{"id":3833,"date":"2013-07-08T08:52:07","date_gmt":"2013-07-08T06:52:07","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=3833"},"modified":"2013-07-08T08:52:07","modified_gmt":"2013-07-08T06:52:07","slug":"pizza-quasi-profesjonalna","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/pizza-quasi-profesjonalna\/","title":{"rendered":"Pizza quasi-profesjonalna"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/pizza-z-ostrym-salami-i-mascarpone-580x385.jpg\" alt=\"Pizza z ostrym salami i mascarpone\" width=\"580\" height=\"385\" class=\"alignnone size-medium wp-image-3837\" itemprop=\"image\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/pizza-z-ostrym-salami-i-mascarpone-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/pizza-z-ostrym-salami-i-mascarpone-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/pizza-z-ostrym-salami-i-mascarpone.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"description\">Du\u017co nowych informacji w zakresie produkcji pizzy. Zak\u0142adowej produkcji, ale przeniesionej na domowe piekarniki. Sprawa jest tego typu, \u017ce po raz pierwszy w mojej bez ma\u0142a dziesi\u0119cioletniej karierze garkot\u0142uka pracuj\u0119 w jednym pomieszczeniu z pizzerem. \u00d3w pizzer ma r\u00f3wnie\u017c dziesi\u0119cioletni\u0105 drog\u0119 zawodow\u0105 i jest tylko kilka lat m\u0142odszy, co pozwala znale\u017a\u0107 pewn\u0105 p\u0142aszczyzn\u0119, powiedzmy, pokoleniow\u0105. <!--more-->Gdy ostatnio naby\u0142am przy kasie chrupki kukurydziane, skuszona cen\u0105 poni\u017cej z\u0142ot\u00f3wki, by\u0142 jedyn\u0105 osob\u0105 z ca\u0142ej za\u0142ogi, kt\u00f3ra nie wzgardzi\u0142a owym specja\u0142em, bo pami\u0119ta go z dzieci\u0119ctwa. Reszta tych ma\u0142oletnich z niesmakiem spogl\u0105da\u0142a na prza\u015bny design opakowania i ani my\u015bla\u0142a spr\u00f3bowa\u0107.<\/span><\/p>\n<p><span itemprop=\"description\">W ka\u017cdym razie dowiedzia\u0142am si\u0119 kilku podstawowych rzeczy na temat produkowanie pizzy w pizzerii i wprowadzili\u015bmy je ochoczo do naszych domowych przepis\u00f3w. Pr\u00f3bowa\u0142am nawet kr\u0119ci\u0107 \u201eplacki\u201d, ukr\u0119ci\u0142am trzy, kt\u00f3re zosta\u0142y upieczone i zjedzone . Ale bez pomocy do\u015bwiadczonych koleg\u00f3w trzy odpowiednio odwa\u017cone kulki ciasta wyl\u0105dowa\u0142yby w koszu. Wiem ju\u017c \u017ce na razie najlepiej smakuje mi pizza maj\u0105ca w swoim sk\u0142adzie ostre salami, pesto i mascarpone. Tak\u0105 dzi\u015b prezentuj\u0119. Co do ciasta, nie wprowadzi\u0142am do mojego \u017cadnych modyfikacji, bo kiedy robi\u0142am wg proporcji, kt\u00f3re stosuj\u0105 w pracy, wysz\u0142o mi dziwne. Pewnie to kwestia specjalnej pizzowej m\u0105ki, superzmielonej.<\/span><\/p>\n<h2><span itemprop=\"name\">Pizza z ostrym salami, pesto i mascarpone<\/span><\/h2>\n<p>Czas przygotowania: <strong><meta itemprop=\"totalTime\" content=\"PT60M\">1 godzina<\/strong><\/p>\n<p><strong>Sk\u0142adniki dla dw\u00f3ch, trzech os\u00f3b:<\/strong><\/p>\n<ul>\n<li itemprop=\"ingredients\">ciasto na pizz\u0119 (<a href=\"https:\/\/nowybufet.pl\/wielkapysznosc\/jak-zrobic-ciasto-na-pizze\/\">przepis tutaj<\/a>)<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/sos-do-pizzy-580x385.jpg\" alt=\"sos do pizzy\" width=\"580\" height=\"385\" class=\"alignnone size-medium wp-image-3838\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/sos-do-pizzy-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/sos-do-pizzy-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/sos-do-pizzy.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><strong>Na sos:<\/strong><\/p>\n<ul>\n<li itemprop=\"ingredients\">200 ml pomidorowej pulpy<\/li>\n<li itemprop=\"ingredients\">szczypta suszonego oregano<\/li>\n<li itemprop=\"ingredients\">kilka li\u015bci \u015bwie\u017aej bazylii<\/li>\n<li itemprop=\"ingredients\">szczypta soli<\/li>\n<li itemprop=\"ingredients\">szczypta pieprzu<\/li>\n<li itemprop=\"ingredients\">oko\u0142o 30 ml oliwy extra vergine<\/li>\n<li itemprop=\"ingredients\">oko\u0142o 30 ml wody<\/li>\n<li itemprop=\"ingredients\">2 z\u0105bki czosnku<\/li>\n<\/ul>\n<p>Wszystkie sk\u0142adniki sosu miksujemy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/ostre-salami-580x385.jpg\" alt=\"ostre salami\" width=\"580\" height=\"385\" class=\"alignnone size-medium wp-image-3839\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/ostre-salami-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/ostre-salami-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2013\/07\/ostre-salami.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><strong>Na wierzch potrzebujemy:<\/strong><\/p>\n<ul>\n<li itemprop=\"ingredients\">kilka, kilkana\u015bcie plastr\u00f3w ostrego salami lub chorizo, pokrojonych grubiej ni\u017c na kanapk\u0119<\/li>\n<li itemprop=\"ingredients\">kilka \u0142y\u017ckek mascarpone, mo\u017cna wymiesza\u0107 ze \u015bmietank\u0105 30%, b\u0119dzie si\u0119 lepiej rozprowadza\u0107<\/li>\n<li 2 \u0142y\u017cki pesto bazyliowego, pomieszanego z oliw\u0105, lub do\u015b\u0107 rzadkiego (najlepiej polewa\u0107 pizz\u0119 pesto z dyspensera, czyli jakiego\u015b pojemnika z ma\u0142\u0105 dziurk\u0105 w zakr\u0119tce)\n<\/ul>\n<p><span itemprop=\"recipeInstructions\">Robimy ciasto zgodnie z przepisem i odstawiamy do ro\u015bni\u0119cia. W tym czasie w\u0142\u0105czamy piekarnik na najwy\u017csz\u0105 temperatur\u0119. Przygotowujemy sos i pozosta\u0142e sk\u0142adniki. Gdy ciasto uro\u015bnie, rozwa\u0142kowujemy je cienko i k\u0142adziemy na nasmarowan\u0105 t\u0142uszczem blaszk\u0119. rozsmarowujemy sos, k\u0142adziemy salami i mascarpone. Wk\u0142adamy do pieca na 8-10 minut (przy temperaturze pieczenia 250 stopni). Gotow\u0105 pizz\u0119 polewamy gdzieniegdzie pesto. Jedz\u0105c b\u0119dziecie si\u0119 czuli jak pizzaiolo di Napoli! A co do obecno\u015bci pesto z bazylii odkry\u0142am, \u017ce nadaje si\u0119 do bardzo wielu potraw jako ubogacacz smaku.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du\u017co nowych informacji w zakresie produkcji pizzy. Zak\u0142adowej produkcji, ale przeniesionej na domowe piekarniki. Sprawa jest tego typu, \u017ce po [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3837,"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":[9],"tags":[],"class_list":["post-3833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dania-glowne"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3833"}],"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=3833"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3833\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/3837"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=3833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=3833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=3833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}