中北大学全校公共选修课作业课程名称Discovery造物小百科精读班级学号姓名日期2011-05-24英文：HOW TO MAKE THE BEST PIZZA1. In order to make the best pizza, you'll need to have a mixer with dough hook (or food processor), a pizza stone, a baker's peel, a rimless baking tray or very wide spatula, and a pizza cutter or large sharp knife.2. Make certain that the ingredients that have been sautéed are not hot when you arrange them on the pizza. This will soften the dough, and if the dough gets too soft it will be difficult to release it from the peel to the oven. Put the toppings on the pizza dough just before transferring it to the oven.3. My recipes recommend an oven temperature of 500 degrees F. If your oven thermostat does not reach 500 degreees, preheat it to the highest possible temperature.4. Check the pizza after 10 minutes, since every oven bakes differently, and if it is not browned enough, continue to bake 1 to 2 minutes longer.Pizza DoughYield: Makes Enough Dough for 4 8-inch PizzasPrep Time: 1 hours, 15 minutesCook Time: 12 minutesIngredients:1 package dry active yeast1 teaspoon honey1 cup warm water (105 to 115 degrees F.)3 cup all-purpose flour1 teaspoon kosher salt1 tablespoon extra-virgin olive oil, plus more for brushingtoppings of your choiceIn a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.(The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The doughshould be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)Place a pizza stone on the middle rack of the oven and preheat the oven to 500ºF. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.译文：1.为了做出最好的比萨，你需要有一个面团钩（或食物处理器），比萨石，面包皮，一无框烤盘或很宽的抹刀混频器和一个或大比萨刀利刃。
2.请确保已炒的成分是不热的时候，你把它们放入比萨饼。
这将软化面团，如果面团变得太软将很难被放到烤箱。
接着准备转移到烤箱的比萨面团的配料。
3。
我的食谱推荐一个500度的烤箱温度如果您的恒温烘箱没有达到500 度，就先预热到最高温度。
4。
10分钟后检查比萨饼，因为每个烤箱烘烤不同，如果不是焦黄不够，可继续烘烤1至2分钟。
比萨面团产量：准备足够的面团以至于可以做4 8英寸比萨饼准备时间：1小时15分钟烹饪时间：12分钟成份：1包干酵母1茶匙蜂蜜1杯温水（105至115华氏度）3杯的多用途面粉盐1茶匙一汤匙榨橄榄油，您选择的馅料在一个小碗里，溶解在1 / 4杯温水酵母和蜂蜜。
在与一个装有面团钩搅拌机，结合面粉和盐。
加入油，酵母液，剩下的3 / 4杯的水，搅拌低速直到面团和周围的面团钩分隔，约5分钟则放在两侧。
（比萨面团也可在食品加工机上加工。
结合了面粉和食品加工机装有刀片与钢碗盐。
脉冲一次或两次，加入其余材料，直到面团开始形成一个球。
）用手转动2或3分钟的时间到一个干净的表面，揉面团的工作完成了。
面团应平整，牢固。
盖上干净，潮湿的毛巾面团，让它在一个温暖的地方增加了约30分钟。
（当准备好后，面团拉伸，应该轻轻拉。
）放置一对石比萨烤箱中层，烤箱预热至500度分成4球，大约6盎司的面团。
然后在平滑，滚动，直到面团顶下的球如你的手掌平滑结实，需要约1分钟。
盖上湿毛巾面团，让它休息15至20分钟。
在这一点上，球可以被包装塑料袋，最多2天冷藏。
为了准备每个披萨浸成面团球，摆脱多余的面粉，放在一个干净容器内，轻轻拉面粉面团表面，并开始拉长面团。
如果你觉得这个很难做到，用小擀面杖推出的面团也可以。
轻轻揉刷了油的面团，使用轻轻面粉面包皮或无框适合扁平烤盘，幻灯片上的石头烘烤，烤比萨饼，直到比萨是很好晒黑了，10至12分钟。