自製 " 冰箱剩菜口味 " 披薩( 薄餅式 ) Homemade Leftover-veges Pizza

這次用到了披薩薄餅皮配方
相較上一個我所提供的配方
兩者不同的是
今天這個配方使用了一些低筋麵粉
且沒有發酵
因此在桿麵皮的時候
可以發現這麵糰較軟, 筋度較低
正因為麵糰筋度低, 可以桿得較薄
烤出來也是很薄的









另外
為啥這批薩被叫做是 " 冰箱剩菜口味 " ??? ( 聽起來一點都不好吃..... )
因為所有灑上去的材料都是冰箱裡,
每種都只剩下一點點的蔬菜
且每種蔬菜的份量都剛好可以放在 pizza 餅皮上


又這餅皮可以冷藏或冷凍
因此可以一次做多一點
等到過一陣子冰箱又有 " 剩餘難用的蔬菜 " 時
就可以再做一次另一種不同變化的 pizza
真是一舉數得 ^^

I followed a thin pizza dough recipe yesterday.
Compared with the last recipe I followed,
this recipe is contained with some LOW protein flour which makes it softer and more relaxed. And you dont need to ferment the dough this time.
Just cause this dough is more relaxed, so u can roll it out into very thin.

BTW
Why I call it " Leftover-veges " pizza ?? ( Sounds not tasty at all..... )
Cause the material veges and meat I put on the pizza dough
were all those small amount veges in the fridge which I couldnt use for any big dish.

And the amount was just perfect for making pizza !!

So u can make more this kind of dough and preserve it in the fridge / freezer.
Next time if you've got some " Leftover-veges " in the fridge again,
get the dough out and put the veges on, then thats another change.

Pretty awesome huh !? ^^


重點來了!
Anyway lets do it !

食譜: 　4 個份











薄餅皮:

水 360 g
速溶酵母粉 2 g ( 沒有電子秤的話, 約放 1/2 茶匙 )

高筋麵粉 480 g
低筋麵粉 120 g
鹽 6 g ( 約 1 茶匙, 平匙 )
橄欖油 30 g

醬料:

蕃茄醬
義大利香料粉

鋪料:

起司絲、甜玉米、洋蔥絲、青椒、比薩醬 ( 隨便你加 )

Ingredients: For 2 medium pizza

Dough:

360 g water
2 g teaspoon instant yeast ( About 1/2 tsp )

480 g high protein flour
120 g low protein flour
6 g salt ( About 1 tsp )
30 g olive oil

Sauce:

pizza tomato suace
Italina Spicy powder

Leftover-veges:

onion
green pepper
corn
cheese

作法 / Steps:


將水及酵母粉倒入攪拌盆中
攪拌至酵母粉溶化
Pour the water and ferment into a mixing bowl and stir it until dessolved.















將 ( 高筋麵粉 + 低筋麵粉 ) 倒入一深盤中或工作檯上
接著緩緩倒入酵母粉水
揉勻至看不見麵粉

Put the high/low protein flour in a tray or on the counter.
Then slowly pour the yeast water into the flour and mix it.











將鹽、橄欖油依序加入麵糰內
麵糰一開始很黏手且光滑為止
將麵糰揉至不會黏手為止
約 15~20 分鐘

Add the salt and olive oil in.
Knead the dough for about 15~20 min until its smooth and not sticky to ur hands.

將麵糰用保鮮膜包住
或用碗蓋住
靜置鬆弛 20 分鐘後
再移入冰箱 1 小時

Cover the dough with some wrapper or just a reversed bowl.
Ignore it for 20 min.
And then move into the fridge for 1 hr.











將麵糰自盆中取出平壓拍打出空氣
切成 4 等份

準備一些玉米粉
灑在工作檯上防沾
取一份麵糰滾壓成妳要的形狀

Get the dough out of the fridge and beat the air inside out.
Cut the dough into 4 equal portions.

Prepare some corn starch to avoid the dough sitcking on ur hands and the working counter.
And roll the dough over to the shape u like.
I prefer its rectangle.











我在桿開的麵皮周圍包入一些乳酪條

I put some cheese on the edge sides of the dough and rolled it in.


塗上番茄醬
並灑上義大利香料粉

Spread some tomato sauce and sprinkle some Italian spicies powder on the dough.





再灑上所有你喜歡的料
最後灑起司絲上去

然後入烤箱以
250 度 C , 烤約 10 分鐘

Then put everything u like onto the dough.
Last, put the cheese on it.

Then bake it at 250 Centigrade for 10 min.