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经典未烤芝士披萨

经典未烤芝士披萨
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营养成分表

每份 645 克

% 每日参考值基于 2000 千卡饮食

卡路里 1445 kcal
72% DV
总脂肪 55.1g
85% DV
单不饱和脂肪24.1g
多不饱和脂肪4.3g
饱和脂肪22.4g
反式脂肪0.8g
总碳水化合物 175.8g
59% DV
膳食纤维8.7g
淀粉158.5g
糖8.6g
蛋白质 55.2g
100% DV
动物蛋白28.4g
植物蛋白26.8g

关于

这是一张大份预制芝士披萨饼底，配有番茄酱、马苏里拉、帕玛森奶酪、少量橄榄油、面粉和盐。它的碳水和脂肪含量较高，蛋白质适中，主要来自奶酪和披萨面团。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素9.5mcg32%
胆碱48.0mg9%
叶酸238.0mcg60%
烟酸8.9mg56%
泛酸1.9mg38%
维生素B20.8mg60%
维生素B11.0mg85%
维生素A315.0mcg35%
维生素B121.4mcg58%
维生素B60.2mg14%
维生素C9.8mg11%
维生素D0.8mcg4%
维生素E2.1mg14%
维生素K11.4mcg10%

矿物质

营养素含量DV%半衰期
钙1120.0mg112%
铜210.0mcg23%
铁9.6mg53%
镁92.0mg22%
磷910.0mg130%
钾760.0mg16%
硒74.0mcg135%
钠2670.0mg116%
锌5.8mg53%

经典未预烤芝士披萨配番茄酱与马苏里拉

前言


这是最纯粹形态的基础芝士披萨：柔韧的面团、克制的番茄酱，以及比例均衡的马苏里拉与帕玛森芝士覆盖其上。它追求的是清晰而非堆砌，每一种元素都以恰当的比例呈现。成品应当中心柔软、边缘轮廓分明，风味干净利落。

食谱要点


  • 菜品类别： 披萨

  • 菜系或来源： 意式风格

  • 餐次类型： 主菜

  • 成品量： 1 个披萨

  • 每份大小： 1 个披萨，约 645 g

  • 准备时间： 20 分钟

  • 烹饪时间： 12 分钟

  • 总时间： 32 分钟

  • 难度： 中等


    • 设备


  • 1 个 30 cm 披萨盘或烤盘

  • 1 根擀面杖

  • 1 个搅拌碗

  • 1 把勺子或 1 个汤勺

  • 1 台预热至 250°C 的烤箱


    • 配料



    面团与整形


  • 披萨面团，300 g

  • 中筋面粉，20 g，用于撒粉

  • 盐，2 g


    • 酱料与配料


  • 番茄酱，180 g

  • 马苏里拉芝士，130 g，擦丝或撕成小块

  • 帕玛森芝士，15 g，细细擦碎

  • 橄榄油，10 g


    • 做法



  • 1. 将烤箱预热至 250°C，并将披萨盘或烤盘放入其中加热 10 分钟。烤盘必须足够热，才能帮助底部快速定型并形成酥脆底部。


  • 2. 在操作台面上轻轻撒一层中筋面粉。将披萨面团放在台面上，加入盐调味，并将其均匀擀成约 30 cm 的圆形，中间略薄于边缘。


  • 3. 将面团转移到热烤盘上。动作要快，以保持面团松弛、易于整形。


  • 4. 将番茄酱薄而均匀地抹在面团表面，边缘留出 1 cm 不涂酱。表面应被均匀覆盖，而不是被酱汁淹没。


  • 5. 将马苏里拉均匀铺在酱料上，再撒上帕玛森芝士收尾。最后将橄榄油以细而均匀的线状淋在表面。


  • 6. 烘烤 10 至 12 分钟，直到边缘呈金黄色、底部定型，芝士完全融化并局部轻微上色。中心应保持柔软，但不能再有生面状态。


  • 7. 将披萨从烤箱中取出后，先在烤盘上静置 2 分钟再切。这样可以让芝士稍微凝定，使切片保持整齐。


    • 装盘与食用


    将披萨整张上桌，或切成 6 等份。可盛放在预热过的木板或大盘上，保持饼边完整，芝士均匀分布至酱料边缘。最终成品应当达到平衡：外围酥脆，中心柔韧，整体咸香干净。

    专业提示


  • 酱料层要保持薄；水分过多会削弱饼底。

  • 使用热烤盘有助于立即膨起，并形成理想的底部色泽。

  • 芝士应融化成统一的一层，而不是形成厚重的覆盖层，以免掩盖面团本身。
    • 素食均衡饮食
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