Translated from the foodlab of seriouseats. There are often various experiments in it to get the best taste. Http://slice.seriouseats.com/archives/2013/03/the-pizza-lab-the-best-french-bread-pizza.html There is a large section to introduce how to write sauce how to affect the taste how to deal with it, I will not translate it, too long (full of blood). . Just write the final processing method that he finally summed up!
This is the so-called 'Budget' pizza, or 'the one that is called French bread in the supermarket, or sometimes what they call Italy, but no matter what the name is, it is not too hard, and it is slightly soft. It's not so orthodox European bastard, it's really suitable for practice stick pizza. If you try to make a pizza with a real French stick, it will be a big failure. It will be very hard and chew, (and we are pursuing the French bazaar pizza) It should be crisp on the surface, soft inside, and there are many holes in the authentic baguette. The cheese and the sauce will fall, so it is not suitable.)rrThe traditional 'supermarket bastard' is right.
Adjust the position on the grill and preheat the oven to 425°F/220C. In the pan, use medium heat and hot butter and 3 tablespoons of olive oil until the butter melts. Add garlic, chilli flakes, oregano, boil, occasionally stir until the garlic softens, but no coloring, about 2 minutes. Mix half of the coriander/basil and a large amount of salt. Remove from the fire.
Put the bread face up on a clean work surface. Find a similar thing on the plane and press the bread evenly down until it is compressed to the original height of about 2/3. (This is also the result of the experiment, to prevent the sides from being baked high, the degree of heat and hardness is not the same). Brush half of the garlic/butter/oil mixture on the cut surface. spare.
Add the crushed tomatoes to the remaining garlic/butter/oil mixture in the pan, stir and heat, then turn to low heat until the juice is collected for about 15 minutes. Season with salt.
While cooking the sauce, spread a quarter of the mozzarella evenly over the surface of the bread and transfer it to the oven. Bake for a while until the cheese that has just been sprinkled melts. About 8 minutes. Remove from the oven and set aside.
Evenly spread the simmered sauce on the cut surface, sprinkle the remaining mozzarella on the surface and re-enter the oven for 10 minutes. Remove from the oven and immediately sprinkle with Parmesan cheese, the remaining parsley/basil, and the remaining one tablespoon of olive oil. Wait for the slight cooling, open to eat!
(If you directly smear the tomato sauce, then the cheese will be layered, the cheese and bread will be separated by oil, the oil on the surface of the bread will be immersed in the oil, and the right side will be the result of the failure. This is what we often do lazy. QAQ...)
Ah~ I’m rushing to finish it~~ I will improve it next time~~ Keep the experiment ready =v= Welcome everyone to experiment! ! !