这个简单的自制披萨面团的食谱真是太棒了！It comes together in minutes,rises quickly,and makes incredible homemade pizza!!
We're talking pizza.Homemade pizza.
幸运的你，happy me (happy because I have a crazy obsession of love for crossing things off my list).
Here's the rundown – each day this week,I'm going to share with you every step and recipe you need to totally kill it in the kitchen with amazing homemade pizza.
The first step to perfect pizza is the dough!!
So today,I'm giving you my favorite (like,我已经用了10年了）比萨饼面团的食谱，而我还没有提前计划。
It comes together in just minutes,doesn't need a long rising time and makes fabulous pizza.
This quick and easy pizza dough is fantastic with part whole wheat flour or all white flour;it's up to you.
And it doubles,triples and even quadruples beautifully (see the notes in the recipe) and rolls out like a dream.
If you are wondering how this is different than the快速简单的食谱I posted way back when,I've changed just a few minor things and updated the recipe with whole wheat flour info and details on making larger batches.
Tomorrow I'll be sharing my favorite 100% whole wheat overnight pizza dough (equally delicious,这只需要提前做一点计划），本周晚些时候，我们将计划一步一步地制作大量的图片和教程，以便通过多种方式来制作出完美的比萨饼。
- 1 cup warm water
- 1 tablespoon honey
- 2-3 cups flour (see note)
- 在一个大碗里，或者在一个装有面团钩的电动搅拌机的碗里，混合水，蜂蜜，油，yeast and salt.逐渐加入面粉，直到面团变软，从碗的侧面拉起。准确的面粉量会有所不同，所以要根据面团的触摸和感觉而定，而不是根据配方中精确的杯子尺寸来定。The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff,要么）。
- Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
- 让面团休息一下，covered,10分钟。把面团做成披萨，撒上酱汁和配料，and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods,here is agreat tutorial).
I almost always use 1/2 or up to 3/4 whole wheat flour with good results - I let it knead for a few minutes longer.
的Also,this recipe doubles,三胞胎和四胞胎真的很好。如果加倍，所有配料都要加倍。对于三批和四批，increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch.如果增加配方，注意面粉。You want a soft,smooth dough - not too sticky and definitely not overfloured.