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Pizza napolitana con champiñones y tomates cherry

Pizza napolitana con champiñones y tomates cherry
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Notitia nutritionis

Per portionem 590g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 1450 kcal
73% DV
Adeps totalis 61.0g
94% DV
Adeps monoinsaturatus28.0g
Adeps polyinsaturatus4.5g
Adeps saturatus24.0g
Adeps trans0.9g
Carbohydrata totalia 163.0g
54% DV
Fibra10.0g
Amylum144.0g
Sacchara9.0g
Proteinum 55.0g
100% DV
Proteinum animale41.0g
Proteinum vegetabile14.0g

De

Una pizza entera estilo napolitano con queso, cubierta con champiñones, tomates cherry, albahaca, salsa de tomate y un ligero toque de aceite de oliva. Aporta muchos carbohidratos y grasa, con proteína moderada procedente sobre todo de la mozzarella.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)18.0mcg60%
Cholinum82.0mg15%
Folatum (B9)165.0mcg41%
Niacinum (B3)9.8mg61%
Acidum pantothenicum (B5)2.4mg48%
Riboflavinum (B2)0.9mg73%
Thiaminum (B1)0.9mg79%
Vitaminum A420.0mcg47%
Vitaminum B122.1mcg88%
Vitaminum B60.4mg25%
Vitaminum C14.0mg16%
Vitaminum D1.2mcg6%
Vitaminum E2.8mg19%
Vitaminum K24.0mcg20%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium980.0mg98%
Cuprum320.0mcg36%
Ferrum6.8mg38%
Magnesium88.0mg21%
Phosphorus860.0mg123%
Kalium760.0mg16%
Selenium46.0mcg84%
Natrium2480.0mg108%
Zincum5.7mg52%

Pizza more Neapolitano fungis et lycopersicis cerasis

Praefatio



Haec pizza moderatione constat: massa triticea mollis et flexibilis, basis lycopersica pura, et coctio brevis calore vehementi, quae recentiam superpositorum conservat. Fungi profunditatem afferunt, lycopersica cerasia nitorem, et mozzarella totum moderata ubertate coniungit. Exire debet levis in medio, ad oram bullis turgida, et basilio oleoque olivarum fragrans.

Elementa essentialia recipe



  • Categoria ferculi: Pizza

  • Culina sive origo: Italica, more Neapolitano

  • Genus cursus: Ferculum principale

  • Portio effecta: 1 pizza

  • Magnitudo portionis: 590 g

  • Tempus praeparationis: 25 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totum: 2 horae 15 minuta

  • Difficultas: Media


    • Instrumenta



  • Crater miscendi

  • Libra digitalis

  • Rasorium mensae

  • Patina pizzae 30 cm aut pala pizzae

  • Furnus

  • Lapis aut lamina ferri ad coquendum, si praesto est

  • Parva cacabus

  • Volutio non requiritur


    • Ingredientia



    Massa


  • Farina triticea, 300 g

  • Aqua, 180 g

  • Fermentum, 2 g

  • Sal, 6 g

  • Oleum olivarum, 8 g


    • Superpositio


  • Ius lycopersicum, 90 g

  • Caseus mozzarella, 110 g

  • Fungus, 45 g, tenuiter sectus

  • Lycopersicum cerasum, 40 g, dimidiatum

  • Basilium, 3 g

  • Origanum, 1 g

  • Piper nigrum, 1 g

  • Oleum olivarum, 4 g


    • Methodus



  • 1. Farinam triticeam, fermentum, et sal in cratere miscendi coniunge. Aquam adde et misce donec massa rudis formetur; deinde oleum olivarum adde et per 8 ad 10 minuta subige, donec lenis, elastica, et leviter adhaerens fiat. Massa extendi debet sine laceratione et sub manu mollis sentiri.


  • 2. Massam tege et per 90 minuta ad temperaturam loci quiescere sine, aut donec manifeste aucta et remissa sit. Cameram mollem tenere debet et, si leviter prematur, aerea videri.


  • 3. Furnum ad 250°C calefac cum lapide aut lamina ferri ad coquendum intus per saltem 30 minuta. Superficies calore omnino imbui debet, ut basis celeriter consistat et ora nitide assurgat.


  • 4. Fungi et lycopersica cerasia in parvo catillo pone. Origanum et piper nigrum adde ad condiendum, et cum 2 g olei olivarum misce. Breviter seorsum pone, ut condimentum adhaereat sine nimia humiditate extracta.


  • 5. Massam in orbem 30 cm super superficie leviter farinata forma, ora paulo crassiore quam medio servata. Ad patinam aut palam transfer. Massa extensilis manere debet, non compressa.


  • 6. Ius lycopersicum aequaliter super medium expande, angusto margine puro relicto. Mozzarellam super ius distribue; deinde fungos et lycopersica cerasia aequaliter per superficiem dispone. Reliquo oleo olivarum perfice.


  • 7. Coque per 8 ad 10 minuta, donec crusta bullis turgida et ad margines aurea sit, basis firma, et mozzarella liquefacta cum paucis pallidis maculis coloris. Lycopersica molliri debent sed distincta manere, et fungi teneri esse sine collapsu.


  • 8. Pizzam e furno remove et basilicum statim super superficiem sparge. Per 1 minutum stare sine antequam secetur, ut caseus considat et crusta crocans maneat.


    • In patina ponere et ministrare



    Pizzam ad tabulam aut patinam planam transfer et in cuneos nitidos seca. Statim ministra, basilio adhuc nitente et ora sonore crocante, medio molli sed non humido.

    Notae professionales



  • Massam mollem serva; farina nimia micam densabit et oram hebetabit.

  • Medium iuris aut superpositorum nimis ne oneraveris. Pizza more Neapolitano celeriter coquenda est et aequilibrata manere debet.

  • Basilicum tantum post coctionem adde, ut aroma recens maneat et color vividus conservetur.
    • Vegetariana
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