比萨美食由牟亮师傅创办于 2005年3月，是国内最著名的比萨培训班。 以培训必胜客式铁盘比萨为主，在国内业界有相当的知名度和信誉度。学员在国内开设的西安的HELLO PIZZA，辽宁阜新RS比萨店等，都在当地市场有极高的人气和美誉。 
    本站为私人培训班，在工商部门注册为技术服务部，主营：比萨技术培训；披萨店厨房筹建服务 ；比萨设备销售和代购。
    本站也是国内所有PIZZA培训机构中，唯一公布了每期培训照片的。本站向来先吃后学，以保证学员的利益和比萨品质。

    欢迎致电： 13738193879      QQ 100080880        牟亮师傅。

   本站发现多家比萨加盟公司或培训机构抄袭，盗用本站比萨图片，请这些公司好自为之。

批萨|批萨做法|批萨配方|比萨配方|英国比萨|英国批萨

Ingredients: This formula produces a somewhat thin crust with a tough, chewy texture. Flour: (a typical pizza flour with 13.5 to 14% or more protein): 100.00% Salt 1.75% Olive Oil: 1.00% Compressed Yeast: 0.5 to 0.75% Water (with the temperature adjusted to give a finished dough at 80 to 85F): 58 to 65% How to Prepare: Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Now add the oil and mix in for 2 minutes at low speed, then mix the dough at medium speed until it develops a smooth, satiny appearance (generally about 8 to 10 minutes using a planetary mixer). The dough temperature should be between 80 and 85F. Immediately divide the dough into desired weight pieces and round into balls. Wipe the dough balls with salad oil, and place into plastic dough boxes. Make sure that the dough balls are spaced about 2 inches apart. Cross stack the uncovered dough boxes in the cooler for 2 hours as this will allow the dough balls to cool down thoroughly, and uniformly. The dough boxes can then be nested, with the top box being covered. This will prevent excessive drying of the dough balls. The dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. The dough can then be shaped into skins, or shaped into pans for proofing. Unused dough can remain at room temperature (covered to prevent drying) for up to 6 hours after removal from the cooler. Note: If using ACTIVE DRY YEAST (ADY) only half the amo0unt as compressed yeast. Then suspend the ADY in a small quantity of warm water (105 ?110F) and allow it to stand for 10 to 15 minutes. Add this to the water in the mixing bowl, but do not add the salt and sugar to the water, instead, add the salt and sugar to the flour, then begin mixing as directed. If using INSTANT DRY YEAST (IDY) us only 1/3 the amount as compressed yeast. Add the IDY to the flour along with the salt and sugar, and begin mixing as directed.