RECIPE: （6inch pizza x2) Bread flour 140g Cake flour 70g Sugar 6g Salt 2g Instant yeast 2g Water 130g Olive oil 10g The stickiness preventing material: corn powder 230°C（446°F） The lower rack of oven 15～20mims * *adjust according to the condition of your OWN oven Process and Tips： PROCESS: 1、instant yeast+water(room temperature), mix well. 2、bread flour, cake flour,sugar, salt, mix well. Adding the yeast water and olive oil, mix again. 3、get some oil on hand for preventing it to stick, make the dough a ball.( cover with a cover to maintain moisture) 4、ferment in room temperature for 30mins, divid into two doughs. Release the gas, make it a ball again, place it for 20mins to relax. 5、put enough corn powders that allow the dough to turn or spin freely on the board. Use your hand, make it a big rounded piece. Wraps the edge of the piece, or mix with mozzarella cheese, or just don’t wrap at all, it’s all up to you. Then stab some holes on the surface of the pizza base, prevent the big bubbles to form while fermenting. Fermentation: 30mins（cover a cover or wrap with plastic wrap. 6、brush the olive oil on the fermented base, add in pizza sauce, vegetables, meat you like,and mozzarella cheese. 7、bake in oven, bottom rack, 230°C, bake till it turns yellow. Tips： 1、Corn powder is the key of crispness. You can choose powder like flour, or some smaller(grainier than flour)powder,they work the same. But the grainier one will be grainier on taste(yes it’s GRAINY), if you don’t like , the flour like one is more recommended for you. 2、if you want crispy base, please put it on the BOTTOM rack or MIDDLE-LOWER rack, high temperature, short baking, and the base will be crispy but keep the inside soft. The duration is depend of the power of your oven, but adjust according to the color of the pizza: yellow will be good. (Well it’s rather like a pretty light brown)
This super simple pizza base is come from the commercial recipe of pizza shops. The dough is really easy and time saving. Making this only require 1min to shape it a ball, there is no need of actual kneading, successions rate is 100%. The most important step of making pizza base, also what people call “trade secret”, is basically using the corn powder for preventing the dough to stick, and this is also how the pizza become crispy and full of aroma. The ratio of bread flour and cake flour is 2:1,make the pizza fluffy, soft, and flexible, which taste pretty good. Thanks for watching Ali’s Kitchen! If you like my channel,please like and share And SUBSCRIBE Don’t forget to turn on the little bell for reminding so you won’t miss my updates every week
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!
Спасибо большое друг за твою любовь! Этот хлеб вкусный и простой в приготовлении, и для меня большая честь и радость поделиться этим рецептом с вами. 🙏🤗🔆🌹💖😋🌸🍬
RECIPE:
（6inch pizza x2)
Bread flour 140g
Cake flour 70g
Sugar 6g
Salt 2g
Instant yeast 2g
Water 130g
Olive oil 10g
The stickiness preventing material: corn powder
230°C（446°F）
The lower rack of oven
15～20mims
* *adjust according to the condition of your OWN oven
Process and Tips：
PROCESS:
1、instant yeast+water(room temperature), mix well.
2、bread flour, cake flour,sugar, salt, mix well. Adding the yeast water and olive oil, mix again.
3、get some oil on hand for preventing it to stick, make the dough a ball.( cover with a cover to maintain moisture)
4、ferment in room temperature for 30mins, divid into two doughs. Release the gas, make it a ball again, place it for 20mins to relax.
5、put enough corn powders that allow the dough to turn or spin freely on the board. Use your hand, make it a big rounded piece. Wraps the edge of the piece, or mix with mozzarella cheese, or just don’t wrap at all, it’s all up to you.
Then stab some holes on the surface of the pizza base, prevent the big bubbles to form while fermenting.
Fermentation: 30mins（cover a cover or wrap with plastic wrap.
6、brush the olive oil on the fermented base, add in pizza sauce, vegetables, meat you like,and mozzarella cheese.
7、bake in oven, bottom rack, 230°C, bake till it turns yellow.
Tips：
1、Corn powder is the key of crispness. You can choose powder like flour, or some smaller(grainier than flour)powder,they work the same. But the grainier one will be grainier on taste(yes it’s GRAINY), if you don’t like , the flour like one is more recommended for you.
2、if you want crispy base, please put it on the BOTTOM rack or MIDDLE-LOWER rack, high temperature, short baking, and the base will be crispy but keep the inside soft.
The duration is depend of the power of your oven, but adjust according to the color of the pizza: yellow will be good. (Well it’s rather like a pretty light brown)
老师好🌹您的比萨真好看又脆😋😋😋😋😋我要做了非常感谢🌹🙏🌹🙏🌹🙏❤️❤️
谢谢老师分享脆皮批萨，我的最爱！
👍
阿栗很高兴与您分享！
感谢您的喜爱！
祝福您新年里喜乐平安，万事如意！
🙏🥰🍀🌹💖🌸
食谱：
（2个6寸披萨）
高筋粉140克
低筋粉70克
白糖6克
盐2克
干酵母2克
水130克
橄榄油10克
防粘手粉：玉米面粉
230°C（446°F）
烤箱下层
15～20分钟
* *每个烤箱火力不同，具体温度请根据自己烤箱适当调节。
制作过程和Tips：
制作过程
1、干酵母加入常温水混合均匀。
2、高筋面粉，低筋面粉和糖，盐，混合均匀。加入酵母水溶液，橄榄油，拌匀。
3、手抹油防粘，面团滚圆。（盖盖子保持面团湿润）
4、室温发酵30分钟，切分成2个面团。再度排气滚圆，静置20分钟松弛。
5、在面板上撒足以多得让面饼转动的防粘用的玉米面粉。用手慢慢撑开面团成足够大的圆形。饼边直接卷起来，也可以卷入马苏里拉芝士，也可以不用卷花边。
然后在饼底戳细小的洞，预防饼底发酵后起大鼓包。
发酵30分钟。（请注意盖保鲜膜或袋子保持湿润）
6、发酵好的披萨饼底，刷上橄榄油，加入喜欢的披萨酱和蔬菜，肉类，马苏里拉芝士碎。
7、入炉烘烤，烤箱最下层，230摄氏度，烘烤到披萨金黄色出炉。
Tips：
1、玉米面粉作为披萨饼底酥脆的关键，可以选用和面粉一样细的玉米面粉，也可以选用稍微有细小颗粒的玉米面粉，口感同样酥脆，后者更加有颗粒感一些，不喜欢颗粒感的请选择细的玉米面粉。
2、要想烤出脆底，请一定把披萨置于烤箱下层或者中下层，高温快速烤制，面饼将会饼底酥脆且能保持内部蓬松柔软。
具体烘烤时间，请根据自家烤箱火力决定，判断依据是披萨的上色情况，表面烘烤到金黄色即可出炉。
This super simple pizza base is come from the commercial recipe of pizza shops.
The dough is really easy and time saving. Making this only require 1min to shape it a ball, there is no need of actual kneading, successions rate is 100%.
The most important step of making pizza base, also what people call “trade secret”, is basically using the corn powder for preventing the dough to stick, and this is also how the pizza become crispy and full of aroma.
The ratio of bread flour and cake flour is 2:1,make the pizza fluffy, soft, and flexible, which taste pretty good.
Thanks for watching Ali’s Kitchen!
If you like my channel,please like and share
And SUBSCRIBE
Don’t forget to turn on the little bell for reminding so you won’t miss my updates every week
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!
Спасибо большое друг за твою любовь! Этот хлеб вкусный и простой в приготовлении, и для меня большая честь и радость поделиться этим рецептом с вами.
🙏🤗🔆🌹💖😋🌸🍬
如果做全麥麵粉要怎麼換呢？
老師：如果想做一個12吋厚底材料是否X2👏👍👍謝謝分享🙏🏼🙏🏼🙏🏼
您好，可以的，材料*2差不多。🤗💖
Ali’s：請問麵團休息30分鐘後可以將麵團冷凍保存嗎？用時取出須要回溫多少時間？謝謝🙏🏼
您好，可以冷藏保存，如果冷藏保存取出複溫大約需要30～60分鐘（室溫不同時間會不同）。 但不建議冷凍保存。
市售冷凍麵團，有可能會添加一些抗冷凍的輔助添加劑，加上他們具備專業的冰凍條件。
麵團最快凍結的溫度（冰晶不易生長）約為-40℃左右，商業上可獲得的冷凍麵團通常在-35℃或更低溫度下實現快速冷凍，但如果家中條件所限，一般僅僅使用設置溫度最低在-18℃的冷凍冰箱中慢速冷凍麵團。
慢速冷凍的麵團需要長時間通過這個冰晶帶，導致冰晶生長速度快、冰晶體積變大，破壞麵筋結構，同時酵母細胞液體積膨脹變大，加速酵母死亡，從而麵團解凍後的膨脹率會受到影響。
Ali’s明白，謝謝你回覆🙏🏼🙏🏼🙏🏼
很高興與您分享呢。🌸🌹🙏🤗🍀
老师，您好。请问可以将饼皮烤定形后冷冻收藏吗？
您好，可以的，吃的時候復烤一下就可以了❤️❤️🥰🥰
請問一定要用corn flour嗎？可否有代替？
您好，可以用麵粉替代。如果用玉米粉會更脆皮。🥰💖
@@aliskitchen 謝謝回答
不客氣的，阿栗很高興回覆您。🥰💖🌹🍀🌸
老师您好！如果没有低筋面粉的话？可以怎么操作？提前感谢啦！
您好，如果没有低筋面粉，可以直接改用中筋面粉做就可以，做出来也蛮好吃，或者高筋面粉一半，中筋面粉一半这样来混合。🥰💖🌹
@@aliskitchen 感谢您及时详细的解答！我这两天把您的视频全都看了一遍😁😁🌹🌹
谢谢您对阿栗的厚爱！
阿栗的频道，从开始到现在慢慢成长，非常感恩大家的喜爱与支持！
非常欢迎您在制作中或者之前、之后、有任何需要了解或交流的和阿栗提问，我非常乐意和您分享所有我了解的知识和经验。
🙏🤗🌹💖🌸🍀
Can I use only bread flour?
Yes, you can use either all bread flour or all purpose flour.🥰💖
😋🙏🏻🌹
🥰🥰❤️❤️
🙏🙏🙏👍👍👍
謝謝您的喜愛。🙏🤗🌸💖🔆🍀🌹🥰
想請問如果買不到片中的黃色玉米粉，可以用什麼代替呢？先謝謝解答
你好，🤗🌹💖如果沒有黃色玉米粉就用普通麵粉替代，做出來也很美味呢。
@@aliskitchen 十分感謝老師的解答，今天意外發現你的頻道， 十分精彩，已經訂閱了，會推薦更多人看及訂閱。加油喔💪
🙏🤗🌹💖感謝緣份，感恩讓我們相識。💕💕🍀🍀以後我將努力製作更多的精彩食譜，與您分享。以後有任何需要溝通交流的歡迎提問我，我將盡力盡快回覆，與您分享。🤗🌻
@@aliskitchen 感恩🙏💝 想請問老師，若是用老師食譜，想交作業給老師，老師有沒有Facebook ？
🤗🌹💖😄你好，我有Facebook，可我屬於比較內向的人，以前很少用，最近很多朋友呼籲讓我用起來，我也決定開始多用Facebook開始分享我的生活。 facebook.com/li.ashley.50
期待以後在Facebook上能有您分享的烘焙作品，也分享我們共同熱愛的生活。🥳🌻💖🍀