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Mnogi kod kuće peku pizzu, no rijetki su potpuno zadovoljni rezultatom. Za stvarno dobru pizzu potrebno je ponešto znanja i vještine, no dobra prečica do tog cilja bit će vam i pravi recept. A mi imamo baš takav.

Donosimo vam recept koji je osvojio društvene mreže i za kojeg mnogi tvrde da je najbolji, jer je pizza po njemu pripremljena upravo nakva kakvu su oduvijek željeli. Tajna ovog recepta je u posebnom načinu pripreme tijesta i u dugoj fermentaciji - to je ona koja traje nekoliko sati i odvija se na niskoj temperaturi.

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Shutterstock
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Za ovo savršenstvo od pizze trebat će vam, dakle, nešto vremena, ali to, ne bojte se, neće biti aktivno vrijeme - svaki će vam korak pripreme oduzeti tek koji trenutak - ali trebat ćete imati malo strpljenja. Ako nemate ni strpljenja ni vremena, tijesto možete pustiti da se diže na sobnoj temperaturi, ali nemojte preskočiti prva četiri koraka pripreme jer su ključni za uspjeh.

Pored specifičnog načina dizanja tijesta, vrlo je važan i ovaj trik: pizzu ćete peći u tavi od lijevanog željeza jer ćete na taj način dobiti nedoljivo hrskavu koricu, dok će nadjev ostati sočan. Još je jedan trik uključen u ovaj recept, a taj se odnosi na nadjev od sira...

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Shutterstock
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Pizza

Sastojci:

240 g brašna
3/4 žličice fine soli
1/2 žličice instant kvasca ili aktivnog suhog kvasca
170 grama mlake vode
1 žlica maslinovog ulja plus 1 1/2 žlica za tavu
170 grama mozzarelle niske vlažnosti
80 g umaka od rajčice

Priprema:

Stavite brašno, sol, kvasac, vodu i 1 žlicu maslinovog ulja u zdjelu. Sve zajedno promiješajte da dobijete ljepljivu masu tijesta bez grudica brašna pa zdjelu poklopite.

Nakon 5 minuta razvucite donji dio tijesta prema gore i preko vrha. Ponovite još tri puta, svaki put okrećući zdjelu za 90 stupnjeva. Ponovno poklopite zdjelu i nakon 5 minuta ponovite postupak. 

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Pričekajte 5 minuta i ponovite, zatim još 5 minuta i napravite četvrto i posljednje preklapanje.

Pokrijte zdjelu i ostavite tijesto da odstoji 40 minuta, zatim ga poklopljenog stavite u hladnjak na najmanje 12 sati ili do 72 sata. Ako nemate vremena, pustite ga da stoji pokriveno na sobnoj temperaturi dok se ne udvostruči.

Otprilike 3 sata prije nego namjeravate jesti pizzu, prebacite tijesto u tavu premazanu ostatkom ulja pa je okrenite tako da se obje strane oblože uljem pa ga raširite prstima da prekrije cijelo dno. Tijesto se može početi odupirati i skupljati - to je u redu, samo ga pokrijte i ostavite da odstoji oko 15 minuta, a zatim ponovite postupak.

Pokrijte tijseto i ostavite ga da se diže 2 sata na sobnoj temperaturi. Potpuno dignuto tijesto podrhtavat će kad lagano protresete posudu.

Zagrijte pećnicu na 225 stupnjeva.

Pospite otprilike tri četvrtine mozzarelle po tijestu, tako da se više ne vidi. Prelijte umak od rajčice preko sira pomoću žličice (nemojte ga razmazati!) pa pospite pizzu preostalom mozzarellom.

Pecite pizzu na donjoj rešetki u pećnici 18 do 20 minuta. Ako je dno smeđe, ali vrh još uvijek izgleda blijedo, prebacite pizzu na gornju rešetku i pecite 2 do 4 minute duže.

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Mnogi kod kuće peku pizzu, no rijetki su potpuno zadovoljni rezultatom. Za stvarno dobru pizzu potrebno je ponešto znanja i vještine, no dobra prečica do tog cilja bit će vam i pravi recept. A mi imamo baš takav.

Donosimo vam recept koji je osvojio društvene mreže i za kojeg mnogi tvrde da je najbolji, jer je pizza po njemu pripremljena upravo nakva kakvu su oduvijek željeli. Tajna ovog recepta je u posebnom načinu pripreme tijesta i u dugoj fermentaciji - to je ona koja traje nekoliko sati i odvija se na niskoj temperaturi.

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image
Shutterstock
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Za ovo savršenstvo od pizze trebat će vam, dakle, nešto vremena, ali to, ne bojte se, neće biti aktivno vrijeme - svaki će vam korak pripreme oduzeti tek koji trenutak - ali trebat ćete imati malo strpljenja. Ako nemate ni strpljenja ni vremena, tijesto možete pustiti da se diže na sobnoj temperaturi, ali nemojte preskočiti prva četiri koraka pripreme jer su ključni za uspjeh.

Pored specifičnog načina dizanja tijesta, vrlo je važan i ovaj trik: pizzu ćete peći u tavi od lijevanog željeza jer ćete na taj način dobiti nedoljivo hrskavu koricu, dok će nadjev ostati sočan. Još je jedan trik uključen u ovaj recept, a taj se odnosi na nadjev od sira...

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Shutterstock
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Pizza

Sastojci:

240 g brašna
3/4 žličice fine soli
1/2 žličice instant kvasca ili aktivnog suhog kvasca
170 grama mlake vode
1 žlica maslinovog ulja plus 1 1/2 žlica za tavu
170 grama mozzarelle niske vlažnosti
80 g umaka od rajčice

Priprema:

Stavite brašno, sol, kvasac, vodu i 1 žlicu maslinovog ulja u zdjelu. Sve zajedno promiješajte da dobijete ljepljivu masu tijesta bez grudica brašna pa zdjelu poklopite.

Nakon 5 minuta razvucite donji dio tijesta prema gore i preko vrha. Ponovite još tri puta, svaki put okrećući zdjelu za 90 stupnjeva. Ponovno poklopite zdjelu i nakon 5 minuta ponovite postupak. 

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Pričekajte 5 minuta i ponovite, zatim još 5 minuta i napravite četvrto i posljednje preklapanje.

Pokrijte zdjelu i ostavite tijesto da odstoji 40 minuta, zatim ga poklopljenog stavite u hladnjak na najmanje 12 sati ili do 72 sata. Ako nemate vremena, pustite ga da stoji pokriveno na sobnoj temperaturi dok se ne udvostruči.

Otprilike 3 sata prije nego namjeravate jesti pizzu, prebacite tijesto u tavu premazanu ostatkom ulja pa je okrenite tako da se obje strane oblože uljem pa ga raširite prstima da prekrije cijelo dno. Tijesto se može početi odupirati i skupljati - to je u redu, samo ga pokrijte i ostavite da odstoji oko 15 minuta, a zatim ponovite postupak.

Pokrijte tijseto i ostavite ga da se diže 2 sata na sobnoj temperaturi. Potpuno dignuto tijesto podrhtavat će kad lagano protresete posudu.

Zagrijte pećnicu na 225 stupnjeva.

Pospite otprilike tri četvrtine mozzarelle po tijestu, tako da se više ne vidi. Prelijte umak od rajčice preko sira pomoću žličice (nemojte ga razmazati!) pa pospite pizzu preostalom mozzarellom.

Pecite pizzu na donjoj rešetki u pećnici 18 do 20 minuta. Ako je dno smeđe, ali vrh još uvijek izgleda blijedo, prebacite pizzu na gornju rešetku i pecite 2 do 4 minute duže.

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StoryEditorOCM
Slanomorate isprobati

Apsolutno savršenstvo od pizze: svi se slažu da je ovo najbolji recept za tijesto, a zahvaljujući triku sa sirom...

Piše T. S. M.
17. veljače 2024. - 19:39

Mnogi kod kuće peku pizzu, no rijetki su potpuno zadovoljni rezultatom. Za stvarno dobru pizzu potrebno je ponešto znanja i vještine, no dobra prečica do tog cilja bit će vam i pravi recept. A mi imamo baš takav.

Donosimo vam recept koji je osvojio društvene mreže i za kojeg mnogi tvrde da je najbolji, jer je pizza po njemu pripremljena upravo nakva kakvu su oduvijek željeli. Tajna ovog recepta je u posebnom načinu pripreme tijesta i u dugoj fermentaciji - to je ona koja traje nekoliko sati i odvija se na niskoj temperaturi.

image
Shutterstock

Za ovo savršenstvo od pizze trebat će vam, dakle, nešto vremena, ali to, ne bojte se, neće biti aktivno vrijeme - svaki će vam korak pripreme oduzeti tek koji trenutak - ali trebat ćete imati malo strpljenja. Ako nemate ni strpljenja ni vremena, tijesto možete pustiti da se diže na sobnoj temperaturi, ali nemojte preskočiti prva četiri koraka pripreme jer su ključni za uspjeh.

Pored specifičnog načina dizanja tijesta, vrlo je važan i ovaj trik: pizzu ćete peći u tavi od lijevanog željeza jer ćete na taj način dobiti nedoljivo hrskavu koricu, dok će nadjev ostati sočan. Još je jedan trik uključen u ovaj recept, a taj se odnosi na nadjev od sira...

image
Shutterstock

Pizza

Sastojci:

240 g brašna
3/4 žličice fine soli
1/2 žličice instant kvasca ili aktivnog suhog kvasca
170 grama mlake vode
1 žlica maslinovog ulja plus 1 1/2 žlica za tavu
170 grama mozzarelle niske vlažnosti
80 g umaka od rajčice

Priprema:

Stavite brašno, sol, kvasac, vodu i 1 žlicu maslinovog ulja u zdjelu. Sve zajedno promiješajte da dobijete ljepljivu masu tijesta bez grudica brašna pa zdjelu poklopite.

Nakon 5 minuta razvucite donji dio tijesta prema gore i preko vrha. Ponovite još tri puta, svaki put okrećući zdjelu za 90 stupnjeva. Ponovno poklopite zdjelu i nakon 5 minuta ponovite postupak. 

Pričekajte 5 minuta i ponovite, zatim još 5 minuta i napravite četvrto i posljednje preklapanje.

Pokrijte zdjelu i ostavite tijesto da odstoji 40 minuta, zatim ga poklopljenog stavite u hladnjak na najmanje 12 sati ili do 72 sata. Ako nemate vremena, pustite ga da stoji pokriveno na sobnoj temperaturi dok se ne udvostruči.

Otprilike 3 sata prije nego namjeravate jesti pizzu, prebacite tijesto u tavu premazanu ostatkom ulja pa je okrenite tako da se obje strane oblože uljem pa ga raširite prstima da prekrije cijelo dno. Tijesto se može početi odupirati i skupljati - to je u redu, samo ga pokrijte i ostavite da odstoji oko 15 minuta, a zatim ponovite postupak.

Pokrijte tijseto i ostavite ga da se diže 2 sata na sobnoj temperaturi. Potpuno dignuto tijesto podrhtavat će kad lagano protresete posudu.

Zagrijte pećnicu na 225 stupnjeva.

Pospite otprilike tri četvrtine mozzarelle po tijestu, tako da se više ne vidi. Prelijte umak od rajčice preko sira pomoću žličice (nemojte ga razmazati!) pa pospite pizzu preostalom mozzarellom.

Pecite pizzu na donjoj rešetki u pećnici 18 do 20 minuta. Ako je dno smeđe, ali vrh još uvijek izgleda blijedo, prebacite pizzu na gornju rešetku i pecite 2 do 4 minute duže.

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12. svibanj 2024 22:46