5 minutes Pizza Dough Recipe

5 minutes Pizza Dough Recipe

麵糰材料 ( 薄披薩可製作 3 個 8 吋/26 cm pizza 或 2 個厚披薩 )

  • 高筋麵粉 Bread Flour    250 g  (用 "00 麵粉"亦可)
  • 速發酵母 Instant Yeast    5 g
  • 岩鹽 Himalayan Salt   3 g
  • Demerara 原蔗糖 Raw Sugar    7 g
  • 橄欖油 Olive Oil     1 大匙  (耐高溫的橄欖油經過精煉,肥丁近年改用苦茶油 Camellia Oil  )
  • 溫水 Lukewarm Water   140 g (約 40ºC)

餡料 ( 1 個 8 吋披薩 )

  • 聖女番茄 (車厘茄 Cherry Tomatoes  4 – 5 顆)
  • 蘆筍 Asparagus    10 根
  • 雞尾腸 Cocktail Sausage   5 – 6 根
  • 蘑菇 Buttom White Mushroom    1 顆
  • 羅勒葉 Basil     1株
  • 自製番茄醬 Homemade Tomatoes Sauce   3 大匙  (如你有興趣自己製作蕃茄醬,按此看食譜)
  • 帕瑪森芝士 Parmesan   2 ~ 3 大匙
  • 新鮮 Mozzarella 起司    半個  (又稱水牛芝士,天然的新鮮起司,存放時間較短,開封後要盡快用完,沒有磚塊 Mozzarella 那麼黏稠,口味較為清爽)
  1. 製作麵糰之先預備好餡料,聖女番茄,蘑菇,腸仔切片,蘆筍切成方便食用的長度,餡料水份全部要瀝乾,或用廚房紙巾吸乾水份備用。如番茄醬水份太多,放入小鍋裡煮至收汁,放涼備用。然後便可輕鬆製作麵糰了
  2. ★★★ 材料吸乾水份的步驟很重要﹗水份太多汁液橫流影響披薩皮的口感
  3. 大碗裡放入溫水,糖及酵母,攪動溶化酵母及糖
  4. 加入苦茶油,鹽及高筋麵粉,拌勻,放在工作台上搓至麵糰光滑
  5. 將麵糰均等分為 3 份 (薄披薩),厚披薩分為 2 份,未用的麵糰擀成薄圓形,可用保鮮膜包好放進冷藏室 1 晚,翌日取出室溫放置 10 分鐘,或冷凍庫儲存 1 個月,用的時候取出來退冰。
  6. 預熱烤箱至 250ºC 最高的溫度,麵糰用麵棍檊成薄薄的圓形,舖上番茄醬,餡料及切片 Mozzarella,撒上刨碎的 Parmesan,擀愈薄愈脆
  7. 送入烤箱 5 ~ 6 分鐘,直至披薩邊緣金黃色,起司融化即可享用

 免費訂閱肥丁 YouTube 頻道  https://goo.gl/rBq3rJ

This method makes a a great pizza dough in a flash. Anytime you need to make a quick dinner, try this out and top the pizza with your favourite ingredients and it will become one of your all-time favourite recipes.

Dough ( serve three 8 inche pizza )

Advertisements
  • 250 g Bread Flour  ( or “00 Flour” )
  • 5 g Instant Yeast
  • 3 g Sea Salt
  • 7 g Caster Sugar
  • 1 Tbsp Olive Oil
  • 140 g Lukewarm Water( about 40ºC )

Fillings ( 8 inch )

  • 4 ~ 5 Cherry Tomatoes
  • 10  Asparagus
  • 5 ~ 6 Cocktail Sausage
  • 1 ~ 2 Button White Mushroom
  • Fresh Basil
  • 3 tbsp Homemade Tomatoes Sauce
  • 2 ~ 3 tbsp Shredded Parmesan
  • Half Mozzarella

Preparation

Advertisements

1. Prepare fillings, sliced all the vegetables. Drain well and use a paper towel to absorb any extra moisture. Heat tomato sauce in the saucepan over low heat, cool down and set aside.

2. In a large bowl stir together lukewarm water, sugar and instant yeast. Stir to melt yeast and sugar.

3. Add Olive Oil, salt and flour. Stir to combine. Turn dough onto the table. Knead until smooth, no need to be elastic.

Advertisements

4. Divide the dough into three equal portion. To Store dough not serve yet, place in airtight container or freezer bag and freeze up to 1 month.

5. Preheat oven to the highest heat 250ºC. Roll the dough as thin as possible. Spread tomato sauce and top with desired meat or vegetables, and cheese.

6. Bake crust about 5 ~ 6 minutes until light brown and the cheese melt.

Advertisements

73 thoughts on “5 minutes Pizza Dough Recipe

  • Tuesday August 20th, 2019 at 10:53 PM
    Permalink

    我用蒸焗爐但是無250度,最多230度所以我焗10分鐘雖然做出黎唔係好脆但好食

    Reply
  • Saturday March 31st, 2018 at 04:45 PM
    Permalink

    謝謝肥丁的食譜,做起來超好吃,番茄醬也超厲害的

    Reply
  • Wednesday January 31st, 2018 at 01:59 PM
    Permalink

    謝謝你的分享

    Reply
  • Tuesday November 14th, 2017 at 02:44 PM
    Permalink

    請問INSTANT YEAST是否不用發, 不用等有氣泡? THANKS!

    Reply
    • Tuesday November 14th, 2017 at 07:22 PM
      Permalink

      不用啊﹗所有材料混合好,就可以搓麵糰

      Reply
  • Thursday October 12th, 2017 at 08:40 AM
    Permalink

    請問厚批薄批可以一齊焗嗎?謝謝!

    Reply
    • Thursday October 12th, 2017 at 02:25 PM
      Permalink

      厚薄不同,烤熟的時間不同唷 ~

      Reply
  • Sunday August 27th, 2017 at 08:23 PM
    Permalink

    請問可否用光波爐挶?謝謝
    Agnes

    Reply
    • Tuesday August 29th, 2017 at 11:54 PM
      Permalink

      可以
      不過光波爐的預熱會因打開蓋快速流失
      可能會影響薄餅的脆度

      Reply
  • Friday July 28th, 2017 at 07:00 PM
    Permalink

    今天試做了一次但只有批邊比較脆,但批底則比較軟身及有點”UN”,請問這是代表我做得太厚導致不夠熟嗎?還是我火力不夠要延長時間?THANK YOU

    Reply
    • Tuesday August 1st, 2017 at 02:49 PM
      Permalink

      可試試依據以下幾個方向改良:
      搓揉太多麵筋出來了
      薄餅太厚
      入爐溫度不夠高
      烘烤時間依據厚薄太小調整,延長時間要小心表面不要烤焦

      Reply
  • Tuesday July 18th, 2017 at 11:45 PM
    Permalink

    請問麵團是放在雪櫃那一格?是放雪糕那格嗎?

    Reply
  • Saturday June 24th, 2017 at 02:17 PM
    Permalink

    今天午餐照著做,成功!多謝分享

    Reply
  • Monday June 19th, 2017 at 11:24 PM
    Permalink

    請問麵糰需要搓到有薄膜嗎?

    Reply
  • Tuesday May 30th, 2017 at 10:47 AM
    Permalink

    請問如果改為天然酵母可以嗎?

    Reply
    • Tuesday May 30th, 2017 at 12:13 PM
      Permalink

      可以
      份量肥丁沒操作過
      要自己試驗

      Reply
      • Tuesday May 30th, 2017 at 08:08 PM
        Permalink

        謝謝,我最後用了300g天然酵母整

        Reply
  • Friday May 5th, 2017 at 04:35 PM
    Permalink

    請問可否用平底鍋嗎?做法都是一樣嗎?

    Reply
    • Friday May 5th, 2017 at 06:04 PM
      Permalink

      薄餅高溫加熱才會脆
      平底鍋能做
      但由於熱力不足
      效果不好

      Reply
  • Sunday April 9th, 2017 at 10:46 AM
    Permalink

    到了2017年,仍然有人(我)在看,很厲害(^ ^)
    請問如做2個,份量是÷3再×2嗎?
    謝謝

    Reply
  • Pingback:45分鐘自製PIZZA- 千島蘑菇虎蝦薄餅 – Yummiehk

  • Tuesday January 24th, 2017 at 08:35 AM
    Permalink

    谢谢分享

    Reply
  • Tuesday December 27th, 2016 at 09:27 PM
    Permalink

    昨天按食譜搓了麵糰放進冰箱,今天弄了三個囗味:煙三文魚酸忌廉火箭菜,西班牙腸黑橄欖巴馬晨芝士跟蕃茄巴馬晨芝士火箭菜磨菇黑欖酸豆,我-年不會吃超過5次pizza,今天-次過吃了3款,多謝你的食譜分享

    Reply
  • Monday December 26th, 2016 at 05:00 PM
    Permalink

    用日清酵母粉代替速發酵母可以嗎?

    Reply
    • Monday December 26th, 2016 at 07:26 PM
      Permalink

      日清酵母粉應該是速發酵母的一種

      Reply
  • Sunday December 25th, 2016 at 12:37 PM
    Permalink

    你好!我試了你的pizza食譜,太好吃了,謝謝分享!我把用剩的麵糰放進了冰格儲存,請問再用的時候,是把它放回下層慢慢解凍,還是直接拿出、待回軟便檊成圓形?謝謝你!

    Reply
    • Sunday December 25th, 2016 at 04:08 PM
      Permalink

      冷凍過的麵糰
      直接拿出來變軟就可以用

      Reply
  • Tuesday December 6th, 2016 at 10:35 AM
    Permalink

    想請問一下, 餅皮如何係轆薄既時候唔回縮,仲有點解一焗都係會變 厚批既? 謝謝你

    Reply
    • Tuesday December 6th, 2016 at 10:42 AM
      Permalink

      麵糰是不是放了一段時間才進烤箱?
      因為麵糰裡有酵母來增加彈性
      想要做薄批,擀好麵糰就要盡快進烤箱
      烤箱的預熱的溫度也要夠高

      Reply
  • Friday November 11th, 2016 at 08:08 PM
    Permalink

    你的焗爐有多大?

    Reply
    • Saturday November 12th, 2016 at 11:49 AM
      Permalink

      這篇用的烤箱太約 28L

      Reply
  • Thursday June 9th, 2016 at 05:35 PM
    Permalink

    方便也挺好吃!

    Reply
  • Monday January 11th, 2016 at 07:17 AM
    Permalink

    中文食譜Thx

    Reply
  • Monday January 11th, 2016 at 01:20 AM
    Permalink

    可有中文食譜嗎?Thx

    Reply
  • Saturday January 2nd, 2016 at 02:14 PM
    Permalink

    你好
    如用500g麵粉,其他材料要x2嗎

    Reply
  • Wednesday September 23rd, 2015 at 01:50 AM
    Permalink

    如果用生肉,比如說絞肉而不是香腸肉,烤焗時間和温度會有不同嗎?謝謝!

    Reply
    • Wednesday September 23rd, 2015 at 10:29 AM
      Permalink

      其實烤箱不同,溫度便會有差異,文中寫的參考時間和溫度,要視乎自己的食材和烤箱調較

      Reply
  • Friday August 28th, 2015 at 01:45 PM
    Permalink

    你好,请问能用corn oil代替olive oil吗?

    Reply
  • Monday April 27th, 2015 at 12:54 PM
    Permalink

    如果我只需要做一個8吋PIZZA的話,請問材料可以只用三分之一來做嗎?
    這樣都會成功嗎?

    Reply
    • Monday April 27th, 2015 at 01:02 PM
      Permalink

      最少做二分一,太少很容易算錯酵母和鹽的分量(用量少材料很難再除三)

      Reply
  • Wednesday April 15th, 2015 at 04:14 PM
    Permalink

    高筋面粉用普通面粉取代可以嗎?

    Reply
  • Thursday October 23rd, 2014 at 10:43 AM
    Permalink

    想請問暖水是140ML嗎? 應該不是140G?

    Reply
  • Pingback:无需等待发酵の脆皮披萨 | Ice Secret Recipe 冰の舌尖上的食谱

  • Monday February 10th, 2014 at 05:37 PM
    Permalink

    昨天做了两个,朋友都说好吃,谢谢您的分享,真的很棒!

    Reply
  • Thursday February 6th, 2014 at 10:47 PM
    Permalink

    肥丁,新年好!您的这款披萨中mozzarella用披萨中常用的那种可以吗?帕马森用kraft的那种帕马森奶酪粉可以吗
    ?谢谢!

    Reply
  • Thursday December 12th, 2013 at 04:15 PM
    Permalink

    yummy! yummy!

    Reply
  • Tuesday July 23rd, 2013 at 06:28 PM
    Permalink

    請問放pizza 黑色圓形的,是 pizza stone 嗎?

    Reply
  • Friday April 5th, 2013 at 07:34 PM
    Permalink

    Alicia,
    很開心你留言給我,知道你和家人都喜歡,你的加油給肥丁很大的推動力繼續分享,衷心多謝支持

    Reply
  • Friday April 5th, 2013 at 06:25 PM
    Permalink

    我係整餅新手,上星期跟你嘅食譜整pizza, 你個食譜好清楚易明, 製成品好好食! 我屋企人直情話以後可以唔駛成日買外賣pizza:D 多謝你嘅食譜!
    我仲不時睇吓你嘅其他食譜, 好欣賞你好用心咁寫, 仲好鍾意睇你影嘅靚相

    Reply
  • Friday March 2nd, 2012 at 12:30 PM
    Permalink

    想問如無需等發酵, 吾落酵母得唔得 ?

    Reply
    • Friday March 2nd, 2012 at 01:10 PM
      Permalink

      Hi May, 不需等發酵和不用酵母是不同的,發酵的主要功能是使麵筋熟成鬆弛,發揮延展性,並將空氣加入形成蓬鬆的效果。不等發酵只是不需要麵糰膨脹,但是酵母還是需要的

      Reply
  • Monday February 27th, 2012 at 08:41 PM
    Permalink

    hi,今天睇到你個blog,好開心呀!你的食譜寫得簡單易明,以後我會常來的.請問用剩的粉團是放冰格還是下格呢?

    Reply
    • Monday February 27th, 2012 at 10:09 PM
      Permalink

      你好 Carly, 多謝你的到訪和讚賞呀,聽你這麼說,我也很開心呢﹗用剩的粉糰我是放在下格的,用保鮮紙包的密密的,以防它變乾和發大,用的時候先取出來解凍一會兒,用手摸摸,表面不再冰冷就可以用了

      Reply
  • Friday February 24th, 2012 at 06:51 PM
    Permalink

    啱啱食左啦,正呀^^

    Reply
  • Thursday February 23rd, 2012 at 11:12 AM
    Permalink

    不错哦,找天试试。谢谢分享。

    Reply
      • Saturday June 17th, 2017 at 05:25 PM
        Permalink

        我有次試過整, 但磨菇在焗的過程出水。請問點可以防止磨菇出水令餅底變淋?

        Reply

和肥丁說說話 Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!