現代披薩起源於義大利那不勒斯,儘管古代文明已有帶餡的扁麵包。酵母發酵並產生二氧化碳,這有助於麵團膨脹並賦予其空氣感。芝加哥式深盤披薩以其厚實的餅皮、奶油層和頂部的番茄醬而聞名。經典瑪格麗特披薩使用新鮮馬蘇里拉起司,它融化得很漂亮,平衡了濃郁的番茄醬。夏威夷披薩傳統上包括火腿和鳳梨,而不是橄欖。道地那不勒斯披薩使用柴火烤箱,在極高溫度下烘烤,以獲得煙燻風味。「Peperoni」在義大利語中是「甜椒」的意思,不是香腸!辣香腸版本是美國人的創作。Tipo 00 麵粉研磨精細,非常適合製作輕盈、柔軟、有彈性的麵團。拉斐爾·埃斯波西托於 1889 年創造了瑪格麗特披薩,以紀念薩伏依的瑪格麗特女王。麩質由麵粉中的蛋白質形成,賦予披薩麵團彈性和嚼勁。番茄醬是標準的披薩基底,提供濃郁的風味和濕潤度。紐約披薩的餅皮薄而脆,而那不勒斯披薩則柔軟且帶有微焦。羅勒是義大利披薩醬的首選香草,增添香氣和風味。來自義大利的聖馬爾扎諾番茄因其甜美、低酸的風味而備受推崇,非常適合醬料。甜點披薩常用棉花糖、巧克力和水果等甜味配料。真正的拿坡里披薩在 700–900°F 的溫度下,只需 90 秒即可烤好!「Pizza Bianca」意為「白披薩」— 不加番茄醬製作,通常鋪上起司和橄欖油。在 1950 年代,一家名為 Totino’s 的明尼蘇達公司使冷凍披薩成為家庭主食。義式辣香腸是美國最受歡迎的披薩配料。「pizzaiolo」是經過訓練的披薩製作師,精通麵團、配料和烤箱技術。瑪格麗特披薩的顏色—番茄、莫札瑞拉起司和羅勒—呼應了義大利國旗。卡爾佐內是一種對折的披薩,裡面塞滿了起司、肉類和蔬菜。帕馬森乾酪磨碎後,在烘烤後增添了鹹味和堅果味。聖路易斯風格的披薩被切成方形,外皮薄脆如餅乾。在烘烤前在麵團上刷橄欖油可以促進褐變和酥脆。底特律風味披薩是長方形的,外皮厚實蓬鬆,醬汁在起司上面。橡木燃燒熱量高且均勻,非常適合保持披薩所需的高溫。達美樂於 1960 年在密西根州伊普西蘭蒂創立。芝心披薩的特點是外層餅皮內烘烤著融化的起司,帶來額外的享受。「Pizza al taglio」翻譯成「按片披薩」,是義大利常見的街頭小吃風格。動作巨星尚-克勞德·范·達美在好萊塢事業起飛前曾送過披薩。莫札瑞拉-普羅臥酮組合賦予了彈性口感和溫和的酸味。糖有助於滋養酵母,使麵團更快發酵並更好地上色。橄欖油增加豐富度、風味並改善麵團彈性。新鮮羅勒賦予青醬鮮豔的綠色和獨特的香氣。世界上第一家披薩店Antica Pizzeria Port’Alba於1830年在那不勒斯開業。必勝客的標語強調了它在披薩界的統治地位。「拿坡里」指的是源自義大利那不勒斯的披薩風格。義大利人喜歡簡單的配料,如橄欖油或羅勒,以增強風味。有史以來最大的披薩直徑超過 130 英尺 — 這是一個巨大的披薩壯舉!You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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你以為你對披薩瞭如指掌嗎?從瑪格麗特披薩的起源到完美餅皮背後的科學,這個測驗將徹底考驗你的披薩知識。無論你是隨意的披薩愛好者還是十足的美食家,你會發現這13個問題比烤焦的餅皮還要難。你能分辨拿坡里披薩和紐約切片披薩嗎?或者說出讓正宗麵團完美發酵的關鍵成分?就連專業廚師也曾被這個問題難倒。接受挑戰,證明你的披薩精通程度,看看你是否能打破常規,獲得100%的完美分數!