{"id":3206,"date":"2021-01-29T12:29:47","date_gmt":"2021-01-29T12:29:47","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=3206"},"modified":"2022-01-12T07:12:28","modified_gmt":"2022-01-12T07:12:28","slug":"pizza-dej","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=3206","title":{"rendered":"Pizza dej"},"content":{"rendered":"\t\t
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En god pizza dej er det vigtigste for en god Pizza.<\/p>

Dejen er ikke nem at lave, skal behandles som et lille barn og tager lang tid. Massere muligheder for at forcerer processen men s\u00e5 bliver det bare ikke en god Pizza.<\/p>

Ingridienserne er simple men skal behandles n\u00e6nsomt.<\/p>

Mel:\u00a0 Tippo 00 eller Manitoba<\/p>

Vand: G\u00e6ren kan bedst lide PH 5 – 6 og koldt fra hane,\u00a0 temperatur 6 – 12 \u00baC<\/p>

G\u00e6r: T\u00f8rg\u00e6r er bedst opslemmet i lidt vand<\/p>

Salt: Vigtigt for en spr\u00f8d bund. der skal 2 – 2,5% salt i forhold til mel.<\/p>

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En passende st\u00f8rrelse pizza for min ovn er\u00a0 ca. 180g dej hvilket giver en pizza p\u00e5 normal tallerken st\u00f8rrelse. Nem at h\u00e5ndterer og vende i ovnen ogen st\u00f8rrelse s\u00e5 man godt kan pr\u00f8ve to forskellige Pizzaer f\u00f8r man er m\u00e6t.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dejen deles ud i runde boller og ligges p\u00e5 oliesmurt bage papir. Det er vigtigt med god afstand s\u00e5 de ikke h\u00e6ver sammen. Lidt olie p\u00e5 toppen af dejen og overd\u00e6kkes med plast folie for sidste h\u00e6vning. Det er meget vigtigt at sider af plast folien slutter helt t\u00e6t s\u00e5 dejen ikke t\u00f8rre i siderne dat det giver en grim udrulning.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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“Udruldning”<\/span><\/p>

Dej klumpen ligges p\u00e5 et bord med godt med mel. dejen trykkes fra midten og udefter med fingrene. N\u00e5r dejen er rimeligt tynd p\u00e5 midten str\u00e6kkes kanten forsigtigt hele vejen rundt til bunden har en passende st\u00f8rrelse.\u00a0<\/p>

Den udrullede dej ligges p\u00e5 pizza spaden f\u00f8r fyldet kommes p\u00e5. F\u00f8r dejen l\u00e6gges p\u00e5 spaden drysses spaden med durum hvede (Den grove pasta version) hvilket g\u00f8r det nemt at slippe spaden n\u00e5r pizzaen ligges i ovnen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Fyld<\/span><\/p>

Efter min mening er det en stor del af kunsten at v\u00e6re fedtet med fyldet. (lykkes ikke altid iht. billederne)<\/p>

Jo mindre fyld desto bedre pizza. Tomat sovsen skal kun lige netop kunne d\u00e6kke pizza bunden – ellers bliver det for v\u00e5dt og ingen spr\u00f8d bund.<\/p>

Diverse toppings er en kunst at begr\u00e6nse men resultatet er klart bedst n\u00e5r der ikke er for meget og ikke for mange forskellige typer – pizza er simpel mad.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tre forskellige deje<\/span><\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pizzabund<\/span> med fordej – ca. 8 – 10\u00a0 \u00d825cm Pizzaer.<\/span><\/span><\/div>
\u00a0<\/div>
Fordej.<\/span><\/div>
Dejen startes dagen f\u00f8r der skal bages pizza.<\/div>
\u00a0<\/div>
Ingredienser<\/span><\/div>
6\u00a0g<\/abbr><\/span>\u00a0G\u00e6r<\/span><\/div>
1,5 spsk<\/abbr><\/span> hjemmeslynget Honning<\/span><\/div>
5dl<\/span>\u00a0Vand<\/span><\/div>
500 g<\/abbr><\/span>\u00a0Hvedemel<\/span><\/div>
\u00a0<\/div>
G\u00e6ren opl\u00f8ses i lidt vand. \u00f8vrige ingredienser r\u00f8res forsigtigt sammen i en sk\u00e5l og stilles til h\u00e6vning +12 timer ved stue temperatur.<\/div>
\u00a0<\/div>
6 timer f\u00f8r der skal bages pizza<\/u><\/div>
\u00a0<\/u><\/div>
Ingredienser<\/span><\/div>
1,5dl<\/span>\u00a0Vand<\/span><\/div>
330 g<\/abbr><\/span>\u00a0Fuldkornshvedemel<\/span><\/div>
330 g<\/abbr><\/span>\u00a0Tipo 00<\/span><\/div>
300 g<\/abbr><\/span>\u00a0Hvedemel<\/span><\/div>
50 g<\/abbr><\/span>\u00a0 Groft hjemmekv\u00e6rnet mel<\/div>
30 g<\/abbr><\/span>\u00a0Salt<\/span><\/div>
\u00a0<\/div>
Fremgangsm\u00e5de<\/span><\/div>
Fordej og vand blandes sammen. Melet tils\u00e6ttes og r\u00f8res let sammen uden at \u00e6lte. Dejen skal nu henst\u00e5 60min overd\u00e6kket ved stue temperatur (autolyse)<\/div>
\u00a0<\/div>
Dejen \u00e6ltes nu sammen med saltet i 7min ved lav hastighed og efterf\u00f8jgende 3 – 4 min ved h\u00f8j hastighed.<\/div>
\u00a0<\/div>
Dejen l\u00e6gges nu p\u00e5 et olie smurt bord tild\u00e6kket og h\u00e6ver til dobbelt st\u00f8rrelse. Dejen strammes nu op ved at str\u00e6kke dejen og folde den – f\u00f8rst en gang p\u00e5 den ene led og dern\u00e6st p\u00e5 den anden led. Dejen h\u00e6ver endnu engang til dobbelt st\u00f8rrelse hvorefter den deles i 10 klumper a 180g.<\/div>
\u00a0<\/div>
Den f\u00e6rdige dej strammes op til en helt rund kugle og l\u00e6gges p\u00e5 smurt bagepapir. dejen tild\u00e6kkes grundigt med folie og efterh\u00e6ver en time f\u00f8r brug.<\/div>
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\u00c6ltet langtidsh\u00e6vet dej<\/span><\/p>

Opskrift til 9 – 10 stk. \u00f8 25 pizzaer.<\/p>

  • 8 dl koldt vand<\/li>
  • 5g g\u00e6r<\/li>
  • 24g salt<\/li>
  • ca. 1200g h\u00f8jprotein hvedemel, Tipo 00 Durum eller Manitoba<\/li><\/ul>

    Dej forbrug pr. Pizza: 160 – 190 g<\/p>

    Dejen \u00e6ltes p\u00e5 en r\u00f8remaskine ved medium hastighed mindst et kvarter. Jo l\u00e6ngere \u00e6ltning jo sejere dej (for l\u00e6nge \u00f8del\u00e6gger dejen). Dejen m\u00e5 ikke k\u00f8re varm og konsistensen skal v\u00e6re bl\u00f8d men ikke fedtet.<\/p>

    Dejen h\u00e6ver nu mindst 12 – 20 timer ved k\u00f8leskabs temperatur.\u00a0<\/p>

    Dejen deles nu ud i portioner som formes til helt runde boller\u00a0 idet dejen str\u00e6kkes ind mod centrum. Dejen stilles nu til h\u00e6vning mindst 2 timer ved stue temperatur. For at dejen ikke skal t\u00f8rre ud sm\u00f8res toppen af hver bolle med olie og bagepladen d\u00e6kkes med plastfolie.<\/p>

    Dejen kan nu formes til pizzaer ved et forsigtigt at tr\u00e6kke\/trykke den til en ca. \u00f825 cm cirkel. I princippet kan dejen formes i luften som den \u201drigtige\u201d pizzabager hvis man evner teknikken \u2013 den virker noget kompliceret.<\/span><\/p>

    Pizzaen ligges p\u00e5 en pizza spade med lidt mel og fyld kommes p\u00e5. Erfaringerne viser at jo mindre fyld jo bedre pizza. Tiden pizzaen ligger p\u00e5 pizza spaden skal v\u00e6re kortes mulig da bunden ellers bliver meget sv\u00e6r af f\u00e5 af spaden.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    R\u00f8rt langtidsh\u00e6vet pizza dej.<\/span><\/p>

    Samme teknik som til grydebr\u00f8d hvor dejen bare r\u00f8res l\u00f8st sammen, langtids h\u00e6ves og strammes op. En noget mere fugtig dej.<\/p>

    \u00c6ltet langtidsh\u00e6vet dej<\/span><\/p>

    Opskrift til 9 – 10 stk. \u00f8 25 pizzaer.<\/p>

    • 9 dl koldt vand<\/li>
    • 5 g g\u00e6r<\/li>
    • 24 g salt<\/li>
    • ca. 1200g h\u00f8jprotein hvedemel, Tipo 00 Durum.<\/li><\/ul>

      Dej forbrug pr. Pizza: 160 – 190 g<\/p>

      Ingidiense r\u00f8rse sammen med en ske til alt er nogenlunde homogent.<\/p>

      Dejen h\u00e6ver nu mindst 12 timer ved stue temperatur.\u00a0<\/p>

      Dejen tages ud p\u00e5 et meldrysset bord og foldes to gange ind over hinanden og l\u00e6gges tilbage i gryden . dejen h\u00e6ver nu 6 – 8 timer indtil to timer f\u00f8r brug.<\/p>

      Dejen deles nu ud i portioner som formes til helt runde boller og stilles til h\u00e6vning mindst 2 timer ved stue temperatur. For at dejen ikke skal t\u00f8rre ud sm\u00f8res toppen af hver bolle med olie og bagepladen d\u00e6kkes med plastfolie.<\/p>

      \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      En god pizza dej er det vigtigste for en god Pizza. Dejen er ikke nem at lave, skal behandles som et lille barn og tager lang tid. Massere muligheder for at forcerer processen men s\u00e5 bliver det bare ikke en god Pizza. Ingridienserne er simple men skal behandles n\u00e6nsomt. Mel:\u00a0 Tippo 00 eller Manitoba Vand: […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[26],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3206"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3206"}],"version-history":[{"count":47,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3206\/revisions"}],"predecessor-version":[{"id":4586,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3206\/revisions\/4586"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}