{"id":4994,"date":"2022-11-06T17:40:20","date_gmt":"2022-11-06T15:40:20","guid":{"rendered":"http:\/\/andrestover.com\/?p=4994"},"modified":"2023-02-07T19:16:56","modified_gmt":"2023-02-07T17:16:56","slug":"chicago-pizza","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chicago-pizza\/","title":{"rendered":"Chicago pitsa"},"content":{"rendered":"\n

Chicago stiilis pitsa on paks pannipitsa, milles on ohtralt t\u00e4idist, milleks sageli on purustatud tomatid, Itaalia stiilis vorst ja mozzarella. Selle pitsa tainas erineb olulisel m\u00e4\u00e4ral tavalisest pitsataignast sisaldades sageli maisijahu koos nisujahuga, mis annab pitsale kena v\u00e4rvi ja teatud hapruse. Samuti ei s\u00f5tkuta seda tainast elastseks ja ei soodustata gluteenimolekulide v\u00f5rgustiku moodustumist. Sedasorti pitsat hakati pakkuma Chicago pizzeriates alates m\u00f6\u00f6dunud sajandi neljak\u00fcmnendates aastatest.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamisaeg: ettevalmistus 45 minutit, k\u00fcpsetusaeg 30-35 minutit
Tase: keskmine
Kogus: kaks suurt paksu pitsatc<\/mark><\/p>\n\n\n\n


Koostisosad:<\/span>
Tainas:<\/em>
450 g nisujahu
45 g maisijahu
10 g suhkrut
12 g kuivp\u00e4rmi
115 g k\u00fclma v\u00f5id
N\u00e4put\u00e4is meresoola
275 g toasooja vett<\/p>\n\n\n\n

Tomati t\u00e4idis:<\/em>
1 suur sibul riivitud j\u00e4meda riiviga
3 keskmist k\u00fc\u00fcslaugu k\u00fc\u00fcnt purustatud
50 g v\u00f5id pruunistamiseks
50 g tomatipastat
800 g purustatud tomateid
1 spl suhkrut
Soola ja musta pipart maitsestamiseks
1 tl oreganot
Peot\u00e4is peeneks hakitud basiilikut<\/p>\n\n\n\n

Itaalia stiilis vorst:<\/em>
600 g rasvasemat seahakkliha
Soola ja musta pipart
1,5 tl paprikapulbrit
0,75 tl t\u0161illihelbeid
0,5 tl k\u00fc\u00fcslaugupulbrit
0,5 tl suhkrut
0,5 tl fenkoli seemneid
2 spl veini\u00e4\u00e4dikat<\/p>\n\n\n\n

Juustuosa:<\/em>
500 g j\u00e4medalt riivitud mozzarellat
100 g peenelt riivitud parmesani<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

  1. Valmista tainas. Selleks sega toidu purustajas nisujahu, suhkur, p\u00e4rm, sool ja maisijahu, lisa t\u00fckkideks l\u00f5igatud k\u00fclm v\u00f5i ja purusta \u00fchtlaseks puruks.<\/li>
  2. Vala segu kaussi, lisa vesi ja sega taignaks. S\u00f5tku umbes minuti jooksul, mitte rohkem.<\/li>
  3. Kata kauss kilega v\u00f5i puhta k\u00f6\u00f6gir\u00e4tikuga ja pane sooja kohta kerkima umbes 1 tunniks.<\/li>
  4. Valmista t\u00e4idis. Selleks koori sibul ja riivi j\u00e4medalt, purusta k\u00fc\u00fcslauk peenelt, sulata v\u00f5i ja pruunista sibula ja k\u00fc\u00fcslaugu segu paar minutit keskmisel kuumusel. Lisa tomatipasta ning prae veel lisaks paar minutit.<\/li>
  5. Lisa purustatud tomatid, suhkur, oregano, pipar ja sool ning hakitud basiilik ning hauta segu madalal kuumusel 20\u201330 minutit kuni see muutub paksemaks.<\/li>
  6. Vala segu kaussi ning aseta jahedasse, kus see muutub veelgi paksemaks.<\/li>
  7. Valmista Itaalia vorstisegu. Selleks lisa hakklihale maitseainde, must pipar, sool, t\u0161illihelbed, fenkoliseemned, paprika, k\u00fc\u00fcslaugupulber, suhkur ja veini\u00e4\u00e4dikas. Sega k\u00f5ik \u00fchtlaseks.<\/li>
  8. Kui tainas on kerkinud umbes 1 tunni, siis vala taignat\u00fckk t\u00f6\u00f6pinnale, s\u00f5tku kergelt \u00f5hk v\u00e4lja, l\u00f5ika tainas pooleks, vormi kaheks \u00fchesuuruseks palliks, pane kumbki pall eraldi kaussi, kata kilega v\u00f5i taldrikuga ja aseta umbes 45 minutiks +4 kraadi C juurde teist korda kerkima.<\/li>
  9. Kuni tainas kerkib riivi j\u00e4meda riiviga mozzarella ning riivi peene riiviga parmesan.<\/li>
  10. Kui tainas on kerkinud, siis m\u00e4\u00e4ri malmpann v\u00f5i koogivorm \u00f5liga, rulli taignast kaks ketast, mis on m\u00f5ni cm suuremad kui koogivorm v\u00f5i malmpann ja aseta taignaketas vormi sedasi, et vormi serva j\u00e4\u00e4b 3-4 cm k\u00f5rguselt taignaserv.<\/li>
  11. Jaga mozzarella pooleks ja jaga kahe pitsap\u00f5hja vahel, kata m\u00f5lema vormi p\u00f5hi mozzarellaga.<\/li>
  12. T\u00f5sta umbes 1,5 tl suurused t\u00fckid Itaalia vorstisegu mozzarella kihile ja kata see tomatiseguga.<\/li>
  13. Raputa tomatisegule peale parmesan ja aseta pitsad 220 kraadi juurde kuumutatud ahju.<\/li>
  14. K\u00fcpseta pitsasid 30\u201340 minutit kuni need on kuldpruunid. Kontrolli k\u00fcpsetamise k\u00e4igus, sest erinevad ahjud v\u00f5ivad anda v\u00e4ga erineva tulemuse.<\/li>
  15. T\u00f5sta k\u00fcpsenud pitsad ahjust v\u00e4lja ning lase 25\u201330 minutit puhata, et t\u00e4idis ei oleks lahti l\u00f5igates \u00fcleliia vedel.<\/li>
  16. L\u00f5ika pitsa terava noaga t\u00fckkideks ja serveeri soojalt. Pitsa on ka k\u00fclmalt s\u00fc\u00fces v\u00e4ga maitsev.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Chicago stiilis pitsa on paks pannipitsa, milles on ohtralt t\u00e4idist, milleks sageli on purustatud tomatid, Itaalia stiilis vorst ja mozzarella. Selle pitsa tainas erineb olulisel m\u00e4\u00e4ral tavalisest pitsataignast sisaldades sageli maisijahu koos nisujahuga, mis annab pitsale kena v\u00e4rvi ja teatud hapruse. Samuti ei s\u00f5tkuta seda tainast elastseks ja ei soodustata gluteenimolekulide v\u00f5rgustiku moodustumist. Sedasorti pitsat […]<\/p>\n","protected":false},"author":1,"featured_media":5000,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19,704,1],"tags":[459,456,331,524,339,520],"class_list":["post-4994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","category-savory-pies","category-uncategorized","tag-garlic","tag-minced-meat","tag-onion","tag-tomato-paste","tag-tomato","tag-usa","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=4994"}],"version-history":[{"count":31,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4994\/revisions"}],"predecessor-version":[{"id":6020,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4994\/revisions\/6020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5000"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}