啤酒皮萨面团（淡色啤酒版）
淡色啤酒能让面团松软多孔，带有淡淡的面包香气。适合做各种奶酪或肉类披萨。
- 烹饪时间
- 1 小时 15 分钟
- 份量
- 601 kcal
- 材料
- ≈ $0.36
- 蛋白质
- 16 g
材料
- 1 Wheat flour 145 克
- 2 Lager beer包装 500 毫升 约等于 $2.00 90 毫升
- 3 Dry yeast 2 克
- 4 Salt 2 克
- 5 Olive oil 8 毫升
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将室温淡色啤酒倒入酵母中，静置5分钟。
加入面粉、盐和油，揉搓7分钟至光滑。
盖上保鲜膜，在温暖处发酵45分钟，直到面团鼓胀。
预热烤箱至240°C（465°F），同时放入烤盘。
用手拉伸面团，加入馅料，烤8–11分钟至底部金黄松软。
小贴士
- 为什么这样做
- Room-temperature beer activates the yeast faster than cold beer. If it's ice cold, the dough won't rise in 45 minutes.
- 可替换食材
- Replace the beer with 90 ml of kefir or soured milk. The dough will be less fluffy, but not dry. You can skip the olive oil if you don't have it.
- 常见错误
- If the dough doesn't rise or stays flat, the yeast is expired or the flour is old. To check, drop a piece of dough into water: if it sinks, the yeast is dead.
- 保存与加热
- Keep in the fridge for 2 days, wrapped in cling film. Thaw at room temperature for 30 minutes, then stretch. Don't freeze.
- 搭配建议
- Serve with a light cucumber and vinegar salad or as a side to mushroom stew.
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