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Lijepo je otići negdje na pizzu ili naručiti neku iz dostave, ali poseban je gušt zamutiti svoje tijesto, nadjenuti ga baš spo svom guštu, malo pričekati da se pizza ispeče i zatim uživati u svakom zalogaju.

Ako vam treba recept, mi ga imamo, baš kao i male savjete za još bolji uspjeh.

Za početak, ako volite pizze tanke, hrskave korice, one poznate kao pizze napoletane, pokušajte nabaviti brašno tipa 00 jer je najbolje za pripremu pizze. Nije ga baš lako pronaći u svakom dućanu, ali ima ga u Interspara i Konzuma.

Drugi savjet primijenit ćete na samom kraju: "nagarite" pećnicu do krajnjih granica. U pizzeriji se pizza peće na 450 pa i do gotovo 500 stupnjeva Celzija. Kućna pećnica znatno je slabijih performansi, ali može poslužiti.

Uzmite u obzir da će vam pri tako visokoj temperaturi biti dovoljno oko 12 minuta za ispeći prosječno veliku i relativno tanku pizzu, dok će vam za oveću pizzu koja popuni cijelu posudu za pečenje trebati 15-ak minuta.

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Shutterstock
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Ako više volite debele "bakine" pizze, koristite obično glatko brašno i pecite ih na nešto nižoj temperaturi, između 190 i 200, nekih 20-25 minuta, na taj vam način neće ostati sirova niti će izgorjeti.

Volite li deblju pizzu, ali imate problema s pizzom na kojoj se nadjev uvijek previše isuši, tijesto premažite umakom od rajčice i pospite suhomesnatim dodacima, a sir dodajte tek na pola pečenja. Mozzarellu je bolje dodati nekih pet minuta prije kraja.

Sad kad je sve jasno, evo vam i recept. Jednostavan, da jednostavniji ne može.

Tijesto za pizzu

Sastojci:

450 g brašna
5 g suhog kvasca
5 g soli
5 g šećera
250 ml tople vode
50 ml ulja

Priprema:

U posudi pomiješajte brašno, kvasac, šećer i sol. U drugoj, dubljoj posudi pomiješajte vodu i ulje. U nju dodajte trećinu smjese brašna, kvasca, šećera i soli. Pomiješajte sve kuhačom pa dodajte i drugu trećinu brašna i nastavite miješati. Kada u zdjelu dodate posljednju trećinu brašna, umijesite ga ručno.

Kada dobijete glatko, jednolično tijesto, pospite ga s malo brašna pa posudu prekrijte prozirnom folijom i čistom krpom. Pustite da se diže sat vremena. 

Papir za pečenje stavite u pleh i na sredinu papira  postavite tijesto. Premijesite tijesto i lagano ga utiskujte prstima, kako bi rub pizze bio viši. Razvučeno tijesto zajedno s papirom za pečenje prebacite u posudu za pečenje, po potrebi ga oblikujte u skladu s njezinom veličinom. 

Nanesite umak od rajčica i nadjeve na pizzu, pazeći pritom da rub pizze ostane čist. Pecite pizzu u pećnici  zagrijanoj na 250 stupnjeva 12-15 minuta.

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Homemade Gourmet Anchovy PIzza with Olives and Basil

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Lijepo je otići negdje na pizzu ili naručiti neku iz dostave, ali poseban je gušt zamutiti svoje tijesto, nadjenuti ga baš spo svom guštu, malo pričekati da se pizza ispeče i zatim uživati u svakom zalogaju.

Ako vam treba recept, mi ga imamo, baš kao i male savjete za još bolji uspjeh.

Za početak, ako volite pizze tanke, hrskave korice, one poznate kao pizze napoletane, pokušajte nabaviti brašno tipa 00 jer je najbolje za pripremu pizze. Nije ga baš lako pronaći u svakom dućanu, ali ima ga u Interspara i Konzuma.

Drugi savjet primijenit ćete na samom kraju: "nagarite" pećnicu do krajnjih granica. U pizzeriji se pizza peće na 450 pa i do gotovo 500 stupnjeva Celzija. Kućna pećnica znatno je slabijih performansi, ali može poslužiti.

Uzmite u obzir da će vam pri tako visokoj temperaturi biti dovoljno oko 12 minuta za ispeći prosječno veliku i relativno tanku pizzu, dok će vam za oveću pizzu koja popuni cijelu posudu za pečenje trebati 15-ak minuta.

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Ako više volite debele "bakine" pizze, koristite obično glatko brašno i pecite ih na nešto nižoj temperaturi, između 190 i 200, nekih 20-25 minuta, na taj vam način neće ostati sirova niti će izgorjeti.

Volite li deblju pizzu, ali imate problema s pizzom na kojoj se nadjev uvijek previše isuši, tijesto premažite umakom od rajčice i pospite suhomesnatim dodacima, a sir dodajte tek na pola pečenja. Mozzarellu je bolje dodati nekih pet minuta prije kraja.

Sad kad je sve jasno, evo vam i recept. Jednostavan, da jednostavniji ne može.

Tijesto za pizzu

Sastojci:

450 g brašna
5 g suhog kvasca
5 g soli
5 g šećera
250 ml tople vode
50 ml ulja

Priprema:

U posudi pomiješajte brašno, kvasac, šećer i sol. U drugoj, dubljoj posudi pomiješajte vodu i ulje. U nju dodajte trećinu smjese brašna, kvasca, šećera i soli. Pomiješajte sve kuhačom pa dodajte i drugu trećinu brašna i nastavite miješati. Kada u zdjelu dodate posljednju trećinu brašna, umijesite ga ručno.

Kada dobijete glatko, jednolično tijesto, pospite ga s malo brašna pa posudu prekrijte prozirnom folijom i čistom krpom. Pustite da se diže sat vremena. 

Papir za pečenje stavite u pleh i na sredinu papira  postavite tijesto. Premijesite tijesto i lagano ga utiskujte prstima, kako bi rub pizze bio viši. Razvučeno tijesto zajedno s papirom za pečenje prebacite u posudu za pečenje, po potrebi ga oblikujte u skladu s njezinom veličinom. 

Nanesite umak od rajčica i nadjeve na pizzu, pazeći pritom da rub pizze ostane čist. Pecite pizzu u pećnici  zagrijanoj na 250 stupnjeva 12-15 minuta.

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Shutterstock /Shutterstock Shutterstock
/Shutterstock

Homemade Gourmet Anchovy PIzza with Olives and Basil
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StoryEditorOCM
Slanodomaća je najbolja

Ako ispečete pizzu po ovom receptu, uživat ćete u svakom zalogaju! Pripazite na dva detalja, jako su važni za uspjeh

Piše T. S. M.
7. travnja 2024. - 19:42
26541969
Galerija
Shutterstock

Lijepo je otići negdje na pizzu ili naručiti neku iz dostave, ali poseban je gušt zamutiti svoje tijesto, nadjenuti ga baš spo svom guštu, malo pričekati da se pizza ispeče i zatim uživati u svakom zalogaju.

Ako vam treba recept, mi ga imamo, baš kao i male savjete za još bolji uspjeh.

Za početak, ako volite pizze tanke, hrskave korice, one poznate kao pizze napoletane, pokušajte nabaviti brašno tipa 00 jer je najbolje za pripremu pizze. Nije ga baš lako pronaći u svakom dućanu, ali ima ga u Interspara i Konzuma.

Drugi savjet primijenit ćete na samom kraju: "nagarite" pećnicu do krajnjih granica. U pizzeriji se pizza peće na 450 pa i do gotovo 500 stupnjeva Celzija. Kućna pećnica znatno je slabijih performansi, ali može poslužiti.

Uzmite u obzir da će vam pri tako visokoj temperaturi biti dovoljno oko 12 minuta za ispeći prosječno veliku i relativno tanku pizzu, dok će vam za oveću pizzu koja popuni cijelu posudu za pečenje trebati 15-ak minuta.

image
Shutterstock

Ako više volite debele "bakine" pizze, koristite obično glatko brašno i pecite ih na nešto nižoj temperaturi, između 190 i 200, nekih 20-25 minuta, na taj vam način neće ostati sirova niti će izgorjeti.

Volite li deblju pizzu, ali imate problema s pizzom na kojoj se nadjev uvijek previše isuši, tijesto premažite umakom od rajčice i pospite suhomesnatim dodacima, a sir dodajte tek na pola pečenja. Mozzarellu je bolje dodati nekih pet minuta prije kraja.

Sad kad je sve jasno, evo vam i recept. Jednostavan, da jednostavniji ne može.

Tijesto za pizzu

Sastojci:

450 g brašna
5 g suhog kvasca
5 g soli
5 g šećera
250 ml tople vode
50 ml ulja

Priprema:

U posudi pomiješajte brašno, kvasac, šećer i sol. U drugoj, dubljoj posudi pomiješajte vodu i ulje. U nju dodajte trećinu smjese brašna, kvasca, šećera i soli. Pomiješajte sve kuhačom pa dodajte i drugu trećinu brašna i nastavite miješati. Kada u zdjelu dodate posljednju trećinu brašna, umijesite ga ručno.

Kada dobijete glatko, jednolično tijesto, pospite ga s malo brašna pa posudu prekrijte prozirnom folijom i čistom krpom. Pustite da se diže sat vremena. 

Papir za pečenje stavite u pleh i na sredinu papira  postavite tijesto. Premijesite tijesto i lagano ga utiskujte prstima, kako bi rub pizze bio viši. Razvučeno tijesto zajedno s papirom za pečenje prebacite u posudu za pečenje, po potrebi ga oblikujte u skladu s njezinom veličinom. 

Nanesite umak od rajčica i nadjeve na pizzu, pazeći pritom da rub pizze ostane čist. Pecite pizzu u pećnici  zagrijanoj na 250 stupnjeva 12-15 minuta.

#PIZZA
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18. svibanj 2024 14:10