Italian cuisine: Napoli pizza

        As we all know, "pizza" is a special food from Napoli, Italy. However, you may not know that pizza, which is popular all over the world, was only a delicacy of the poor. With the evolution of history, pizza has also derived a variety of forms, among which American pizza is the most well-known. Even the chain stores named after Italian names also sell thick-skinned American pizza. Want to taste the authentic Napoli pizza? This issue of "Gourmet Column" takes you to do it yourself, and you can make authentic delicious pizza at home!

        The modern way to make pizza is to shape the fermented dough into a round cake, spread tomato sauce, sprinkle it with cheese and various ingredients, and bake it. But in the birthplace of Napoli, the prototype of pizza is actually just fermented dough with tomato sauce. Until Queen Margaret visited the local in 1889, the pizza master specially added white mozarella cheese and green basil. Since then, This pizza with green, white and red colors, like the flag of Tongyi Dali, has a new name - "Margaret pizza".

        The delicious pizza is very particular about the materials, especially the traditional Napoli pizza material rules are strictly controlled. The Italian "00" wheat flour, yeast, natural water, peeled tomatoes or fresh cherry tomatoes, sea salt and extra virgin olive oil must be used. In Taiwan, part of flour can be replaced by medium-gluten flour, but the texture of the dough made is dry and crisp, and there are still some differences between the crisp outside and soft inside of Italian flour.

        In addition to materials, temperature is also the key. When baking, the temperature should be set at 420~450 ℃, and the time should be about 60~90 seconds. The moisture in the dough will vaporize instantaneously due to the high temperature, and the dough will be opened to create a crisp and soft taste; However, in general, the maximum temperature of a family oven is only 230 ℃. How to bake a crisp pizza with a soft inside? Following the steps below, you can make Marguerite pizza that is close to the level of the firewood kiln.

        [Material]

        1. Pizza crust: 500g of Italian "00" general-purpose flour, 2-3 g of quick-melting yeast, 10g of sea salt, 350g of water, and 15g of cold-pressed olive oil.

        2. Ingredients: Mozzarella cheese (sliced), tomato paste (400g of canned Italian whole tomato, 40g of olive oil added after crushing tomato by hand), basil (also can be replaced by nine-layer tower), cold pressed virgin olive oil.

        [Baking equipment]

        Temperature control household oven, round cast iron plate, infrared thermometer, household gas stove, gas blowtorch.

        [Practice]

        Facial skin

                1. Pour all the raw materials of pizza crust into a steel basin and knead them evenly. It is not necessary to knead until the surface is smooth, as long as the dough structure is uniform. Place in a pot, cover and ferment at room temperature for 30 minutes.

        2. Rub it again after 30 minutes. At this time, the dough is easier to knead, and it can also be easily kneaded smooth. After completion, ferment for another 30 minutes.

        3. Divide the fermented dough into 6 parts, each of which weighs about 150g, roll into a circle, put it into a plastic box, cover it with a lid, freeze it, and ferment at low temperature for more than 16 hours.

        4. The fermented dough will become slightly larger. If it is not large enough, you can put a cup of hot water in the box and cover it to ferment it to more than 10 cm in diameter.

        Pizza

                1. Preheat the oven to 230 ℃ and raise the oven rack to the maximum.

        2. Use the dough knife to scoop up the fermented dough, put it on the flour, turn it up and down, make the dough evenly coated with flour, and then put it on the table, press it by hand, and reserve a round edge on the periphery of the dough.

        3. Expand the face to a diameter of more than 20 cm by turning the left and right hands, or pull the edge with your hands and turn it slowly, and pull the face up slowly by gravity. Do not use a rolling stick at this time, or the face will become hard.

        4. Take a tablespoon of tomato sauce and pour it into the center of the pizza. Slowly spread the sauce on the surface of the pizza by rotating it around the circle. Leave the outer circle blank. Then put basil leaf and mozarella cheese, drizzle with some olive oil.

        5. First heat the cast iron plate to 300 ℃ with a gas furnace, shovel the pizza with a pizza shovel, place it on the cast iron plate, and heat it until the bottom of the pie is golden yellow, even slightly black focus. If you don't have a pizza shovel at home, you can use a thin board or cutting board, and spread a layer of flour before use to avoid sticking.

        6. Put the pizza and cast iron plate into the oven and bake it at 230 ℃ for 8 minutes.

        7. After taking it out, use a gas torch to burn the edge of the cake skin until it is crisp, making it appear leopard spots.

        8. Place the baked pizza on a wooden plate, slice and decorate with fresh basil leaves.

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