{"id":58725,"date":"2022-04-08T08:00:32","date_gmt":"2022-04-08T07:00:32","guid":{"rendered":"https:\/\/teka.com\/global\/?p=58725"},"modified":"2022-04-08T11:17:07","modified_gmt":"2022-04-08T10:17:07","slug":"neapolska-pizza-margherita","status":"publish","type":"post","link":"https:\/\/www.teka.com\/cs-cz\/inspirace\/vareni\/neapolska-pizza-margherita\/","title":{"rendered":"Neapolsk\u00e1 pizza Margherita"},"content":{"rendered":"<div class=\"content layout-row\">\n<p>P\u016fvodn\u00ed\u00a0<b>pizza Margherita<\/b> se zrodila v Neapoli ji\u017e v 18. stolet\u00ed. Vytvo\u0159en\u00ed slavn\u00e9 \u201eMargarity\u201c se p\u0159ipisuje peka\u0159ovi Raffaelovi Espositovi. Dle historik\u016f p\u0159ipravil j\u00eddlo na po\u010dest n\u00e1v\u0161t\u011bvy kr\u00e1lovny Margherity Savoysk\u00e9, man\u017eelky kr\u00e1le Umberta I., kr\u00e1tce po sjednocen\u00ed It\u00e1lie v roce 1889. Ingredience pokrmu odr\u00e1\u017eej\u00ed barvy italsk\u00e9 vlajky: \u010derven\u00e1 raj\u010data, b\u00edl\u00fd s\u00fdr a zelen\u00e1 bazalka.<\/p>\n<h2>V \u0159\u00edmsk\u00e9m stylu<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-71489 aligncenter\" src=\"https:\/\/www.teka.com\/cs-cz\/wp-content\/uploads\/sites\/76\/2019\/06\/images.jpeg\" alt=\"\" width=\"600\" height=\"399\" \/><\/p>\n<p>St\u00e1le existuj\u00ed dva hlavn\u00ed t\u00e1bory pizz, o kter\u00fdch mus\u00edte v\u011bd\u011bt, pokud chcete italsk\u00e9 pizze skute\u010dn\u011b porozum\u011bt, t\u011bmi t\u00e1bory jsou \u0159\u00edmsk\u00fd a neapolsk\u00fd styl. Rozd\u00edl mezi nimi je viditeln\u00fd na okraj\u00edch pizz. Pizza v \u0159\u00edmsk\u00e9m stylu je obrovsk\u00e1 pizza s k\u0159upavou krustou tenkou jako list pap\u00edru. Jej\u00ed ingredience pokr\u00fdvaj\u00ed t\u00e9m\u011b\u0159 v\u017edy celou plochu pizzy a ponech\u00e1vaj\u00ed jen nejmen\u0161\u00ed kousek okraj\u016f, za kter\u00e9 se pizza dr\u017e\u00ed. T\u011bsto se p\u0159ipravuje v ni\u017e\u0161\u00edch teplot\u00e1ch, a to kolem 320-350\u00b0C po dobu cca 3 minut. T\u011bsto je vyrobeno z mouky, vody, dro\u017ed\u00ed, soli a olivov\u00e9ho oleje, co\u017e je z\u00e1sadn\u00ed pro to, aby byla t\u011bstu p\u0159id\u00e1na v\u011bt\u0161\u00ed v\u00e1ha a aby bylo mo\u017en\u00e9 pizzu natahovat do jej\u00ed fin\u00e1ln\u00ed ultra tenk\u00e9 podoby.<\/p>\n<h2>Neapolsk\u00e1 pizza<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-71482 size-large aligncenter\" src=\"https:\/\/www.teka.com\/cs-cz\/wp-content\/uploads\/sites\/76\/2019\/06\/pizza-queso-fundido-683x1024.jpg\" alt=\"\" width=\"683\" height=\"1024\" \/><\/p>\n<p>T\u011bsto na Neapolskou pizzu m\u00e1 v sob\u011b 65% a\u017e 70% vody a zraje a\u017e 48 hodin, d\u00edky \u010demu\u017e je pizza m\u011bk\u010d\u00ed, vla\u017en\u011bj\u0161\u00ed a l\u00e9pe straviteln\u00e1. Je vyrobeno pouze z mouky, vody, dro\u017ed\u00ed a soli (bez olivov\u00e9ho oleje), co\u017e j\u00ed dod\u00e1v\u00e1 charakteristickou nad\u00fdchanou hustou konzistenci. Jej\u00ed ingredience jsou soust\u0159ed\u011bny uprost\u0159ed a samotn\u00e1 pizza je mnohem men\u0161\u00ed ne\u017e \u0159\u00edmsk\u00e1 pizza. Na neapolsk\u00e9 pizze obvykle najdeme vzdu\u0161n\u00fd, zv\u00fd\u0161en\u00fd okraj, kter\u00fd je zvenku k\u0159upav\u00fd a uvnit\u0159 lehk\u00fd a m\u011bkk\u00fd. Prav\u00e1 neapolsk\u00e1 pizza by m\u011bla m\u00edt zv\u00fd\u0161en\u00fd okraj 1-2 cm.<\/p>\n<p>Neapolsk\u00e1 pizza m\u00e1 dva hlavn\u00ed druhy<\/p>\n<ul>\n<li>\u201eMargherita\u201c \u2013 s raj\u010datovou om\u00e1\u010dkou, mozzarellou a \u010derstvou bazalkou a<\/li>\n<li>\u201eMarinara\u201c \u2013 raj\u010datov\u00fd z\u00e1klad, \u017e\u00e1dn\u00fd s\u00fdr a m\u00edsto bazalky se p\u0159id\u00e1 oregano a \u010desnek.<\/li>\n<\/ul>\n<\/div>\n<p>Poj\u010fme si pravou neapolskou pizzu Margherita p\u0159ipravit spole\u010dn\u011b.<\/p>\n<h2>Ingredience (na jednu pizzu)<\/h2>\n<ul>\n<li>150 g mouky 00<\/li>\n<li>100 g vody<\/li>\n<li>5 g soli<\/li>\n<li>0,5 g dro\u017ed\u00ed<\/li>\n<li>raj\u010datov\u00e1 om\u00e1\u010dka<\/li>\n<li>\u010derstv\u00e1 mozzarella<\/li>\n<li>\u010derstv\u00e1 bazalka<\/li>\n<\/ul>\n<h2>Postup<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-71488 size-large aligncenter\" src=\"https:\/\/www.teka.com\/cs-cz\/wp-content\/uploads\/sites\/76\/2019\/06\/masa-pizza-683x1024.jpg\" alt=\"\" width=\"683\" height=\"1024\" \/><\/p>\n<p>Ide\u00e1ln\u011b za\u010dn\u011bte s p\u0159\u00edpravou ve\u010der den p\u0159edt\u00edm, ne\u017e si chcete d\u00e1t pizzu k ve\u010de\u0159i.<\/p>\n<p>Pro p\u0159\u00edpravu klasick\u00e9ho t\u011bsta pou\u017eijeme klasickou mouku 00, vodu, dro\u017ed\u00ed a s\u016fl. Nejd\u0159\u00edve si do m\u00edsy nalijeme vodu a n\u00e1sledn\u011b p\u0159id\u00e1me dro\u017ed\u00ed, kter\u00e9 rozpust\u00edme ve vod\u011b. Pak do m\u00edsy p\u0159id\u00e1me polovinu mno\u017estv\u00ed mouky a za\u010dneme hn\u00edst. Hn\u011bteme asi 10 minut. P\u0159id\u00e1me trochu mouky, kter\u00e1 n\u00e1m zbyla z p\u0159\u00edpravy t\u011bsta a pokra\u010dujeme v hn\u011bten\u00ed dal\u0161\u00ed dv\u011b minuty. Jakmile zapracujeme ve\u0161kerou mouku, p\u0159id\u00e1me je\u0161t\u011b s\u016fl. Je velmi d\u016fle\u017eit\u00e9 p\u0159id\u00e1vat s\u016fl a\u017e v posledn\u00edm kroku a nedovolit ji kontakt s dro\u017ed\u00edm, proto\u017ee jsou takzvan\u00fdmi nep\u0159\u00e1teli. S\u016fl br\u00e1n\u00ed kvasink\u00e1m fungovat jako fermenta\u010dn\u00ed enzym.<\/p>\n<p>N\u00e1sledn\u011b nech\u00e1me t\u011bsto odpo\u010dinout voln\u011b na lince asi 10 minut, pak ho vlo\u017e\u00edme do misky, kterou obal\u00edme foli\u00ed, abychom zabr\u00e1nili dal\u0161\u00edmu kontaktu se vzduchem a vzniku such\u00e9 krusty na povrchu, a po hodin\u011b t\u011bsto vyjmeme, vytvo\u0159\u00edme si z n\u011bj boch\u00e1nek a ten vlo\u017e\u00edme do misky s kapkou olivov\u00e9ho oleje, kter\u00e1 m\u00e1 z\u00e1rove\u0148 dostate\u010dn\u00fd objem, proto\u017ee t\u011bsto n\u00e1m postupn\u011b t\u00e9m\u011b\u0159 zdvojn\u00e1sob\u00ed sv\u016fj objem.<\/p>\n<p>Misku s t\u011bstem n\u00e1sledn\u011b vlo\u017e\u00edme do lednice nejm\u00e9n\u011b na 24 hodin. Proto je d\u016fle\u017eit\u00e9 si p\u0159\u00edpravu t\u011bsta spr\u00e1vn\u011b \u010dasov\u011b rozvrhnout. C\u00edlem je z\u00edskat lehce straviteln\u00e9 houbovit\u00e9 t\u011bsto, dob\u0159e vykynut\u00e9, a proto velmi lehk\u00e9. Nav\u00edc kdykoliv budete cht\u00edt p\u00e9ct pizzu, pamatujte na to, \u017ee t\u011bsto mus\u00edte z lednice vyndat aspo\u0148 6 hodin p\u0159ed pe\u010den\u00edm. Boch\u00e1nky jsou p\u0159ipraven\u00e9 jakmile maj\u00ed dvojn\u00e1sobn\u00fd objem. Odstran\u00edme z misky folii a budeme pracovat p\u0159\u00edmo na lince. P\u0159id\u00e1me trochu mouky a za\u010dneme od st\u0159edu. Sna\u017e\u00edme se vytla\u010dit vzduch k okraj\u016fm. Toto je charakteristick\u00fd rys italsk\u00e9 pizzy: vytla\u010den\u00ed ve\u0161ker\u00e9ho vzduchu k okraj\u016fm v\u00e1m umo\u017en\u00ed z\u00edskat lehk\u00fd, kr\u00e1sn\u011b kynut\u00fd a vyv\u00fd\u0161en\u00fd okraj, kter\u00fd m\u00e1me r\u00e1di. T\u011bsto p\u0159evr\u00e1t\u00edme na druhou stranu a ud\u011bl\u00e1m to sam\u00e9. A pak znovu na druh\u00e9 stran\u011b. Nezapome\u0148te si p\u0159edeh\u0159\u00e1t troubu \ud83d\ude42<\/p>\n<p>Jakmile m\u00e1me nata\u017een\u00e9 t\u011bsto pou\u017eijeme raj\u010datovou om\u00e1\u010dku. Mozzarellu doporu\u010dujeme p\u0159idat a\u017e jakmile je hotov\u00e1 p\u016flka pizzy a \u010derstvou bazalku a\u017e \u00fapln\u011b na z\u00e1v\u011br.<\/p>\n<p>Pro p\u0159\u00edpravu autentick\u00e9 neapolsk\u00e9 pizzy doporu\u010dujeme na\u0161i speci\u00e1ln\u00ed troubu MaestroPizza, kter\u00e1 um\u00ed dos\u00e1hnout teploty a\u017e 340 \u00b0C a zajist\u00ed v\u00e1m b\u011bhem 3 minut \u00fa\u017easnou a kr\u00e1sn\u011b k\u0159upavou neapolskou pizzu.<\/p>\n<p>Buon appetito!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-71485 size-large aligncenter\" src=\"https:\/\/www.teka.com\/cs-cz\/wp-content\/uploads\/sites\/76\/2019\/06\/pizza-cornicione-683x1024.jpg\" alt=\"\" width=\"683\" height=\"1024\" \/><\/p>\n<h6><\/h6>\n<p><span style=\"color: #999999;\"><em>Zdroj: https:\/\/cookingacademy.teka.com\/, https:\/\/www.gamberorosso.menu\/pribeh-prave-neapolske-pizzy<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u016fvodn\u00ed\u00a0pizza Margherita se zrodila v Neapoli ji\u017e v 18. stolet\u00ed. Vytvo\u0159en\u00ed slavn\u00e9 \u201eMargarity\u201c se p\u0159ipisuje peka\u0159ovi Raffaelovi Espositovi. Dle historik\u016f p\u0159ipravil j\u00eddlo na po\u010dest n\u00e1v\u0161t\u011bvy kr\u00e1lovny Margherity Savoysk\u00e9, man\u017eelky kr\u00e1le Umberta I., kr\u00e1tce po sjednocen\u00ed It\u00e1lie v roce 1889. Ingredience pokrmu odr\u00e1\u017eej\u00ed barvy italsk\u00e9 vlajky: \u010derven\u00e1 raj\u010data, b\u00edl\u00fd s\u00fdr a zelen\u00e1 bazalka. V \u0159\u00edmsk\u00e9m stylu [&hellip;]<\/p>\n","protected":false},"author":24,"featured_media":71484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[592,614,876],"tags":[],"class_list":["post-58725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vareni","category-inspirace","category-recepty"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Neapolsk\u00e1 pizza Margherita | Teka CZ\/SK - Kuchyn\u00edm d\u00e1v\u00e1me du\u0161i<\/title>\n<meta name=\"description\" content=\"P\u016fvodn\u00ed\u00a0pizza Margherita se zrodila v Neapoli ji\u017e v 18. stolet\u00ed. Vytvo\u0159en\u00ed slavn\u00e9 \u201eMargarity\u201c se p\u0159ipisuje peka\u0159ovi Raffaelovi Espositovi. Dle historik\u016f p\u0159ipravil j\u00eddlo na po\u010dest n\u00e1v\u0161t\u011bvy kr\u00e1lovny Margherity Savoysk\u00e9, man\u017eelky kr\u00e1le Umberta I., kr\u00e1tce po sjednocen\u00ed It\u00e1lie v roce 1889. Ingredience pokrmu odr\u00e1\u017eej\u00ed barvy italsk\u00e9 vlajky: \u010derven\u00e1 raj\u010data, b\u00edl\u00fd s\u00fdr a zelen\u00e1 bazalka.\u00a0\" \/>\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.teka.com\/cs-cz\/inspirace\/vareni\/neapolska-pizza-margherita\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Neapolsk\u00e1 pizza Margherita\" \/>\n<meta property=\"og:description\" content=\"P\u016fvodn\u00ed\u00a0pizza Margherita se zrodila v Neapoli ji\u017e v 18. stolet\u00ed. Vytvo\u0159en\u00ed slavn\u00e9 \u201eMargarity\u201c se p\u0159ipisuje peka\u0159ovi Raffaelovi Espositovi. 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