Who can say no to pizza?! 

I am a pizza lover. When I was young my mom always order a thick crusted pizza, I thought pizza must go with thick crust or it will lose its flavor. But not until I went to New York find out the beauty of thin pizza. It's crispy, easy to eat, and feel less guilty:p I am stick in the thin pizza since then, and will always love it! 

This basic pizza dough recipe is crispy and easy to make, 

Recipe
(Yield 6 small or 2-3 medium pizza)

Ingredients

3 cup white bread flour 

1 cup semolina flour 

2 tablespoon olive oil

1 teaspoon salt

1 teaspoon sugar

7g instant dried yeast

1 1/3 cup warm water

Method

• Put sugar and salt into the warm water,wait about 10 min. until everything combined, and add olive oil.
• Mix salt, bread flour, and semolina flour on a flat work surface, make a hole in the middle of the flour mixture (like volcano).
• Pour the warm water mixture into the hole, use hand or folk slowly swirl the flour from inside to outside, be careful or the water will flow like lava.
• When everything is combined, knead the dough until its surface smooth. (Add water or flour if needed, one tablespoon at a time)
• Put it in a bowl grease with olive oil and covered the bowl with plastic wrap in a warm place, wait about 1 hour or until the dough has doubled in size. 
• Take it out, knead a little bit, and divided it to any size you wish.

Use it immediately: Roll it about 0.5cm thick, and put any ingredients you want.

Use it later: Covered the doughs with cling wrap, and put it into the fridge or freezer (stay longer). From fridge, wait 20 minutes before you roll it. If it's from freezer, take it to the fridge one day before, and the same way to wait it before you roll it. 


Super yum, Super easy to make , but the taste is not so simple. Enjoy your homemade pizza dough!

Cakewalk by Sylvia's Tip:
You can replace 1 cup semolina flour to white bread flour, it taste chewy. Use only all-purpose four will give it a soft texture. 





誰愛吃pizza？誰想吃pizza？十個人中，大概9.95個人會說：我我我

而我一定是那第一個舉手喊又！的人

從小成績就不是第一名，至少吃美食要搶第一呀！哈

關於pizza薄的厚的都各有一派支持者

在台灣的家，認識了厚的pizza，吃了十幾年後，到了紐約

發現薄pizza橫行，一吃之下，不得了了

接下來不只十幾年，甚至幾十年，我的心只會向著它了，宣誓效忠！

快來跟我一起踏進薄pizza世界裡

麵團對於pizza的成敗是關鍵，這份食譜用家用烤箱就可達到香酥脆，好入口的麵皮

更棒的是，學了這個可以運用到全部的pizza裡，一物多用怎麼能不學起來放

不多說，趕緊進入麵團製作

Pizza麵團
（約6小型，或2-3中型）

材料：

3杯高筋麵粉

1杯杜蘭小麥粉（semolina flour）

2大匙橄欖油

1匙鹽

1匙糖

7g乾酵母

1 1/3杯溫熱水

作法：

• 酵母和糖放入溫水中，約等10分鐘，全部融化後，加入橄欖油
• 在一平面混合麵粉和鹽，用手在中間撥成一洞（像火山）
• 倒入混合酵母水於洞中，從內層往水中拌勻，慢慢向外移混合，以免像火山爆發水全流出喔！（怕燙的手一開始可用叉子）
• 全部混合完成後，用手揉至表面光滑的圓球，當中如覺得麵團太溼少量少量加麵粉，太乾則是慢慢加溫水
• 放入抹上橄欖油的鋼盆中，上面撒上些許麵粉，蓋上保鮮膜，放置溫暖處靜置約一小時，或直至兩倍大
• 取出再次揉捏，並依自己希望的pizza大小，將麵團分球

馬上使用：放在撒上麵粉的平面上，桿成約0.5cm厚（最酥脆），如果想吃厚一點可以不用桿太薄

幾天後用：麵團包入保鮮膜中冰入冷藏或冷凍，冷凍較無時間限制。冷藏取出回溫約20分鐘，即可桿平加上餡料烤；冷凍前一天放置冷藏退冰，使用與冷藏回溫相同。

材料簡單，做法簡單，出來的味道一點都不簡單，怎能不心動？！

Cakewalk by Sylvia's Tip:
高筋麵粉加小麥粉口感酥脆，或是可將一杯的小麥粉，用高筋麵粉取代，口感有嚼勁，也可全用中筋麵粉則會較蓬鬆