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Pizza Neapolitana cum fungis, lycopersicis cerasis et mozzarella

Pizza Neapolitana cum fungis, lycopersicis cerasis et mozzarella
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Notitia nutritionis

Per portionem 620g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 1540 kcal
77% DV
Adeps totalis 66.0g
100% DV
Adeps monoinsaturatus31.0g
Adeps polyinsaturatus5.5g
Adeps saturatus25.0g
Adeps trans0.9g
Carbohydrata totalia 176.0g
59% DV
Fibra10.0g
Amylum156.0g
Sacchara10.0g
Proteinum 56.0g
100% DV
Proteinum animale40.0g
Proteinum vegetabile16.0g

De

Pizza tota more Neapolitano, caseo contecta et superadditis fungis, lycopersicis cerasis, basilio, salsa lycopersicorum atque levi olei olivarum aspersione. Carbohydratis et adipe abundat, cum moderata copia proteini, maxime ex farina et mozzarella.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)18.0mcg60%
Cholinum72.0mg13%
Folatum (B9)178.0mcg45%
Niacinum (B3)8.4mg53%
Acidum pantothenicum (B5)2.1mg42%
Riboflavinum (B2)0.9mg71%
Thiaminum (B1)0.9mg79%
Vitaminum A420.0mcg47%
Vitaminum B121.9mcg79%
Vitaminum B60.3mg20%
Vitaminum C14.0mg16%
Vitaminum D1.2mcg6%
Vitaminum E2.1mg14%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium980.0mg98%
Cuprum420.0mcg47%
Ferrum6.8mg38%
Magnesium92.0mg22%
Phosphorus890.0mg127%
Kalium760.0mg16%
Selenium74.0mcg135%
Natrium2380.0mg103%
Zincum5.6mg51%

Pizza more Neapolitano fungis, lycopersicis cerasis, et caseo Mozzarella

Praefatio



Haec pizza moderatione constat: massa mollis et flexibilis, basis lycopersicorum pura, et brevis coctio calore magno, quae recentiam superpositorum servat. Fungi profunditatem afferunt, lycopersica cerasa nitidum acoris impetum, et caseus Mozzarella lacteum elasticumque exitum. Haec est compositio caloris, simplicitatis, et temporis.

Elementa essentialia recipe



  • Categoria ferculi: Pizza

  • Culina sive origo: Italica more Neapolitano inspirata

  • Genus cursus: Ferculum principale

  • Proventus: 1 pizza

  • Portio: 620 g in summa

  • Tempus praeparationis: 25 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 35 minuta

  • Difficultas: Media


    • Instrumenta



  • Crater miscendi

  • Libra digitalis

  • Rasorium massae

  • Lanx pizzae 30 cm aut pala pizzae

  • Furnus

  • Lapis aut lamina chalybea ad coquendum, si praesto est

  • Parva cacabus

  • Culter et tabula sectoria


    • Ingredientia



    Massa


  • 180 g farinae triticeae

  • 110 g aquae

  • 3 g fermenti

  • 3 g salis

  • 5 g olei olivarum


    • Superpositio


  • 90 g liquaminis lycopersicorum

  • 110 g casei Mozzarella, discissi

  • 60 g fungorum, tenuiter secti

  • 45 g lycopersicorum cerasorum, dimidiatorum

  • 8 g olei olivarum

  • 1 g origani

  • 1 g piperis nigri

  • 4 g foliorum basilici


    • Modus



  • 1. Fac massam. Farinam triticeam, aquam, fermentum, et sal in cratere coniunge. Misce donec nulla farina arida maneat, deinde per 6 ad 8 minuta subige donec massa sit levis, elastica, et leviter tantum lenta. Oleum olivarum ultimo minuto incorpora donec omnino absorbeatur.


  • 2. Sine massam quiescere. Operi et ad temperaturam loci per 15 minuta quiescere sine. Massa manifeste relaxari debet et structuram mollem extensibilemque retinere.


  • 3. Para furnum. Furnum ad 250°C calefac cum lapide aut lamina chalybea ad coquendum intus, si uteris. Sine saltem 20 minutis ad plenam caloris saturationem.


  • 4. Forma basim. In superficie leviter farinata, massam extende in orbem 30 cm, margine paulo crassiore quam centro servato. Massa mollis et aequaliter tenuis sine laceratione manere debet.


  • 5. Instrue pizzam. Basim ad lancem aut palam transfer. Liquamen lycopersicorum aequaliter expande, angusto margine relicto. Caseum Mozzarella distribue, deinde fungos et lycopersica cerasa super superficiem dispone. Perfice oleo olivarum, origano, et pipere nigro.


  • 6. Coque. Coque per 8 ad 10 minuta, donec crusta ad marginem brunnescat, basis penitus cocta sit, et caseus Mozzarella liquefactus sit cum maculis leviter aureis. Lycopersica emolliri debent sed formam retinere; fungi teneri et leviter tostati esse debent.


  • 7. Perfice basilico. Pizzam e furno remove et basilicum statim super superficiem sparge. Sine eam per 1 minutum stare antequam secetur, ut caseus considat et structura consistat.


    • In patina ponere et ministrare



    Pizzam integram ministra, deinde in cuneos nitidos seca. Crusta levis in centro manere debet cum margine definito et aereo, dum superposita distincta manent potius quam in humore nimio confusa. Calidam exhibe, basilico adhuc vivido et caseo modo consistente.

    Notae professionales



  • Massam mollem serva; massa nimis tensa densam potius quam flexibilem coquitur.

  • Fungos tenuiter seca ut celeriter coquantur neque liquorem nimium emittant.

  • Basilicum solum post coctionem adde ut fragrantia et color serventur.
    • VegetarianaAequilibrata
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