Alla faccia di Caronte – Pizza mania

Che fosse estate lo avevamo capito da quella caldazza paurosa che, ammettiamolo, non è poi così anormale; certo, meno normali sono i nubifragi  che si abbattono qui e là e che hanno trasformato il mio viaggio verso l’ufficio di ieri in una sorta di safari in Tanzania nella stagione delle piogge.

Ma da domani, caldazza sia … di nuovo! Sopporteremo pazienti, in attesa delle tanto (tantissimo) agognate vacanze!

Però c’è una cosa alla quale non riesco a rinunciare, ad agosto come a dicembre, a -10°C come a 40°C, ed è accendere il forno! Trovo sempre qualcosa a cui non posso proprio rinunciare e che richiede necessariamente l’utilizzo del forno. Certo, i dolci, ma soprattutto la pizza! Ad una bella serata pizza home-made non rinuncerei per nulla al mondo, manco per Caronte. E se poi si ha una bella farina locale e macinata a pietra da provare, chi mi può fermare?!

 

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Pallette blog

Pizza mania
Print
Ricetta: Piatto unico, Pizza
Cucina: Cucina Italiana
Autore:
Tempo di preparazione:
Tempo di cottura:
Tempo totale:
Porzioni: 4-5
Ingredienti
  • 1 kg di farina 1 (per me farina Antiqua)
  • 1 bustina di lievito di birra secco
  • acqua q.b
  • 2-3 cucchiai di olio extra-vergine d'oliva
  • 2 cucchiaini di sale fino
Procedimento
  1. Creare la classica fontana di farina, creare un incavo al centro e mettervi il lievito di birra secco (io utilizzo questo perché più resistente agli sbalzi termici). Aggiungete gradatamente l'acqua e l'olio ed impastate, finché non otterrete un impasto liscio e morbido (io utilizzo molta acqua per avere un impasto ben idratato, più morbido e lavorabile, oltre che più digeribile; non lascio un'indicazione precisa dell'acqua, perché dipende soprattutto dalla farina che utilizzerete). Infine, aggiungete il sale e impastate ancora brevemente.
  2. Create una palla di impasto e mettetela in una terrina molto capiente, che avrete precedentemente unto. Quindi coprite con pellicola per alimenti e mettete a lievitare nel ripiano più basso del frigorifero per 18-24 ore.
  3. Da 2 a 4 ore prima (dipende dalla stagione, perché l'impasto deve tornare in temperatura e poi continuare a lievitare) rispetto a quando volete cominciare a lavorare la pizza per poi infornarla, tirate fuori l'impasto dal frigo, rovesciatelo su una spianatoia infarinata e tagliatelo in 4 pezzi (se vi piacciono pizze belle sottili ne verranno anche 5 o 6 - a me piacciono di media altezza, e me ne sono venute 3 tonde ed una nella placca del forno), possibilmente non stracciando l'impasto (io utilizzo un tarocco). Formate delle palline di impasto e lasciatele su una superficie ben infarinata e coperte con un canovaccio.
  4. Al momento opportuno (e vederete quanto sono belle ciccie le vostre palline) ungete le teglie (io le ungo appena, poiché antiaderenti) e stendete l'impasto in 4 teglie.
  5. Quindi condite come preferite e infornate in forno ben caldo (per me al massimo, cioè 250°C) per 20-30 minuti, a seconda di quanto vi piacciono cotte.
Note
Naturalmente l'impasto può anche essere fatto con l'impastatrice, utilizzando il gancio e senza mai esagerare con la velocità di impasto.

E ora veniamo ai condimenti che io ho scelto, e che vi propongo.

Per la serie “Grandi classici” – Margherita con polpa di pomodoro, mozzarella di bufala, capperi, olive taggiasche e origano, tutto messo prima di infornare (ma la mozzarella sarebbe opportuno metterla a metà cottura o addirittura a crudo, a fine cottura).

Mozzarella con la bufala blog

Per la serie “W l’estate“: pomodorini freschi, stracchino e rucola. Pomodorini tagliati a metà, stracchino, un filo d’olio; a fine cottura la rucola, per una pizza di stagione  e fresca (lo so, pare un ossimoro, ma non lo è).

Stracchino, pomodorini e rucola blog

Per la serie “La mia proposta“: la Pissaladière, un classico della cucina nizzarda (ma fatta alla mia maniera, perché non so esattamente quale impasto sia utilizzato per questa pizza alla francese, sicuramente molto morbido). Fate appassire a fuoco lento 3-4 cipolle (di norma bionde, ma per renderla più italiana e più di stagione ho utilizzato le cipolle di Tropea) in poco olio e aggiungendo un pizzico di sale appena. Lo scopo è proprio mantenere il carattere dolce della cipolla, che verrà distribuita sopra l’impasto della pizza, ancora vergine. Al di sopra dello strato di cipolle, invece, distribuite un buon numero di filetti di acciuga sott’olio, che rilasceranno il loro salato, dando vita ad un contrasto di dolce/salato eccezionale.

Pissaladierre blog

Per quanto riguarda la cottura, rimangono ferme le “regole” date nella descrizione generale: forno ben caldo (per me statico) per 20-30 minuti, ma tenete d’occhio le pizze.. i forni non sono sempre uguali tra loro, e quindi ci potrebbe volere più o meno tempo, a seconda anche del vostro livello di cottura favorito.

Con la mia ricetta della pissaladière (ma anche con la pizza classica e l’estiva) partecipo al contest indetto da Cucina Semplicemente in collaborazione con Farina Antiqua macinata a pietra

contestFarinaAntiqua

 

173 pensieri su “Alla faccia di Caronte – Pizza mania

  1. W IL PARTY-PIZZA!!!! Idem con patate, nel senso che anche da me Caronte mi fa un baffo ed il forno lo accendo lo stesso alla sua faccia!!!! Bellissime le tue pizze!!! Un abbracciotto e buona giornata

    1. Io alla pizza non rinuncerei per nulla al mondo.. piuttosto mi squaglio io, ma la pizza bella fumante (con annessa birra ghiacciata) deve essere sul tavolo 🙂

      Un abbraccio e a presto,

      Giulia

  2. Coraggio!! il caldo si combatte !! 😀 Adoro la pissaladière, alla faccia di chi storce il naso davanti alla cipolla (e anche all’aglio!).
    Baci!!

    1. Io non storco il naso, ma poi fatico con la digestione.. ma adoro le cipolle cotte, soprattutto in questa versione (o nella mitica frittatona di cipolle) 🙂

      Giulia

  3. mamma mia Giulia, quella pissaladiere è assolutamente da provare. io (che vado matta per le acciughe) non l’ho mai provata, ma mi ispira tantissimissimo. davvero. e poi, la pizza! fai venire voglia anche a me di farla un pò… è tanto che non mi esercito. un bacino mia cara, e vedrai… le vacanze arriveranno velocissimamente! sere

    1. Io alla pizza non posso rinunciarci, anche a costo di squagliarmi davanti al forno!
      E devi provare la pissaladière.. per un’amante delle acciughe è un must, con un contrasto dolce/salato da impazzire 🙂

      Guarda, mi manca l’ultima ora di lavoro … e poi ADIOS! Si parte domenica ed è tutto ancora da preparare, ma lo spirito è già diverso 🙂

      Un abbraccio

      Giulia

      Il giorno 02 agosto 2013 09:44, Disqus ha scritto:

  4. che belle le tue pizze!
    il tuo impasto sembra perfetto e mi hai fatto vneire voglia di mettere le mani in pasta :))

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