{"id":2976,"date":"2013-01-21T21:25:15","date_gmt":"2013-01-21T20:25:15","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=2976"},"modified":"2013-01-21T21:25:15","modified_gmt":"2013-01-21T20:25:15","slug":"jak-zrobic-ciasto-na-pizze","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/jak-zrobic-ciasto-na-pizze\/","title":{"rendered":"Jak zrobi\u0107 ciasto na pizz\u0119?"},"content":{"rendered":"
\"ciasto<\/p>\n

Ciasto na pizz\u0119 mo\u017cemy zrobi\u0107 bez zaczynu, od razu wrabiaj\u0105c dro\u017cd\u017ce i cukier w ciasto. To przyspieszy prac\u0119. Opr\u00f3cz m\u0105ki pszennej mo\u017cemy u\u017cywa\u0107 razowej, lub doda\u0107 nieco kukurydzianej, co urozmaici smak.<\/span><\/p>\n

Ciasto na pizz\u0119 pszenne<\/span><\/h2>\n

Czas przygotowania: 30 minut<\/strong><\/p>\n

Sk\u0142adniki (na standardow\u0105 blaszk\u0119 z piekarnika):<\/strong><\/p>\n

    \n
  • 300 g m\u0105ki pszennej, najlepiej przesianej<\/li>\n
  • 20 g dro\u017cd\u017cy<\/li>\n
  • \u0142y\u017ceczka cukru<\/li>\n
  • szczypta soli<\/li>\n
  • 200 ml ciep\u0142ej (nie gor\u0105cej!) wody<\/li>\n
  • 20 ml oliwy extra vergine<\/li>\n<\/ul>\n

    \"przygotowanie<\/p>\n

    \u0141\u0105czymy sk\u0142adniki i wyrabiamy na g\u0142adkie ciasto przez 5 minut. Je\u015bli jest za rzadkie, dosypujemy troch\u0119 m\u0105ki. Przykrywamy czyst\u0105 \u015bciereczk\u0105 i odstawiamy w ciep\u0142e miejsce do wyro\u015bni\u0119cia na oko\u0142o p\u00f3\u0142 godziny. W tym czasie w\u0142\u0105czamy piekarnik na maksymaln\u0105 temperatur\u0119.<\/span> <\/p>\n

    \"uk\u0142adanie<\/p>\n

    Gdy ciasto uro\u015bnie, smarujemy t\u0142uszczem blaszk\u0119, wa\u0142kujemy ciasto na podsypanym m\u0105k\u0105 blacie, przek\u0142adamy je ostro\u017cnie na blaszk\u0119. Smarujemy sosem, k\u0142adziemy mozzarell\u0119 i pozosta\u0142e sk\u0142adniki i wk\u0142adamy do nagrzanego piekarnika na oko\u0142o 8-10 minut. Wyci\u0105gamy, kiedy brzegi s\u0105 przyrumienione.<\/span><\/p>\n

    \"upieczona<\/p>\n

    Ciasto na pizz\u0119 pszenno\u2013kukurydziane<\/h3>\n

    Przepis jak wy\u017cej, ale dajemy 200 g m\u0105ki pszennej i 100 g m\u0105ki kukurydzianej. Gdy damy TYLKO m\u0105k\u0119 kukurydzian\u0105, ciasto b\u0119dzie za mi\u0119kkie i nie b\u0119dziemy mogli go rozwa\u0142kowa\u0107 ani prze\u0142o\u017cy\u0107 na blaszk\u0119 w jednym kawa\u0142ku. Ciasto z dodatkiem m\u0105ki kukurydzianej jest bardziej chrupi\u0105ce.<\/span><\/p>\n

    \"ciasto<\/p>\n

    Rada 1<\/strong>
    \nMozzarell\u0119 k\u0142adziemy na sp\u00f3d, bo ma si\u0119 tylko roztopi\u0107, przypieka si\u0119 reszta sk\u0142adnik\u00f3w i to one powinny by\u0107 na wierzchu.<\/p>\n

    Rada 2<\/strong>
    \nNa sos do pizzy lepszy jest przecier z kartonika ni\u017c pelati, bo pelati maj\u0105 (paradoksalnie) wi\u0119cej wody i d\u0142u\u017cej odparowuj\u0105 na patelni.<\/p>\n

    Rada 3<\/strong>
    \nTemperatura pieczenia powinna by\u0107 jak najwy\u017csza. Oryginalne, w\u0142oskie piece opalane drewnem maj\u0105 w \u015brodku nawet 500 stopni! Chodzi o to, \u017ceby wszystko jak najszybciej si\u0119 upiek\u0142o, a ciasto nie by\u0142o zakalcowate, ale chrupi\u0105ce na zewn\u0105trz i mi\u0119kkie w \u015brodku.<\/p>\n

    Rada 4<\/strong>
    \nNie dawajmy zbyt wielkiej ilo\u015bci sk\u0142adnik\u00f3w \u2013 najlepiej po\u0142o\u017cy\u0107 ser i jeszcze 2\u20133 dodatkowe sk\u0142adniki dobrej jako\u015bci. Wtedy b\u0119dziemy dok\u0142adnie czu\u0107 wzystkie smaki, nie zrobi si\u0119 misz\u2013masz<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ciasto na pizz\u0119 mo\u017cemy zrobi\u0107 bez zaczynu, od razu wrabiaj\u0105c dro\u017cd\u017ce i cukier w ciasto. To przyspieszy prac\u0119. Opr\u00f3cz m\u0105ki […]<\/p>\n","protected":false},"author":2,"featured_media":2980,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[],"class_list":["post-2976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jak-podstawowe-przepisy-i-porady"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/2976"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=2976"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/2976\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/2980"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=2976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=2976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=2976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}