{"id":2481,"date":"2022-10-05T13:41:11","date_gmt":"2022-10-05T11:41:11","guid":{"rendered":"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pizza-contemporanea\/"},"modified":"2022-10-17T19:01:51","modified_gmt":"2022-10-17T17:01:51","slug":"recette-pizza-contemporaine","status":"publish","type":"post","link":"https:\/\/www.agricolapiano.com\/blogpiano\/recette-pizza-contemporaine\/?lang=fr","title":{"rendered":"Recette Pizza Contemporaine"},"content":{"rendered":"<p>Aujourd&#8217;hui, nous vous proposons la recette de la Pizza Contemporaine, avec de nombreux conseils sur la fa\u00e7on de pr\u00e9parer la p\u00e2te \u00e0 la perfection.<\/p>\n<p>De l\u2019art de cuire une pizza croustillante en surface, mais fondante, savoureuse et digeste.<\/p>\n<h5>Avant-propos<\/h5>\n<p>Dans cette recette, <a href=\"https:\/\/www.agricolapiano.com\/blogpiano\/autolyse\/?lang=fr\">l&#8217;autolyse<\/a> est utilis\u00e9e.<\/p>\n<p><strong>Voici notre recette de la Pizza Contemporaine<br \/>\n<\/strong><\/p>\n<h5>Ingr\u00e9dients Recette Pizza Contemporaine :<\/h5>\n<ul>\n<li>800 g <a href=\"https:\/\/www.agricolapiano.com\/fr\/farines-naturelles\/61-la-farine-de-ble-tendre-de-type-55-pizza-avec-germe-de-ble-vivant-5-kg-ligne-rouge--8056477660423.html\">\u00e8Viva farine de bl\u00e9 type 0 Pizza Linea Rossa<\/a> ;<\/li>\n<li>200 g <a href=\"https:\/\/www.agricolapiano.com\/fr\/farines-naturelles\/83-farine-de-ble-tendre-type-80-fort-avec-germe-de-ble-vivant-5-kg-8056477661055.html\">de farine de bl\u00e9 \u00e8Viva type 1 Forte<\/a> ;<\/li>\n<li>650\/700 ml d&#8217;eau min\u00e9rale naturelle ordinaire ;<\/li>\n<li>25\/28 g de sel double de cuisine (les param\u00e8tres varient en fonction de la temp\u00e9rature) ;<\/li>\n<li>1 g de levure de bi\u00e8re (les param\u00e8tres varient en fonction de la temp\u00e9rature).<\/li>\n<\/ul>\n<h2 style=\"text-align: center;\">Proc\u00e9dure :<\/h2>\n<h5>Cr\u00e9ation de la p\u00e2te<\/h5>\n<p>La premi\u00e8re \u00e9tape de la pr\u00e9paration d&#8217;une p\u00e2te autolytique consiste \u00e0 m\u00e9langer tr\u00e8s doucement le total de farine et 60 % de l&#8217;eau sp\u00e9cifi\u00e9e dans la recette et m\u00e9langez \u00e0 vitesse tr\u00e8s lente pendant 2\/3 minutes.<\/p>\n<h5>P\u00e9riode de repos<\/h5>\n<p>Laissez la p\u00e2te reposer \u00e0 temp\u00e9rature ambiante pendant 4 \u00e0 6 heures. Le temps d\u00e9pend de la temp\u00e9rature de la pi\u00e8ce.<\/p>\n<h5>P\u00e2te finale<\/h5>\n<p>Apr\u00e8s la p\u00e9riode de repos, on passe \u00e0 la p\u00e2te finale, \u00e0 laquelle on ajoute tous les autres ingr\u00e9dients de la recette, la levure, l&#8217;eau restante et le sel.<\/p>\n<p>Ajoutez la levure et ajoutez l&#8217;eau petit \u00e0 petit jusqu&#8217;\u00e0 ce que vous atteigniez 65\/70% d\u2019hydratation en augmentant la vitesse du m\u00e9langeur (deuxi\u00e8me vitesse).<\/p>\n<p>Les trois derni\u00e8res minutes, ajoutez le sel.<\/p>\n<p>Fermez la p\u00e2te et laissez-la \u00e0 temp\u00e9rature ambiante pendant environ trois \u00e0 quatre heures.<\/p>\n<p>Placez ensuite la p\u00e2te au r\u00e9frig\u00e9rateur et laissez-la pendant 24\/48 heures \u00e0 une temp\u00e9rature contr\u00f4l\u00e9e de 2\u00b0\/4\u00b0.<\/p>\n<p>\u00c0 la fin, d\u00e9coupez-la et attendez qu&#8217;elle double de volume (environ 4 heures).<\/p>\n<h5>Informations utiles :<\/h5>\n<p>Un autre aspect, qui doit \u00eatre pris en consid\u00e9ration, est la temp\u00e9rature de la p\u00e2te, qui doit \u00eatre autour de 20 degr\u00e9s. Pendant les mois d&#8217;\u00e9t\u00e9, avec des temp\u00e9ratures \u00e9lev\u00e9es, pour abaisser la temp\u00e9rature de la p\u00e2te, il est conseill\u00e9 d&#8217;utiliser de l&#8217;eau fra\u00eeche, voire glac\u00e9e.<\/p>\n<p>Apr\u00e8s le p\u00e9trissage, vous devez obtenir une boule lisse, homog\u00e8ne et non collante. Couvrir le avec un couvercle, un torchon ou un film alimentaire et laissez la p\u00e2te lever \u00e0 l&#8217;abri de la chaleur \u00e0 temp\u00e9rature ambiante, pendant environ 2 heures, puis placez-le dans le r\u00e9frig\u00e9rateur \u00e0 une temp\u00e9rature comprise entre 2 et 4 degr\u00e9s.<\/p>\n<h5>Apr\u00e8s 24\/48 heures :<\/h5>\n<ul>\n<li>\u00c0 15 heures, sortez la p\u00e2te du r\u00e9frig\u00e9rateur ;<\/li>\n<li>16 heures, divisez la p\u00e2te en pains d&#8217;environ 270 g, p\u00e9trissez chaque pain avec les mains pour obtenir une p\u00e2te \u00e0 pain. Afin d&#8217;obtenir une forme sph\u00e9rique, placez les boules de p\u00e2te en un r\u00e9cipient saupoudr\u00e9 de broyat, fermez le r\u00e9cipient avec le couvercle ou couvrez-le avec un torchon. avec un torchon ;<\/li>\n<li>8 heures, \u00e9taler les rouleaux \u00e0 la main jusqu&#8217;\u00e0 ce qu&#8217;ils forment un disque rond, assaisonner selon le go\u00fbt, en laissant environ 2 cm de bord non assaisonn\u00e9.<\/li>\n<\/ul>\n<p>La fa\u00e7on id\u00e9ale de cuire ce type de pizza est dans un four \u00e9lectrique\/bois capable d&#8217;atteindre 380 degr\u00e9s.<\/p>\n<p>La temp\u00e9rature \u00e9lev\u00e9e permet une cuisson parfaite de la pizza (environ 2 minutes) sans dess\u00e9cher les garnitures.<\/p>\n<p>Si vous disposez d&#8217;un four domestique normal, proc\u00e9dez comme suit : pr\u00e9chauffez le four pendant au moins 30 minutes, les deux \u00e9l\u00e9ments chauffants \u00e9tant allum\u00e9s au maximum (haut et bas), la l\u00e8chefrite renvers\u00e9e \u00e9tant recouverte d&#8217;une feuille d\u2019aluminium pr\u00e8s de l&#8217;\u00e9l\u00e9ment chauffant sup\u00e9rieur (pas plus de 15 centim\u00e8tres). Placez la pizza sur une plaque \u00e0 pizza sur laquelle vous saupoudrez de farine, le faire glisser sur la l\u00e8chefrite, allumer le gril seulement, attendre jusqu&#8217;\u00e0 ce qu&#8217;il soit cuit, ce qui devrait \u00eatre environ 5 minutes.<\/p>\n<h5>Le r\u00e9sultat<\/h5>\n<p>Une pizza croustillante \u00e0 l&#8217;ext\u00e9rieur, moelleuse \u00e0 l&#8217;int\u00e9rieur, fondante en bouche et au go\u00fbt intense.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-large wp-image-2456\" src=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-768x1024.jpeg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-768x1024.jpeg 768w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-225x300.jpeg 225w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-1152x1536.jpeg 1152w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-1440x1920.jpeg 1440w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-1200x1600.jpeg 1200w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-780x1040.jpeg 780w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-600x800.jpeg 600w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-550x733.jpeg 550w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-370x493.jpeg 370w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2-255x340.jpeg 255w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Pizza-contemporanea-2.jpeg 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/p>\n<p>Recette du pizzaiolo <a href=\"https:\/\/www.facebook.com\/libero.giudizio.37\">Cristiano Scarcia<\/a> de MiTo Tenbosch.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-2461\" src=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Cristiano-Scarcia.jpeg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Cristiano-Scarcia.jpeg 768w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Cristiano-Scarcia-225x300.jpeg 225w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Cristiano-Scarcia-600x800.jpeg 600w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Cristiano-Scarcia-550x733.jpeg 550w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Cristiano-Scarcia-370x493.jpeg 370w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2022\/10\/Cristiano-Scarcia-255x340.jpeg 255w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aujourd&#8217;hui, nous vous proposons la recette de la Pizza Contemporaine, avec de nombreux conseils sur la fa\u00e7on de pr\u00e9parer la p\u00e2te \u00e0 la perfection. De l\u2019art de cuire une pizza croustillante en surface, mais fondante, savoureuse et digeste. Avant-propos Dans cette recette, l&#8217;autolyse est utilis\u00e9e. Voici notre recette de la Pizza Contemporaine Ingr\u00e9dients Recette Pizza [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2455,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":7869,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[5885,5918],"tags":[2865,2869,2870,2871,2872,2873,2877,2874,2875,2876,2878],"class_list":["post-2481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farines-et-semoules","category-recettes-farines","tag-come-si-fa-lautolisi-fr","tag-cristiano-scarcia-pizza-fr","tag-impasto-diretto-con-autolisi-fr","tag-impasto-diretto-pizza-fr","tag-mito-tenbosch-fr","tag-mito-tenbosch-ixelles-fr","tag-pate-a-pizza-contemporaine","tag-pizza-contemporanea-fr","tag-pizza-napoletana-con-autolisi-fr","tag-pizza-napolitaine-contemporaine","tag-recette-de-pizza-maison"],"yoast_head":"<!-- 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