{"id":115566,"date":"2016-01-25T18:27:14","date_gmt":"2016-01-25T16:27:14","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=115566"},"modified":"2025-03-20T17:12:37","modified_gmt":"2025-03-20T15:12:37","slug":"pizza-de-casa","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/ro\/pizza-de-casa\/","title":{"rendered":"Pizza de cas\u0103"},"content":{"rendered":"
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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.<\/div>\n
Sfaturi pentru a face cea mai bun\u0103 pizza de cas\u0103<\/span><\/div>\n

Pentru a ob\u021bine o <\/span> crust\u0103 crocant\u0103 <\/strong>este foarte important s\u0103 pre\u00eenc\u0103lzi\u021bi <\/span> cuptorul <\/strong> la o <\/span> 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.<\/span><\/p>\n

Alegerea unei <\/span>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 <\/span>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.<\/span><\/p>\n

Am observat c\u0103 <\/span>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.<\/span><\/p>\n\n<\/div>\n<\/div>\n<\/div>\n\"pizza\nC\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>\n\nFolose\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.\n

Cum s\u0103 faci aluat de pizza \u00een cas\u0103<\/h2>\nAmestec\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.\n\nTransfera\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>.\n\nOdat\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>.\n\nPentru 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.\n

Cum s\u0103 preg\u0103ti\u021bi \u0219i s\u0103 coace\u021bi pizza<\/h3>\n\u00cen timp ce aluatul se odihne\u0219te, pre\u00eenc\u0103lzi\u021bi cuptorul la 260C\/500F<\/strong>\u00a0\u0219i plasa\u021bi o piatr\u0103 de pizza sau o tav\u0103 de copt \u00een interior pentru a se \u00eenc\u0103lzi.\n\nPreg\u0103ti\u021bi-v\u0103 lopata de pizza sau suprafa\u021ba de lucru prin pudrarea acesteia cu f\u0103in\u0103 de porumb.\n\nIa 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.\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.\n\nAluneca\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.\n\nOdat\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!\n\nSper 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.\n\n[lo_wide_image]\"felie[\/lo_wide_image]\n\nS-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>\n\n\n
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Pizza f\u0103cut\u0103 \u00een cas\u0103<\/h2>\n\t\t

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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

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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. Dizolva\u021bi \u00een aproximativ ¼ can\u0103 (60 ml) de ap\u0103 cald\u0103. \u00centr-un bol mare amesteca\u021bi f\u0103ina cu sarea. Ad\u0103uga\u021bi drojdia dizolvat\u0103, uleiul \u0219i p\u00e2n\u0103 la ¾ can\u0103 de ap\u0103 cald\u0103. Amesteca\u021bi totul \u00eempreun\u0103, apoi fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 devine neted \u0219i se desprinde de pere\u021bii bolului.<\/li>
        2. Pune aluatul \u00eentr-un bol uns cu ulei, acoper\u0103 cu folie de plastic \u0219i 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.<\/li>

        3. Pe o suprafa\u021b\u0103 \u00eenf\u0103inat\u0103, \u00eentoarce aluatul, fr\u0103m\u00e2nt\u0103 c\u00e2teva secunde \u0219i \u00eemparte \u00een 3 buc\u0103\u021bi. Formeaz\u0103 bile. Presar\u0103 o farfurie mare cu f\u0103in\u0103, 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 m\u0103lai.<\/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, 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.<\/li>

          5. 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>

          6. \t\t\u00cendep\u0103rta\u021bi \u0219i decora\u021bi cu busuioc proasp\u0103t dac\u0103 dori\u021bi. Felia\u021bi \u0219i servi\u021bi fierbinte!<\/li><\/ol>\t<\/div>\n\t
            \n\t\t\t<\/div>\n\t
            \n\t\t
            Fel principal<\/div>
            Italian\u0103<\/div>
            aluat pizza, pizza, pizza de cas\u0103<\/div>\t<\/div>\n<\/div>\n\n\n","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 …<\/p>\n","protected":false},"author":1,"featured_media":82709,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":899,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":82737,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[11922,11919,3,11891,11912,11938,11916,13333,11,11929,5,11862,13339,13343,13341,13710,13342,13321,11889,11915,11249,11971,11917],"tags":[20941,24249,24247,24250,24246,24245,17943,24248,13642],"class_list":["post-115566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-4th-of-july-recipes","category-birthday-recipes","category-bread-recipes","category-budget-recipes","category-egg-free-recipes","category-european-recipes","category-fall-recipes","category-feluri-principale","category-healthy-recipes","category-italian-recipes","category-main-dish-recipes","category-refined-sugar-free-recipes","category-retete-cu-buget-redus","category-retete-europene","category-retete-fara-oua","category-retete-italiene","category-retete-simple","category-retete-video","category-snack-recipes","category-spring-recipes","category-summer-recipes","category-video-recipes","category-winter-recipes","tag-pizza-crust-2","tag-aluat-de-pizza-cu-drojdie","tag-cea-mai-buna-pizza-de-casa","tag-cel-mai-bun-alaut-de-pizza","tag-cum-sa-faci-pizza-la-cuptor","tag-pizza-de-casa","tag-homemade-pizza-2","tag-pizza-la-cuptor","tag-retete-cu-branza"],"yoast_head":"\nPizza de cas\u0103 - 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