{"id":115566,"date":"2016-01-25T18:27:14","date_gmt":"2016-01-25T16:27:14","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=115566"},"modified":"2026-09-01T14:03:23","modified_gmt":"2026-09-01T11:03:23","slug":"pizza-de-casa","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/ro\/pizza-de-casa\/","title":{"rendered":"Pizza de cas\u0103 - Re\u021bet\u0103 u\u0219oar\u0103 de pizza cu blat crocant"},"content":{"rendered":"\n

Fac pizza de cas\u0103<\/strong> de ani de zile \u0219i, a\u0219a cum mul\u021bi dintre voi \u0219ti\u021bi, nu este u\u0219or s\u0103 ob\u021bii acea crust\u0103 perfect\u0103, asem\u0103n\u0103toare celei coapte \u00eentr-un cuptor cu lemne. Am experimentat cu diverse tehnici de coacere, t\u0103vi diferite \u0219i temperaturi variate. \u00cen cele din urm\u0103, am descoperit c\u0103 aceast\u0103 metod\u0103 ofer\u0103 cele mai bune rezultate.<\/p>\n\n\n\n

Sfaturi pentru a face cea mai bun\u0103 pizza de cas\u0103<\/h2>\n\n\n\n

Pentru a ob\u021bine o crust\u0103 crocant\u0103 <\/strong>este foarte important s\u0103 pre\u00eenc\u0103lzi\u021bi cuptorul <\/strong>la o temperatur\u0103 ridicat\u0103 <\/strong>de 260C\/500F timp de cel pu\u021bin 30 de minute, de preferin\u021b\u0103 cu o or\u0103 \u00eenainte de coacere. Pune\u021bi o piatr\u0103 de pizza sau o tav\u0103 de copt \u00een interior pentru a v\u0103 asigura c\u0103 este cu adev\u0103rat fierbinte \u00eenainte de a ad\u0103uga pizza pe ea. Temperatura mare duce la o crust\u0103 crocant\u0103 excelent\u0103 \u00een timp ce toppingurile nu sunt g\u0103tite excesiv.<\/p>\n\n\n\n

Alegerea unei re\u021bete de aluat pentru pizza<\/strong> poate avea un impact semnificativ asupra rezultatului final al pizzei tale. Pentru aceast\u0103 re\u021bet\u0103, am optat pentru f\u0103in\u0103 de tip 550<\/strong> \u0219i am fost \u00eenc\u00e2ntat\u0103 de rezultate. Cu toate acestea, nu ezita\u021bi s\u0103 \u00eenlocui\u021bi cu f\u0103in\u0103 de p\u00e2ine de tip 650 dac\u0103 aceasta o ave\u021bi la \u00eendem\u00e2n\u0103.<\/p>\n\n\n\n

Am observat c\u0103 preg\u0103tirea aluatului de pizza \u00een avans<\/strong>, refrigerarea acestuia \u0219i apoi l\u0103sarea lui s\u0103 revin\u0103 la temperatura camerei \u00eenainte de utilizare poate rezulta \u00eentr-o crust\u0103 excelent\u0103, completat\u0103 de bule delicioase \u00een jurul marginilor. Cu toate acestea, se poate folosi aluatul \u0219i \u00een aceea\u0219i zi, mai ales dac\u0103 sunte\u021bi presat de timp \u0219i nu pute\u021bi s\u0103-l preg\u0103ti\u021bi \u00een avans \u0219i s\u0103-l refrigera\u021bi peste noapte.<\/p>\n\n\n\n

C\u00e2nd fac pizza \u00eemi place s\u0103 folosesc sos de pizza f\u0103cut \u00een cas\u0103<\/strong> pentru un gust \u0219i o arom\u0103 mai bune. Pute\u021bi g\u0103si re\u021beta mea pentru sos de pizza cu ro\u0219ii aici<\/strong>.<\/a><\/p>\n\n\n\n

Folose\u0219te ingredientele tale preferate pentru topping. Asigur\u0103-te c\u0103 nu o \u00eencarci prea mult cu sos \u0219i toppinguri, deoarece nu vrei o pizza \u00eenmuiat\u0103 \u0219i g\u0103tit\u0103 \u00een mod inegal.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Cum s\u0103 faci aluatul de pizza \u00een cas\u0103<\/h2>\n\n\n\n

Amestec\u0103 drojdia<\/strong> cu zah\u0103rul<\/strong> p\u00e2n\u0103 c\u00e2nd devine lichid\u0103, apoi dizolv-o<\/strong> \u00een aproximativ \u00bc can\u0103 (60 ml) de ap\u0103 cald\u0103<\/strong>. \u00centr-un bol mare, combin\u0103 f\u0103ina<\/strong> cu sarea<\/strong>. Adaug\u0103 amestecul de drojdie dizolvat\u0103, uleiul,<\/strong> \u0219i p\u00e2n\u0103 la 180ml de ap\u0103 c\u0103ldu\u021b\u0103. Amestec\u0103 totul \u00eempreun\u0103, apoi fr\u0103m\u00e2nt\u0103 aluatul<\/strong> p\u00e2n\u0103 devine neted \u0219i se desprinde u\u0219or de pere\u021bii bolului.<\/p>\n\n\n\n

Transfera\u021bi aluatul \u00eentr-un bol uns cu ulei, acoperindu-l cu folie de plastic. L\u0103sa\u021bi aluatul s\u0103 stea cel pu\u021bin 2 ore <\/strong> la temperatura camerei, permi\u021b\u00e2ndu-i s\u0103 creasc\u0103 p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i dubleaz\u0103 dimensiunea<\/strong>.<\/p>\n\n\n\n

Odat\u0103 crescut, transfera\u021bi aluatul pe o suprafa\u021b\u0103 \u00eenf\u0103inat\u0103<\/strong> \u0219i fr\u0103m\u00e2nta\u021bi-l c\u00e2teva secunde \u00eenainte de a-l \u00eemp\u0103r\u021bi \u00een 3 buc\u0103\u021bi egale<\/strong>. Modela\u021bi fiecare bucat\u0103 \u00eentr-o bil\u0103. Pres\u0103ra\u021bi o farfurie mare cu f\u0103in\u0103, apoi a\u0219eza\u021bi bilele de aluat pe aceasta. Acoperi\u021bi bilele de aluat \u0219i l\u0103sa\u021bi-le s\u0103 se odihneasc\u0103 \u00eenc\u0103 30 de minute<\/strong>.<\/p>\n\n\n\n

Pentru utilizare ulterioar\u0103, freca\u021bi u\u0219or bilele de aluat cu ulei de m\u0103sline, acoperi\u021bi-le cu folie de plastic \u0219i refrigera\u021bi peste noapte. Aceast\u0103 preg\u0103tire permite aluatului s\u0103 dezvolte aroma \u0219i textura, f\u0103c\u00e2ndu-l gata pentru copt a doua zi.<\/p>\n\n\n\n

Cum s\u0103 preg\u0103ti\u021bi \u0219i s\u0103 coace\u021bi pizza<\/h3>\n\n\n\n

\u00cen timp ce aluatul se odihne\u0219te, pre\u00eenc\u0103lzi\u021bi cuptorul la 260C\/500F<\/strong> \u0219i plasa\u021bi o piatr\u0103 de pizza sau o tav\u0103 de copt \u00een interior pentru a se \u00eenc\u0103lzi.<\/p>\n\n\n\n

Preg\u0103ti\u021bi-v\u0103 lopata de pizza sau suprafa\u021ba de lucru prin pudrarea acesteia cu f\u0103in\u0103 de porumb.<\/p>\n\n\n\n

Ia una dintre bilu\u021bele de aluat<\/strong> \u0219i formeaz\u0103-o \u00eentr-un cerc<\/strong>, de aproximativ 26cm \u00een diametru, folosindu-\u021bi m\u00e2inile. Las\u0103 marginile u\u0219or mai groase.<\/p>\n\n\n\n

\u00centinde\u021bi sosul de ro\u0219ii f\u0103cut \u00een cas\u0103<\/strong> uniform pe aluat, urmat de un strat de br\u00e2nz\u0103 mozzarella<\/strong> \u0219i toppingurile pe care le prefera\u021bi. Pentru aceast\u0103 pizza am folosit salam Napoli, m\u0103sline negre \u0219i frunze de busuioc. Ave\u021bi grij\u0103 s\u0103 nu \u00eenc\u0103rca\u021bi pizza cu prea multe toppinguri.<\/p>\n\n\n\n

Aluneca\u021bi cu grij\u0103 pizza preg\u0103tit\u0103 pe piatra de pizza fierbinte sau pe tava de copt pre\u00eenc\u0103lzit\u0103 \u0219i coace\u021bi timp de aproximativ 8-10 minute,<\/strong> sau p\u00e2n\u0103 c\u00e2nd crusta este de culoare maro auriu \u0219i br\u00e2nza este topit\u0103.<\/p>\n\n\n\n

Odat\u0103 coapt\u0103, scoate\u021bi pizza din cuptor \u0219i garnisi\u021bi cu frunze proaspete de busuioc, dac\u0103 dori\u021bi. Felia\u021bi pizza \u0219i servi\u021bi-o fierbinte pentru o mas\u0103 delicioas\u0103!<\/p>\n\n\n\n

Sper c\u0103 ve\u021bi \u00eencerca s\u0103 face\u021bi pizza acas\u0103. Sunt sigur c\u0103 ve\u021bi fi impresiona\u021bi de rezultate. Dac\u0103 o face\u021bi, asigura\u021bi-v\u0103 c\u0103 \u00eemp\u0103rt\u0103\u0219i\u021bi fotografiile cu mine pe Instagram<\/a><\/strong>. Mi-ar pl\u0103cea s\u0103 v\u0103d cum iese pentru voi.<\/p>\n\n\n\n

\u00centreb\u0103ri frecvente<\/h1>\n\n\n\n

Pot preg\u0103ti aluatul de pizza din timp?<\/h3>\n\n\n\n

Da. Dup\u0103 ce \u00eemp\u0103r\u021bi\u021bi aluatul \u00een por\u021bii, unge\u021bi-le u\u0219or cu ulei de m\u0103sline, acoperi\u021bi-le \u0219i pune\u021bi-le la frigider peste noapte. O fermentare mai lung\u0103 ajut\u0103 la dezvoltarea aromelor \u0219i poate face aluatul mai u\u0219or, cu margini mai aerate.<\/p>\n\n\n\n

Pot folosi f\u0103in\u0103 pentru p\u00e2ine \u00een loc de f\u0103in\u0103 alb\u0103 obi\u0219nuit\u0103?<\/h3>\n\n\n\n

Da. Pute\u021bi folosi at\u00e2t f\u0103in\u0103 alb\u0103 obi\u0219nuit\u0103, c\u00e2t \u0219i f\u0103in\u0103 pentru p\u00e2ine. F\u0103ina pentru p\u00e2ine va da un aluat pu\u021bin mai elastic \u0219i mai pufos, \u00een timp ce f\u0103ina alb\u0103 obi\u0219nuit\u0103 este, de asemenea, potrivit\u0103 pentru o pizza delicioas\u0103 f\u0103cut\u0103 \u00een cas\u0103.<\/p>\n\n\n\n

Este chiar necesar s\u0103 pre\u00eenc\u0103lzesc cuptorul timp de o or\u0103?<\/h3>\n\n\n\n

Pentru a ob\u021bine o pizza cu o baz\u0103 bine crocant\u0103, da. Pre\u00eenc\u0103lzi\u021bi cuptorul la 260\u00b0C (500\u00b0F)<\/strong>, cu piatra pentru pizza sau tava de copt \u00een interior, timp de cel pu\u021bin 30 de minute, ideal o or\u0103. O suprafa\u021b\u0103 foarte fierbinte permite aluatului s\u0103 se coac\u0103 rapid \u0219i ajut\u0103 la ob\u021binerea unei baze crocante.<\/p>\n\n\n\n

Pot face pizza acas\u0103 f\u0103r\u0103 piatr\u0103 pentru pizza?<\/h3>\n\n\n\n

Da. O tav\u0103 de copt mai groas\u0103 este o alternativ\u0103 foarte bun\u0103. Pune\u021bi tava cu partea de jos \u00een sus \u00een cuptor \u00een timpul pre\u00eenc\u0103lzirii, astfel \u00eenc\u00e2t s\u0103 pute\u021bi transfera u\u0219or pizza pe suprafa\u021ba fierbinte.<\/p>\n\n\n\n

De ce aluatul pizzei mele r\u0103m\u00e2ne moale?<\/h3>\n\n\n\n

Cele mai frecvente motive sunt folosirea unei cantit\u0103\u021bi prea mari de sos sau toppinguri ori faptul c\u0103 suprafa\u021ba de coacere nu este suficient de fierbinte. Evita\u021bi s\u0103 \u00eenc\u0103rca\u021bi prea mult pizza \u0219i asigura\u021bi-v\u0103 c\u0103 piatra sau tava de copt este bine \u00eencins\u0103 \u00eenainte de a pune aluatul pe ea.<\/p>\n\n\n\n

Pot folosi \u0219i alte toppinguri pentru pizza?<\/h3>\n\n\n\n

Desigur. Folosi\u021bi combina\u021biile preferate de legume, carne, br\u00e2nzeturi sau ierburi proaspete. Totu\u0219i, evita\u021bi s\u0103 pune\u021bi prea multe toppinguri, deoarece acestea pot face aluatul umed \u0219i pot \u00eempiedica o coacere uniform\u0103.<\/p>\n\n\n\n

Pot congela aluatul de pizza f\u0103cut \u00een cas\u0103?<\/h3>\n\n\n\n

Da. Dup\u0103 ce \u00eemp\u0103r\u021bi\u021bi aluatul \u00een por\u021bii, \u00eenveli\u021bi bine fiecare por\u021bie \u0219i pune\u021bi-o la congelator. Dezghe\u021ba\u021bi aluatul \u00een frigider, apoi l\u0103sa\u021bi-l s\u0103 ajung\u0103 la temperatura camerei \u00eenainte de a-l \u00eentinde \u0219i coace.<\/p>\n\n\n\n

Cum ob\u021bin un aluat de pizza crocant \u00eentr-un cuptor obi\u0219nuit?<\/h3>\n\n\n\n

Secretul este s\u0103 folosi\u021bi o temperatur\u0103 ridicat\u0103 \u0219i o suprafa\u021b\u0103 de coacere foarte fierbinte<\/strong>. Pre\u00eenc\u0103lzi\u021bi cuptorul la 260\u00b0C (500\u00b0F), cu o piatr\u0103 pentru pizza sau o tav\u0103 de copt \u00een interior, apoi coace\u021bi pizza timp de aproximativ 8\u201310 minute, p\u00e2n\u0103 c\u00e2nd aluatul este rumenit, iar br\u00e2nza este bine topit\u0103 \u0219i \u00eencepe s\u0103 fac\u0103 bule.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

S-AR PUTEA S\u0102 \u00ce\u021aI PLAC\u0102 \u0218I:<\/b>
\nPizza Margherita cu crust\u0103 de conopid\u0103<\/a>
\nCum s\u0103 faci pizza pentru micul dejun<\/a>
\nPizza pe felii de p\u00e2ine<\/a><\/p>\n\n\n\n\n

\n\t

Pizza f\u0103cut\u0103 \u00een cas\u0103<\/h2>\n\t\t

\n\t\t

Pizza de cas\u0103, cu o crust\u0103 crocant\u0103 \u0219i un gust absolut delicios! \u0218tiai c\u0103 po\u021bi ob\u021bine rezultate surprinz\u0103tor de bune chiar \u0219i \u00een cuptorul t\u0103u obi\u0219nuit? Tot ce ai nevoie sunt c\u00e2teva trucuri simple pentru a recrea textura \u0219i aroma unei pizza ca la pizzerie, direct la tine acas\u0103.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Aluat de pizza<\/h4>
  • 3 c\u0103ni (375g) f\u0103in\u0103 de tip 550 sau 650<\/li>
  • 10 g drojdie proasp\u0103t\u0103 (sau 1 linguri\u021b\u0103 (3g) drojdie uscat\u0103 activ\u0103)<\/li>
  • 3\/4 to 1 can\u0103 (180 p\u00e2n\u0103 la 240ml) ap\u0103 cald\u0103<\/li>
  • 1 linguri\u021b\u0103 (5g) zah\u0103r<\/li>
  • 1 linguri\u021b\u0103 (5g) sare<\/li>
  • 2 linguri (28ml) ulei de m\u0103sline<\/li><\/ul>

    Topping pizza<\/h4>
    • Sos de ro\u0219ii f\u0103cut \u00een cas\u0103<\/li>
    • 150 g Branz\u0103 Mozzarella<\/li>
    • 120 g Salam Napoli (, feliat)<\/li>
    • M\u0103sline negre<\/li>
    • Frunze proaspete de busuioc<\/li><\/ul>

      Pentru a intinde aluatul de pizza<\/h4>
      • m\u0103lai<\/li>
      • ulei de m\u0103sline pentru a unge crusta<\/li><\/ul>\t<\/div>\n\t
        \n\t\t

        Preg\u0103te\u0219te aluatul de pizza.<\/h4>

        1. Amesteca\u021bi drojdia cu zah\u0103rul p\u00e2n\u0103 se lichefiaz\u0103. <\/p>

          <\/li>

        2. Dizolva\u021bi \u00een aproximativ \u00bc can\u0103 (60 ml) de ap\u0103 cald\u0103.<\/p>

          <\/li>

        3. \u00centr-un bol mare amesteca\u021bi f\u0103ina cu sarea. <\/p>

          <\/li>

        4. Ad\u0103uga\u021bi drojdia dizolvat\u0103, uleiul \u0219i p\u00e2n\u0103 la \u00be can\u0103 de ap\u0103 cald\u0103. <\/p>

          <\/li>

        5. Amesteca\u021bi totul \u00eempreun\u0103, apoi fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 devine neted \u0219i se desprinde de pere\u021bii bolului.<\/p>

          <\/li>

        6. Pune aluatul \u00eentr-un bol uns cu ulei si acoper\u0103 cu folie de plastic. <\/p>

          <\/li>

        7. Las\u0103-l s\u0103 stea cel pu\u021bin 2 ore la temperatura camerei, pentru a permite aluatului s\u0103 creasc\u0103 p\u00e2n\u0103 se dubleaz\u0103 \u00een dimensiune.<\/p>

          <\/li>

        8. Pe o suprafa\u021b\u0103 \u00eenf\u0103inat\u0103, \u00eentoarce aluatul, fr\u0103m\u00e2nt\u0103 c\u00e2teva secunde \u0219i \u00eemparte \u00een 3 buc\u0103\u021bi.<\/p>

          <\/li>

        9. Formeaz\u0103 bile. <\/p>

          <\/li>

        10. Presar\u0103 cu f\u0103in\u0103 o farfurie mare, a\u0219az\u0103 bilele, acoper\u0103\u00a0\u0219i las\u0103 s\u0103 se odihneasc\u0103 \u00eenc\u0103 30 de minute. Pentru a folosi a doua zi, unge u\u0219or bilele de aluat cu ulei de m\u0103sline, acoper\u0103 cu plastic \u0219i pune la frigider peste noapte.<\/p>

          <\/li><\/ol>

          Cum s\u0103 preg\u0103te\u0219ti \u0219i s\u0103 coci pizza.<\/h4>

          1. \u00centre timp, pre\u00eenc\u0103lzi\u021bi cuptorul la 260C\/500F, plas\u00e2nd o piatr\u0103 de pizza sau o tav\u0103 de copt \u00een interior.<\/p>

            <\/li>

          2. Presara\u021bi lopata de pizza sau suprafa\u021ba de lucru cu faina de m\u0103lai sau semola.<\/p>

            <\/li>

          3. Lua\u021bi o bil\u0103 de aluat \u0219i, folosindu-v\u0103 m\u00e2inile, modela\u021bi-o \u00eentr-un cerc de aproximativ 26cm. L\u0103sa\u021bi un pic mai mult\u0103 grosime pe margini.<\/p>

            <\/li>

          4. Ad\u0103uga\u021bi sos de ro\u0219ii f\u0103cut \u00een cas\u0103.<\/p>

            <\/li>

          5. Ad\u0103uga\u021bi mozzarella \u0219i ingredientele preferate pentru topping, de data aceasta am folosit salam Napoli, m\u0103sline negre \u0219i frunze de busuioc. Asigura\u021bi-v\u0103 c\u0103 nu \u00eenc\u0103rca\u021bi prea mult pizza.<\/p>

            <\/li>

          6. Aluneca\u021bi pizza pe piatra de pizza fierbinte sau pe partea din spate a unei t\u0103vi de copt pre\u00eenc\u0103lzite \u0219i coace\u021bi timp de aproximativ 8-10 minute.<\/p>

            <\/li>

          7. \u00cendep\u0103rta\u021bi \u0219i decora\u021bi cu busuioc proasp\u0103t dac\u0103 dori\u021bi. Felia\u021bi \u0219i servi\u021bi fierbinte!<\/p>

            <\/li><\/ol>\t<\/div>\n\t

            \n\t\t\t<\/div>\n\t
            \n\t\t
            Fel principal<\/div>
            Italian\u0103<\/div>
            aluat pizza, crusta crocanta, pizza de cas\u0103<\/div>\t<\/div>\n<\/div>\n\n\n\n\n

            \n\n\n

            <\/p>\n

            <\/p>\n

            <\/p>\n

            <\/p>","protected":false},"excerpt":{"rendered":"

            Fac pizza de cas\u0103 de ani de zile \u0219i, a\u0219a cum mul\u021bi dintre voi \u0219ti\u021bi, nu este u\u0219or s\u0103 ob\u021bii acea crust\u0103 perfect\u0103, asem\u0103n\u0103toare celei coapte \u00eentr-un cuptor cu lemne. Am experimentat cu diverse tehnici de coacere, t\u0103vi diferite \u0219i temperaturi variate. \u00cen cele din urm\u0103, am descoperit c\u0103 aceast\u0103 metod\u0103 ofer\u0103 cele mai bune rezultate. Sfaturi 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