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Pizza classica al formaggio con salsa di pomodoro e mozzarella

Pizza classica al formaggio con salsa di pomodoro e mozzarella
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 645g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 1445 kcal
72% DV
Adeps totalis 55.1g
85% DV
Adeps monoinsaturatus24.1g
Adeps polyinsaturatus4.3g
Adeps saturatus22.4g
Adeps trans0.8g
Carbohydrata totalia 175.8g
59% DV
Fibra8.7g
Amylum158.5g
Sacchara8.6g
Proteinum 55.2g
100% DV
Proteinum animale28.4g
Proteinum vegetabile26.8g

De

Una grande base per pizza già preparata con salsa di pomodoro, mozzarella, parmigiano, un po’ di olio d’oliva, farina e sale. Ha molti carboidrati e grassi, con una quantità moderata di proteine, soprattutto da formaggio e impasto.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)9.5mcg32%
Cholinum48.0mg9%
Folatum (B9)238.0mcg60%
Niacinum (B3)8.9mg56%
Acidum pantothenicum (B5)1.9mg38%
Riboflavinum (B2)0.8mg60%
Thiaminum (B1)1.0mg85%
Vitaminum A315.0mcg35%
Vitaminum B121.4mcg58%
Vitaminum B60.2mg14%
Vitaminum C9.8mg11%
Vitaminum D0.8mcg4%
Vitaminum E2.1mg14%
Vitaminum K11.4mcg10%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium1120.0mg112%
Cuprum210.0mcg23%
Ferrum9.6mg53%
Magnesium92.0mg22%
Phosphorus910.0mg130%
Kalium760.0mg16%
Selenium74.0mcg135%
Natrium2670.0mg116%
Zincum5.8mg53%

Pizza classica casei non cocta cum salsa lycopersici et Mozzarella

Praefatio


Haec est pizza casei essentialis in forma sua purissima: massa mollis, salsa lycopersici modica, et aequabile stratum Mozzarellae et Parmesani. Ad claritatem, non ad excessum, componitur, cum singula pars proportione debita adsit. Effectus debet esse mollis in medio, bene definitus ad oram, et purus sapore.

Elementa essentialia recipe


  • Categoria ferculi: Pizza

  • Culina sive origo: Italica inspirata

  • Genus cursus: Ferculum principale

  • Portio effecta: 1 pizza

  • Magnitudo portionis: 1 pizza, circiter 645 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 12 minuta

  • Tempus totale: 32 minuta

  • Difficultas: Moderata


    • Instrumenta


  • 1 patina pizzae aut patina coquinaria, 30 cm

  • 1 cylindrus ad massam extendendam

  • 1 crater miscendi

  • 1 cochlear aut trulla

  • 1 furnus ad 250°C praefervefactus


    • Ingredientia



    Massa et formatio


  • Massa pizzae, 300 g

  • Farina universalis, 20 g, ad conspergendum

  • Sal, 2 g


    • Salsa et superpositio


  • Salsa lycopersici, 180 g

  • Caseus Mozzarella, 130 g, grattatus aut discissus

  • Caseus Parmesan, 15 g, subtiliter grattatus

  • Oleum olivae, 10 g


    • Modus



  • 1. Furnum ad 250°C praefervefac et patinam pizzae aut patinam coquinariam intus pone ut per 10 minuta calefiat. Patina satis calida esse debet ut celerem firmationem fundi et crustam crispam sustineat.


  • 2. Superficiem operis leviter farina universali consperge. Massam pizzae in superficie pone, sale condi, et aequaliter in orbem circiter 30 cm extende, medio paulo tenuiore quam margine servato.


  • 3. Massam ad patinam calidam transfer. Celeriter age ut massa remaneat mollis et facile formanda.


  • 4. Salsam lycopersici super massam in tenui et aequabili strato expande, margine 1 cm ad oram vacuo relicto. Superficies obducta esse debet, non inundata.


  • 5. Mozzarellam aequaliter super salsam distribue, deinde Parmesan adde. Oleum olivae super summum tenui et aequabili filo sparge.


  • 6. Coque per 10 ad 12 minuta, donec crusta ad oram aurea sit, fundus firmatus sit, et caseus omnino liquefactus sit cum levi in quibusdam locis brunnescentia. Medium tenerum manere debet, sed iam non crudum.


  • 7. Pizzam e furno remove et in patina per 2 minuta quiescere sine antequam secetur. Hoc sinit caseum consistere et segmentum nitide formam tenere.


    • Instructio ad apponendum et serviendum


    Pizzam integram serve aut in 6 segmenta aequalia seca. Eam in tabula aut lance calefacta appone, crusta integra manente et caseo usque ad marginem salsae aequaliter distributo. Pizza finalis aequabilis esse debet: crispa ad ambitum, mollis in medio, et per totum nitide sapida.

    Notae professionales


  • Stratum salsae tenue serva; umor nimius fundum debilitat.

  • Patina calida utere ut subitam elevationem et colorem debitum fundi promoveas.

  • Caseus in stratum unum cohaerens liquefieri debet, non in crassum operculum formari quod massam obscurat.
    • VegetarianaAequilibrata
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