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Pizza al forno a legna con funghi e pomodoro

Pizza al forno a legna con funghi e pomodoro
Relatum a @okkai | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 430g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 980 kcal
49% DV
Adeps totalis 42.0g
65% DV
Adeps monoinsaturatus18.5g
Adeps polyinsaturatus3.8g
Adeps saturatus17.0g
Adeps trans0.6g
Carbohydrata totalia 112.0g
37% DV
Fibra7.0g
Amylum97.0g
Sacchara8.0g
Proteinum 37.0g
74% DV
Proteinum animale24.0g
Proteinum vegetabile13.0g

De

Pizza sottile cotta al forno a legna con mozzarella, funghi e pomodoro. È ricca di carboidrati e grassi, apporta una quantità moderata di proteine e può contenere molto sodio da formaggio, salsa e sale aggiunto.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)11.0mcg37%
Cholinum42.0mg8%
Folatum (B9)138.0mcg35%
Niacinum (B3)6.8mg43%
Acidum pantothenicum (B5)1.9mg38%
Riboflavinum (B2)0.6mg45%
Thiaminum (B1)0.7mg60%
Vitaminum A210.0mcg23%
Vitaminum B121.1mcg46%
Vitaminum B60.3mg16%
Vitaminum C11.0mg12%
Vitaminum D0.6mcg3%
Vitaminum E2.1mg14%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium620.0mg62%
Cuprum210.0mcg23%
Ferrum5.4mg30%
Magnesium62.0mg15%
Phosphorus520.0mg74%
Kalium520.0mg11%
Selenium39.0mcg71%
Natrium1580.0mg69%
Zincum3.8mg35%

Pizza fungorum et lycopersicorum igne lignorum cocta

Praefatio


Haec pizza moderatione constat: massa triticea mollis et flexibilis, basis lycopersicorum clara, et tranquilla profunditas fungorum, allii, et basilici. Calor furni crustae indolem dat, dum mozzarella in stratum purum lacteum liquescit quod totum conectit. Sapor debet esse simplex, aequatus, et haud dubie recens.

Elementa essentialia recipe


  • Categoria ferculi: Pizza

  • Culina sive origo: Italica inspirata

  • Genus cursus: Ferculum principale

  • Portio effecta: 1 pizza

  • Magnitudo portionis: 1 pizza, circiter 430 g

  • Tempus praeparationis: 25 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totale: 2 horae 3 minuta

  • Difficultas: Media


    • Instrumenta


  • Crater miscendi

  • Libra digitalis

  • Rasorium mensae

  • Cylindrus ad massam extendendam

  • Pala pizzae

  • Lapis pizzae vel tabula chalybea ad coquendum

  • Furnus ad 290°C idoneus

  • Parva cacabus

  • Radula tenuis


    • Ingredientia



    Massa


  • 180 g farinae triticeae

  • 4 g fermenti

  • 3 g salis

  • 109 g aquae, tepidae


    • Superpositio


  • 70 g liquaminis lycopersicorum

  • 60 g mozzarellae, in parva frusta discissae

  • 35 g fungorum, tenuiter secti

  • 25 g lycopersici, tenuiter secti

  • 6 g olei olivarum

  • 1 g allii, subtiliter triti

  • 1 g origani

  • 1 g basilici, discissi


    • Methodus


  • 1. Farinam triticeam, fermentum, et sal in cratera miscendi coniunge. Adde aquam tepidam et misce donec massa rudis formetur, nulla farina arida relicta, circiter 2 minuta.

  • 2. Massam super superficiem mundam per 6 ad 8 minuta subige, donec lenis, elastica, et iam non glutinosa sit. Massa mollis et flexibilis esse debet atque formam suam sine laceratione tenere.

  • 3. Massam in cratera leviter operta pone et ad temperaturam loci per 90 minuta surgere sine, vel donec volumine duplicata et ad tactum aerata sit.

  • 4. Furnum, lapide pizzae vel tabula chalybea iam posita, ad 290°C per saltem 30 minuta calefac. Superficies calore omnino imbuta esse debet.

  • 5. In parva cratera, liquamen lycopersicorum cum allio trito et origano coniunge. Tantum move ut aequaliter distribuantur.

  • 6. Massam in orbem circiter 28 cm latum extende, margine paulo crassiore quam centro servato. Eam ad palam pizzae leviter farinatosam transfer.

  • 7. Mixturam lycopersicorum in stratum tenue et aequale super massam expande, margine puro 1.5 cm relicto. Mozzarellam distribue, deinde fungos et crusta lycopersici. Oleo olivarum perfice.

  • 8. Pizzam in lapidem calidum delabe et per 7 ad 8 minuta coque, donec crusta ad margines alte brunnea sit, basis crispa, et caseus omnino liquefactus cum levibus vesicis.

  • 9. Pizzam e furno remove et per 1 minutum quiescere sine. Basilicum super superficiem sparge paulo antequam ministras.


    • Instructio et servitium


    Pizzam ad tabulam vel patinam calidam transfer et in 4 ad 6 partes aequales seca. Crusta ad oram crispa manere debet, in medio tenera, et sub superpositis leviter vesiculata. Statim ministra dum caseus fluidus est et basilicum fragrans.

    Notae professionales


  • Stratum lycopersicorum tenue serva; nimium liquaminis crustam gravabit.

  • Fungos et lycopersicos aequaliter seca ut eodem gradu coquantur et distincti maneant.

  • Basilicum tantum post coctionem adde ut aroma eius et purus viridis character serventur.
    • VegetarianaAequilibrata
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