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Pizza Margherita

Pizza Margherita
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 360g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 910 kcal
46% DV
Adeps totalis 40.0g
62% DV
Adeps monoinsaturatus18.5g
Adeps polyinsaturatus3.5g
Adeps saturatus15.0g
Adeps trans0.6g
Carbohydrata totalia 101.0g
34% DV
Fibra6.0g
Amylum87.0g
Sacchara8.0g
Proteinum 34.0g
68% DV
Proteinum animale22.0g
Proteinum vegetabile12.0g

De

Pizza integra stilo Margherita cum crusta triticea, tomato sauce, mozzarella, basilico et oleo olivae. Alta est in carbohydratis et adipe, cum moderata copia proteini, maxime ex caseo.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)12.0mcg40%
Cholinum38.0mg7%
Folatum (B9)145.0mcg36%
Niacinum (B3)5.8mg36%
Acidum pantothenicum (B5)1.9mg38%
Riboflavinum (B2)0.6mg48%
Thiaminum (B1)0.6mg46%
Vitaminum A290.0mcg32%
Vitaminum B121.6mcg67%
Vitaminum B60.2mg13%
Vitaminum C12.0mg13%
Vitaminum D0.8mcg4%
Vitaminum E2.1mg14%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium620.0mg62%
Cuprum210.0mcg23%
Ferrum5.1mg28%
Magnesium58.0mg14%
Phosphorus520.0mg74%
Kalium640.0mg14%
Selenium49.0mcg89%
Natrium1680.0mg73%
Zincum3.8mg35%

Pizza Margherita

Praefatio


Haec est classica in forma sua maxime composita: massa triticea mollis, basis lycopersici pura, mozzarella lactea, et basilicum demum additum, ut odor eius integer maneat. Aequilibrium a moderatione pendet; unumquodque elementum distinctum manere debet, et tamen totum quasi unum edi. Recte facta, crusta ad oram levis est, intus tenera, et calore furni notata.

Elementa essentialia recipe


  • Categoria ferculi: Pizza

  • Culinaria sive origo: Italica

  • Genus cursus: Ferculum principale

  • Proventus: 1 pizza

  • Portio: 1 pizza, circiter 360 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 8 ad 10 minuta

  • Tempus totum: 1 hora 45 minuta

  • Difficultas: Media


    • Instrumenta


  • Crater miscendi

  • Libra digitalis

  • Rasorium massae

  • Superficies munda ad operandum

  • Lanx pizzae 30 cm vel lanx coctilis

  • Furnus

  • Pala pizzae, si lapis vel lamina chalybea adhibetur


    • Ingredientia



    Massa


  • Farina triticea: 180 g

  • Fermentum: 2 g

  • Sal: 3 g

  • Oleum olivae: 5 g

  • Aqua: 105 g


    • Superpositio


  • Ius lycopersici: 60 g

  • Caseus mozzarella, discissus vel in crusta sectus: 90 g

  • Basilicum: 4 g

  • Oleum olivae: 6 g

  • Sal: 1 g


    • Modus



  • 1. Farinam triticeam, fermentum, et sal in cratere miscendi coniunge. Adde aquam et oleum olivae, deinde misce donec nulla farina sicca remaneat. Massa aspera et leviter lenta videbitur.


  • 2. Massam in superficiem mundam ad operandum transfer et per 8 ad 10 minuta subige, donec lenis, elastica, et sub digitis leviter resilis fiat. Extendenda esse debet sine facili laceratione et mollis potius quam tenta videri.


  • 3. Massam in craterem restitue, operi, et ad temperaturam loci per 60 minuta relinque, vel donec manifeste aucta et aere plena sit. Levior sentiri debet et, cum prematur, lenem impressionem retinere.


  • 4. Furnum ad 250°C constitue et sine ut omnino praecalescat per saltem 20 minuta. Si lapis pizzae vel lamina chalybea adhibetur, eam in furno pone dum praecalescit.


  • 5. Massam in orbem 30 cm formam in superficie leviter farinata expande, ora paulo crassiore quam medio servata. Eam ad lancem vel palam transfer sine compressione orae.


  • 6. Ius lycopersici aequaliter super massam expande, angusto margine puro relicto. Mozzarellam super ius distribue, deinde sale condi. Oleum olivae filo tenui et aequali superinfunde.


  • 7. Coque per 8 ad 10 minuta, donec crusta ad margines alte aurea sit, basis omnino cocta sit, et mozzarella liquefacta cum paucis maculis brunneis appareat. Medium tenerum manere debet, non umidum.


  • 8. Pizzam e furno remove et basilicum statim super superficiem sparge. Sine eam per 1 minutum quiescere ante sectionem, ut caseus considat et aroma se aperiat.


    • In patina ponere et ministrare


    Pizzam integram ministra, deinde in partes aequales seca. Crusta stratum lycopersici vividum, caseum liquefactum, et basilicum recens circumdare debet, oleo olivae nitorem potius quam gravitatem praebente.

    Notae professionales


    Mozzarella parce utenda est; umor nimius medium molliet et structuram confundet. Basilicum post coctionem, numquam ante, addendum est, ut sapor eius acer et purus maneat. Furnus plene praecalefactus necessarius est ad basim crispam et debitam inflationem in furno.
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