Preparation

• 将面团从冰箱中取出，将其放在易油的工作表面上，然后分成4个相等的约7盎司。每个。将每块滚成一个紧身的球。用羊皮纸对烤盘排成一片，然后用橄榄油或烹饪喷雾剂轻轻油油。将每个球放在羊皮纸上至少相隔一英寸。用橄榄油轻轻喷涂或刷球，并用保鲜膜松散覆盖。让面团热身并在室温下放松1-1/2至2小时。
• 如果您有烤石，请将其放在烤箱的中间架上。如果没有，请将有框的烤盘倒置在中间机架上，以用作烘焙平台。将烤箱（常规或对流）加热到最高设置。用面包粉或泥粉粉填充一个小碗，并在清洁工作表面上撒上12英寸的平方区域。准备果皮，通过用面包粉或半果粉将果皮除尘，以将披萨转移到烤箱中。（如果您没有剥皮，请使用无框曲奇板或有框烤盘的背面，也撒上面粉。）

塑造面团：

• With floured hands, transfer one of the dough balls to the floured work surface. Sprinkle the dough lightly with flour and gently press it with your fingertips into a round disk—you’re trying to merely spread the dough, not squeeze all the gas from it. With floured hands, carefully lift the disk of dough and rest it on the back of your hands and knuckles. Using the tips of your thumbs, stretch the outer edge as you slowly rotate the dough until it is 10 to 12 inches in diameter. The edge should be the only place where you exert any pressure. If necessary, let the dough hang off one of your hands so that gravity provides some of the stretch. Despite the pressure on the edge, it will remain thicker than the inner section of the dough, which should be nearly paper thin. Don’t pull the dough forcefully into a circular shape or it will stretch from the center and possibly rip. If the dough begins to resist and keeps shrinking back into a smaller circle, lay it on the floured work surface and let it rest for about 2 minutes. While it is resting you can begin to stretch and shape another dough ball. Return later to the first dough and finish shaping it.

Top the pizza:

• Lay the shaped pizza dough on the floured peel and top it with 1/4 cup of sauce, leaving 1/2 inch of the outer rim sauce free. Distribute one fourth of the cheese evenly over the sauce.

烤披萨：

• 用抽搐的运动将披萨小心地将披萨滑到烘焙石上，以使其滑动。如果它粘在果皮上，请小心地抬起卡住的部分，然后将少许面粉扔到它的下面。烘烤，直到边缘蓬松，呈棕色，呈略带char，底面是棕色且相当清脆的5至7分钟（烤箱越热，越快，煮得更好）。3分钟后旋转它，甚至褐变。用果皮或长金属刮刀从烤箱中取出比萨饼，然后将其放在切菜板上。将罗勒叶的四分之一撒在披萨上，在食用前休息1至2分钟。当第一个比萨饼正在烹饪时，塑造并在其余的披萨上面放上。

烟熏奶酪披萨（披萨酱）：像玛格丽塔披萨一样制作，但用熏制的马苏里拉奶酪或熏制的糖果代替新鲜或低摩西奶酪的一半。（不要专门使用熏制的奶酪，因为它将压倒其他浇头。）

比意大利辣香肠披萨好：You can certainly use pepperoni, which is really just an Americanized version of a spicy Italian Calabrese-style salume. But there are a number of excellent Italian cured salami products, including the always popular Genoa salami and various types of garlic and cayenne versions. For these quick-cooking pizzas, use about the same amount of tomato sauce and cheese as in the Margherita but add about 1/4 cup meat. I like to crisp the meat in a dry sauté pan or in the oven first, and then put it under the cheese to keep it from burning.

如果您决定不制作所有比萨饼，请烘烤任何剩余的面团，如不贴上的披萨，在烘烤前用橄榄或大蒜油刷，并用作面包或保存为面包。