{"id":1273,"date":"2023-06-21T20:38:45","date_gmt":"2023-06-21T20:38:45","guid":{"rendered":"http:\/\/www.recipes-eu.com\/?p=1273"},"modified":"2024-10-12T17:19:28","modified_gmt":"2024-10-12T17:19:28","slug":"selbstgemachter-pizzateig","status":"publish","type":"post","link":"https:\/\/www.recipes-eu.com\/?p=1273","title":{"rendered":"SELBSTGEMACHTER PIZZATEIG"},"content":{"rendered":"\n

Zutaten:
500 g normales oder Vollkornmehl oder glutenfreies Mehl
250 ml Wasser
2 Essl\u00f6ffel natives Oliven\u00f6l extra
eine Prise Salz etwas
Mehl (zum Bestreuen der Arbeitsfl\u00e4che)
5 g Backpulver
Zubereitung:<\/p>\n\n\n\n

    \n
  1. Wir nehmen eine gro\u00dfe Sch\u00fcssel (wir werden sie wahrscheinlich verteilen) und geben 400 g des von uns ausgew\u00e4hlten Mehls hinzu. Es muss noch etwas Reserve \u00fcbrig gewesen sein.<\/li>\n\n\n\n
  2. In der Mitte machen wir ein Loch. Gie\u00dfen Sie die Hefe und das Wasser nach und nach in das Loch und verkneten Sie es mit den H\u00e4nden. Gie\u00dfen Sie das Wasser am besten nicht auf einmal ein, sondern pr\u00fcfen Sie die Konsistenz des Teigs und sehen Sie, ob Sie mehr oder weniger ben\u00f6tigen. F\u00fcr diese Menge Mehl ben\u00f6tigen wir etwa ein Glas Wasser, aber selbst wenn wir uns an ein Rezept halten, ist beim Kochen eine gro\u00dfe Portion Intuition gefragt. H\u00f6ren Sie also auf den Instinkt Ihres Kochs, um zu wissen, wann es fertig ist, auch wenn Wir werden Ihnen helfen.<\/li>\n\n\n\n
  3. Nach dem Kneten f\u00fcgen Sie zwei Prisen Salz und das Oliven\u00f6l hinzu. Zu diesem Zeitpunkt muss das Salz hinzugef\u00fcgt werden, da es nicht in direkten Kontakt mit der Hefe kommen darf. Denken Sie also daran, nicht alles zu vermischen.<\/li>\n\n\n\n
  4. Nachdem wir nun alle Zutaten haben, kneten wir noch etwa 10 bis 15 Minuten weiter, bis der Teig gleichm\u00e4\u00dfig ist und nicht mehr an unseren H\u00e4nden klebt. W\u00e4hrend wir kneten, besteht ein Trick darin, den Teig auseinanderzubrechen, ihn wieder zusammenzusetzen und ihn zu einer Spirale zu drehen. Dadurch wird es etwas dehnbar, das ist die Textur, die Sie bemerken sollten. Mit dieser Textur l\u00e4sst es sich danach sehr gut dehnen<\/li>\n\n\n\n
  5. Sobald wir unseren Teig gemacht haben, m\u00fcssen wir ein wenig Mehl in die Sch\u00fcssel streuen, ihn wieder dorthin stellen, ihn mit Frischhaltefolie abdecken, damit er keine Luft bekommt, und ihn mindestens eine Stunde im K\u00fchlschrank ruhen lassen. auch wenn es nur einen Tag nach dem anderen hilft. ‘Andere.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

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