英语短文-如何在家自制美味披萨

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2024年5月3日发(作者：)

英语短文

如何在家自制美味披萨

Some people insist on pizza drenched in tomato sauce, heaped with cured

meats and oozing cheese. Others crave minimalist pies topped with nothing

but garlic, olive oil and rosemary, or thinly sliced tomatoes and fresh

mozzarella. One way to please everyone at the table is to custom-make pizza

at home: Prepare a selection of toppings and take orders.

有些人酷爱浸满番茄酱、堆满熏肉和淌着奶酪的披萨。有人则喜欢上面只有大蒜、橄

榄油和迷迭香，或者只放薄薄的西红柿切片和鲜马苏里拉奶酪的极简主义披萨。在餐桌上

让所有人都满意的一种方法是在家自制：多准备几种配料，按客人的需求制作。

For me, though, a pizza ultimately succeeds or fails on the quality of its

crust. The kind of flour you choose makes a big difference. In the recipe at

right, I opt for half whole-wheat flour, half all-purpose or bread flour. The

whole wheat makes for a flavorful crust, and provides all the health benefits

associated with eating whole grains -- though a crust made solely with this

kind of flour would be tough and dry. All-purpose flour has a higher protein

content, and bread flour an even higher one; adding either to the mix makes a

smoother dough and a lighter, more tender crust. You can also make this

recipe using entirely all-purpose or bread flour, or a combo of the two.

Experiment until you achieve the texture and taste you crave.

不过对我来说，一个披萨的成败在于饼皮的质量。选择的面粉种类会起到重要作用。

在本文的菜谱中，我选用的是一半全麦面粉，一半通用面粉或面包粉。全麦面粉会让做出

来的饼皮很香，而且全麦谷物非常健康――不过全部用这种面粉做出来的饼皮会又硬又干。

通用面粉的蛋白质含量比较高，面包粉蛋白质含量更高;添加这两种面粉中的任何一种都会

让面团更细润，做出来的饼皮更轻盈更柔软。还可以全部用通用面粉或面包粉制作，也可

以二者混合。不断地尝试，直到达到你想要的质感和味道为止。

The part many novice pizzaiolos find daunting is handling the pizza dough.

All too often, the circle springs back like a rubber band and becomes

impossible to roll out long before it reaches the diameter called for in the

recipe. I recall becoming similarly frustrated myself -- and jettisoning the

recalcitrant dough in favor of English muffin halves -- when first trying to

make pizza. Little did I realize, all that stiff dough needed was a short time-out

in the refrigerator. Kneading and rolling develop the gluten in the flour and

cause the crust to recoil rather than enlarge; chilling relaxes the tightly wound

gluten. A five-to-10-minute rest results in compliant dough that stretches

effortlessly to its requisite size.

令许多披萨制作新手却步的部分是处理披萨面团。面团老是会像橡皮筋一样缩回去，

没办法扯开，达到菜谱中所需要的直径。我记得自己第一次尝试做披萨时也曾这样沮丧过――

最后我放弃了顽固的面团，做成了英式松饼的样子。我没有意识到，那硬邦邦的面团所需

要的只是在冰箱里搁置片刻。揉捏会让面粉产生面筋，导致饼皮回弹而不是延展;冷却会让

结构紧密的面筋松弛。五到10分钟的冷却会让面团轻而易举地延展到所需要的大小。

本文标签： 面粉披萨面团饼皮达到