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[title] => Pizza majstor Dubravko Šetka otkrio nam je tajne zanata: Znao sam na pizzu stavljati pečene ćevape, ali ne valja ‘trpati‘ sve i svašta, jednostavne su najbolje
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Nemoguće je hodati između žičare i Grada, a ne osjetiti onaj tipični miris origana. A gdje ima origana, ima i pizze, a gdje ima pizze tu je i pizza majstor, u ovom slučaju Dubravko Šetka. U pizzeriji Tabasco svaki dan s kolegama čini talijansko nacionalno jelo.
Naučio sastojke napamet
Najprije je počeo raditi kao vozač u jednoj drugoj pizzeriji, tadašnji šef mu je dopustio da samom sebi pravi pancerote i tako se otisnuo u kuhinjske vode. Šest godina radi kao pizza majstor, dvije godine u Tabascu. Nakon jutarnje kave kreću pripreme za radni dan, u mašinu ubacuje vodu, brašno i sve potrebno za tijesto. No, što ga čini dobrim?
- Dosta je tih čimbenika, vrijeme vrtnje tijesta u mašini, tvrdoća, količina soli, svaka pizzerija ima 'svoje' karakteristično tijesto, važno je održati kvalitetu i okus, kaže Dubravko koji je odokativno naučio kako tijesto 'diše'.
---
---
Nakon što bude gotovo, oblikuje bule odnosno buduće pizze.
- Vazda se zagužva oko jedan za vrijeme ručka pa čekaš kolegu iz druge smjene kao ozeblo sunce (smijeh). Ali, sve se lijepo završi na kraju. Zimi je dobro raditi, jedino vikendom bude malo više posla. Ljeti je 'pauza' od 15 do 17 sati jer se ljudi kupaju, tad stignemo i popričati, a onda krenu večere pa nema predaha. Kad se stavi ključ u bravu sve je opet opušteno, kaže pizza majstor.
Otkriva što osobno preferira od pizza.
- Jednostavne su najbolje za raditi i jesti, nema po njoj 'stotinu' stvari, tek osnovna tri-četiri sastojka. Na primjer margarita, nju i jedem i dobra mi je, veli pizza majstor otkrivajući što je sve, po željama gostiju, znao stavljati po pizzi:
---
---
- Jednom sam po pizzi slagao pečene ćevape, na svaki komad išla bi dva ćevapa. Bude svašta, od trava, artičoke, morskih plodova... nema što nema! Neki naruče stolačku pizzu s puno mesa pa zamole da se uz to stavi i tuna. Neki pomiješaju morske plodove i zapečenu pancetu s povrćem, priča sugovornik o 'miješanim' pizzama u pravom smislu riječi.
Sve je traženija i vegetarijanska pizza za koju treba malo više vremena jer ide šest sastojaka, svježe povrće treba narezati i poslagati, no Dubravku nije potreban 'šalabahter', odavno je naučio što ide na koju pizzu. Napominje kako ne treba pretjerivati:
- Ne valja stavljati previše namirnica, ljudi misle da će pizza biti bolja ako 'natrpaju' svega. Neće, jer onda prevladava ili sir ili nešto drugo i nije to, to, tumači nam zaposlenik pizzerije Tabasco.
Jednom gotovo, tijesto mora odležati 8, 10 pa i 12 sati. Kad pizza bude spremna, ide u peć, a i za jačinu vatre je odavno stekao osjećaj.
---
---
- Od gotove bule do pizze potreban je otprilike 1,5 minut, naravno, zavisi koja je pizza. Sve ovisi o tijestu i temperaturi u peći odnosno plamenu. Ako je tijesto loše, dugo se peče, ako je dobro, 'probije' ga temperatura i peče se brže. Pizzi je potrebno oko 2,5 minuta da se ispeče na normalnoj temperaturi od 350, 400 Celzijevih stupnjeva. Ovdje je peć na drva pa je malo zanimljivije. Jednostavno, stekneš osjećaj za temperaturu, imaš taj 'klik' u glavi, kao kad trebaš upaliti žmigavac, tako je i meni kad je gotova pizza, znam da je moram izvaditi jer je gotova, to se stekne godinama iskustva, priča Dubravko, sretan što pizza rijetko zagori.
Sad tijekom zime je ugodno raditi kraj peći, ali u šali Dubravko kaže da ljeti izađe iz kuhinje vanka pa ga malo 'ubije' propuh. 'Meštar od pizza' čini i piroške i pancerote.
- One su malo komplicirane, treba ih zaklopiti, narezati, tu je više posla, ali ima nas više koji radimo pa je dobro, ide. Peku se na slabijoj vatri, važno je da se unutra sve ispeče kako treba jer se preklopljeno tijesto malo teže peče, ističe pizza majstor.
No, što je dobra pizza.
- Mora biti malo bolje pečena, da nema puno svega na njoj, da se ne 'prelijeva' i da 'stoji' u ruci. Sastojci mogu biti dobri, ali i ne moraju, važno je samo da nije bijela i sirova. Bolje je tanje tijesto jer ono bude hrskavije. Deblje tijesto se prelama, mlitavo je u ruci, uspoređuje pizza majstor.
Bolje je tanje tijesto
Na dan bude 50 pa i 150 pizza, posebno ako naleti neka grupa. S osmijehom Dubravko kaže da sanja pizze, ali nije izgubio entuzijazam prema poslu. I po najvećoj gužvi sve dobro funkcionira jer s kolegama čini dobro uigrani tim. S kolegama bude i šala, a događalo se i simpatičnih grešaka, primjerice, zaboravi se staviti sol ili kvasac u tijesto ili se treći put stavlja origano. Sve to čini zdravu radnu atmosferu. Bude i gostiju kojih zanima cijeli proces.
- Neki uđu unutra, gledaju vatru, zanimljivo im je. Neki nam dijele savjete, a kako je otvorena kuhinja, pogledaju kako se radi. Čude se kako im pizza nije ista kao doma, ali rečemo im da je to radi peći, prepričava Dubravko.
---
---
Većinom gosti pitaju za tanje tijesto, rijetko tko traži deblje. Dosta puta pizza se jede udvoje pa gosti traže jednu pizzu s dvije različite polovice. Za Dubravka i njegove kolege to nije nikakav problem, znaju ih čak pitati da jedan dio bude drugačiji, recimo, da jedna osmina bude bez gljiva. Znao je i napraviti samo tijesto, obično za djecu alergičnu na neke sastojke. Mnogi su u dilemi kako jesti pizzu.
- Ako je misliš jesti na miru i pojesti cijelu, onda je bolje koristiti beštek. Ako je jedeš 'cap-cap', na brzinu, onda ćeš je teže pojesti jer je tijesto vruće i brzo se zasitiš, govori Dubravko te dodaje:
- Najpopularnija je miješana pizza i ove paprene, ljute, recimo slavonska. Ja bih preporučio našu dimljenu pizzu, odlična je. Što se tiče veličine, pizze radimo po šablonu, ako je gost sâm i traži manju pizzu ili ne voli ostavljati za sutra, napravimo manju. Bilo je i slučajeva da su ljudi naručili pizzu, pojeli bi je i onda bi zvali rekavši da je bila odlična i da pošaljemo 'istu ovakvu'. Naravno, teško da će ta druga biti slatka kao prva jer ipak je prva već utišala glad, navodi Dubravko koji i danas samom sebi pravi pancerote.
U poslu nalazi zadovoljstvo.
---
---
- Dobra mi je ekipa, gdje god sam radio, bilo je super. Volim što je opušteno i volim kad znam da je gost pojeo dobro, da valja i da je sretan. I ja, kad naručim negdje jelo, volim dobiti nešto ukusno, dobro i da se najedem, da rečem da je bilo 'bomba', slikovito će Dubravko koji kad pođe negdje jesti rijetko kad uzme pizzu. Za promjenu naruči ribu ili meso.
Doma bez preše napravi pizzu, a kad nije na radnom mjestu nađe vrijeme za odmor i opuštanje. Možda se ne osjeti na prvu poput origana, ali Dubravko radi pizze s najvažnijim sastojkom, ljubavlju i trudom, a iza toga ostaju prazni pjati zadovoljnih gostiju.
---
Pizza s nutellom ili voćem
Novi trendovi donose i nove kombinacije, recimo pizze s nutellom ili s raznoraznim voćem.
- Pizza s nutellom komplicirana je za raditi, ali za djecu je odlična, to je mali sendvič s nutellom! Volim nekad promijeniti pa namažem nutellom, a što se tiče voća, nisam za to, to se jedino doma može praviti, bolje je ne raditi nego bilo kako raditi. Naravno, pizza s ananasom je dobra stvar, komentira pizza majstor.
---
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Nemoguće je hodati između žičare i Grada, a ne osjetiti onaj tipični miris origana. A gdje ima origana, ima i pizze, a gdje ima pizze tu je i pizza majstor, u ovom slučaju Dubravko Šetka. U pizzeriji Tabasco svaki dan s kolegama čini talijansko nacionalno jelo.
Naučio sastojke napamet
Najprije je počeo raditi kao vozač u jednoj drugoj pizzeriji, tadašnji šef mu je dopustio da samom sebi pravi pancerote i tako se otisnuo u kuhinjske vode. Šest godina radi kao pizza majstor, dvije godine u Tabascu. Nakon jutarnje kave kreću pripreme za radni dan, u mašinu ubacuje vodu, brašno i sve potrebno za tijesto. No, što ga čini dobrim?
- Dosta je tih čimbenika, vrijeme vrtnje tijesta u mašini, tvrdoća, količina soli, svaka pizzerija ima 'svoje' karakteristično tijesto, važno je održati kvalitetu i okus, kaže Dubravko koji je odokativno naučio kako tijesto 'diše'.
---
---
Nakon što bude gotovo, oblikuje bule odnosno buduće pizze.
- Vazda se zagužva oko jedan za vrijeme ručka pa čekaš kolegu iz druge smjene kao ozeblo sunce (smijeh). Ali, sve se lijepo završi na kraju. Zimi je dobro raditi, jedino vikendom bude malo više posla. Ljeti je 'pauza' od 15 do 17 sati jer se ljudi kupaju, tad stignemo i popričati, a onda krenu večere pa nema predaha. Kad se stavi ključ u bravu sve je opet opušteno, kaže pizza majstor.
Otkriva što osobno preferira od pizza.
- Jednostavne su najbolje za raditi i jesti, nema po njoj 'stotinu' stvari, tek osnovna tri-četiri sastojka. Na primjer margarita, nju i jedem i dobra mi je, veli pizza majstor otkrivajući što je sve, po željama gostiju, znao stavljati po pizzi:
---
---
- Jednom sam po pizzi slagao pečene ćevape, na svaki komad išla bi dva ćevapa. Bude svašta, od trava, artičoke, morskih plodova... nema što nema! Neki naruče stolačku pizzu s puno mesa pa zamole da se uz to stavi i tuna. Neki pomiješaju morske plodove i zapečenu pancetu s povrćem, priča sugovornik o 'miješanim' pizzama u pravom smislu riječi.
Sve je traženija i vegetarijanska pizza za koju treba malo više vremena jer ide šest sastojaka, svježe povrće treba narezati i poslagati, no Dubravku nije potreban 'šalabahter', odavno je naučio što ide na koju pizzu. Napominje kako ne treba pretjerivati:
- Ne valja stavljati previše namirnica, ljudi misle da će pizza biti bolja ako 'natrpaju' svega. Neće, jer onda prevladava ili sir ili nešto drugo i nije to, to, tumači nam zaposlenik pizzerije Tabasco.
Jednom gotovo, tijesto mora odležati 8, 10 pa i 12 sati. Kad pizza bude spremna, ide u peć, a i za jačinu vatre je odavno stekao osjećaj.
---
---
- Od gotove bule do pizze potreban je otprilike 1,5 minut, naravno, zavisi koja je pizza. Sve ovisi o tijestu i temperaturi u peći odnosno plamenu. Ako je tijesto loše, dugo se peče, ako je dobro, 'probije' ga temperatura i peče se brže. Pizzi je potrebno oko 2,5 minuta da se ispeče na normalnoj temperaturi od 350, 400 Celzijevih stupnjeva. Ovdje je peć na drva pa je malo zanimljivije. Jednostavno, stekneš osjećaj za temperaturu, imaš taj 'klik' u glavi, kao kad trebaš upaliti žmigavac, tako je i meni kad je gotova pizza, znam da je moram izvaditi jer je gotova, to se stekne godinama iskustva, priča Dubravko, sretan što pizza rijetko zagori.
Sad tijekom zime je ugodno raditi kraj peći, ali u šali Dubravko kaže da ljeti izađe iz kuhinje vanka pa ga malo 'ubije' propuh. 'Meštar od pizza' čini i piroške i pancerote.
- One su malo komplicirane, treba ih zaklopiti, narezati, tu je više posla, ali ima nas više koji radimo pa je dobro, ide. Peku se na slabijoj vatri, važno je da se unutra sve ispeče kako treba jer se preklopljeno tijesto malo teže peče, ističe pizza majstor.
No, što je dobra pizza.
- Mora biti malo bolje pečena, da nema puno svega na njoj, da se ne 'prelijeva' i da 'stoji' u ruci. Sastojci mogu biti dobri, ali i ne moraju, važno je samo da nije bijela i sirova. Bolje je tanje tijesto jer ono bude hrskavije. Deblje tijesto se prelama, mlitavo je u ruci, uspoređuje pizza majstor.
Bolje je tanje tijesto
Na dan bude 50 pa i 150 pizza, posebno ako naleti neka grupa. S osmijehom Dubravko kaže da sanja pizze, ali nije izgubio entuzijazam prema poslu. I po najvećoj gužvi sve dobro funkcionira jer s kolegama čini dobro uigrani tim. S kolegama bude i šala, a događalo se i simpatičnih grešaka, primjerice, zaboravi se staviti sol ili kvasac u tijesto ili se treći put stavlja origano. Sve to čini zdravu radnu atmosferu. Bude i gostiju kojih zanima cijeli proces.
- Neki uđu unutra, gledaju vatru, zanimljivo im je. Neki nam dijele savjete, a kako je otvorena kuhinja, pogledaju kako se radi. Čude se kako im pizza nije ista kao doma, ali rečemo im da je to radi peći, prepričava Dubravko.
---
---
Većinom gosti pitaju za tanje tijesto, rijetko tko traži deblje. Dosta puta pizza se jede udvoje pa gosti traže jednu pizzu s dvije različite polovice. Za Dubravka i njegove kolege to nije nikakav problem, znaju ih čak pitati da jedan dio bude drugačiji, recimo, da jedna osmina bude bez gljiva. Znao je i napraviti samo tijesto, obično za djecu alergičnu na neke sastojke. Mnogi su u dilemi kako jesti pizzu.
- Ako je misliš jesti na miru i pojesti cijelu, onda je bolje koristiti beštek. Ako je jedeš 'cap-cap', na brzinu, onda ćeš je teže pojesti jer je tijesto vruće i brzo se zasitiš, govori Dubravko te dodaje:
- Najpopularnija je miješana pizza i ove paprene, ljute, recimo slavonska. Ja bih preporučio našu dimljenu pizzu, odlična je. Što se tiče veličine, pizze radimo po šablonu, ako je gost sâm i traži manju pizzu ili ne voli ostavljati za sutra, napravimo manju. Bilo je i slučajeva da su ljudi naručili pizzu, pojeli bi je i onda bi zvali rekavši da je bila odlična i da pošaljemo 'istu ovakvu'. Naravno, teško da će ta druga biti slatka kao prva jer ipak je prva već utišala glad, navodi Dubravko koji i danas samom sebi pravi pancerote.
U poslu nalazi zadovoljstvo.
---
---
- Dobra mi je ekipa, gdje god sam radio, bilo je super. Volim što je opušteno i volim kad znam da je gost pojeo dobro, da valja i da je sretan. I ja, kad naručim negdje jelo, volim dobiti nešto ukusno, dobro i da se najedem, da rečem da je bilo 'bomba', slikovito će Dubravko koji kad pođe negdje jesti rijetko kad uzme pizzu. Za promjenu naruči ribu ili meso.
Doma bez preše napravi pizzu, a kad nije na radnom mjestu nađe vrijeme za odmor i opuštanje. Možda se ne osjeti na prvu poput origana, ali Dubravko radi pizze s najvažnijim sastojkom, ljubavlju i trudom, a iza toga ostaju prazni pjati zadovoljnih gostiju.
---
Pizza s nutellom ili voćem
Novi trendovi donose i nove kombinacije, recimo pizze s nutellom ili s raznoraznim voćem.
- Pizza s nutellom komplicirana je za raditi, ali za djecu je odlična, to je mali sendvič s nutellom! Volim nekad promijeniti pa namažem nutellom, a što se tiče voća, nisam za to, to se jedino doma može praviti, bolje je ne raditi nego bilo kako raditi. Naravno, pizza s ananasom je dobra stvar, komentira pizza majstor.
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[ordering] => 6
[alias] => Photo_gallery
)
[6] => stdClass Object
(
[id] => 64
[name] => Promo
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 7
[alias] => promo
)
[8] => stdClass Object
(
[id] => 67
[name] => Contains video
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 9
[alias] => contains_video
)
[9] => stdClass Object
(
[id] => 68
[name] => Premium content
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 10
[alias] => premium_content
)
[10] => stdClass Object
(
[id] => 69
[name] => Exclude comments
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 11
[alias] => exclude_comments
)
[11] => stdClass Object
(
[id] => 70
[name] => Open link in new window
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 12
[alias] => open_link_in_new_window
)
[12] => stdClass Object
(
[id] => 71
[name] => Horizontal crop of the main photo
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 13
[alias] => horizontal_crop_of_the_main_photo
)
[13] => stdClass Object
(
[id] => 73
[name] => No-index
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 15
[alias] => no_index
)
[14] => stdClass Object
(
[id] => 74
[name] => No-cache
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 16
[alias] => no_cache
)
[15] => stdClass Object
(
[id] => 77
[name] => Don't show on the front page
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 17
[alias] => dont_show_on_the_front_page
)
[16] => stdClass Object
(
[id] => 78
[name] => Related on bottom
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 18
[alias] => related_on_bottom
)
[17] => stdClass Object
(
[id] => 79
[name] => Live button
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 19
[alias] => live_button
)
[26] => stdClass Object
(
[id] => 87
[name] => Instant articles
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 28
[alias] => instant_articles
)
[27] => stdClass Object
(
[id] => 91
[name] => S preporučuje
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 29
[alias] => s_preporucuje
)
[28] => stdClass Object
(
[id] => 92
[name] => S voli
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 30
[alias] => s_voli
)
[29] => stdClass Object
(
[id] => 93
[name] => Layout with three photos
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 31
[alias] => layout_with_three_photos
)
[30] => stdClass Object
(
[id] => 94
[name] => Gallery in the article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 32
[alias] => gallery_in_the_article
)
[31] => stdClass Object
(
[id] => 95
[name] => Required views
[value] => 0
[type] => textfield
[group] => 9
[published] => 1
[ordering] => 33
[alias] => required_views
)
[32] => stdClass Object
(
[id] => 96
[name] => FullHD image
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 34
[alias] => fullhd_image
)
[33] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
)
19. svibanj 2024 13:46
