{"id":968,"date":"2021-11-03T16:14:47","date_gmt":"2021-11-03T15:14:47","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=968"},"modified":"2022-03-31T11:22:02","modified_gmt":"2022-03-31T09:22:02","slug":"napolitansk-pizzadeg","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2021\/11\/03\/napolitansk-pizzadeg\/","title":{"rendered":"Napolitansk pizzadeg"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"424\" height=\"283\" src=\"https:\/\/recept.wilmersbrygga.se\/wp-content\/uploads\/2021\/11\/napoli.jpg\" alt=\"\" class=\"wp-image-997 size-full\" srcset=\"https:\/\/recept.wilmersbrygga.se\/wp-content\/uploads\/2021\/11\/napoli.jpg 424w, https:\/\/recept.wilmersbrygga.se\/wp-content\/uploads\/2021\/11\/napoli-300x200.jpg 300w\" sizes=\"auto, (max-width: 424px) 100vw, 424px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Denna pizza rekommenderar jag att du kallj\u00e4ser i kylen i minst 48 timmar men f\u00f6r b\u00e4sta resultat hela 72 timmar s\u00e5 att glutentr\u00e5darna hinner att utvecklas ordentligt. Och f\u00e5r du inte tag p\u00e5 ett TIPO 00 mj\u00f6l s\u00e5 g\u00e5r det bra att anv\u00e4nda vanligt vetemj\u00f6l. Men dra d\u00e5 av 10% av vattenm\u00e4ngden d\u00e5 detta mj\u00f6l inte klara av att binda lika mycket vatten som TIPO 00.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">B\u00f6rja med att tappa upp vattnet en bunke eller i en k\u00f6ksmaskin, viktigt att det \u00e4r kallt vatten. <br>Tills\u00e4tt saltet och l\u00f6s upp detta i vattnet. <br>Ha i ca 10% av mj\u00f6let och r\u00f6r ihop till en sl\u00e4t smet. <br>Detta m\u00e5ste du g\u00f6ra f\u00f6r att skapa en barri\u00e4r mellan j\u00e4stet och saltet som annars inte gillar varandra. <br>Nu kan du ha i j\u00e4sten och l\u00e5t maskinen jobba tills det \u00e4r helt uppl\u00f6st. <br>Tills\u00e4tt resten av mj\u00f6let och kn\u00e5da degen i ca 10-20 minuter. Forma till en stor degboll.<br>Olja en beh\u00e5llare och l\u00e4gg i degen. <br>T\u00e4ck beh\u00e5llaren med plastfilm eller \u00e4nnu b\u00e4ttre anv\u00e4nder du dig av en beh\u00e5llare med luftt\u00e4tt lock. <br>St\u00e4ll degen i kylen som f\u00f6r b\u00e4sta resultat ska ha en temperatur p\u00e5 4-7 grader. <br>L\u00e5tt degen l\u00e5ngsamt j\u00e4sa i 1-3 dygn (runt 72 timmar). <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ta ut degen och dela den i antal pizzor. Forma degen till bollar och l\u00e5t ligga i rumstemperatur 2-4 timmar innan du bakar ut dina pizzor som du sj\u00e4lvklart f\u00e5r toppa med precis vad som helst!<br><br>Anv\u00e4nd Durum vetemj\u00f6l till utbaket f\u00f6r att f\u00e5 allra b\u00e4sta resultatet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vi bakar v\u00e5ra pizzor i vedeldad ugn p\u00e5 400 grader i ca 90 sek Det \u00e4r viktigt att h\u00e4llen \u00e4r ordentligt varm.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>200 gram deg\/pizza<\/td><td>2 st<\/td><td>4 st<\/td><td>6 st<\/td><td>8 st<\/td><td>8 st<\/td><\/tr><tr><td>Degvikt per pizza<\/td><td>200 g\/st<\/td><td>200 gr\/st<\/td><td>200 gr\/st<\/td><td>200 gr\/st<\/td><td>230 gr\/st<\/td><\/tr><tr><td>Mj\u00f6l<\/td><td>240 g<\/td><td>480 g<\/td><td>720 g<\/td><td>960 g<\/td><td>1104 g<\/td><\/tr><tr><td>Vatten<\/td><td>156 g<\/td><td>312 g<\/td><td>468 g<\/td><td>624 g<\/td><td>718 g<\/td><\/tr><tr><td>J\u00e4st<\/td><td>0,5 g<\/td><td>1 g<\/td><td>1,6 g<\/td><td>2,1 g<\/td><td>2.4 g<\/td><\/tr><tr><td>Salt<\/td><td>7,1 g<\/td><td>14 g<\/td><td>21,4 g<\/td><td>28,5 g<\/td><td>33 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baktips: Anv\u00e4nd Durum vetemj\u00f6l till utbaket f\u00f6r att f\u00e5 allra b\u00e4sta resultatet. N\u00e4r man bakar ut pizza-bollen trycker man med fingrarna fr\u00e5n mitten av bollen och g\u00e5r ut\u00e5t. Var f\u00f6rsiktig med kunderna d\u00e5 man har pressat ut luften i degen till kanterna och man f\u00e5r krispiga fina kanter n\u00e4r pizzan \u00e4r f\u00e4rdig gr\u00e4ddad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Denna pizza rekommenderar jag att du kallj\u00e4ser i kylen i minst 48 timmar men f\u00f6r b\u00e4sta resultat hela 72 timmar s\u00e5 att glutentr\u00e5darna hinner att utvecklas ordentligt. Och f\u00e5r du&hellip;<\/p>\n","protected":false},"author":2,"featured_media":969,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[125,56,118,19],"tags":[],"class_list":["post-968","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-napolitansk-pizza","category-pizza","category-stenungsbakad","category-wilmers-recept","has-post-thumbnail-archive"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=968"}],"version-history":[{"count":16,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/968\/revisions"}],"predecessor-version":[{"id":1038,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/968\/revisions\/1038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media\/969"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}