SD Dojavi
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Kako kod kuće ispeći što bolju pizzu, jedno je od onih vječnih pitanja na koje nam nikad nije dovoljno dobrih odgovora. Dobrrih, naglašavamo, jer loših smo se naslušali. Tko nam je kriv kad smo ih tražili na krivom mjestu - ali ovoga puta obratili smo se pravom stručnjaku, poznatom splitskom pizzaiolu Ratku Tomiću Raji, koji se bavi izradom pizze već dugi niz godina, a njegova strast prema toj omiljenoj poslastici i njezinoj izradi učinila ga je popularnim među internet populacijom zahvaljujući prije svega YouTube video tutorijalima na kanalu Only Food and Horses. Ako ih do sada niste pogledali, ispravite to, jer nema teorije da vam ih vjerodostojno prepričamo.

Uglavnom, pizzaiolo Raja  nas odmah na početku upućuje kako mnogi od nas već u prvom koraku radimo kardinalnu pogrešku.

- Nemojte koristiti namirnice koje su označene kao "za pizzu". U većini slučajeva to su niskokvalitetni ili namjenski proizvodi puni aditiva. Ako nemate novca za skuplje sastojke, jeftina pizza je opcija, ali jeste li spremni žrtvovati kvalitetu? - upozorava nas stručnjak te nastavlja sa savjetovanjem.

Za domaću pizzu, upućuje nas, nema potrebe kupovati skuplja i jača brašna.

- Dovoljno je koristiti glatko brašno tipa 550 - objašnjava nam Ratko te kreće objašnjavati pojedinosti vezane uz tijesto.

- Ovisno o vrsti peći koju koristite, u tijesto možete dodati šećer i ulje kako biste dobili poželjniju boju, a vrsti peći je važno prilagoditi količinu vode u zamjesi. Ako radite "bakinu" pizzu bez rubova, nema potrebe za dodavanjem ulja i šećera - pojašnjava pizzaiolo te dodaje kako po pitanju kvasca preferira svježi, premda se sa sjajnim rezultatima može koristiti i suhi, samo će u tom slučaju receptu trebati određene prilagodbe.

Evo nas i na tehnikalijama. Što se tiče temperature pečenja, upozorava stručnjak, najniža preporučena temperatura je 250 stupnjeva Celzija i to je stavka od izuzetnog značenja za uspješno ispečenu pizzu što više nalik onoj iz pizzerije.

- U nekim pećnicama može biti potrebno okretanje pizze ili pečenje na dnu pećnice kako bi se ravnomjerno ispekla. Ako je pizza suha, možete staviti posudu s vodom u pećnicu kako bi se stvorila para. Također možete isprobati pečenje pizze tik ispod grijača, a zatim ju premjestiti na dno pećnice - savjetuje pizzaiolo Raja te nam za kraj poručuje:

- Nemojte se previše brinuti o tome je li vaša pizza savršena ili ne. Radite ju s ljubavlju i uživajte u procesu. Budite uporni i ustrajni jer početak može biti težak zbog obilja informacija i načina izrade. Postoje izvrsne grupe na društvenim mrežama s predivnim ljudima spremnim pomoći, a također na YouTubeu možete pronaći savjete za izradu pizze od početnika do svjetskih prvaka. I naravno, zabavite se jer učenje uz zabavu ide lakše - zaključuje Ratko Tomić Raja.

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Kako kod kuće ispeći što bolju pizzu, jedno je od onih vječnih pitanja na koje nam nikad nije dovoljno dobrih odgovora. Dobrrih, naglašavamo, jer loših smo se naslušali. Tko nam je kriv kad smo ih tražili na krivom mjestu - ali ovoga puta obratili smo se pravom stručnjaku, poznatom splitskom pizzaiolu Ratku Tomiću Raji, koji se bavi izradom pizze već dugi niz godina, a njegova strast prema toj omiljenoj poslastici i njezinoj izradi učinila ga je popularnim među internet populacijom zahvaljujući prije svega YouTube video tutorijalima na kanalu Only Food and Horses. Ako ih do sada niste pogledali, ispravite to, jer nema teorije da vam ih vjerodostojno prepričamo.

Uglavnom, pizzaiolo Raja  nas odmah na početku upućuje kako mnogi od nas već u prvom koraku radimo kardinalnu pogrešku.

- Nemojte koristiti namirnice koje su označene kao "za pizzu". U većini slučajeva to su niskokvalitetni ili namjenski proizvodi puni aditiva. Ako nemate novca za skuplje sastojke, jeftina pizza je opcija, ali jeste li spremni žrtvovati kvalitetu? - upozorava nas stručnjak te nastavlja sa savjetovanjem.

Za domaću pizzu, upućuje nas, nema potrebe kupovati skuplja i jača brašna.

- Dovoljno je koristiti glatko brašno tipa 550 - objašnjava nam Ratko te kreće objašnjavati pojedinosti vezane uz tijesto.

- Ovisno o vrsti peći koju koristite, u tijesto možete dodati šećer i ulje kako biste dobili poželjniju boju, a vrsti peći je važno prilagoditi količinu vode u zamjesi. Ako radite "bakinu" pizzu bez rubova, nema potrebe za dodavanjem ulja i šećera - pojašnjava pizzaiolo te dodaje kako po pitanju kvasca preferira svježi, premda se sa sjajnim rezultatima može koristiti i suhi, samo će u tom slučaju receptu trebati određene prilagodbe.

Evo nas i na tehnikalijama. Što se tiče temperature pečenja, upozorava stručnjak, najniža preporučena temperatura je 250 stupnjeva Celzija i to je stavka od izuzetnog značenja za uspješno ispečenu pizzu što više nalik onoj iz pizzerije.

- U nekim pećnicama može biti potrebno okretanje pizze ili pečenje na dnu pećnice kako bi se ravnomjerno ispekla. Ako je pizza suha, možete staviti posudu s vodom u pećnicu kako bi se stvorila para. Također možete isprobati pečenje pizze tik ispod grijača, a zatim ju premjestiti na dno pećnice - savjetuje pizzaiolo Raja te nam za kraj poručuje:

- Nemojte se previše brinuti o tome je li vaša pizza savršena ili ne. Radite ju s ljubavlju i uživajte u procesu. Budite uporni i ustrajni jer početak može biti težak zbog obilja informacija i načina izrade. Postoje izvrsne grupe na društvenim mrežama s predivnim ljudima spremnim pomoći, a također na YouTubeu možete pronaći savjete za izradu pizze od početnika do svjetskih prvaka. I naravno, zabavite se jer učenje uz zabavu ide lakše - zaključuje Ratko Tomić Raja.

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Tom Dubravec/Cropix
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Savjetisavjeti zlata vrijedni

Kako kod kuće ispeći što bolju pizzu: omiljeni splitski pizzaiolo sve nam je objasnio, mnogi padnu već na prvom koraku

Piše Tea Sumić Miletić
3. ožujka 2023. - 20:12
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Tom Dubravec/Cropix

Kako kod kuće ispeći što bolju pizzu, jedno je od onih vječnih pitanja na koje nam nikad nije dovoljno dobrih odgovora. Dobrrih, naglašavamo, jer loših smo se naslušali. Tko nam je kriv kad smo ih tražili na krivom mjestu - ali ovoga puta obratili smo se pravom stručnjaku, poznatom splitskom pizzaiolu Ratku Tomiću Raji, koji se bavi izradom pizze već dugi niz godina, a njegova strast prema toj omiljenoj poslastici i njezinoj izradi učinila ga je popularnim među internet populacijom zahvaljujući prije svega YouTube video tutorijalima na kanalu Only Food and Horses. Ako ih do sada niste pogledali, ispravite to, jer nema teorije da vam ih vjerodostojno prepričamo.

Uglavnom, pizzaiolo Raja  nas odmah na početku upućuje kako mnogi od nas već u prvom koraku radimo kardinalnu p...

#PIZZA#ONLY FOOD AND HORSES
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13. svibanj 2024 11:14