{"id":2960,"date":"2023-08-31T08:52:03","date_gmt":"2023-08-31T06:52:03","guid":{"rendered":"https:\/\/www.agricolapiano.com\/blogpiano\/pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia\/"},"modified":"2023-08-31T09:03:49","modified_gmt":"2023-08-31T07:03:49","slug":"pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia","status":"publish","type":"post","link":"https:\/\/www.agricolapiano.com\/blogpiano\/pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia\/?lang=fr","title":{"rendered":"Pizza Napolitaine Authentique avec Levain et Biga du Chef Pizzaiolo Cristiano Scarcia"},"content":{"rendered":"<p>La pizza napolitaine est bien plus qu&#8217;un simple plat : c&#8217;est de l&#8217;histoire, de la tradition et de la passion. Gr\u00e2ce au savoir-faire du <a href=\"https:\/\/www.facebook.com\/libero.giudizio.3\"><strong>Chef Pizzaiolo Cristiano Scarcia<\/strong><\/a>, nous vous pr\u00e9sentons une recette qui met en valeur ces \u00e9l\u00e9ments. Sa douceur, son ar\u00f4me et son go\u00fbt inimitable sont le r\u00e9sultat d&#8217;une longue fermentation et d&#8217;ingr\u00e9dients de qualit\u00e9. Cette recette, qui utilise \u00e0 la fois de la levure de boulangerie et du levain, garantit une pizza \u00e0 la mie parfaite et au go\u00fbt inoubliable.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia\/?lang=fr\/#Ingredients\" >Ingr\u00e9dients:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia\/?lang=fr\/#Procedure\" >Proc\u00e9dure:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia\/?lang=fr\/#Explorez_le_Gout_Authentique_de_la_Tradition\" >Explorez le Go\u00fbt Authentique de la Tradition !<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia\/?lang=fr\/#%F0%9F%91%89_Cliquez_ici_et_commencez_votre_voyage_culinaire_avec_nous\" >\ud83d\udc49 Cliquez ici et commencez votre voyage culinaire avec nous!<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingr\u00e9dients:<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>1 kg de Ligne Rouge | Farine de bl\u00e9 tendre de type 55 Pizza avec germe de bl\u00e9, W 320<\/li>\n<li>480 gr d&#8217;eau \u00e0 24\u00b0C<\/li>\n<li>3 gr de levure de boulangerie<\/li>\n<li>100 gr de levain rafra\u00eechi (en utilisant un ratio 1\/1\/2)<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de miel ou malt en poudre<\/li>\n<li>270 gr d&#8217;eau froide<\/li>\n<li>28 gr de sel<\/li>\n<li>Olives Peranzana d\u00e9noyaut\u00e9es dans de l&#8217;eau de mer (pour la garniture)<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Procedure\"><\/span>Proc\u00e9dure:<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ol>\n<li><strong>Pr\u00e9paration de la P\u00e2te de Base<\/strong> : Commencez par pr\u00e9parer la p\u00e2te de base. Prenez un grand bol et versez-y la farine. Pendant ce temps, dissolvez les 3 grammes de levure de boulangerie dans les 480 grammes d&#8217;eau \u00e0 24\u00b0C. Versez lentement l&#8217;eau avec la levure dans le bol, en m\u00e9langeant avec une spatule ou avec les mains jusqu&#8217;\u00e0 obtenir une p\u00e2te homog\u00e8ne.<\/li>\n<li><strong>Fermentation<\/strong> : Couvrez le bol avec un linge humide et laissez fermenter la p\u00e2te \u00e0 temp\u00e9rature ambiante (24\u00b0C) pendant 4 heures. Ce processus permet de d\u00e9velopper les ar\u00f4mes et d&#8217;obtenir une pizza l\u00e9g\u00e8re et digestible.<\/li>\n<li><strong>Transfert au R\u00e9frig\u00e9rateur<\/strong> : Apr\u00e8s les 4 heures, placez le bol dans le r\u00e9frig\u00e9rateur, r\u00e9gl\u00e9 \u00e0 une temp\u00e9rature de 5\u00b0C, et laissez fermenter pendant 20 heures suppl\u00e9mentaires. Cette seconde fermentation \u00e0 basse temp\u00e9rature renforce la structure du gluten et intensifie davantage les ar\u00f4mes.<\/li>\n<li><strong>Rafra\u00eechissement de la P\u00e2te<\/strong> : Apr\u00e8s les 20 heures, il est temps de rafra\u00eechir la p\u00e2te, d\u00e9sormais appel\u00e9e &#8220;biga&#8221;. Dans un bol, dissolvez le levain rafra\u00eechi dans l&#8217;eau froide, en ajoutant la cuill\u00e8re \u00e0 caf\u00e9 de miel ou de malt en poudre. Versez ce m\u00e9lange sur la biga, en ajoutant \u00e9galement les 28 grammes de sel. M\u00e9langez bien jusqu&#8217;\u00e0 obtenir une p\u00e2te lisse et \u00e9lastique.<\/li>\n<li><strong>Repos Suppl\u00e9mentaire<\/strong> : Couvrez \u00e0 nouveau le bol avec un linge humide et laissez reposer le tout au r\u00e9frig\u00e9rateur pendant une heure. Cette courte p\u00e9riode de repos permettra \u00e0 la p\u00e2te d&#8217;absorber mieux le sel et d&#8217;\u00e9quilibrer les saveurs.<\/li>\n<li><strong>Fa\u00e7onnage<\/strong> : Apr\u00e8s l&#8217;heure, retirez la p\u00e2te du r\u00e9frig\u00e9rateur et \u00e9talez-la sur une surface l\u00e9g\u00e8rement farin\u00e9e. Divisez-la en boules de la taille souhait\u00e9e, en fonction de vos besoins.<\/li>\n<li><strong>Conservation et Cuisson<\/strong> : Placez les boules dans un contenant et remettez-les au r\u00e9frig\u00e9rateur. Lorsque vous \u00eates pr\u00eat pour la cuisson, retirez la p\u00e2te du r\u00e9frig\u00e9rateur, laissez-la s&#8217;acclimater pendant environ 20 minutes \u00e0 temp\u00e9rature ambiante, puis \u00e9talez-la dans la forme d\u00e9sir\u00e9e. Ajoutez vos garnitures pr\u00e9f\u00e9r\u00e9es et faites cuire dans un four bien chaud.<\/li>\n<\/ol>\n<p>Et maintenant, la touche finale ! Pour rehausser la saveur de votre pizza napolitaine, nous vous sugg\u00e9rons un assaisonnement sp\u00e9cial : une g\u00e9n\u00e9reuse poign\u00e9e de nos olives Peranzana d\u00e9noyaut\u00e9es dans de l&#8217;eau de mer. Ces olives, de qualit\u00e9 sup\u00e9rieure et au go\u00fbt riche, ajouteront une note sal\u00e9e et m\u00e9diterran\u00e9enne \u00e0 votre pizza, la rendant vraiment irr\u00e9sistible.<\/p>\n<p>Voil\u00e0 ! Avec patience et passion, en suivant les conseils du Chef Cristiano Scarcia, vous aurez pr\u00e9par\u00e9 une pizza napolitaine authentique qui ravira les papilles de tous. Mais n&#8217;oubliez pas, la cl\u00e9 d&#8217;une pizza parfaite r\u00e9side dans le choix des ingr\u00e9dients. Notre farine Linea Rossa de bl\u00e9 tendre type 0 avec germe est l&#8217;ingr\u00e9dient id\u00e9al pour obtenir une base moelleuse et savoureuse. Et n&#8217;oubliez pas d&#8217;enrichir votre pizza avec nos olives Peranzana, un produit de qualit\u00e9 qui fera toute la diff\u00e9rence.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Explorez_le_Gout_Authentique_de_la_Tradition\"><\/span>Explorez le Go\u00fbt Authentique de la Tradition !<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Ne vous contentez pas du banal. Choisissez la qualit\u00e9, la saveur et la tradition. D\u00e9couvrez notre farine Linea Rossa de bl\u00e9 tendre type 0 avec germe et nos olives Peranzana d\u00e9noyaut\u00e9es in\u00e9galables dans de l&#8217;eau de mer. Que vous soyez un professionnel ou un amateur de bonne cuisine, nos produits sont le choix id\u00e9al pour \u00e9lever vos cr\u00e9ations au niveau sup\u00e9rieur.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"%F0%9F%91%89_Cliquez_ici_et_commencez_votre_voyage_culinaire_avec_nous\"><\/span><strong>\ud83d\udc49<\/strong><a href=\"https:\/\/www.agricolapiano.com\/fr\/farines-naturelles\/116-ligne-rouge-farine-de-type-55-italienne-pour-pizza-contemporaine-farine-forte-sans-additifs-avec-germe-haute-hydratation-8056477660416.html\"><strong> Cliquez ici et commencez votre voyage culinaire avec nous!<\/strong><\/a><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-2954 size-large\" title=\"Pizza Napolitaine\" src=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-768x1024.jpg 768w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-225x300.jpg 225w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-1152x1536.jpg 1152w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-1440x1920.jpg 1440w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-1200x1600.jpg 1200w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-780x1040.jpg 780w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-600x800.jpg 600w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-550x733.jpg 550w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-370x493.jpg 370w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive-255x340.jpg 255w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-e-olive.jpg 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pizza napolitaine est bien plus qu&#8217;un simple plat : c&#8217;est de l&#8217;histoire, de la tradition et de la passion. Gr\u00e2ce au savoir-faire du Chef Pizzaiolo Cristiano Scarcia, nous vous pr\u00e9sentons une recette qui met en valeur ces \u00e9l\u00e9ments. Sa douceur, son ar\u00f4me et son go\u00fbt inimitable sont le r\u00e9sultat d&#8217;une longue fermentation et d&#8217;ingr\u00e9dients [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2953,"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":1,"loftocean-view-count":6589,"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":[3939,3911,3944,3912,3940,3949,3914,3915,3916,3918,3919,3920,3921,3922,3943,3947,3945,3948,3942,3950,3951,3938,3941,3946,3923,3924,3925,3926,3952],"class_list":["post-2960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farines-et-semoules","category-recettes-farines","tag-chef-cristiano-scarcia-pizza","tag-come-fare-la-pizza-napoletana-fr","tag-comment-faire-une-pizza-napolitaine","tag-cristiano-scarcia-fr","tag-ingredients-pizza-napolitaine","tag-meilleure-pizza-napolitaine","tag-pizza-digeribile-fr","tag-pizza-fatta-in-casa-fr","tag-pizza-napoletana-fr","tag-pizza-napoletana-forno-a-legna-fr","tag-pizza-napoletana-impasto-fr","tag-pizza-napoletana-ingredienti-fr","tag-pizza-napoletana-lievito-madre-fr","tag-pizza-napoletana-passaggi-fr","tag-pizza-napolitaine-authentique","tag-pizza-napolitaine-biga","tag-pizza-napolitaine-cuisson","tag-pizza-napolitaine-fermentation","tag-pizza-napolitaine-maison","tag-pizza-napolitaine-moelleuse","tag-pizza-napolitaine-technique","tag-pizza-napolitaine-traditionnelle","tag-recette-pizza-napolitaine","tag-recette-pizza-napolitaine-originale","tag-ricetta-autentica-pizza-napoletana-fr","tag-ricetta-pizza-napoletana-fr","tag-ricetta-pizza-napoletana-originale-fr","tag-tutorial-pizza-napoletana-fr","tag-tutoriel-pizza-napolitaine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette Authentique de Pizza Napolitaine par le Chef Cristiano Scarcia<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez la pizza napolitaine authentique avec notre recette exclusive. Le Chef Cristiano Scarcia vous guide pas \u00e0 pas pour une pizza inoubliable.\" \/>\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.agricolapiano.com\/blogpiano\/pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Authentique de Pizza Napolitaine par le Chef Cristiano Scarcia\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez la pizza napolitaine authentique avec notre recette exclusive. Le Chef Cristiano Scarcia vous guide pas \u00e0 pas pour une pizza inoubliable.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.agricolapiano.com\/blogpiano\/pizza-napoletana-autentica-con-lievito-madre-e-biga-dello-chef-pizzaiolo-cristiano-scarcia\/?lang=fr\" \/>\n<meta property=\"og:site_name\" content=\"Il Blog di Agricola Piano, Ricette facili e Veloci e News sul Mondo Gastronomico\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/agricolapiano\" \/>\n<meta property=\"article:published_time\" content=\"2023-08-31T06:52:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-31T07:03:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2023\/08\/Pizza-con-olive-peranzana-in-acqua-di-mare.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1536\" \/>\n\t<meta property=\"og:image:height\" content=\"2048\" \/>\n\t<meta property=\"og:image:type\" 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