{"id":6728,"date":"2021-03-19T16:48:08","date_gmt":"2021-03-19T19:48:08","guid":{"rendered":"https:\/\/holavegan.com\/?p=6728"},"modified":"2026-04-13T06:16:06","modified_gmt":"2026-04-13T09:16:06","slug":"pizza-napoletana","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/pizza-napoletana\/","title":{"rendered":"Pizza Napoletana"},"content":{"rendered":"
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\"\"<\/a><\/figure>\n<\/div>\n\n\n

Hac\u00eda bastante tiempo que ten\u00eda ganas de probar este estilo de pizza:<\/p>\n\n\n\n

La pizza napoletana<\/h5>\n\n\n\n

Que no es lo mismo que la pizza napolitana, que es una simple pizza de queso con el agregado de rodajas de tomate y ajo por encima. No no, este estilo de pizza es originario de N\u00e1poles y tiene como caracter\u00edstica una base muy fina y liviana con un borde bien inflado, llamado cornicione<\/em>.<\/p>\n\n\n

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\"\"<\/a>
Cachate ese cornicione<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Para lograr esa masa \u00fanica, es necesaria una fermentaci\u00f3n lenta. Esto quiere decir que la masa se fermentar\u00e1 en frio, se usar\u00e1 muy poca levadura y se demorar\u00e1 en fermentar unos 2 a 3 d\u00edas.<\/p>\n\n\n\n

Lo que ocurre con este tipo de fermentaci\u00f3n, es que la masa desarrolla una complejidad de sabor y se llena de burbujas de gas, que son las que formar\u00e1n ese borde caracter\u00edstico y absolutamente glorioso.<\/p>\n\n\n\n

La cl\u00e1sica de las cl\u00e1sicas de las pizzas napoletanas se hace con tomate triturado, mozzarella fior di latte<\/em> o de bufala<\/em>, aceite de oliva y hojas de albahaca.<\/p>\n\n\n\n

Mi versi\u00f3n, por supuesto vegana, est\u00e1 hecha con la mozzarella estilo b\u00fafala de nuestro Curso Online de L\u00e1cteos Vegetales<\/a>.<\/p>\n\n\n

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\"\"<\/a><\/figure>\n<\/div>\n\n\n

Qu\u00e9 m\u00e1s decirles? las fotos hablan por si mismas.<\/p>\n\n\n\n

LA RECETA<\/h5>\n\n\n\n

Us\u00e9 la de Ram\u00f3n Garriga de Gluten Morgen, en este <\/a>video<\/a>, \u00e9l cocina 5 pizzas en 5 hornos diferentes para demostrar que el secreto de la pizza no es el horno, sino la masa. Claro que en un horno pizzero la pizza se cocina diferente y toma otras caracter\u00edsticas, pero en el horno casero tambi\u00e9n queda espectacular, fue gracias a este se\u00f1or que me anim\u00e9 a prepararlas en casa.<\/p>\n\n\n\n

Cosas importantes a tener en cuenta<\/h5>\n\n\n\n

EL TIEMPO<\/strong><\/p>\n\n\n\n

Si hac\u00e9s la masa hoy, vas a poder hornear las pizzas pasado ma\u00f1ana. Necesitamos m\u00ednimo 2 d\u00edas para lograr estos resultados.<\/p>\n\n\n\n

LA FERMENTACION<\/strong><\/p>\n\n\n\n

La fermentaci\u00f3n es larga, para que pueda ser larga hay que usar muy poca levadura y alentarla bajando la temperatura. La primera fermentaci\u00f3n es en bloque (el bollo entero de masa) a temperatura ambiente. La segunda fermentaci\u00f3n es en pieza (cada bollito que formar\u00e1 una pizza de manera individual) en fr\u00edo (heladera).<\/p>\n\n\n\n

Para poder fermentar cada bollo por separado, vamos a necesitar recipientes de pl\u00e1stico donde guardarlos en la heladera, yo us\u00e9 los recipientes de la levadura nutricional Tit\u00e1n (que en casa hay millones pues #WELOVENOOCH) lo que hay que tener en cuenta es que la masa va a duplicar o triplicar su volumen, as\u00ed que piensen en eso cuando pongan el bollito, debe quedar bastante espacio libre en el recipiente.<\/p>\n\n\n\n

EL FORMADO<\/strong><\/p>\n\n\n\n

Ac\u00e1 hay que tener cuidado, cuanto menos manipulemos la masa, m\u00e1s aire guardar\u00e1, m\u00e1s gordita quedar\u00e1. Presten atenci\u00f3n al video de Ram\u00f3n, o cualquier video de formado de pizza napoletana, hay que estirar con la mano, en una mesada enharinada, d\u00e1ndole forma redonda y fina, intentando no aplastar los bordes. Parece complicado, pero con un poco de pr\u00e1ctica sale.<\/p>\n\n\n\n

EL HORNEADO<\/strong><\/p>\n\n\n\n

El horno tiene que estar al taco, a las chapas, a lo m\u00e1ximo que de y bien precalentado. Si ten\u00e9s piedra en el piso del horno, genial, pon\u00e9s la pizza directamente ah\u00ed. Si no ten\u00e9s piedra, lo ideal es dejar una bandeja dentro del horno para que est\u00e9 bien caliente y poner la pizza con la pala sobre la fuente que est\u00e1 en el horno (sin sacar la fuente del horno).<\/p>\n\n\n\n

Cuanto m\u00e1s caliente est\u00e9 el piso en donde apoy\u00e1s la pizza mejor, la masa se sellar\u00e1 por debajo y crecer\u00e1 hacia arriba infl\u00e1ndose como un globo.<\/p>\n\n\n\n

Para un horno com\u00fan de casa (ya sea el\u00e9ctrico o a gas) lo mejor es hornear la pizza solo con la salsa, cuando el piso ya est\u00e1 crujiente colocar el queso y llevar nuevamente al horno hasta que el queso funda.<\/p>\n\n\n\n

Tambi\u00e9n hice versi\u00f3n cebolla<\/h5>\n\n\n
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\"\"<\/a><\/figure>\n<\/div>\n\n\n

En este caso, llev\u00e9 la masa con la cebolla cruda por encima directamente al horno.<\/p>\n\n\n\n

Les dejo la receta, an\u00edmense a tomarse el tiempo y a preparar esta pizza, la verdad, cuando la prueben, no van a querer preparar otro tipo de pizza nunca m\u00e1s en sus vidas.<\/p>\n\n\n

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\"\"<\/a><\/figure>\n<\/div>\n\n
<\/div>
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\n \n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
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Pizza Napoletana<\/h2>\n
La cl\u00e1sica italiana en versi\u00f3n vegana<\/span><\/div>\n <\/div>\n \n
\n
Servings <\/span>3<\/span> pizzas<\/span><\/span><\/div>\n \n <\/div>\n \n
\n \n

Ingredients<\/h3>

Para la masa (salen 3 bollos)<\/h4>
  • 500<\/span> g<\/span> de harina panificable <\/span> (Yo us\u00e9 Moromar)<\/span><\/li>
  • 350<\/span> g<\/span> de agua<\/span><\/li>
  • 15<\/span> g<\/span> de sal marina<\/span><\/li>
  • 1<\/span> pizca<\/span> de levadura seca<\/span><\/li><\/ul><\/div>

    FORMULA PORCENTAJE PANADERO DE LA MASA<\/h4>
    • 100<\/span> %<\/span> harina<\/span><\/li>
    • 70<\/span> %<\/span> agua<\/span><\/li>
    • 3<\/span> %<\/span> sal<\/span><\/li>
    • 0,1<\/span> %<\/span> levadura<\/span><\/li><\/ul><\/div>

      Para la pizza cl\u00e1sica<\/h4>
      • 1\/2<\/span> taza<\/span> de tomate triturado<\/span><\/li>
      • 3<\/span> bolas<\/span> de mozzarella estilo b\u00fafala vegan<\/span> (o la mozzarella que prefieras)<\/span><\/li>
      • aceite de oliva<\/span><\/li>
      • sea salt<\/span><\/li>
      • hojas de albahaca<\/span><\/li><\/ul><\/div>

        Para la pizza de cebolla<\/h4>
        • 1<\/span> cebolla mediana<\/span><\/li>
        • aceite de oliva<\/span><\/li>
        • sea salt<\/span><\/li>
        • or\u00e9gano seco<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>

          Para la masa <\/h4>
          • En un bol, mezclar los ingredientes hasta unir.<\/span><\/div><\/li>
          • Amasar por unos minutos hasta obtener un bollo liso.<\/span><\/div><\/li>
          • Dejar fermentar a temperatura ambiente por 2 horas.<\/span><\/div><\/li>
          • Dividir la masa en 3 bollos.<\/span><\/div><\/li>
          • Darle forma a cada bollo.<\/span><\/div><\/li>
          • Colocar cada uno de los bollos en un recipiente herm\u00e9tico y llevar a la heladera por 2 d\u00edas m\u00ednimo, 5 d\u00edas m\u00e1ximo.<\/span><\/div><\/li><\/ul><\/div>

            Para formar<\/h4>
            • Precalentar el horno al m\u00e1ximo por un m\u00ednimo de media hora.<\/span><\/div><\/li>
            • Sacar uno de los recipientes con la masa de la heladera, volcar su contenido sobre la mesada con harina o semol\u00edn.<\/span><\/div><\/li>
            • Darle forma de disco con ayuda de las manos, procurando aplastar lo menos posible.<\/span><\/div><\/li>
            • Colocar la pizza sobre una pala de panadero levemente enharinada o con semol\u00edn.<\/span><\/div><\/li>
            • Colocar por encima la salsa de tomate y llevar al piso del horno o a la bandeja caliente dentro del horno.<\/span><\/div><\/li>
            • Una vez que se forme el piso, colocar la mozzarella y las hojas de albahaca y hornear con calor de arriba hasta gratinar.<\/span><\/div><\/li>
            • Rociar con un hilo de aceite de oliva antes de servir.<\/span><\/div><\/li><\/ul><\/div>

              Para la pizza de cebolla<\/h4>
              • Cortar la cebolla en juliana bien fina.<\/span><\/div><\/li>
              • En un bol, colocar la cebolla, una pizca de sal marina, aceite de oliva y or\u00e9gano seco, mezclar.<\/span><\/div><\/li>
              • Cubrir la pizza ya estirada.<\/span><\/div><\/li>
              • Cocinar primero en el piso y luego con calor de arriba para dorar la cebolla.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n <\/div>\n \n \n \n
                \n \n \n \n
                <\/g><\/svg><\/span> Plato: <\/span>To share<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

                Hac\u00eda bastante tiempo que ten\u00eda ganas de probar este estilo de pizza: La pizza napoletana Que no es lo mismo que la pizza napolitana, que es una simple pizza de queso con el agregado de rodajas de tomate y ajo por encima. No no, este estilo de pizza es originario de N\u00e1poles y tiene como …<\/p>","protected":false},"author":3,"featured_media":14361,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1086,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5407,5411,5413,315],"tags":[],"class_list":["post-6728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-para-comer-todos-los-dias","category-para-compartir","category-quesos","category-recetas"],"yoast_head":"\nPizza Napoletana - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza Napoletana - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Hac\u00eda bastante tiempo que ten\u00eda ganas de probar este estilo de pizza: La pizza napoletana Que no es lo mismo que la pizza napolitana, que es una simple pizza de queso con el agregado de rodajas de tomate y ajo por encima. 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