{"id":14874,"date":"2021-06-28T04:17:02","date_gmt":"2021-06-28T03:17:02","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/06\/28\/pizza-mit-sauerteig-und-verschiedenen-toppings\/"},"modified":"2024-11-13T10:26:23","modified_gmt":"2024-11-13T02:26:23","slug":"pizza-mit-sauerteig-und-verschiedenen-toppings","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/06\/28\/pizza-mit-sauerteig-und-verschiedenen-toppings\/","title":{"rendered":"Pizza mit Sauerteig und verschiedenen Toppings \u2013 Pizza with Sourdough and different Toppings"},"content":{"rendered":"

Ich mache selten Pizza selber, denn solche Ergebnisse wie aus dem Pizza Ofen, kann man mit einem normalen Ofen nie erreichen. Aber man kann zumindest am Teig arbeiten und versuchen gute Resultate zu erzielen. Ich habe einen Pizza mit Sauerteig und verschiedenen Toppings von dieser Webseite<\/a> gemacht, so gut es hier in Asien geht, denn oft fehlen die angegebenen Mehle oder andere Zutaten, aber ich bin sehr zufrieden mit dem Resultat. Die lange Ruhezeit macht den Teig sehr luftig und geschmacklich wunderbar! Wir haben alle unsere Vorlieben, so mache ich meist halbe Pizzen, also eine H\u00e4lfte dies, andere H\u00e4lfte was anderes und so kann man f\u00fcr jeden etwas backen.<\/p>\n

************<\/p>\n

I seldom make my own pizza, because you never achieve good results with a normal oven as the ones from the professional pizza oven. <\/em>But I can definitely work on the dough! <\/em>I try to find the best one and this one is really very good. <\/em>Airy and with a very good taste. <\/em>I used <\/em>this Website<\/a><\/em> recipe, but again had to change a few things around, as we never get the flours recommended here in Asia. The long rest time helps to make the dough fluffy and nice. We all have our own favorite pizza, so I usually make half a pizza one taste, the other half another and so on. <\/em>So everyone has his\/her own pizza taste. \u00a0<\/em><\/p>\n\n\n

\"Pizza<\/figure>\n\n\n

Hier ist das Rezept von Naddi<\/a><\/p>\n

Meines ist leicht anders:<\/strong>
550 g 00er Mehl f\u00fcr Pizza
2 g Trockenhefe
6 g Zucker
15 g Salz
60 g Milch (Naddi erkl\u00e4rt unter dem Rezept, wieso Milch ben\u00fctzt wird)
290 g Wasser
30 ml Oliven\u00f6l
2 EL Sauerteig Starter frisch gef\u00fcttert<\/p>\n

Mehl, Milch und Wasser gut vermischen und 60 Minuten ruhen lassen. Trockenhefe, Zucker und den Sauerteig dazu geben und auf Stufe 1 kneten lassen. Nach 3 Minuten Oel und Salz dazu geben und alles sehr gut auskneten. Dabei langsam h\u00f6her stellen bis Stufe 3. Sobald der Teig nicht mehr an der Sch\u00fcssel klebt und homogen ist, zugedeckt im K\u00fchlschrank mindestens 24 Stunden ruhen lassen. Danach aus dem K\u00fchlschrank nehmen und 1 Stunde anw\u00e4rmen lassen, dann in 4-5 Teile schneiden und jedes Teil rund wirken. Zugedeckt 1 Stunde ruhen lassen. Zum Formen habe ich eine Teigkugel flach gedr\u00fcckt und dann mit den Fingerspitzen von der Mitte aus nach aussen rund gedr\u00fcckt, soweit wie man gerne seine Pizza haben will. Der Rand sollte dabei etwas dicker bleiben als der Boden.<\/p>\n

Toppings:<\/strong>
Pizza Napoli<\/strong>
Pizza Sauce<\/a>
Sardellen
Frischer Mozzarella
Oregano
Pfeffer
Etwas Oliven\u00f6l
1 rote Chilischote gehackt<\/p>\n

Aufgestockte Pizza Napoli<\/strong>
Gelbe Peperoni Streifen
Gekochter Schinken
Ziegenk\u00e4se
dazu geben.<\/p>\n

Auberginen Pizza<\/strong>
Gebratene Auberginen
Pizza Sauce<\/a>
Frischer Mozzarella
Oregano
Salz und Pfeffer
Oliven\u00f6l<\/p>\n

Aufgestockte Auberginen Pizza<\/strong>
Gekochter Schinken
Ziegenk\u00e4se
Kapern
dazu geben.<\/p>\n

Den Ofen so heiss wie m\u00f6glich mit den Backblechen oder Pizzasteinen aufheizen, meiner macht 280 C Grad. Die Pizza belegen und auf die heissen Bleche schieben, etwas Oliven\u00f6l dar\u00fcber geben und ca. 10 Minuten im heissen Ofen backen. Ich habe beide miteinander im Umluftofen gebacken und in der Halbzeit ausgetauscht. Perfekt! Der Teig wird sehr knusprig und schmackhaft!<\/p>\n

************<\/p>\n

Here is the recipe from Naddi<\/a><\/em> in German<\/em><\/p>\n

Mine is slightly different:<\/strong><\/em>
550 g 00 Flour for Pizza<\/em>
2 g Dried Yeast<\/em>
6 g Sugar<\/em>
15 g Salt <\/em>
60 g Milk (Naddi says, milk fats will give more taste and make the dough more elastic)<\/em>
290 g Water<\/em>
30 ml Olive Oil<\/em>
2 tbsp Sourdough Starter freshly fed<\/em><\/p>\n

Mix flour, milk and water well together and let rest for 60 minutes. Add dried yeast, sugar and sourdough and start kneading on level 1. After 3 minutes add salt and olive oil. Knead as long as possible to make the dough soft and nun sticky. You can push the kneading up to level 3 on the kitchen machine. Cover and put into the fridge for at least 24 hours! Then take from the fridge and let warm up to room temperature for 1 hour, then cut into 4-5 pieces and form each piece into a ball. Cover and let rest for 1 hour. To form the pizza flatten a ball slightly then with the fingertips push from the middle to the outside turning it all the while until you have a disc with a slightly higher crust at the outside.<\/em><\/p>\n

Toppings:<\/strong><\/em>
Pizza Napoli<\/strong><\/em>
Pizza Sauce<\/a><\/em>
Anchovies<\/em>
Fresh Mozzarella<\/em>
Oregano<\/em>
Pepper<\/em>
some Olive Oil<\/em>
1 red Chili chopped<\/em><\/p>\n

Pimped Pizza Napoli<\/strong><\/em>
Yellow Capsicum stripes<\/em>
Cooked Ham<\/em>
Goat Cheese<\/em>
Added to the topping.<\/em><\/p>\n

Eggplant Pizza<\/strong><\/em>
Fried Eggplants<\/em>
Pizza Sauce<\/a><\/em>
Fresh Mozzarella<\/em>
Oregano<\/em>
Salt and Pepper<\/em>
Olive Oil<\/em><\/p>\n

Pimped Eggplant Pizza<\/strong><\/em>
Cooked Ham<\/em>
Goat Cheese<\/em>
Capers<\/em>
Added to the topping.<\/em><\/p>\n

Heat up the oven to the highest temperature possible, mine was 280 C. Leave the baking trays inside or if you have a pizza stone heat it up too. Top the pizza with whatever you like and put it onto the hot baking tray. Then add a little olive oil. Bake in the oven for 10 minutes, I baked two at one time in my fan oven and exchanged the trays at half time. Perfect! The dough is nice and crisp and very tasty!<\/em><\/p>\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n
\n
\"\"
Pizza Napoli<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Aufgestockte Pizza Napoli – pimped Pizza Napoli<\/em><\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Auberginen Pizza – Eggplant P<\/em>izza<\/em> <\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Aufgestockte Auberginen Pizza – pimped Eggplant Pizza<\/em><\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n
\"Pizza<\/figure>\n\n\n\n
\"Pizza<\/figure>\n\n\n
\n
\"Pizza<\/figure>\n<\/div>\n\n\n
\"Pizza<\/figure>\n\n\n\n
\"Pizza<\/figure>\n\n\n\n
\"Pizza<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Ich mache selten Pizza selber, denn solche Ergebnisse wie aus dem Pizza Ofen, kann man mit einem normalen Ofen nie erreichen. Aber…<\/p>\n","protected":false},"author":5,"featured_media":163155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[61,639,139,143,1280,124,22,44,54,21,99,293,123,172,62,400,46,65],"tags":[127,26,50,58,104,173,1314],"class_list":{"0":"post-14874","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-eggplant","8":"category-from-around-the-world","9":"category-chili","10":"category-salty-pastry","11":"category-europa","12":"category-meat","13":"category-vegetables","14":"category-main-dishes","15":"category-italien","16":"category-cheese","17":"category-herbs","18":"category-copycat-baking","19":"category-capsicum","20":"category-pizza","21":"category-sauce","22":"category-ham","23":"category-pork","24":"category-tomato","25":"tag-meat","26":"tag-gemuse","27":"tag-main-dish","28":"tag-italien","29":"tag-herbs","30":"tag-pizza","31":"tag-tomato","32":"post_format-post-format-gallery"},"yoast_head":"\nPizza mit Sauerteig und verschiedenen Toppings \u2013 Pizza with Sourdough and different Toppings - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/06\/28\/pizza-mit-sauerteig-und-verschiedenen-toppings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza mit Sauerteig und verschiedenen Toppings \u2013 Pizza with Sourdough and different Toppings\" \/>\n<meta property=\"og:description\" content=\"Ich mache selten Pizza selber, denn solche Ergebnisse wie aus dem Pizza Ofen, kann man mit einem normalen Ofen nie erreichen. 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