{"id":7566,"date":"2026-01-30T19:45:39","date_gmt":"2026-01-30T18:45:39","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=7566"},"modified":"2026-02-20T17:53:52","modified_gmt":"2026-02-20T16:53:52","slug":"pizza-ala-mama-v-akcii","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/pizza-ala-mama-v-akcii\/","title":{"rendered":"Pizza \u00e1 la „mama v akcii“"},"content":{"rendered":"\n

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\n\t\t\t\t\t\"Pizza\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Pizza \u00e1 la „mama v akcii“<\/h2>Recipe by Andrea<\/span>Course: Hlavn\u00e9 jedlo<\/mark><\/span>Cuisine: Taliansko<\/mark><\/span>Difficulty: \u013eahk\u00e1 a\u017e stredn\u00e1<\/mark><\/span><\/div>
<\/span>\u010cas kysnutia<\/span>

60<\/p>min\u00fat<\/span><\/div>

<\/span>\u010cas pe\u010denia<\/span>

15-17<\/p>min\u00fat<\/span><\/div>

<\/span>Po\u010det porc\u00ed\u00ed<\/span>

1<\/p>pizza<\/span><\/div>

<\/span>Teplota pe\u010denia<\/span>

250\u00b0<\/p>stup\u0148ov<\/span><\/div><\/div><\/div>

\u201eZabudnite na mrazen\u00e9 polotovary a po\u010fme spolu s Aran\u010d\u00ednikom<\/strong> vyk\u00fazli\u0165 t\u00fa najlep\u0161iu dom\u00e1cu pizzu, ak\u00fa ste kedy jedli! Uk\u00e1\u017eem v\u00e1m, ako z p\u00e1r surov\u00edn pripravi\u0165 cesto, ktor\u00e9 bude vo\u0148a\u0165 ako z talianskej pizz\u00e9rie a va\u0161e deti v\u00e1m za\u0148 bud\u00fa bozk\u00e1va\u0165 ruky.\u201c<\/p>

Ingrediencie na cesto:<\/h3>
  • <\/span>

    Hladk\u00e1 m\u00faka:<\/strong> 300 g<\/span><\/p><\/li>

  • <\/span>

    Vla\u017en\u00e1 voda:<\/strong> 180 ml (\u010das\u0165 z nej pou\u017eijete na kv\u00e1sok)<\/span><\/p><\/li>

  • <\/span>

    \u010cerstv\u00e9 dro\u017edie:<\/strong> 10 \u2013 12 g (pribli\u017ene 1\/4 kocky)<\/span><\/p><\/li>

  • <\/span>

    So\u013e:<\/strong> 1 kopcovit\u00e1 \u010dajov\u00e1 ly\u017ei\u010dka<\/span><\/p><\/li>

  • <\/span>

    Cukor:<\/strong> 1\/2 \u010dajovej ly\u017ei\u010dky (do kv\u00e1sku)<\/span><\/p><\/li>

  • <\/span>

    Olivov\u00fd olej:<\/strong> 1,5 polievkovej ly\u017eice
    <\/span><\/p><\/li>

  • Ingredience na oblohu:
    <\/strong><\/li>
  • <\/span>

    Paradajkov\u00e9 pyr\u00e9<\/strong> (z\u00e1klad)<\/span><\/p><\/li>

  • <\/span>

    Mozzarella<\/strong> (pre vl\u00e1\u010dnos\u0165 a \u0165ahavos\u0165)<\/span><\/p><\/li>

  • <\/span>

    Cheddar<\/strong> (pre pekn\u00fa farbu a kr\u00e9movos\u0165)<\/span><\/p><\/li>

  • <\/span>

    Niva<\/strong> (pre v\u00fdrazn\u00fa, korenist\u00fa chu\u0165)<\/span><\/p><\/li>

  • <\/span>

    Pecorino<\/strong> (na jemn\u00e9 posypanie pre slanos\u0165 a ar\u00f3mu)
    <\/span><\/p><\/li>

  • \u201ePo upe\u010den\u00ed\u201c<\/strong><\/li>
  • <\/span>

    Prosciutto<\/strong> (napr. parmsk\u00e1 \u0161unka alebo crudo)<\/span><\/p><\/li>

  • <\/span>

    \u010cerstv\u00e1 rukola<\/strong><\/span><\/p><\/li>

  • <\/span>

    Cherry paradajky<\/strong> (prekrojen\u00e9 na polovicu)<\/span><\/p><\/li>

  • <\/span>

    Hobliny parmez\u00e1nu<\/strong> (alebo Grana Padano)<\/span><\/p><\/li>

  • <\/span>

    Extra panensk\u00fd olivov\u00fd olej<\/strong> na pokvapkanie<\/span><\/p><\/li><\/ul><\/div>

    Postup<\/h3>
    • Pr\u00edprava kv\u00e1sku:<\/strong> Do misky rozdrob\u00edme \u010derstv\u00e9 dro\u017edie, prid\u00e1me cukor a zalejeme mal\u00fdm mno\u017estvom vla\u017enej vody (odobranej z celkov\u00e9ho mno\u017estva). Premie\u0161ame a nech\u00e1me na teplom mieste cca 10 \u2013 15 min\u00fat vykysn\u00fa\u0165, k\u00fdm sa nevytvor\u00ed pena.<\/li>
    • Miesenie cesta:<\/strong> Do ve\u013ekej misy preosejeme m\u00faku, prid\u00e1me so\u013e, olivov\u00fd olej, pripraven\u00fd kv\u00e1sok a zvy\u0161ok vla\u017enej vody. Vypracujeme hladk\u00e9 a pru\u017en\u00e9 cesto, ktor\u00e9 sa nelep\u00ed na steny misy.<\/li>
    • Prv\u00e9 kysnutie:<\/strong> Cesto vyformujeme do bochn\u00edka, popr\u00e1\u0161ime m\u00fakou, prikryjeme \u010distou utierkou a nech\u00e1me na teplom mieste kysn\u00fa\u0165 aspo\u0148 60 min\u00fat.<\/li>
    • Tvarovanie bez val\u010deka:<\/strong> Vykysnut\u00e9 cesto opatrne prelo\u017e\u00edme na pom\u00fa\u010den\u00fa dosku. Pozor, nepou\u017e\u00edvame val\u010dek!<\/strong> Prstami jemne potl\u00e1\u010dame od stredu smerom k okrajom, \u010d\u00edm vzduch vy\u017eenieme do krajov, aby boli po upe\u010den\u00ed kr\u00e1sne vysok\u00e9 a nad\u00fdchan\u00e9.<\/li>
    • Prenesenie na plech:<\/strong> Ke\u010f m\u00e1me vytvoren\u00fd pekn\u00fd kruh s priemerom cca 32 cm, opatrne ho prelo\u017e\u00edme na pripraven\u00fd plech.<\/li>
    • Fin\u00e1lne zdobenie:<\/strong> Ke\u010f je cesto na plechu, potrieme ho pod\u013ea chuti bu\u010f paradajkov\u00fdm pretlakom (ochuten\u00fdm \u0161tipkou soli a bazalky), alebo kyslou smotanou. Na vrch pouklad\u00e1me ingrediencie pod\u013ea vlastnej fant\u00e1zie \u2013 \u0161unku, syr, olivy \u010di kukuricu.<\/li>
    • Pe\u010denie:<\/strong> Pizzu vlo\u017e\u00edme do vopred vyhriatej r\u00fary na 250 \u00b0C a pe\u010dieme pribli\u017ene 15 \u2013 17 min\u00fat, k\u00fdm okraje nie s\u00fa zlatist\u00e9 a chrumkav\u00e9. Ka\u017ed\u00e1 r\u00fara je naozaj in\u00e1 a inak pe\u010die. Moja r\u00fara je do 300\u00b0, tak\u017ee ja vyu\u017e\u00edvam max.teplotu a do t\u00fdch 15 min\u00fat je hotov\u00e1. <\/li>
    • Fin\u00e1lna \u00faprava:<\/strong> Upe\u010den\u00fa pizzu vytiahneme z r\u00fary. E\u0161te na hor\u00facu pizzu rovnomerne rozlo\u017e\u00edme pl\u00e1tky prosciutta, posypeme \u010derstvou rukolou a cherry paradajkami. Nakoniec prid\u00e1me hobliny parmez\u00e1nu a cel\u00fa pizzu z\u013eahka pokvapk\u00e1me kvalitn\u00fdm olivov\u00fdm olejom. Ihne\u010f pod\u00e1vame.<\/li><\/ul><\/div>

      Video<\/h3>