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Pizza Margherita cum condimentis temporariis

Pizza Margherita cum condimentis temporariis
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Notitia nutritionis

Per portionem 420g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 850 kcal
43% DV
Adeps totalis 34.0g
52% DV
Adeps monoinsaturatus14.0g
Adeps polyinsaturatus6.0g
Adeps saturatus12.0g
Adeps trans0.5g
Carbohydrata totalia 98.0g
33% DV
Fibra5.0g
Amylum80.0g
Sacchara8.0g
Proteinum 34.0g
68% DV
Proteinum animale18.0g
Proteinum vegetabile16.0g

De

Pizza more Italico facta, cum crusta triticea, salsa lycopersici, caseo mozzarella et condimentis simplicibus temporariis.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.0mcg27%
Cholinum55.0mg10%
Folatum (B9)90.0mcg23%
Niacinum (B3)7.0mg44%
Acidum pantothenicum (B5)1.8mg36%
Riboflavinum (B2)0.5mg38%
Thiaminum (B1)0.6mg50%
Vitaminum A220.0mcg24%
Vitaminum B121.4mcg58%
Vitaminum B60.4mg24%
Vitaminum C10.0mg11%
Vitaminum D1.2mcg6%
Vitaminum E2.8mg19%
Vitaminum K12.0mcg10%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium520.0mg52%
Chromium8.0mcg23%
Cuprum0.3mcg0%
Iodum25.0mcg17%
Ferrum4.5mg25%
Magnesium70.0mg17%
Manganum1.2mg52%
Molybdaenum18.0mcg40%
Phosphorus420.0mg60%
Kalium650.0mg14%
Selenium35.0mcg64%
Natrium1200.0mg52%
Zincum4.2mg38%

Pizza Margherita cum condimentis temporariis

Praefatio


Haec pizza moderatione nititur: massa mollis et flexibilis, basis lycopersici pura, mozzarella lactea, et modica perfectio olei olivarum. Condimenta adhibentur ut accentus, non ut onus, ita ut crusta principalis maneat et aequilibrium accuratum servetur. Si recte conficitur, prodire debet cum parte inferiore crocante, margine tenero, et superficie liquefacta sine humore nimio.

Essentialia recipe


  • Categoria ferculi: Pizza

  • Culina sive origo: Italica

  • Genus cursus: Ferculum principale

  • Proventus: 1 pizza

  • Portio: 1 pizza, circiter 420 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 10 ad 12 minuta

  • Tempus totum: 25 ad 27 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Lapis pizzae vel gravis lamina coctilis

  • Furnus

  • Crater miscendi

  • Cochlear vel trulla

  • Charta coctilis, si opus est

  • Spatha vel pala


    • Ingredientia


    Basis


  • Massa pizzae, 220 g


    • Salsa et condimentum


  • Salsa lycopersici, 60 g

  • Caseus mozzarella, 100 g, lacerata vel in segmenta secta

  • Condimenta, 25 g


    • Perfectio


  • Oleum olivarum, 15 g


    • Methodus


  • 1. Furnum ad 250°C calefac. Si lapidem pizzae uteris, eum in furno pone dum calefit et saltem 30 minuta ad plenam saturationem caloris concede. Furnus ante coctionem omnino calidus esse debet.


  • 2. In superficie leviter farinata, extende 220 g massae pizzae in orbem aequalis crassitudinis, margine paulo crassiore relicto. Basis mollis et extendibilis esse debet, non lacerata neque compressa.


  • 3. Transfer massam ad palam, ad laminam charta coctili stratam, vel ad superficiem coctilem praefervefactam. Expande 60 g salsae lycopersici aequaliter super medium, relicto limbo puro circiter 1 ad 2 cm circa oram.


  • 4. Distribue 100 g mozzarellae aequaliter super salsam, deinde 25 g condimentorum cum moderatione dispone, ut superficies aequilibrata maneat et massa non nimis oneretur.


  • 5. Infunde 15 g olei olivarum super pizzam tenui et aequali perfectione.


  • 6. Coque per 10 ad 12 minuta, donec crusta bene surrexerit, pars inferior aurea sit, et mozzarella omnino liquefacta sit cum levi in locis brunnescentia. Margo ad basim crocans et intus tener esse debet.


  • 7. Pizzam remove et eam per 1 minutum quiescere sine ante sectionem. Haec brevis mora superficiem considere sinit et caseum nitide continere.


    • In patina ponere et ministrare


    Pizzam in tabulam vel in patinam calidam delabere et statim ministra, in segmenta aequalia sectam. Praesentatio finalis marginem definitum, superficiem nitidam, et distributionem condimentorum aequatam sine superfluitate ostendere debet.

    Notae professionales


  • Stratum salsae tenue serva; humor nimius crustam emolliet.

  • Mozzarellam aequaliter utere, non dense, ut pizza cum claritate potius quam gravitate coquatur.

  • Pizza recte cocta a basi nitide levari debet et, cum secatur, leviter crocans sonare.
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