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Na sami spomen pizze odmah ogladnimo. Nema tko je ne vol,i a većina bi je mogla jesti ako ne svaki onda barem svako drugi dan, donosi Slobodna Dalmacija.

Jelo za siromašne koje više to nije ni najmanje. Ne možemo se odlučiti je li nam draža ona iz pizzerije ili kućna verzija.

Možda kućna kada se odlično napravi.

Imamo izvrstan recept koje smo pronašli na društvenoj stranici Sašina kuhinja.

Sastojci

450 g glatkog brašna (+20g kasnije pred dizanje)

4 g suhog kvasca

5 g šećera

5 g soli

1dl tople vode

150g jogurta (može čvrsti ili tekući)

pola dl ulja

Umak za pizzu:

1,5 dl pasirane rajčice (iz tetrapaka)

žličica ulja (maslinovo ili suncokretovo)

prstohvat soli

prstohvat sušenog bosiljka i origana

5g šećera

papar

Trebat ćete i 300 grama šunke, isto toliko izragatane goude, 200 g mozzarele i po želji koja maslina.

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Priprema:

U glatko brašno dodati suhi kvasac, šećer i sol pa dobro promiješati. U drugoj posudi pomiješati toplu vodu, jogurt i ulje.

Prvo dodati polovicu suhih u mokre sastojke i dobro miješati. Zatim dodati polovicu preostalog brašna i miješati/kutlati dvije minute. Sada dodati preostalo brašno i umijesiti mekano tijesto za pizzu. Prije dizanja uvaljati tijesto  u 20 grama brašna.

Poklopiti ili pokriti na 45 minuta.

Za to vrijeme napraviti umak za pizzu od pasirane rajčice, ulja, šećera, soli, sušenog origana i bosiljka, papra. Promiješati i spremiti u hladnjak do upotrebe.

Nakon 45 minuta, tijesto za pizzu treba promijesiti i oblikovati loptu/kuglu. Odložiti na blago pobrašnjenu podlogu i pokriti na samo 10 minuta, kako bi se tijesto kasnije lakše oblikovali. Oblikovano tijesto prebaciti na papir za pečenje i raširiti u krug na oblik pizze.  Posvuda, izuzev ruba, 'izbockajte' vilicom i rasporedite umak za pizzu. Dodajte i ostale sastojke.

Upaliti pećnicu na maksimum i domaća pizza se diže samo ono vrijeme dok ne postigne maksimalnu temperaturu.

Ne treba lim za pečenje, domaću pizzu samo navući preko rešetke za pečenje  i peći oko 7 minuta, odnosno do željene boje.

Dok je vruća premažite rubove kistom natopljenim u malo ulja te posipite s malo origana, savjetuje Sašina kuhinja.

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Na sami spomen pizze odmah ogladnimo. Nema tko je ne vol,i a većina bi je mogla jesti ako ne svaki onda barem svako drugi dan, donosi Slobodna Dalmacija.

Jelo za siromašne koje više to nije ni najmanje. Ne možemo se odlučiti je li nam draža ona iz pizzerije ili kućna verzija.

Možda kućna kada se odlično napravi.

Imamo izvrstan recept koje smo pronašli na društvenoj stranici Sašina kuhinja.

Sastojci

450 g glatkog brašna (+20g kasnije pred dizanje)

4 g suhog kvasca

5 g šećera

5 g soli

1dl tople vode

150g jogurta (može čvrsti ili tekući)

pola dl ulja

Umak za pizzu:

1,5 dl pasirane rajčice (iz tetrapaka)

žličica ulja (maslinovo ili suncokretovo)

prstohvat soli

prstohvat sušenog bosiljka i origana

5g šećera

papar

Trebat ćete i 300 grama šunke, isto toliko izragatane goude, 200 g mozzarele i po želji koja maslina.

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Priprema:

U glatko brašno dodati suhi kvasac, šećer i sol pa dobro promiješati. U drugoj posudi pomiješati toplu vodu, jogurt i ulje.

Prvo dodati polovicu suhih u mokre sastojke i dobro miješati. Zatim dodati polovicu preostalog brašna i miješati/kutlati dvije minute. Sada dodati preostalo brašno i umijesiti mekano tijesto za pizzu. Prije dizanja uvaljati tijesto  u 20 grama brašna.

Poklopiti ili pokriti na 45 minuta.

Za to vrijeme napraviti umak za pizzu od pasirane rajčice, ulja, šećera, soli, sušenog origana i bosiljka, papra. Promiješati i spremiti u hladnjak do upotrebe.

Nakon 45 minuta, tijesto za pizzu treba promijesiti i oblikovati loptu/kuglu. Odložiti na blago pobrašnjenu podlogu i pokriti na samo 10 minuta, kako bi se tijesto kasnije lakše oblikovali. Oblikovano tijesto prebaciti na papir za pečenje i raširiti u krug na oblik pizze.  Posvuda, izuzev ruba, 'izbockajte' vilicom i rasporedite umak za pizzu. Dodajte i ostale sastojke.

Upaliti pećnicu na maksimum i domaća pizza se diže samo ono vrijeme dok ne postigne maksimalnu temperaturu.

Ne treba lim za pečenje, domaću pizzu samo navući preko rešetke za pečenje  i peći oko 7 minuta, odnosno do željene boje.

Dok je vruća premažite rubove kistom natopljenim u malo ulja te posipite s malo origana, savjetuje Sašina kuhinja.

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GastroSAVRŠEN ZALOGAJ

Ovo je najbolji recept za domaću pizzu, pogledajte detaljan video uz pomoć kojeg mora uspjeti

Piše N.G.R./sd
6. lipnja 2022. - 15:03

Na sami spomen pizze odmah ogladnimo. Nema tko je ne vol,i a većina bi je mogla jesti ako ne svaki onda barem svako drugi dan, donosi Slobodna Dalmacija.

Jelo za siromašne koje više to nije ni najmanje. Ne možemo se odlučiti je li nam draža ona iz pizzerije ili kućna verzija.

Možda kućna kada se odlično napravi.

Imamo izvrstan recept koje smo pronašli na društvenoj stranici Sašina kuhinja.

Sastojci

450 g glatkog brašna (+20g kasnije pred dizanje)

4 g suhog kvasca

5 g šećera

5 g soli

1dl tople vode

150g jogurta (može čvrsti ili tekući)

pola dl ulja

Umak za pizzu:

1,5 dl pasirane rajčice (iz tetrapaka)

žličica ulja (maslinovo ili suncokretovo)

prstohvat soli

prstohvat sušenog bosiljka i origana

5g šećera

papar

Trebat ćete i 300 grama šunke, isto toliko izragatane goude, 200 g mozzarele i po želji koja maslina.

Priprema:

U glatko brašno dodati suhi kvasac, šećer i sol pa dobro promiješati. U drugoj posudi pomiješati toplu vodu, jogurt i ulje.

Prvo dodati polovicu suhih u mokre sastojke i dobro miješati. Zatim dodati polovicu preostalog brašna i miješati/kutlati dvije minute. Sada dodati preostalo brašno i umijesiti mekano tijesto za pizzu. Prije dizanja uvaljati tijesto  u 20 grama brašna.

Poklopiti ili pokriti na 45 minuta.

Za to vrijeme napraviti umak za pizzu od pasirane rajčice, ulja, šećera, soli, sušenog origana i bosiljka, papra. Promiješati i spremiti u hladnjak do upotrebe.

Nakon 45 minuta, tijesto za pizzu treba promijesiti i oblikovati loptu/kuglu. Odložiti na blago pobrašnjenu podlogu i pokriti na samo 10 minuta, kako bi se tijesto kasnije lakše oblikovali. Oblikovano tijesto prebaciti na papir za pečenje i raširiti u krug na oblik pizze.  Posvuda, izuzev ruba, 'izbockajte' vilicom i rasporedite umak za pizzu. Dodajte i ostale sastojke.

Upaliti pećnicu na maksimum i domaća pizza se diže samo ono vrijeme dok ne postigne maksimalnu temperaturu.

Ne treba lim za pečenje, domaću pizzu samo navući preko rešetke za pečenje  i peći oko 7 minuta, odnosno do željene boje.

Dok je vruća premažite rubove kistom natopljenim u malo ulja te posipite s malo origana, savjetuje Sašina kuhinja.

12. svibanj 2024 23:42