{"id":1209,"date":"2021-12-03T09:38:00","date_gmt":"2021-12-03T08:38:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1209"},"modified":"2025-04-01T16:00:47","modified_gmt":"2025-04-01T14:00:47","slug":"la-forme-de-leau-limportance-de-lhydratation-pour-la-pizza","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/la-forma-dellacqua-limportanza-dellidratazione-per-la-pizza","title":{"rendered":"La forme de l'eau\u00a0: l'importance de l'hydratation pour la pizza"},"content":{"rendered":"

Pour r\u00e9aliser des p\u00e2tes digestes et l\u00e9g\u00e8res, avec le croquant<\/strong> L'ext\u00e9rieur et l'int\u00e9rieur moelleux et a\u00e9r\u00e9 qui caract\u00e9risent les pizzas et les pinsa \u00e0 la romaine n\u00e9cessitent un m\u00e9lange de farines sp\u00e9cialement con\u00e7ues \u00e0 cet effet.
La soci\u00e9t\u00e9 Di Marco, qui a invent\u00e9 le Pinsa romaine<\/strong>, propose au march\u00e9 professionnel diff\u00e9rents m\u00e9langes, sp\u00e9cifiques pour Pinsa, mais aussi d'autres lignes con\u00e7ues pour diff\u00e9rentes formes de pizza (ronde, pelle et po\u00eale), pr\u00e9cis\u00e9ment pour obtenir le maximum dans chaque pr\u00e9paration.<\/p>\n\n\n\n

L'IMPORTANCE DE L'EAU DANS LA P\u00c2TE<\/h2>\n\n\n\n

Les farines sont donc tr\u00e8s importantes, mais un r\u00f4le cl\u00e9 appartient \u00e9galement \u00e0 lacascade<\/strong> On l'ajoute lors du p\u00e9trissage et elle doit \u00eatre lib\u00e9r\u00e9e progressivement au fil des diff\u00e9rentes \u00e9tapes de la pr\u00e9paration, notamment pendant la cuisson. L'eau a pour fonction d'all\u00e9ger la p\u00e2te et d'interagir avec les diff\u00e9rentes farines du m\u00e9lange, qui d\u00e9terminent la couleur, l'ar\u00f4me et la texture des fonds de pizza et de pina.
En fait, en ce qui concerne le monde de la boulangerie, g\u00e9n\u00e9ralement, dans les pizzas une p\u00e2te tr\u00e8s hydrat\u00e9e<\/strong>Elle permet d'obtenir une pizza plus l\u00e9g\u00e8re et plus digeste par rapport \u00e0 une p\u00e2te moins hydrat\u00e9e.
Selon que vous pr\u00e9parez une pina, une pizza ronde, une pizza \u00e0 la po\u00eale ou une pizza \u00e0 la pelle, la quantit\u00e9 d'eau utilis\u00e9e dans la p\u00e2te varie. Par exemple, pour une pina romana pr\u00e9par\u00e9e avec le m\u00e9lange Di Marco, la quantit\u00e9 d'eau n\u00e9cessaire est bien sup\u00e9rieure \u00e0 la moyenne\u00a0: 800\u00a0g pour 1\u00a0kg de farine.<\/p>\n\n\n\n

LA TEMP\u00c9RATURE DE L'EAU<\/h2>\n\n\n\n

Bien s\u00fbr, dans une p\u00e2te tr\u00e8s hydrat\u00e9e comme celle de la Pinsa Romana, il ne suffit pas de verser l'eau et d'attendre qu'elle fasse effet : l'astuce r\u00e9side aussi dans la temp\u00e9rature<\/strong>En fait, l\u2019utilisation d\u2019eau tr\u00e8s froide, conserv\u00e9e au r\u00e9frig\u00e9rateur ou apr\u00e8s un bref passage au cong\u00e9lateur, peut aider \u00e0 obtenir de meilleurs r\u00e9sultats.
En faisant cela, le maillage de gluten se formera plus facilement, emp\u00eachant la p\u00e2te de lever trop vite et de d\u00e9velopper de l\u2019acidit\u00e9.
Si, comme nous l'avons dit, l'eau est l'un des ingr\u00e9dients cl\u00e9s pour rendre la p\u00e2te \u00e0 pinsa si l\u00e9g\u00e8re et digeste, ses bienfaits ne s'arr\u00eatent pas l\u00e0. L'eau contribue \u00e9galement\u2026 dissoudre les grumeaux dans la p\u00e2te<\/strong> et, pendant la cuisson, une partie de l'eau est retenue par la farine de riz pour maintenir la douceur interne, tandis que l'ext\u00e9rieur doit bien s\u00e9cher pour faire le croquant classique lorsque vous le coupez ou le mordez. <\/p>\n\n\n\n

LE CHOIX DES CONDIMENTS<\/h2>\n\n\n\n

Plus g\u00e9n\u00e9ralement, lorsqu'on parle d'eau, il faut tenir compte de la quantit\u00e9 d'eau contenue dans la garniture. Une pizza trop \u00ab\u00a0mouill\u00e9e\u00a0\u00bb se reconna\u00eet lorsque, lorsque vous croquez dans une part, la pointe retombe brusquement, d\u00e9versant toute la garniture dans votre assiette.
La pulpe de tomate et la mozzarella sont en effet tr\u00e8s riches en eau, contrairement \u00e0 la charcuterie ou aux fromages affin\u00e9s. humidit\u00e9 <\/strong>Le r\u00e9sultat final d\u00e9pend de l'hydratation de votre pina (ou pizza), de la p\u00e2te et de la garniture. Un mauvais \u00e9quilibre entre humidit\u00e9 et s\u00e9cheresse dans la garniture entra\u00eenera une pizza ou une pina trop molle, ou inversement, trop s\u00e8che.
Alors, si les math\u00e9matiques ne sont pas une opinion, le r\u00e9sultat final d\u00e9pend de la bonne quantit\u00e9 d'eau dans la p\u00e2te et de la bonne proportion de garnitures : une pinsa facile \u00e0 couper et \u00e0 l'aspect caract\u00e9ristique en nid d'abeille, croustillante \u00e0 l'ext\u00e9rieur et moelleuse \u00e0 l'int\u00e9rieur.
Et vous, saviez-vous d\u00e9j\u00e0 \u00e0 quel point l\u2019eau est importante pour r\u00e9aliser une Pinsa Romana parfaite ?<\/p>","protected":false},"excerpt":{"rendered":"

Per realizzare impasti digeribili e leggeri, con la croccantezza esterna e l\u2019interno soffice e arioso che caratterizza le pizze e le pinse alla romana, serve una miscela di farine studiate per questo scopo. L\u2019azienda Di Marco, che nel 2001 ha inventato la Pinsa Romana, propone diversi mix al mercato professionale, specifici per la Pinsa, ma […]<\/p>\n","protected":false},"author":1,"featured_media":1210,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nLa forma dell\u2019acqua: l'importanza dell'idratazione per la pizza - Di Marco<\/title>\n<meta name=\"description\" content=\"Scopriamo insieme quanto \u00e8 importante l'idratazione dell'impasto per la realizzazione di una pinsa romana\" \/>\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.dimarco.it\/fr\/nouvelles\/la-forme-de-leau-limportance-de-lhydratation-pour-la-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La forma dell\u2019acqua: l'importanza dell'idratazione per la pizza - 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