{"id":7464,"date":"2023-08-01T23:15:44","date_gmt":"2023-08-01T20:15:44","guid":{"rendered":"http:\/\/andrestover.com\/?p=7464"},"modified":"2023-08-01T23:15:45","modified_gmt":"2023-08-01T20:15:45","slug":"pizza","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pizza\/","title":{"rendered":"Pizza"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Mul on sageli aukartus ikooniliste rahvustoitude valmistamise ja postitamise ees. Kunagi ei tea, kas valmistan toitu \u00f5igesti ja kas roog v\u00e4\u00e4rib ka ehtsa rahvusroa nime. Sedakorda tehti see \u00fclesanne mulle v\u00e4ga lihtsaks. Need pizzad, mille valmistamise juures ma sain viibida ja ka veidi kaasa aidata on valmistatud Toskaanas, kasutades ehtsat pizzaahju, mille temperatuur ulatub ligikaudu 500 kraadi C temperatuuri juurde.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Suur ait\u00e4h Mark Liechtile ja tema perekonnale, kelle k\u00fclaliseks ma nende Toskaana kodus Scarperia e San Pieros sain olla ja nautida t\u00f5elist Itaalia k\u00fclalislahkust koos samav\u00e4\u00e4rse suurep\u00e4rase toiduga.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog4-1024x681.jpg\" alt=\"\" class=\"wp-image-7471\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog4-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog4-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog4-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog4.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Pizzad, millest ma kirjutan selles postituses on valmistatud Marki s\u00fcnnip\u00e4evapeo peamiseks roaks. See, mis minu jaoks iseloomustab Itaalia pizzat on selle valmistamise lihtsus. V\u00e4he komponente, lihtne valmistamisviis, variatsioonirikas komponentide valik, millest said k\u00fclalised kokku panna meelep\u00e4raseid pizzasid.<br>M\u00f5ningad koostisosad pizzakatete osas on kohustuslikud nagu n\u00e4iteks maitsestatud tomatikaste ja mozzarella, muus osas oli katete variantsus, mida me kasutasime v\u00e4ga suur. N\u00e4iteks \u00fcheks minu suureks lemmikuks oli pizza, mille valmistamisel ei kasutatud tomatikastet vaid rosmariini ja \u00fcrtidega maitsestatud soolatud seapekk, lardo, mille peale lisati serveerimiseks v\u00e4rsket rukolat. Igasugused muud pizzakatte variandid, punane sibul, ahjus r\u00f6stitud paprika, tomat, itaalia vorstist valmistatud pisikesed lihapallid, tuunikala ja laste jaoks ka viineritest l\u00f5igatud rattad jne. olid k\u00f5ik esindatud ja nendest oli v\u00f5imalik kokku panna imelisi maitsvaid variatsioone. Pizza k\u00fcpsetamine k\u00e4is kiiresti, paari minutiga. Hiljem kui ahi jahtus v\u00f5ttis k\u00fcpsetamine ehk minuti v\u00f5rra rohkem aega, aga ahju k\u00f5rge kuumus ja maitsvad komponendid andsid tulemuseks suurep\u00e4rase toidukombinatsiooni.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7469\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Peale k\u00fcpsetamist oli v\u00f5imalik pizzale peale raputada soola, pipart, olivi\u00f5li. \u00d5htu jooksul kadus s\u00f6\u00f6jate k\u00f5htu umes 30 sellist pizzat, millele j\u00e4rgnes suurep\u00e4rane magustoit.<br>Selles postituses ma ei k\u00e4sitle pizza l\u00f5puni valmistamist vaid piirdun taigna valmistamisega.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-7470\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: umbes 2-3 tundi<br>Tase: lihtne<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>50 g t\u00e4isterajahu<br>150 g tipo 0 pizzajahu<br>800 g tipo 00 pizzajahu<br>1 spl kuivp\u00e4rmi, lahustatud v\u00e4heses hulgas piimas<br>1 spl suhkrut<br>2 tl soola<br>2 spl oliivi\u00f5li<br>500 ml toasooja vett<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog5-1024x681.jpg\" alt=\"\" class=\"wp-image-7472\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog5-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog5-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog5-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog5.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Lahusta p\u00e4rm natukeses piima ja suhkru segus, vala kaussi jahusegu, sool, oliivi\u00f5li.<\/li>\n\n\n\n<li>Lisa vesi ja s\u00f5tku tainas \u00fchtlaseks. Vala tainas t\u00f6\u00f6pinnale ja s\u00f5tku v\u00e4hamelt umbes 5 minutit kuni tainas on \u00fchtlane ja sile ning p\u00e4ris sitke.<\/li>\n\n\n\n<li>Jaha tainas v\u00f5rdse suurusega pallideks, kata r\u00e4tikuga ja j\u00e4ta sooja kohta kerkima. Kui taogna pallid on kerkinud umbes kahekordse suuruseni, vormi taignapallist jahusel t\u00f6\u00f6pinnal taignarulli ja k\u00e4te abil \u00f5huke pizzap\u00f5hi, lisa t\u00e4idised, k\u00fcpseta, maitsesta, l\u00f5ika lahti ja naudi koos hea seltskonnaga.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog6-1024x681.jpg\" alt=\"\" class=\"wp-image-7473\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog6-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog6-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog6-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog6.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog7-1024x681.jpg\" alt=\"\" class=\"wp-image-7474\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog7-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog7-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog7-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Pizza_blog7.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-7464\" data-postid=\"7464\" class=\"themify_builder_content themify_builder_content-7464 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Mul on sageli aukartus ikooniliste rahvustoitude valmistamise ja postitamise ees. Kunagi ei tea, kas valmistan toitu \u00f5igesti ja kas roog v\u00e4\u00e4rib ka ehtsa rahvusroa nime. Sedakorda tehti see \u00fclesanne mulle v\u00e4ga lihtsaks. Need pizzad, mille valmistamise juures ma sain viibida ja ka veidi kaasa aidata on valmistatud Toskaanas, kasutades ehtsat pizzaahju, mille temperatuur ulatub ligikaudu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19],"tags":[35],"class_list":["post-7464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","tag-itaalia","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\/7464","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=7464"}],"version-history":[{"count":34,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7464\/revisions"}],"predecessor-version":[{"id":7505,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7464\/revisions\/7505"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7475"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}