那不勒斯冷发酵面团
长时间的冷发酵能制作出富有弹性且边缘蓬松的面团底。此配方可制作一个直径30厘米（12英寸）无馅的生面底。
- 烹饪时间
- 22 小时 20 分钟
- 份量
- 581 kcal
- 材料
- ≈ $0.00
- 蛋白质
- 17 g
材料
- 1 Wheat flour 160 克
- 2 Dry yeast 按口味
- 3 Salt 3 克
- 4 Olive oil 5 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
将面粉、酵母和盐混合均匀，倒入105毫升冷水和油，揉成黏性面团，揉制8–10分钟至光滑。
盖上碗盖，在室温下静置30分钟，让面粉充分吸水。
将面团从边缘向中心折叠4–5次，放入容器中并冷藏20小时。
取出面团，在室温下回温1小时，然后捏成约270克无裂缝的光滑圆球。
烘烤前30分钟，将烤盘或烤石放入预热至最高温度（250°C）的烤箱中。
用手从中心向外拉伸面团，边缘部分不拉薄，烘烤6–9分钟至起泡并金黄色。
小贴士
- 为什么这样做
- Fold the dough and put it in the cold to slow fermentation and develop the gluten for elasticity. If you skip the rest in the fridge, the dough will tear when stretched.
- 可替换食材
- Replace the olive oil with 5 g of clarified butter, the dough will be denser. For fresh yeast, use 1.5 g and dissolve it in warm water before mixing.
- 常见错误
- If the dough won't stretch, it hasn't rested long enough in the fridge or you took it out too early. It will be tight and tear when rolled.
- 保存与加热
- Keep in the fridge for 3 days, wrapped in cling film. Thaw at room temperature for 1 hour, then bake with the toppings. Don't freeze.
- 搭配建议
- Serve with tomato sauce and mozzarella for lunch or dinner when you want something light but filling.
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