{"id":1486,"date":"2016-06-02T15:38:40","date_gmt":"2016-06-02T15:38:40","guid":{"rendered":"https:\/\/www.cusine.eu\/?p=1486"},"modified":"2016-06-02T15:38:40","modified_gmt":"2016-06-02T15:38:40","slug":"farina-italiana-especial-pizza","status":"publish","type":"post","link":"https:\/\/www.cusine.eu\/index.php\/farina-italiana-especial-pizza\/","title":{"rendered":"Farina italiana especial Pizza"},"content":{"rendered":"

[spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ vertical_center=”true” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;border-top: 0px default ;border-left: 0px default ;border-right: 0px default ;border-bottom: 0px default ;padding-top: 0px;padding-left: 0px;padding-right: 0px;padding-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]<\/p>\n

Des de fa un temps tenim disponible farina italiana ideal per a fer pizzes. \u00c9s una farina que t\u00e9 un temps de fermentaci\u00f3 mig, pel que \u00e9s molt adient per preparar al mat\u00ed i utilitzar per la nit o al dia seg\u00fcent. A m\u00e9s es pot conservar entre 1-2 dies a la nevera.<\/h4>\n

 <\/p>\n

[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;border-top: 0px default ;border-left: 0px default ;border-right: 0px default ;border-bottom: 0px default ;padding-top: 0px;padding-left: 0px;padding-right: 0px;padding-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/4″ el_position=”first”][\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;border-top: 0px default ;border-left: 0px default ;border-right: 0px default ;border-bottom: 0px default ;padding-top: 0px;padding-left: 0px;padding-right: 0px;padding-bottom: 0px;background-color:#c1dae6;” border_size=”0″ border_styling_global=”default” back_color_global=”#c1dae6″ width=”1\/2″ el_position=”last”]<\/p>\n

Farina italiana especial pizza:<\/strong><\/h4>\n


    \n
  • <\/i> W 290 – 310<\/span><\/li>
    \n
  • <\/i> P\/L 0,42 – 0,48<\/span><\/li>
    \n
  • <\/i> Conservar entre 0-4\u00baC<\/span><\/li>
    \n
  • <\/i> Temps de conservaci\u00f3: d’1 a 2 dies<\/span><\/li>
    \n
  • <\/i> Temps de fermentaci\u00f3 mig<\/span><\/li>
    \n<\/ul><\/h4>\n

     <\/p>\n

    [\/spb_text_block] [\/spb_row] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;border-top: 0px default ;border-left: 0px default ;border-right: 0px default ;border-bottom: 0px default ;padding-top: 0px;padding-left: 0px;padding-right: 0px;padding-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]<\/p>\n

    Aprofitem l\u2019ocasi\u00f3 per deixar-vos amb una recepta<\/strong> de la massa de pizza:<\/h4>\n

     <\/p>\n

    Ingredients:<\/h4>\n

    \u00a0

      \n
    • <\/i> 1 kg. de farina italiana espcial per pizza<\/span><\/li>
      \n
    • <\/i> 0,550 l. d’aigua a temperatura ambient 25\/26\u00baC i ph 6,5\/7<\/span><\/li>
      \n
    • <\/i> 2,5 g. de llevat fresc<\/span><\/li>
      \n
    • <\/i> 25 g. de sal marina iodada<\/span><\/li>
      \n
    • <\/i> 30 g. d’oli d’oliva verge extra<\/span><\/li>
      \n<\/ul><\/h4>\n

      <\/h4>\n

      <\/h4>\n

      T\u00e8cnica d’amassar:<\/h4>\n

      Posar en un recipient la farina perqu\u00e8 es vagi oxigenant.<\/h4>\n

      Dividim l’aigua en dos recipients. En el primer recipient hi dissolem el llevat fresc i en l’altre hi posem la sal.<\/h4>\n

      Un cop dissolt, aboquem amb la farina el contingut del primer recipient, l’aigua amb el llevat fresc. Despr\u00e9s de 30 segons\/1 minut hi afegim l’aigua amb la sal.<\/h4>\n

      Seguirem pastant durant 5 minuts, sempre amb la primera velocitat. A continuaci\u00f3 afegim l’oli d’oliva verge extra i seguim pastant durant 5 minuts m\u00e9s. En total, em d’estar pastant entre 10 i 12 minuts.<\/h4>\n

      Posem la massa dins d’una caixa de pl\u00e0stic tancada o si no en una safata i la deixem reposar a temperatura ambient durant 30 minuts.<\/h4>\n

      Dividim la massa i formem boles d’uns 200 grams aproximadament i les posem en una safata o caixa oberta. Posem les masses a la nevera (uns 4\u00baC) durant 24\/30 hores.<\/h4>\n

      Una vegada han passat aquestes hores, traiem les masses de la nevera i les deixem reposar 3 hores a temperatura ambient (m\u00e0xim 26\/28\u00baC).<\/h4>\n

      Finalment formem les pizzes i condimentem al gust. Coem les pizzes al forn a uns 320\u00ba durant 3 minuts.<\/h4>\n

      <\/h4>\n

      Bon app\u00e9tit!<\/h3>\n

       <\/p>\n

      [\/spb_text_block]<\/p>\n","protected":false},"excerpt":{"rendered":"

      [spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ vertical_center=”true” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;border-top: 0px default ;border-left: 0px default ;border-right: 0px default ;border-bottom: 0px default ;padding-top: 0px;padding-left: 0px;padding-right: 0px;padding-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] Des de fa un temps tenim disponible farina italiana ideal per a fer pizzes. […]<\/p>\n","protected":false},"author":1,"featured_media":1487,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1486","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes"],"yoast_head":"\nFarina italiana especial Pizza - Ramon Cusin\u00e9 Hill<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cusine.eu\/index.php\/farina-italiana-especial-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Farina italiana especial Pizza - Ramon Cusin\u00e9 Hill\" \/>\n<meta property=\"og:description\" content=\"[spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ vertical_center=”true” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;border-top: 0px default ;border-left: 0px default ;border-right: 0px default ;border-bottom: 0px default ;padding-top: 0px;padding-left: 0px;padding-right: 0px;padding-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] Des de fa un temps tenim disponible farina italiana ideal per a fer pizzes. 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