giovedì 1 marzo 2012

Pizza con il lievito madre

Il lievito madre regala all’impasto un sapore e un profumo unico,solo grazie a una lunga lievitazione. Il risultato è una pizza  straordinaria!

Ingredienti per 3 pizze (25cm diametro)
300 gr di farina 00
300 gr di farina di semola rimacinata
180 gr di lievito madre
360 ml di acqua tiepida
7.5 gr di sale
5 gr di zucchero
prosciutto cotto
olio di oliva

Rinfrescare il lievito madre 3-4 ore prima di utilizzarlo. Setacciare le due farine, mescolarle bene, aggiungere il sale e disporre a fontana creando un buco al centro. Sciogliere il lievito madre in un po’ di acqua tiepida, versare lo zucchero. Unire il lievito ormai quasi liquido nella farina, al centro della fontana e iniziare a impastare, versando l’acqua tiepida poco alla volta. Quando l’impasto raggiungerà una certa consistenza lavorarlo bene con le mani, finchè la superficie si presenterà liscia al tatto. Formare una palla e disporla in una terrina capiente, incidendo la superficie dell’impasto e coprendo con un foglio di pellicola.
Avendo utilizzato il lievito madre l’impasto necessita un lungo tempo di lievitazione di circa 12 ore. Successivamente prelevare dei panetti da 300 gr circa dall’impasto, sistemarli nelle teglie unte leggermente di olio di oliva, stendendo con le mani la pasta. Attendere 30 minuti prima di condire la pizza, con polpa di pomodoro, prosciutto, formaggio a dadini, olio di oliva e origano. Praticare dei piccoli fori su tutta la superficie con l’aiuto di una forchetta , prima di cuocere in forno caldo alla massima temperatura ventilato per circa 15 minuti.

30 commenti:

  1. waoooooo posso dirti solo questo!!!!

    1. Grazie Fabiola, ti seguo sempre anche se non lascio commenti...

  2. nella pizza il lievito conto moltissimo è il sapore della pasta che fa la differenza più che il ripieno

  3. che buona...peccato non avere il lm...
    complimenti per il blog...mi sono unita ai tuoi ti va passa a trovarmi!!

    1. se abiti nella provincia di torino posso regalartene un pezzetto .E' fantastico !!!

  4. Cara Valentina, grazie per la visita, sono venuta a curiosare tra i tuoi fornelli e ho scoperto davvero un bel mondo! Ho fatto la pizza per la prima volta pochi giorni fa, il mio prossimo passo sarà con il lievito madre!A prestoo! Un abbraccio

  5. Ciao...e ho il LM da pochi giorni...ho provato a fare il pane con la ricetta della "donatrice del LM" è venuto troppo "acidognolo" consistenza era il sapore meno!!!! Il trucco è aggiungere lo zucchero come fai tu nella pizza????? G R A Z I E Alessia

    1. se il sapore è acidognolo devi rinfrescarlo per 3 giorni ogni giorno e poi usarne 150 gr per 650 / 700 di farina

  6. Ciao ero alla ricerca di segreti, dritte e consigli per l'utilizzo del lievito madre. Sabato proverò' a fare la mia prima pizza con il lievito madre ( anche questo fatto per la prima volta).
    Penso che mi fermerò' al tuo post, troppe info confondono le idee,meglio poche informazioni ma buone.Ti scriverò per raccontarti com'è andata, complimenti per il blog, davvero uno spazio molto curato, a presto

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