超级嫩的黑椒牛肉披萨，柔软拉丝，太香啦！吃一口就就会爱上。一看就会，再也不要去店里吃了。饼皮一次多做几个冷冻保存。我是做了四个饼胚的量，想吃就拿出来烤，可以做不同口味的披萨。

By 青水zy    【豆果美食官方认证达人】

用料

• 高筋面粉 500克
• 鲜酵母（或干酵母5克） 12克
• 水 300克
• 黄油 30-40克
• 奶粉 10克
• 糖 10克
• 盐 5克
• 牛肉披萨：
• 牛上脑 适量
• 黑胡椒酱 适量
• 蚝油 适量
• 料酒 适量
• 洋葱丝 适量
• 青红椒丝 适量
• 蔬果粒 适量
• 芝士碎 适量

做法步骤

1、先做饼胚：取鲜酵母12克（用鲜酵母好处是做好的面团没有空整形的话可以冷冻，第二天拿出来出来回温可以再继续发酵，干酵母面团不能冷冻）

2、加入300克水搅拌融化

3、面粉、糖、奶粉、盐和黄油放入打面盆中

4、倒入酵母水

5、厨师机2档和面，3档抱团，揉3分钟左右，表面光滑取出面团。（不用厨师机手揉也很快，不需要手套膜，揉成半光滑加黄油，拉扯几下让黄油吸收，揉成光滑的面团就可以了）

6、把面团整理一下

7、醒面10分钟

8、分成四份，一份220克

9、分别装入食品袋中，放入冰箱冷藏或醒发都可以。

10、隔夜醒发的面团做披萨更好吃

11、这是冷藏一夜的披萨面团，已经发起来了。

12、准备细玉米面粉撒在案板上

13、戴上手套拍拍整形，发酵好的面团有点粘，手戴手套好操作。

14、两面都沾上玉米粉，用玉米粉作干粉，烤出来颜色好看又香。

15、擀面杖擀成直径23厘米面皮

16、用直径20厘米的盘子扣上

17、四周手掌向里推，整出披萨饼边。

18、拿掉盘子，整得不错吧！

19、用滚针扎孔

20、表面喷水雾，醒发15-20分钟

21、一次做了四个饼胚，可以冷冻三个备用。冷冻前190度烤5分钟再冷冻哦！

22、烤好后晾凉装入密封袋冷冻保存，吃的时候拿出来回温就可以用了。

23、提前四个小时把牛肉腌好：牛肉切条倒入料酒、蚝油和黑胡椒酱抓拌均匀腌制4个小时以上，时间长更入味。

24、锅里放少许黄油

25、把牛肉炒两三分钟出锅备用

26、准备好所有食材，披萨盘刷油放入饼皮，表面也要刷黄油或食用油防干。

27、芝士铺底

28、放上炒好的牛肉

29、撒上洋葱、青红椒、蔬果粒

30、再撒一层芝士

31、烤箱倒数第三层，风炉220度预热，200度烤12分钟左右。平炉：上下火230度，烤12分钟左右。

32、出炉啦！

33、真香！好吃停不下来！（吃之前可以挤上黑胡椒酱和沙拉酱更好吃，也可以不挤）

小贴士

1、一次多做几个饼皮冷冻备用，随吃随取做不同风味的披萨。\n2、鸡肉披萨做法：鸡腿肉切条，加黑胡椒酱、料酒、蚝油腌制4个小时以上，油锅炒2分钟备用。冷冻的饼胚拿出来回温，放入刷油的披萨盘中，饼胚上刷油，抹番茄酱和沙拉酱，放入炒好的鸡腿肉，其它食材一样，最后撒一层芝士，入炉烘烤就可以了。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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