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玛格丽特披萨

玛格丽特披萨
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营养成分表

每份 360 克

% 每日参考值基于 2000 千卡饮食

卡路里 910 kcal
46% DV
总脂肪 40.0g
62% DV
单不饱和脂肪18.5g
多不饱和脂肪3.5g
饱和脂肪15.0g
反式脂肪0.6g
总碳水化合物 101.0g
34% DV
膳食纤维6.0g
淀粉87.0g
糖8.0g
蛋白质 34.0g
68% DV
动物蛋白22.0g
植物蛋白12.0g

关于

这是一整张玛格丽特风味披萨，采用小麦饼底，搭配番茄酱、马苏里拉奶酪、罗勒和橄榄油。它的碳水和脂肪含量较高，蛋白质适中，主要来自奶酪。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素12.0mcg40%
胆碱38.0mg7%
叶酸145.0mcg36%
烟酸5.8mg36%
泛酸1.9mg38%
维生素B20.6mg48%
维生素B10.6mg46%
维生素A290.0mcg32%
维生素B121.6mcg67%
维生素B60.2mg13%
维生素C12.0mg13%
维生素D0.8mcg4%
维生素E2.1mg14%
维生素K18.0mcg15%

矿物质

营养素含量DV%半衰期
钙620.0mg62%
铜210.0mcg23%
铁5.1mg28%
镁58.0mg14%
磷520.0mg74%
钾640.0mg14%
硒49.0mcg89%
钠1680.0mg73%
锌3.8mg35%

玛格丽特披萨

前言


这是这道经典披萨最克制、最纯粹的形式：柔韧的小麦面团、干净利落的番茄底、奶香十足的 mozzarella，以及只在最后加入的罗勒，以保留其完整香气。平衡取决于节制；每一种元素都必须保持清晰可辨，同时整体入口又应浑然一体。制作得当时，饼边轻盈，内部柔嫩，并带有烤炉高温留下的鲜明痕迹。

食谱要点


  • 菜品类别：披萨

  • 菜系或起源：意大利

  • 餐次类型：主菜

  • 产量：1 个披萨

  • 每份分量：1 个披萨，约 360 g

  • 准备时间：20 分钟

  • 烹饪时间：8 至 10 分钟

  • 总时间：1 小时 45 分钟

  • 难度：中级


    • 设备


  • 搅拌碗

  • 电子秤

  • 面团刮板

  • 干净的操作台面

  • 30 cm 披萨盘或烤盘

  • 烤箱

  • 披萨铲，如使用烤石或烤钢


    • 配料



    面团


  • 小麦面粉：180 g

  • 酵母：2 g

  • 盐：3 g

  • 橄榄油：5 g

  • 水：105 g


    • 顶料


  • 番茄酱：60 g

  • mozzarella 奶酪，撕成小块或切片：90 g

  • 罗勒：4 g

  • 橄榄油：6 g

  • 盐：1 g


    • 做法



  • 1. 在搅拌碗中混合小麦面粉、酵母和盐。加入水和橄榄油，搅拌至看不到干粉。此时面团会显得粗糙并略微发黏。


  • 2. 将面团移到干净的操作台面上，揉 8 至 10 分钟，直到表面光滑、有弹性，并在手指按压下略有回弹。它应能拉伸而不易撕裂，手感柔韧而不过紧。


  • 3. 将面团放回碗中，盖好，在室温下静置 60 分钟，或直到体积明显膨胀并充满气体。按压时应感觉更轻，并能保留浅浅的压痕。


  • 4. 将烤箱设定为 250°C，并至少充分预热 20 分钟。如使用披萨石或烤钢，请在预热时一并放入烤箱。


  • 5. 在轻撒面粉的台面上，将面团整形成一个 30 cm 的圆形饼底，边缘略厚于中心。将其转移到披萨盘或披萨铲上时，不要压实饼边。


  • 6. 将番茄酱均匀抹在面团上，边缘留出一圈窄边不要涂抹。把 mozzarella 均匀铺在酱上，然后撒上盐调味。最后将橄榄油细细而均匀地淋在表面。


  • 7. 烘烤 8 至 10 分钟，直到饼边呈深金黄色，饼底完全烤熟，mozzarella 融化并带有少许焦斑。中心应保持柔嫩，而不是湿软。


  • 8. 将披萨从烤箱中取出，立即把罗勒撒在表面。切片前静置 1 分钟，让奶酪稍微定型，香气也更好地散发出来。


    • 摆盘与食用


    整张上桌，再切成均匀的几块。理想状态下，饼边应衬托出明亮的番茄层、融化的奶酪和新鲜罗勒，而橄榄油带来的是光泽感，而非厚重感。

    专业提示


    mozzarella 要适量使用；水分过多会让中心变软，模糊整体结构。罗勒必须在烘烤后加入，绝不能提前放，这样它的风味才能保持鲜明清爽。烤箱充分预热对于形成酥脆的饼底和良好的炉胀效果至关重要。
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