{"id":33915,"date":"2020-03-31T11:38:06","date_gmt":"2020-03-31T09:38:06","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=33915"},"modified":"2020-03-31T11:38:06","modified_gmt":"2020-03-31T09:38:06","slug":"com-fer-una-bona-massa-per-a-pizza","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2020\/03\/31\/com-fer-una-bona-massa-per-a-pizza\/","title":{"rendered":"Com fer una bona massa per a pizza"},"content":{"rendered":"<p>Menjar bones pizzes \u00e9s una forma molt f\u00e0cil de nodrir-se amb bons carbohidrats de cereals. La clau d&#8217;una <strong>bona pizza<\/strong> \u00e9s a la massa, que ha de ser <strong>saborosa, flexible i lleugera<\/strong>. \u00c9s una massa fermentada perqu\u00e8 per la seva elaboraci\u00f3 s&#8217;utilitza massa mare o, si no, llevat de fleca, que faran que creixi, agafi aire i sigui cruixent.<\/p>\n<p><!--more--><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-33911\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/03\/Masa-Pizza.jpg\" alt=\"C\u00f3mo hacer una buena masa para pizza\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/03\/Masa-Pizza.jpg 1200w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/03\/Masa-Pizza-768x512.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/03\/Masa-Pizza-696x464.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/03\/Masa-Pizza-1068x712.jpg 1068w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/03\/Masa-Pizza-630x420.jpg 630w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>S\u00f3n parents directes del pa i la seva composici\u00f3 \u00e9s molt similar: farina, aigua, llevat, oli i una mica de sal marina. S&#8217;utilitzen farines de cereals amb gluten com el blat o l&#8217;espelta. \u00c9s molt m\u00e9s nutritiva si es fa servir la farina integral, amb el seu germen i vitamines, de cultiu ecol\u00f2gic.<\/p>\n<blockquote><p>\u00c9s molt m\u00e9s nutritiva si es fa servir la farina integral, amb el seu germen i vitamines, de cultiu ecol\u00f2gic<\/p><\/blockquote>\n<h3>Ingredients<\/h3>\n<ul>\n<li>300 g de farina de blat o espelta<\/li>\n<li>125 ml d&#8217;aigua (a temperatura ambient, 22\u00baC)<\/li>\n<li>15 gr. de llevat fresc (o 1 culleradeta de postres de llevat granulat)<\/li>\n<li>2 cullerades soperes d&#8217;oli d&#8217;oliva<\/li>\n<li>\u00bd culleradeta de postres de sal<\/li>\n<\/ul>\n<h3>Elaboraci\u00f3<\/h3>\n<ol>\n<li>Es dissol el llevat fresc en l&#8217;aigua -o es barreja el granulat amb la farina- i es tira amb la resta d&#8217;ingredients en un bol gran. Es remena amb una esp\u00e0tula de silicona, fins que la barreja tingui una consist\u00e8ncia que es pugui pastar. Aix\u00ed s&#8217;evita que les mans quedin enganxades de massa quan encara est\u00e0 tova. Tamb\u00e9 permet ajustar les mesures, amb una mica m\u00e9s de l\u00edquid si la massa est\u00e0 seca o una mica m\u00e9s de farina si est\u00e0 massa tendra.<\/li>\n<li>Es pasta sobre la superf\u00edcie de treball, estirant amb els dits i prement amb els palmells de la m\u00e0, mentre que es va girant per donar-li escalfor a tota la superf\u00edcie de la farina. De cinc a deu minuts \u00e9s suficient, fins que la massa adquireixi una consist\u00e8ncia llisa i fina.<\/li>\n<li>Es fa una bola amb la massa i es deixa en un lloc temperat coberta d&#8217;un drap durant una hora aproximadament, fins que hagi doblat el seu volum. Es torna a pastar, s&#8217;estira amb el corr\u00f3 i es col\u00b7loca sobre la safata de forn, de nou en un lloc temperat i coberta amb un drap perqu\u00e8 torni a pujar, durant mitja hora.<\/li>\n<li>Es pot aprofitar aquest temps per elaborar el farciment i per pre-escalfar el forn a 200-250\u00baC. Quan ha doblat el seu volum es col\u00b7loca al forn durant 10 minuts. S&#8217;omple i es torna a coure uns altres 10 minuts.<\/li>\n<\/ol>\n<h3>Base per pizza sense gluten<\/h3>\n<p>Es necessita farina de fajol o d&#8217;arr\u00f2s. Les proporcions s\u00f3n iguals, encara que no s&#8217;usa llevat, perqu\u00e8 no necessita pujar. \u00c9s m\u00e9s r\u00e0pida, perqu\u00e8 al no portar gluten no s&#8217;ha de pastar. Nom\u00e9s s&#8217;han de barrejar els ingredients fins a aconseguir una massa i estendre-la. No necessita temps de rep\u00f2s.<\/p>\n<p><strong>Autora:<\/strong> Mercedes Blasco. Nutricionista, M\u00e0ster en Nutrici\u00f3 i salut | <a href=\"http:\/\/bonavida099.blogspot.com\" target=\"_blank\" rel=\"noopener noreferrer\">bonavida099.blogspot.com<\/a><\/p>\n<p><strong><a href=\"https:\/\/www.bioecoactual.com\/ca\/subscripcio\/\" target=\"_blank\" rel=\"noopener noreferrer\">Subscriu-te<\/a>\u00a0a la Newsletter i rep cada mes Bio Eco Actual gratis al teu correu<\/strong><\/p>\n<p><strong><em>Bio Eco Actual<\/em>,\u00a0<\/strong><em>el teu mensual 100% ecol\u00f2gic<\/em><strong><br \/>\nLlegir\u00a0<a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/03\/BioEcoActual_Abril_2020_Catala.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Bio Eco Actual Abril 2020<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Menjar bones pizzes &eacute;s una forma molt f&agrave;cil de nodrir-se amb bons carbohidrats de cereals. La clau d&rsquo;una bona pizza &eacute;s a la massa, que ha de ser saborosa, flexible i lleugera. &Eacute;s una massa fermentada perqu&egrave; per la seva elaboraci&oacute; s&rsquo;utilitza massa mare o, si no, llevat de fleca, que faran que creixi, agafi [&hellip;]<\/p>\n","protected":false},"author":419,"featured_media":33912,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7161],"tags":[],"class_list":["post-33915","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Com fer una bona massa per a pizza - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"La clau d&#039;una bona pizza \u00e9s a la massa, que ha de ser saborosa, flexible i lleugera. \u00c9s fermentada perqu\u00e8 s&#039;utilitza massa mare o llevat de fleca.\" \/>\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.bioecoactual.com\/ca\/2020\/03\/31\/com-fer-una-bona-massa-per-a-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Com fer una bona massa per a pizza\" \/>\n<meta property=\"og:description\" content=\"La clau d&#039;una bona pizza \u00e9s a la massa, que ha de ser saborosa, flexible i lleugera. \u00c9s fermentada perqu\u00e8 s&#039;utilitza massa mare o llevat de fleca.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bioecoactual.com\/ca\/2020\/03\/31\/com-fer-una-bona-massa-per-a-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Bio Eco Actual\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BioEcoActual\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-03-31T09:38:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/03\/Masa-Pizza.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bio Eco Actual\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:site\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bio Eco Actual\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2020\\\/03\\\/31\\\/com-fer-una-bona-massa-per-a-pizza\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2020\\\/03\\\/31\\\/com-fer-una-bona-massa-per-a-pizza\\\/\"},\"author\":{\"name\":\"Bio Eco Actual\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#\\\/schema\\\/person\\\/43c1f0817cbc73f37ce66f2978084ceb\"},\"headline\":\"Com fer una bona massa per a pizza\",\"datePublished\":\"2020-03-31T09:38:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2020\\\/03\\\/31\\\/com-fer-una-bona-massa-per-a-pizza\\\/\"},\"wordCount\":544,\"publisher\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2020\\\/03\\\/31\\\/com-fer-una-bona-massa-per-a-pizza\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.bioecoactual.com\\\/wp-content\\\/uploads\\\/2020\\\/03\\\/Masa-Pizza.jpg\",\"articleSection\":[\"Nutrici\u00f3\",\"Receptes\"],\"inLanguage\":\"ca-ES\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2020\\\/03\\\/31\\\/com-fer-una-bona-massa-per-a-pizza\\\/\",\"url\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2020\\\/03\\\/31\\\/com-fer-una-bona-massa-per-a-pizza\\\/\",\"name\":\"Com fer una bona massa per a pizza - 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