<\/p>\n\n\n\n
Pizza este, f\u0103r\u0103 \u00eendoial\u0103, unul dintre cele mai iubite preparate din lume.<\/p>\n\n\n\n
Dar adev\u0103rata pizza italian\u0103, a\u0219a cum se face \u00een Napoli sau Roma, \u00eencepe \u00eentotdeauna cu un aluat simplu, dar des\u0103v\u00e2r\u0219it.<\/p>\n\n\n\n
Textura aerat\u0103, marginea u\u0219or crocant\u0103 \u0219i gustul u\u0219or s\u0103rat sunt rezultatul unei fermenta\u021bii lente \u0219i al c\u00e2torva ingrediente de calitate.<\/p>\n\n\n\n
<\/p>\n\n\n\n
\u00cen cele ce urmeaz\u0103 \u00ee\u021bi prezent\u0103m re\u021beta original\u0103 de aluat de pizza, a\u0219a cum o prepar\u0103 italienii de genera\u021bii \u00eentregi.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Ingrediente pentru 4 pizza (28\u201330 cm diametru):
500 g f\u0103in\u0103 tip \u201e00\u201d (sau f\u0103in\u0103 alb\u0103 de panifica\u021bie de calitate superioar\u0103)
325 ml ap\u0103 c\u0103ldu\u021b\u0103
10 g sare
2 g drojdie uscat\u0103 activ\u0103 (sau 5 g drojdie proasp\u0103t\u0103)
1 lingur\u0103 de ulei de m\u0103sline extravirgin (op\u021bional, pentru elasticitate)<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Mod de preparare:<\/p>\n\n\n\n
Dizolv\u0103 drojdia \u00een pu\u021bin\u0103 ap\u0103 c\u0103ldu\u021b\u0103 (nu fierbinte!) \u0219i las-o 5\u201310 minute p\u00e2n\u0103 face spum\u0103.
\u00centr-un bol mare, adaug\u0103 f\u0103ina, sarea, apoi drojdia activat\u0103 \u0219i restul de ap\u0103.
Amestec\u0103 p\u00e2n\u0103 ob\u021bii un aluat lipicios.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Fr\u0103m\u00e2nt\u0103 manual sau la robot timp de 10\u201315 minute, p\u00e2n\u0103 c\u00e2nd devine elastic \u0219i neted.
Formeaz\u0103 o bil\u0103, acoper\u0103 bolul cu un prosop umed sau folie alimentar\u0103 \u0219i las\u0103-l la crescut 2 ore la temperatura camerei.
A doua dospire (ideal\u0103): 12\u201324 de ore la frigider (pentru dezvoltarea aromei \u0219i a elasticit\u0103\u021bii).<\/p>\n\n\n\n
Scoate aluatul din frigider cu 1 or\u0103 \u00eenainte de folosire, \u00eemparte-l \u00een 3\u20134 bile \u0219i las\u0103-le la odihnit la temperatura camerei 30\u201360 de minute, acoperite.
\u00centinde fiecare bil\u0103 cu m\u00e2na (nu cu sucitorul!) \u00eentr-un disc de 28\u201330 cm.
Las\u0103 marginea mai groas\u0103 pentru cunoscutul cornicione italian.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Pune pe o piatr\u0103 de pizza pre\u00eenc\u0103lzit\u0103 sau \u00eentr-o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt.
Pre\u00eenc\u0103lze\u0219te cuptorul la 250\u2013280\u00b0C (sau la temperatura maxim\u0103 posibil\u0103).
Coace pizza timp de 6\u201310 minute, \u00een func\u021bie de grosime \u0219i toppinguri.
Pentru un gust autentic, folose\u0219te un cuptor cu piatr\u0103 sau pe lemne, dac\u0103 ai.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Sfaturi pentru un aluat reu\u0219it:
F\u0103ina italian\u0103 tip \u201e00\u201d ofer\u0103 fine\u021bea specific\u0103 aluatului napolitan.
Fermentarea lent\u0103 este secretul aromei \u2013 nu o s\u0103ri!
Nu exagera cu toppingurile \u2013 italienii apreciaz\u0103 simplitatea.
Uleiul e op\u021bional \u00een aluat, dar ajut\u0103 la elasticitate \u0219i gust.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Ce po\u021bi pune peste:
Clasic: sos de ro\u0219ii, mozzarella, busuioc
Modern: prosciutto crudo, rucola, parmezan
Vegetarienii ador\u0103 combina\u021bia de vinete, dovlecel \u0219i ardei copt<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Aluatul de pizza autentic italian este dovada c\u0103 cele mai bune lucruri \u00een buc\u0103t\u0103rie se fac din ingrediente simple, dar cu mult\u0103 r\u0103bdare. Odat\u0103 ce \u00eenve\u021bi re\u021beta clasic\u0103, vei uita definitiv de aluatul cump\u0103rat.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pizza este, f\u0103r\u0103 \u00eendoial\u0103, unul dintre cele mai iubite preparate din lume. Dar adev\u0103rata pizza italian\u0103, a\u0219a cum se face \u00een Napoli sau Roma, \u00eencepe<\/p>\n","protected":false},"author":1,"featured_media":49985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50668"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=50668"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50668\/revisions"}],"predecessor-version":[{"id":50669,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50668\/revisions\/50669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/49985"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=50668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=50668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=50668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}