披萨面团配方
16盎司烟熏三文鱼，薄薄纸片
1/4杯特级初榨橄榄油
1个中等红洋葱，切成切丝
1/4束新鲜莳萝，切碎，毛绒4小枝用于装饰
1杯酸奶油或奶油馅饼
新鲜胡椒粉
1.在你准备烤比萨饼之前，在里面用披萨石预热烤箱30分钟到500华氏度。
2.将面团卷成或拉成四个8英寸的圆圈后，将比萨饼放在轻微撒粉的木皮上。用橄榄油将每个披萨的中心刷到边缘1英寸以内，并撒上一些红洋葱。将披萨滑到石头上，烘烤8到12分钟，或直到外壳呈金黄色。
3.将莳萝与酸奶油或奶油混合，再加入新鲜胡椒粉调味。将比萨饼转移到加热的餐盘上，并用酸奶油混合物涂抹。
将鲑鱼分开，并在奶油上装饰。
5.将每个比萨饼切成四分之一，立即食用。
所有食谱来自 Wolfgang Puck的披萨面食等等！
This article provides instructions and a recipe for making pizza, including the necessary equipment and ingredients. It also includes a specific recipe for smoked salmon pizza. The article emphasizes the importance of preheating the oven to 500 degrees Fahrenheit and checking the pizza after 10 minutes of baking. The recipe yields enough dough for four 8-inch pizzas and takes approximately 1 hour and 15 minutes to prepare. The article is written in Chinese.
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
To make the best pizza, you need a dough hook (or food processor), a pizza stone, a pizza peel, or a very wide spatula, a pizza cutter or a large mixer for big pizzas, and a sharp knife. When arranging toppings on the pizza, make sure that cooked ingredients are not hot. This will soften the dough, and if the dough becomes too soft, it will be difficult to release it from the peel onto the oven. Place it on the pizza peel before transferring the pizza dough to the oven. My recipe recommends a baking temperature of 500 degrees Fahrenheit. If your oven thermostat does not reach 500 degrees, preheat it to the highest possible temperature.
After 10 minutes, check the pizza, as each oven bakes differently. If it is not baked enough, continue baking for 1 to 2 minutes. The pizza dough recipe yields enough dough for four 8-inch pizzas. Preparation time is 1 hour and 15 minutes, and cooking time is 12 minutes.
Ingredients:
1 package active dry yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees Fahrenheit)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Your choice of toppings
Instructions:
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook, mix the flour and salt. Add the oil, yeast mixture, and remaining 3/4 cup water, and mix on low speed until the dough cleanly pulls away from the sides of the bowl and gathers around the dough hook, about 5 minutes. (Pizza dough can also be made in a food processor. Dissolve the yeast as described above. Mix the flour and salt in the bowl of a food processor fitted with a steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
2. Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes. The dough should be smooth and firm. Cover the dough with a clean, damp cloth and let it rise in a warm place for about 30 minutes. (When ready, the dough will gently stretch.)
3. Place the