{"id":21648,"date":"2016-10-20T09:20:23","date_gmt":"2016-10-20T09:20:23","guid":{"rendered":"https:\/\/www.senoriosderelleu.com\/pizza-balls\/"},"modified":"2016-10-20T09:20:23","modified_gmt":"2016-10-20T09:20:23","slug":"pizza-balls","status":"publish","type":"post","link":"https:\/\/www.senoriosderelleu.com\/de\/pizza-balls\/","title":{"rendered":"Pizza Balls"},"content":{"rendered":"<p class=\"Estilo7\" align=\"left\">Ingredientes para la masa pizza:<\/p>\n<div id=\"Layer1\">\n<p class=\"Estilo17\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0250 gr. \u00a0\u00a0Harina de espelta blanca (o harina de fuerza).<br \/>\n1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de sal.<br \/>\n4 gr.\u00a0 \u00a0Levadura seca.<br \/>\n1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de azucar.<br \/>\n1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de gluten.<br \/>\n1\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0Cucharada de <a href=\"\/?product_cat=medium-coupage\"><b>AOVE Se\u00f1or\u00edos\u00a0de Relleu Medium<\/b><\/a><br \/>\n175 gr. \u00a0\u00a0Agua tibia.<\/p>\n<p class=\"Estilo13\">Ingredientes para el relleno:<\/p>\n<p class=\"Estilo17\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Mozzarella de b\u00fafala.<br \/>\nSazonador especias para espaghetti (or\u00e9gano, albahaca, cebolla, ajo,<br \/>\nsal, tomate y pimienta negra).<br \/>\nSalsa de tomate .<\/p>\n<\/div>\n<div id=\"Layer3\">\n<p class=\"Estilo17\">Cocinar me relaja y me gusta, pero lo que m\u00e1s me gusta es preparar las recetas para Circus day, c\u00f3mo bien dice el nombre es parecido a la sensaci\u00f3n de un d\u00eda de circo si el resultado sale bien, porqu\u00e9 a veces no sale pero me da la pauta para probar otras cosas y eso tambi\u00e9n me gusta.<\/p>\n<p class=\"Estilo17\">Hoy en d\u00eda creo que no hay nada nuevo, sabores, formas y t\u00e9cnicas forman parte de muchos recetarios y yo, la verdad, no pretendo tampoco ni saberlo todo, ni aprenderlo todo, pero dar un &#8220;meneo&#8221; a la receta tradicional siempre me ha gustado, sin buscar nada m\u00e1s.<br \/>\nCuando hablamos de pizza yo imagino una pizza casera, fina, con un poco de queso y tomate y alg\u00fan ingrediente vegetal, poco m\u00e1s pues no me gusta muy cargada de ingredientes.<\/p>\n<p class=\"Estilo17\">Pero la verdad es que no somos muy &#8220;pizzeros&#8221; en casa, no tenemos d\u00eda de la pizza semanal, ni tan siquiera ocasional as\u00ed que cuando la comemos ha transcurrido tanto tiempo entre y entre que lo hacemos con ganas.<\/p>\n<p class=\"Estilo17\">Pero esta vez yo quer\u00eda algo diferente, quer\u00eda todo el sabor de una pizza Margarita o napolitana pero con forma diferente, divertida y para todas las edades, que si digo para ni\u00f1os me vais a decir que para mayores tambi\u00e9n, y tendr\u00e9is raz\u00f3n, para mayores tambi\u00e9n. As\u00ed presento yo la pizza para el I concurso de Arterna. Me he disfrutado mucho, la parte de investigaci\u00f3n y pruebas fue muy divertida y cuando vi que hab\u00eda resultado pens\u00e9; ya no necesito nada m\u00e1s.<\/p>\n<p class=\"Estilo13\">Proceso de Elaboraci\u00f3n de la masa<\/p>\n<p class=\"Estilo17\">Primero deb\u00eda buscar y adaptar una masa para pizza, as\u00ed que me fui a ver a Jamie, su receta de masa para pasta fresca me gusta mucho as\u00ed que por qu\u00e9 no?. Pero si no quer\u00e9is hacer la masa y prefer\u00eds comprarla usad la masa que m\u00e1s os guste.<\/p>\n<p>Mezclar la harina tamizada con la sal, dentro del cuenco de la KA, a\u00f1adimos el agua, la levadura, el az\u00facar, el gluten y el <strong>Aceite de Oliva Virgen extra Se\u00f1orios de Relleu.<\/strong><\/p>\n<p>Amasamos a media velocidad, hasta que la masa se forme en bola y se despegue de las paredes del cuenco.<\/p>\n<p class=\"Estilo17\">Sacamos, hacemos una bola con la masa y la dejamos fermentar en un cuenco tapado con un trapo h\u00famedo hasta que doble el tama\u00f1o.<\/p>\n<p class=\"Estilo17\">Despu\u00e9s de que haya doblado el volumen la amasamos otra vez para desgasificarla y empezar a usarla.<\/p>\n<p class=\"Estilo13\">Proceso de Elaboraci\u00f3n<\/p>\n<p class=\"Estilo17\">Para la elaboraci\u00f3n necesitamos:<\/p>\n<p class=\"Estilo17\" align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17442\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs2.jpg\" alt=\"\" width=\"226\" height=\"338\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs2.jpg 226w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs2-201x300.jpg 201w\" sizes=\"auto, (max-width: 226px) 100vw, 226px\" \/><\/p>\n<p class=\"Estilo17\">Pues s\u00ed, yo us\u00e9 el cake balls maker, y result\u00f3, es perfecto. Creo que lo usar\u00e9 mucho, me da mucho juego y no s\u00f3lo para dulce, c\u00f3mo pod\u00e9is ver. Si en vez de el\u00e9ctrico ten\u00e9is uno cake maker molde supongo que va igual de bien.<\/p>\n<p>Utilic\u00e9 peque\u00f1as cantidades de masa, muy fina, as\u00ed que usad el rodillo, y le puse en el centro de la masa, 1\/2 cdta. de sazonador de especias para espaghetti y un trocito de mozzarella.<\/p>\n<p>Cerr\u00e9 bien y le di la forma de una bola peque\u00f1a, m\u00e1s peque\u00f1a que la cavidad de la m\u00e1quina, pues esto crece un poco. Puse las bolas dentro de sus cavidades de la m\u00e1quina, con una gota de aceite para que no se pegue y cocin\u00e9 unos 8 minutos asegur\u00e1ndome que se cocinan bien.<\/p>\n<p>Se acompa\u00f1an de salsa de tomate.<\/p>\n<p class=\"Estilo17\" align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17440\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs.jpg\" alt=\"\" width=\"234\" height=\"350\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs.jpg 234w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs-201x300.jpg 201w\" sizes=\"auto, (max-width: 234px) 100vw, 234px\" \/><\/p>\n<p class=\"Estilo17\">Esta es mi versi\u00f3n particular de la pizza.<br \/>\nConsejos? s\u00f3lo uno, si alguien llega a elaborar esta receta, que no se limite a hacer 12, que son los que hice yo, hagan algunos m\u00e1s, no puedes parar de comerlas y si os gustan desaparecer\u00e1n r\u00e1pidamente.<\/p>\n<p class=\"Estilo17\" align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17444\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs3.jpg\" alt=\"\" width=\"226\" height=\"338\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs3.jpg 226w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/Pizzaballs3-201x300.jpg 201w\" sizes=\"auto, (max-width: 226px) 100vw, 226px\" \/><\/p>\n<p class=\"Estilo17\">Hab\u00e9is visto las servilletas Circus de la foto, me encantan! es un regalo de Vero, gracias guapa, estaba esperando la receta apropiada para estrenarlas y creo que \u00e9sta lo es ya que no s\u00f3lo es famosa la pizza en Italia.<br \/>\nS\u00e9 que en EE.UU tambi\u00e9n tiene mucha historia, y estas pizza balls serian ideales para ver un partido de la Super Bowl, no crees?<\/p>\n<p><span class=\"Estilo9\"><span class=\"Estilo19\"><strong>Platos elaborados por:<\/strong> Caty de <a href=\"http:\/\/circusday.blogspot.com.es\"><strong>http:\/\/circusday.blogspot.com.es<\/strong><\/a><\/span><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para la masa pizza: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0250 gr. \u00a0\u00a0Harina de espelta blanca (o harina de fuerza). 1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de sal. 4 gr.\u00a0 \u00a0Levadura seca. 1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de azucar. 1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de gluten. 1\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0Cucharada de AOVE Se\u00f1or\u00edos\u00a0de Relleu Medium 175 gr. \u00a0\u00a0Agua tibia. Ingredientes para el&#8230;<\/p>\n","protected":false},"author":1,"featured_media":21650,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[868,864],"tags":[869],"class_list":["post-21648","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medium-coupage-de","category-recetas-de","tag-medium-coupage-de"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pizza Balls - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.senoriosderelleu.com\/de\/pizza-balls\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Pizza Balls - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet\" \/>\n<meta name=\"twitter:description\" content=\"Ingredientes para la masa pizza: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0250 gr. \u00a0\u00a0Harina de espelta blanca (o harina de fuerza). 1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de sal. 4 gr.\u00a0 \u00a0Levadura seca. 1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de azucar. 1\/2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharada de gluten. 1\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0Cucharada de AOVE Se\u00f1or\u00edos\u00a0de Relleu Medium 175 gr. \u00a0\u00a0Agua tibia. 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