{"id":20508,"date":"2014-05-18T04:36:44","date_gmt":"2014-05-18T07:36:44","guid":{"rendered":"http:\/\/cordobatimes.com\/showup\/?p=20508"},"modified":"2020-01-09T13:59:25","modified_gmt":"2020-01-09T16:59:25","slug":"menu-de-domingo-pizza-casera-a-la-napolitana","status":"publish","type":"post","link":"https:\/\/www.cordobatimes.com\/showup\/cocina\/2014\/05\/18\/menu-de-domingo-pizza-casera-a-la-napolitana\/","title":{"rendered":"Pizza casera a la napolitana"},"content":{"rendered":"<p style=\"text-align: justify;\"><span style=\"text-decoration: underline;\"><strong>Ingredientes<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><strong>Porciones: 8<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Para la masa<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">&#8211; 1 1\/2 tazas de agua<\/li>\n<li style=\"text-align: justify;\">&#8211; 1 1\/2 cucharadas de levadura de cerveza<\/li>\n<li style=\"text-align: justify;\">&#8211; 1 cucharadita de sal<\/li>\n<li style=\"text-align: justify;\">&#8211; 410 gr de harina<\/li>\n<\/ul>\n<p><strong>Para el relleno<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">&#8211; 6 dientes de ajo<\/li>\n<li style=\"text-align: justify;\">&#8211; 1 taza de queso mozzarella rallado<\/li>\n<li style=\"text-align: justify;\">&#8211; 1 tomate grande cortado en rodajas finas<\/li>\n<li style=\"text-align: justify;\">&#8211; 1 pu\u00f1ado de hojas de albahaca<\/li>\n<li style=\"text-align: justify;\">&#8211; pimienta a gusto<\/li>\n<li style=\"text-align: justify;\">&#8211; 100 gr de panceta cortada en tiritas o cubos<\/li>\n<\/ul>\n<h3><strong>Modo de preparaci\u00f3n\u00a0<\/strong><\/h3>\n<ul>\n<li style=\"text-align: justify;\">En un bowl, disolver la levadura con 1\/2 taza de agua. Incorporar 125 gr de harina y mezclar bien. Tapar con film y dejar reposar hasta que se esponje, aproximadamente 1 hora. A\u00f1adir el resto del agua, la harina y la sal y mezclar bien. Una vez que se form\u00f3 la masa, amasarla sobre una superficie enharinada hasta que quede una masa suave y flexible, m\u00e1s o menos por 15 minutos. Volver a un bowl enharinado y cubrir con papel film. Dejar levar 2 a 3 hotas en un lugar seco y caliente (por ejemplo, cerca del horno), hasta que duplique su tama\u00f1o.<\/li>\n<li style=\"text-align: justify;\">Desinflar la masa y estirarla. Dividir la masa en dos y dejar reposar por otros 10 a 15 minutos (mientras prepara los otros ingredientes). Mientras tanto, precalentar el horno bien caliente (220 \u00b0C).<\/li>\n<li style=\"text-align: justify;\">Estirar la masa, ya sea con las manos o con la ayuda del palote. Colocarla sobre una pizzera ligeramente aceitada. Untarla con la salsa para pizza y llevar al horno por 8 minutos. Retirar y cubrir con la mozzarella, las rodajas de tomate, la panceta y las hojas de albahaca.<\/li>\n<li style=\"text-align: justify;\">Rociar un chorrito de aceite. Volver al horno hasta que se haya dorado y que el queso est\u00e9 burbujeando.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Porciones: 8 Para la masa &#8211; 1 1\/2 tazas de agua &#8211; 1 1\/2 cucharadas de levadura de cerveza &#8211; 1 cucharadita de sal &#8211; 410 gr de harina Para el relleno &#8211; 6 dientes de ajo &#8211; 1 taza de queso mozzarella rallado &#8211; 1 tomate grande cortado en rodajas finas &#8211; 1 [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":20509,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[1,317],"tags":[2622,23836],"class_list":["post-20508","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cocina","category-recetas","tag-pizza","tag-tipos-de-pizzas"],"_links":{"self":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/20508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/comments?post=20508"}],"version-history":[{"count":0,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/20508\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media\/20509"}],"wp:attachment":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media?parent=20508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/categories?post=20508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/tags?post=20508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}