TOP PIZZA RECETAS

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LA MEJOR MASA PARA PIZZA | PEOPLE EN ESPAñOL



La mejor masa para pizza | People en Español image

Deliciosa y fácil de preparar con ingredientes básicos. Esta masa para pizza se convierte en una base suave por dentro y crujiente por fuera.

Proporcionado por JASON SHARP

Categorías     Recetas

Tiempo Total 1 hours 50 minutes

Tiempo de Preparación 30 minutes

Rendimiento 15

Número de Ingredientes 6

2 1/4 cucharaditas de levadura seca activa
1/2 cucharadita de azúcar mascabado
350 mililitros de agua tibia (45 °C)
1 cucharadita de sal
2 cucharadas de aceite de oliva
425 gramos de harina de trigo

Paso a Paso:

  • Disuelve la levadura y el azúcar mascabado en agua tibia, y deja reposar 10 minutos. Luego incorpora la sal y el aceite. Agrega mitad de la harina y mezcla bien.
  • Coloca la masa sobre una soperficie limpia y enharinada, y amasa, incorporando poco a poco más harina, hasta que no esté pegajosa. Coloca la masa en un tazón engrasado con aceite, y cubre con una toalla húmeda. Deja reposar hasta que duplique su volumen, aproximadamente 1 hora. Presiona la masa con tu puño para eliminar el aire dentro de la misma, y forma una bola. Permite que la masa se relaje durante 1 minuto antes de extenderla con el rodillo.
  • Precalienta el horno a 220 °C. Si vas a hornear la pizza en una piedra para pizza, agrega tus ingredientes favoritos y hornea inmediatamente. Si prefieres utilizar una charola para hornear, engrásala ligeramente, y deja que la masa extendida repose entre 15 y 20 minutos antes de agregarle tus ingredientes favoritos y hornearla.
  • Hornea la pizza en el horno precalentado hasta que el queso y la base se vean dorados, entre 15 y 20 minutos.

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Proporcionado por Instant Brands Culinary Team

Tiempo de Preparación 10 minutes

Hora de Cocinar 1

Número de Ingredientes 9

3 lb chicken carcasses (chicken wings, necks, or other parts)
2 onions (unpeeled , cut into wedges)
1 garlic head (unpeeled, cuthalf crosswise)
3 celery stalks (chopped)
3 carrots (peeled, chopped)
3 bay leaves
2 each fresh thyme springs
1 1/2 tsp whole peppercorns
2 tbsp cider vinegar

Paso a Paso:

  • Toss all the ingredients into the Cooking Vessel add enough water to cover.
  • Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
  • Once the cooking cycle is complete, open the lid.
  • Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
  • Add salt if desired.
  • Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

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