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Secretos de una gran pizza casera

Una pizza es la totalidad de sus partes; en particular, el casco de pizza, las guarniciones de pizza y la salsa de pizza. Haga que cada uno sea tan excelente como pueda y tendrá la garantía de terminar con la pizza hecha a mano más ideal. Evalúe los misterios que lo acompañan cuando prepare su pizza de fabricación nativa.

Secretos de masa de pizza

Caliente la cobertura de la pizza de forma independiente: sería ideal si pudiera preparar la capa exterior de la pizza antes de agregar las guarniciones y la salsa. Hay una justificación válida para hacer esto. En el caso de que prepare la parte casi al mismo tiempo, puede terminar con una pizza que tiene guarniciones demasiado cocidas, consumió queso cheddar y un nivel medio cocido en el exterior. Obviamente, no debe calentar completamente su cubierta la primera pasada para que no termine con una pizza que se haya consumido afuera después de su última etapa de preparación.

Mezcla de preparaciones para masa de pizza: Comience colocando en un tazón en cualquier caso una décima parte del agua tibia indicada en su fórmula de pizza hecha a mano. Agrega la levadura poco a poco al agua, mezcla y deja que represente un par de momentos. Mientras tanto, en un recipiente diferente, coloque el agua tibia, mezcle el azúcar y la sal (si su fórmula requiere estas fijaciones) y las otras fijaciones secas además de la harina, agregue la mezcla de agua y levadura, mezcle el paquete a ese punto agrega rápidamente el resto de las fijaciones.

Masajear la combinación de pizza: el amasado permitirá que el aire se mezcle con la mezcla de masa de pizza. Debe trabajar la mezcla de pizza hasta que tenga la mejor consistencia posible: la masa no se adhiere al compartimento y los segmentos individuales se pueden extender sin romperse. La manipulación excesiva producirá una masa de pizza frágil. Mientras aplica la masa, use harina para evitar que la mezcla se adhiera a sus manos y al tazón, pero use tan poca harina como podría esperarse dadas las circunstancias.

Deje que su masa de pizza ascienda antes de utilizarla: después de trabajar la mezcla de su pizza, debe darle suficiente oportunidad para que ascienda a su grosor ideal. En general, cuanto más prolongado sea el tiempo de envejecimiento de la pizza, mejor será el sabor de la pizza en el exterior. En cualquier caso, tenga cuidado de no utilizar una cantidad excesiva de levadura en caso de que deje que la mezcla ascienda durante bastante tiempo (digamos que colocó la masa en la primera parte del día y la dejó reposar por el tiempo). resto del día antes de prepararse para el final del día).

En el caso de que la velocidad sea la quintaesencia: si necesita la masa de pizza tan rápido como podría esperarse razonablemente, puede dejar que suba más rápido agregando más levadura a la combinación o expandiendo la temperatura de la mezcla. Para hacer lo último mencionado, puedes calentar tu estufa por un par de momentos, apagarla, enfriar un trozo del asador invitando un par de momentos, colocar la masa en un bol asegurado, colocar el bol en el asador y cerrar el entrada. Deje que la mezcla permanezca en el asador tibio durante 30 minutos, sáquela, presione delicadamente la mezcla hacia abajo y luego repita la práctica de “levantamiento” durante 30 minutos más. Otro procedimiento que puede aplicar para un período de maduración más rápido es utilizar agua tibia. Cuanto más alta sea la temperatura del agua, más rápida será la actividad de la levadura. Simplemente una nota de alerta, en cualquier caso, la mezcla de pizza a la que se le ha permitido envejecer por más tiempo utilizando la menor cantidad de levadura y grandes resultados en una cobertura de pizza de sabor superior, por lo que es mejor que mezcle y masajee su masa horas antes de que realmente lo necesite. eso.

Planificación de la mezcla de pizza solidificada a medida: si preparó la masa de pizza la noche anterior y la dejó en la nevera para calentarla el día siguiente, sáquela hacia el comienzo del día y déjela ascender durante al menos unas horas antes de usarla. eso. Una vez más, cuanto menos levadura se utilice, más prolongado será el período de tiempo de aumento requerido.

Para hacer una pizza delgada en la capa exterior: si se está enfocando en una pizza que cubra un poco, deberá utilizar menos masa por recipiente. También puede extender su mezcla de pizza más en la sartén. Hacer esto normalmente disminuirá el grosor del recubrimiento.

Para obtener un casco de pizza grueso: para un exterior más grueso, debe utilizar una sartén para pizza con un contorno más modesto, utilizar más masa de pizza por plato o aflojar menos la mezcla. El resultado sería un espesor de capa exterior ampliado.

Para obtener una pizza firme en la capa exterior: Para una pizza fresca, debe reducir la cantidad de agua. Una masa de pizza más seca implica en su mayor parte un casco de pizza más crujiente. Una masa de pizza más rígida también implica un exterior más crujiente, por lo que es ideal utilizar harina con alto contenido de gluten en caso de que necesite una cáscara fresca.

Para una cobertura delicada y pegajosa: para obtener un exterior delicado y masticable, debe agregar más agua a su combinación de masa o utilizar menos harina. Una masa de pizza más húmeda implica un casco de pizza más suave. Para lograr mejor

How the Internet Changed Pizza History

Pizza has consistently been America’s #1 food. It’s been the subject of films, books, and melodies. This isn’t food, yet for certain has become an over the top enjoyment. Also, for some Fans, this dish is a sheer and utter enthusiasm. The discussion welcomes on an unending thirst and journey for contention, that can’t be effectively extinguished with simply a cut or two.

Individuals talk about their #1 pizza joints with a similar genuinely charged energy as they would examine legislative issues or their number one games group. Pizza has gotten so dug in into the way of life that it is anything but difficult to overlook, pizza was once basically laborer food. It was for a long time, delighted in by the lower echelons of society, who could manage the cost of little else.

For the greater part of the long and sentimental history, this was a local dish. The extraordinary pies in New York remained in New York. Within mysteries of the best New York pizza stayed in the districts and neighborhoods where it was made. There would be a periodic paper or magazine article. TV and radio columnists would irregularly examine cuts on provincial and neighborhood settings. Notwithstanding, except if you visited New York and realized where to look, these inside insider facts remained puzzles to the remainder of the nation.

The pies in New Haven remained in New Haven. Honest Pepe started making pizza in 1925. Sally’s established by Franks, nephew, Salvatore Consiglio, appeared 10 years after the fact. Current Apizza, additionally in New Haven built up their own inconceivable magnum opuses. Up the street in Derby, Connecticut, Roseland Apizza had made their own image of staggering food, freely of any other individual.

A great many people outside of New Haven were dumbfounded to the pizza being made there. This was valid for the majority of the inhabitants of the whole state. Most Connecticut inhabitants had never thought of heading out to New Haven to eat pizza. Furthermore, for what reason would they? They had their own incredible pizza, or so they thought.

Thus it had been the nation over. State by state, district by locale. From the East Coast to the Heartland. From the Deep South toward the West Coast. From Chicago to Los Angeles. From Portland to Louisiana. Pizza made in that area remained in that locale. There was no traverse. No sharing of pizza thoughts.

The main way you found local pizza was by knowing somebody who lived there or by making a trip yourself to a specific zone and looking through it out. Other than that, pizza was regionalized stayed covered up and unfamiliar.

This was genuine of the United States as well as over the whole planet. Pizza joints in Italy, the entirety of Europe and different mainlands concealed their pizza mysteries to everything except the lucky inhabitants and arbitrary voyager.

Nonetheless, things were going to change. Enter the extraordinary distinct advantage. The Big Kahuna of Information was going to transform regionalized pizza into a worldwide purpose of contention and discourse.

The conduits of the extraordinary pizza discussion were opened. The Internet was the single greatest impetus to instruct, advise and open the discussion of how to make pizza and where to discover extraordinary pizza. The earth had genuinely become a worldwide town of pizza. Presently different nations, locales urban areas and towns had the option to feature their own wonder of pizza.

Gradually from the start, sites were made. To a great extent pizza was examined. Pizza making mysteries were shared. Individuals got mindful of pizza in different zones. Pizza Forums and online journals got the flag. What’s more, today you will discover hundreds and many pizza related sites, sites and conversation discussions. These data entries share experiences and information about pizza.

At last pizza darlings over the globe had a typical voice. Pizza was given a typical field of pondering and assessment.

Also, we are simply beginning. More pizza web journals and sites are made every day. All with their own novel pizza point of view, singular proposals, pizza picks and container. The pizza banter proceeds.

I would prefer not to limit the numerous books on pizza, which aided the way toward advancing the delights of pizza. Absolutely, Peter Reinhart’s American Pie, My Search for the Perfect Pizza energized the fire of pizza data. Ed Levine made a show-stopper with A Slice of Heaven. Penny Pollack and Jeff Ruby with their pizza recognition Everybody Loves Pizza offered a colossal expression.

Nonetheless, even the Internet helped with the advancement of these books and took into consideration more prepared discussion about pizza. Presently you didn’t need to go out to buy a book. In the event that you found a pizza book you loved, you could simply arrange it on the web and have conveyed right to your entryway.

As much as the Internet did to make information about innumerable obscure pizza joints, it turned into an approach to tell individuals the best way to make pizza. Unexpectedly pizza fans could take in plans and methods from home. They could examine and even pose inquiries. Also, if that weren’t sufficient the coming of video permitted pizza fans to learn pizza making by observing it exhibited before their eyes. Also, in the event that they missed something the first run through around, they could watch it over and over.

A portion of the pizza data was free, while others (myself included) made their own pizza digital books available to be purchased.

There were various pizza fans who chose to take pizza making to the following level by opening their own pizza joint. I have been stunned and astonished at the quantity of a-list pizzaioli who uncovered to me, they previously took in pizza making from the Internet.

This has transpired on various events. I showed up at a pizza shop eatery, anticipating an exemplary pizza. I had the pizza, I cherished the pizza, and when I asked the proprietor where they figured out how to make pizza, they gladly proclaimed: they took in about pizza making legitimately from the Internet.