Tired of the traditional New Year Chinese food? If so, here is TCT’s homemade pizza on this Chinese Nian third day! Made with all organic ingredients, this is a fun way to get the family together to build new memories. I hope that as you fill your life up with organic food  and organic minds that your life is filled with nourishment. 吃腻了传统新年中餐?那好,在这个中国年尝尝《茶非茶》自制披萨吧!全部选用有机食材,也是让家人聚到一起收获满满回忆的过年新主义。我希望您的生活是由有机食物和有机思想构成,滋养新年一整年! 未标题-1-1-1024x731 _DSC7699-副本 _DSC7549-副本 Let’s get to know a little bit more about Pizza!  The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added. 让我们借此机会先了解一下披萨吧!披萨一词的文献记载最早可追溯到公元前997年南意大利的 Gaeta 。此后在意大利中部南部不同区域也有迹可循。披萨的原型很有可能是focaccia,一种为罗马人所知的叫做panis focacius的扁平面包,顶上可以添加食材。 _DSC7782-副本 An often recounted story holds that on 11 June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the "Pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colours of Italy as on the Italian flag. 一则被反复转述的故事说,在1889年6月11日,为了 向意大利女王Margherita of Savoy致敬,那不勒斯的披萨师傅Raffaele Esposito独创了“玛格丽特披萨”,上面配有番茄、马苏里芝士、罗勒,红色、白色、绿色,正是意大利国旗的颜色。 _DSC7719-副本

RUSTIC ORGANIC ITALIAN PIZZA

原创原味有机意大利披萨

NO KNEAD PIZZA DOUGH (24 HOURS IN ADVANCE) 无需过分揉捏的披萨面团(须提前24小时预制) _DSC7636 Ingredients 500g (17+1/2 ounces or about 3+3/4 unsifted cups)All-Purpose Flour, plus more for shaping the dough 1g (1/4 tsp) Active Dry Yeast 8g  (2 teaspoons) Fine Sea Salt 350g (1+1/2 cups) Water 原料 500克(17+1/2盎司或3+3/4杯未筛)全用途面粉,余一些用作为面团塑形 1克(1/4茶匙)新鲜活干酵母 8克(2茶匙)细海盐 350克(1+1/2杯)水 Directions In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature for 18 hours or until it has more than doubled.  It will take longer in a chilly room and less time in a very warm one. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour. [To Store] If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed. pizza-collage 方法 在中碗里将面粉、酵母和盐充分混入。加入水,用木勺子和/或手混合。我们觉得县用勺子后用手最方便。 用保鲜膜或厨房用纸覆盖碗口,在室内温度醒发18小时或直至面团发至两倍大。寒冷的室内需要更长时间,暖的话则更短。 铺一层面粉,挖出面团置于其上。分成四等份塑形。每一份,先把面团的右边部分拉到中心,再左边、上边、下边、依次。(顺序不重要,因为面团需要四层。) 将每团面团做成圆形,把边缘缝隙折到底下。用圆形模具处理面团。模具不能粘面;如果粘的话,撒上面粉。 [存放]如果您不打算立马使用面团,用保鲜膜单独将面团裹起,可以在冰箱中存放至多3天。待用前放到料理台上恢复室温,用湿毛巾覆盖2到3小时。 PIZZA SAUCE 披萨酱 _DSC7537-副本 Ingredients One 28-ounce can of best quality peeled Italian tomatoes (or fresh, peeled tomatoes, if they’re in season) 2 tbsp Extra-Virgin Olive Oil 1tsp Fine Sea Salt 1 Clove of Garlic, minced 原料 一听28盎司的高品质去皮意大利番茄(或新鲜去皮番茄,若番茄当季有售) 2汤匙初榨橄榄油 1茶匙细海盐 1瓣蒜,绞碎 DSC7513-副本-1024x966 Directions Mix all ingredients in a blender, and blend until smooth. 方法 将所有原料用搅拌机拌至细滑。 ROASTED GARLIC 烤蒜 _DSC7745-副本 Ingredients Garlic Bulb 1 to 2 tsp Extra-Virgin Olive Oil 原料 蒜块 1到2茶匙初榨橄榄油 Directions Preheat your oven to 400°F (205°C) - a toaster oven works great for this too! Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. Place the garlic heads in a baking pan or wrap in tin foil, cut side up (a muffin pan works great for this too). Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over the cut. Cover the bulb with tin foil, if not wrapped already. Bake 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed. roasted-garlic-0 方法 将烤箱预热到400华氏度(205摄氏度)-烤面包炉也可以! 将大蒜去皮,扔掉外层脆硬部分,完整保留蒜衣内的每瓣蒜。用锋利的刀从蒜瓣顶部向下切1/4到1/2英寸。 将蒜头放在烤盘内,或用锡纸包裹(烤麦芬盘也可以),切开的那端朝上。将一两勺橄榄油淋在切开的头上,以手指将油抹在切口上。再用锡纸盖好。 400华氏度(205摄氏度)烤30-35分钟,或直至蒜瓣按压起来变软。 SALAD MIX PIZZA TOPPING 沙拉披萨顶料 _DSC7806-副本 Add freshness to your favourite pizza with this green topping. Toss salad mix (tender lettuces and greens) with a bit of Olive Oil and Salt to taste. 用绿蔬顶料为您最爱的披萨添一点新鲜。将沙拉混合物(嫩球生菜和蔬菜)放在上面,依口味加橄榄油和盐。 BAKING PIZZA 烤制披萨 _DSC7782-副本2 _DSC7882-副本 Put the pizza stone in the oven,  so it is about 8 inches from the broiler. Preheat the oven on bake at 500°F degrees for at least 30 minutes. Take one ball of dough and generously flour it, your hand, and the work surface. Gently press down and stretch the ball of dough out to  10-12 inches. Don’t worry if it’s not round. Don’t handle it more than necessary; you want some of the gas bubbles to remain in the dough. It should look slightly blistered. Flour and place some cornmeal on a pizza peel (or an unrimmed baking sheet) and lay the disk of dough onto the center. Then, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. It is now ready to be topped with your favourite pizza toppings and cheese. With quick, jerking motions, slide the pizza off the peeler onto the stone. Bake for anywhere between 5-10 minutes depending on your oven’s abilities, the top should be bubbling and the crust starting to brown nicely. If you like a little char on your pizza, you can also use the broil setting with your pizza stone on the top rack. At 500ºF this should take less than 2 minutes. Keep a close eye on it as you want a little char on the edges, but not too burnt. Remove, cut and serve immediately. Enjoy! 将披萨放进烤箱,约离烤层8英寸距离。用500华氏度预热烤箱至少30分钟。 取出一团面团多撒上些面粉,您的手和工作台面也多撒些。轻轻按压面团并拉伸至10-12英寸。不是很圆也没关系。不用反复拿捏过多;面团里需要留些空气。看上去像有些气泡。 _DSC7641-副本 在披萨纸(未封边的烤纸)上撒些面粉再放上些玉米面,把面做好的面饼置于中央。然后,挖出番茄酱涂在表面抹匀,饼边留出约一英寸。然后就可以放上您喜欢的披萨顶料和芝士了。 _DSC7817-副本1 利索地把披萨从纸上取下放到烤炉上。根据您烤箱的情况烤制约5-10分钟,直到顶部起泡,表皮呈棕色。 _DSC7850-副本2 如果你喜欢微微有些碳焦味,那也可以把披萨放在烤炉顶层来烤。500华氏度大约需要2分钟不到的时间。请务必留意,因为您想要的是边缘微焦的效果,而不是给烤焦了。 取出来,切开马上食用。尽情享受! angela-signature2-a-moved-out-1

Author

Angela Bi is an international citizen who has lived both in Shanghai and Vancouver Canada. She’s worked in immigration for over a decade and has experienced first hand the joys of living overseas. Angela Bi 是生活在中国上海及加拿大温哥华两地的世界公民。她从事专业移民行业已有十余载,并掌握着旅居海外的一手乐活体验。

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