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。

  如果你有一个烘焙的石头,把它放在中间的rack of the oven. If not, set a rimmed baking sheet upside down on the middle rack to serve as a baking platform. Heat the oven (regular or convection) to its highest setting. Fill a small bowl with bread flour or semolina, and dust a 12-inch-square area of a clean work surface with a generous amount. Prepare a peel for transferring the pizzas to the oven by dusting the peel with bread flour or semolina. (If you don’t have a peel, use a rimless cookie sheet or the back of a rimmed baking sheet, also dusted with flour.)

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:

• 在一个小碗中，将奶酪，橄榄油，牛至和百里香搅拌在一起。调味，用盐和胡椒粉调味。

  将形状的披萨面团放在面粉果皮上，并将四分之一的奶酪混合物均匀地撒在面团上，留下1/2英寸的外边缘浇头。

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。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。

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。