{"id":2762,"date":"2022-10-17T19:01:00","date_gmt":"2022-10-17T17:01:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2762"},"modified":"2025-05-17T19:29:20","modified_gmt":"2025-05-17T17:29:20","slug":"les-outils-du-metier-la-pelle-2","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/gli-strumenti-del-mestiere-la-pala-2","title":{"rendered":"Les outils du m\u00e9tier : la pelle"},"content":{"rendered":"

L\u2019 pelle<\/strong> Le katana est au pizzaiolo ce que le katana est au samoura\u00ef\u00a0: un outil indispensable \u00e0 l'art de la pizza, car il rend le travail plus rapide et plus efficace. Lorsqu'il faut enfourner un grand nombre de pizzas le m\u00eame jour, une pelle \u00e0 la bonne taille acc\u00e9l\u00e8re l'op\u00e9ration et \u00e9vite les pertes de temps inutiles.<\/p>\n\n\n\n

La pelle doit \u00e9galement poss\u00e9der certaines caract\u00e9ristiques pour \u00eatre utilis\u00e9e sp\u00e9cifiquement dans la Pinseria\u00a0: nous les d\u00e9taillerons \u00e0 la fin de l'article. En attendant, d\u00e9couvrons ensemble les principales caract\u00e9ristiques de cet outil.<\/p>\n\n\n\n

BOIS OU M\u00c9TAL, QU'EST-CE QUI EST MIEUX ?<\/h2>\n\n\n\n

Dans la tradition de la pizza, qu'elle soit napolitaine ou romaine, la pelle utilis\u00e9e pour la cuisson est en bois<\/strong>, mais au fil du temps, un mat\u00e9riau plus pratique, plus fin et plus l\u00e9ger a \u00e9t\u00e9 pr\u00e9f\u00e9r\u00e9 \u00e0 celui-ci aluminium<\/strong>En effet, la pelle en bois, \u00e9tant plus \u00e9paisse, rend plus difficile pour le pizzaiolo de retirer la pizza du plan de travail puis du four, sans avoir \u00e0 la soulever \u00e0 la main.<\/p>\n\n\n\n

La pelle en m\u00e9tal est plus l\u00e9g\u00e8re \u00e0 manipuler et a moins d'\u00e9paisseur, ce qui rend l'acte de cuisson puis de d\u00e9moulage plus facile et plus rapide.<\/p>\n\n\n\n

Un autre facteur qui a pouss\u00e9 le secteur de la restauration \u00e0 privil\u00e9gier l\u2019aluminium, plus pratique, est lehygi\u00e8ne<\/strong>Il est plus difficile de nettoyer le bois en profondeur et en toute s\u00e9curit\u00e9 que le m\u00e9tal, sur lequel il est plus facile d'\u00e9liminer les r\u00e9sidus d'assaisonnement, de p\u00e2te et d'huile. Pour nettoyer une pelle en aluminium, il suffit de laver la lame avec de l'eau et du savon<\/strong> et s\u00e9cher rapidement au four chaud. Il est d\u00e9conseill\u00e9 d'utiliser des \u00e9ponges trop abrasives, car l'aluminium de la pelle est souvent recouvert d'une finition qui la rend plus glissante et emp\u00eache la p\u00e2te d'y coller.<\/p>\n\n\n\n

En parlant de pelles en aluminium, il y en a sur le march\u00e9 perfor\u00e9 <\/strong>et ceux avec lame pleine<\/strong>: toujours pour des raisons pratiques, on pr\u00e9f\u00e8re aujourd'hui le premier type, plus facile \u00e0 manipuler et qui permet de secouer facilement l'exc\u00e9dent de farine de la base de la pizza, qui autrement br\u00fblerait au four, au d\u00e9triment du go\u00fbt du produit final.<\/p>\n\n\n\n

Pour ranger la pelle pendant de longues p\u00e9riodes d'inactivit\u00e9 (par exemple lors d'une fermeture pour vacances), les entreprises de fabrication \u00e9quipent souvent cet outil d'un sac en tissu pratique qui prot\u00e9gera la pelle de la poussi\u00e8re et de l'humidit\u00e9.<\/p>\n\n\n\n

LA PELLE LA PLUS ADAPT\u00c9E \u00c0 LA PINSA ROMANA : LA TAILLE COMPTE<\/h2>\n\n\n\n

En parlant de dimensions<\/strong>, chaque pizza\u00efolo ou pinsaiolo doit choisir la pelle avec la longueur de manche la plus adapt\u00e9e au four avec lequel il travaille : l'important est de pouvoir transporter la pizza ou la pinsa vers l'arri\u00e8re, sans cr\u00e9er trop d'encombrement pendant qu'elle est mise au four.<\/p>\n\n\n\n

L\u2019 forme de la lame<\/strong> c'est tr\u00e8s important, surtout dans le cas de la Pinsa Romana, qui n\u00e9cessite une pelle sp\u00e9cifique et non celle classique utilis\u00e9e pour les pizzas, qui est trop grande et ne permet pas de cuire plusieurs pinsas en m\u00eame temps. <\/p>\n\n\n\n

Nous en avons parl\u00e9 avec le pizzaiolo Marc Montuori<\/strong> qui nous a expliqu\u00e9 l'importance de choisir une pelle con\u00e7ue pour la Pinsa Romana : investir dans une pelle bien faite avec une forme plus allong\u00e9e que ronde vous aide \u00e0 travailler chaque jour de mani\u00e8re rapide et pratique, permettant au pinsaiolo de rester concentr\u00e9 pendant la phase de cuisson et ainsi d'obtenir une excellente Pinsa.
D'ailleurs, le chef Montuori nous a racont\u00e9 qu'au d\u00e9but de son activit\u00e9 de pinsaiolo, trouvant les pelles \u00e0 pizza communes inconfortables pour les raisons que nous avons expliqu\u00e9es ci-dessus, il a demand\u00e9 \u00e0 l'une des entreprises fournisseurs avec lesquelles il travaillait de cr\u00e9er une pelle sp\u00e9cialement con\u00e7ue pour la Pinsa Romana.
Apr\u00e8s de nombreuses ann\u00e9es, il est d\u00e9sormais facile de trouver des pelles Pinsa sur le march\u00e9 des outils de restauration, mais nous aimons penser que c'est Montuori qui a eu la bonne intuition en premier !<\/p>\n\n\n\n

Quelle pelle pr\u00e9f\u00e9rez-vous utiliser\u00a0? En avez-vous d\u00e9j\u00e0 essay\u00e9 une sp\u00e9cialement con\u00e7ue pour la Pinsa Romana\u00a0?<\/p>","protected":false},"excerpt":{"rendered":"

La pala sta al pizzaiolo come la katana al samurai: \u00e8 uno strumento indispensabile nell\u2019arte della pizza, perch\u00e9 rende il lavoro pi\u00f9 veloce ed efficiente. Quando c\u2019\u00e8 necessit\u00e0 di mettere a cuocere in forno un gran numero di pizze nella stessa giornata, la pala nel formato corretto rende quest\u2019attivit\u00e0 pi\u00f9 rapida ed evita inutili perdite […]<\/p>\n","protected":false},"author":1,"featured_media":2763,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nGli strumenti del mestiere: La pala - Di Marco<\/title>\n<meta name=\"description\" content=\"La pala \u00e8 uno degli strumenti fondamentali per pizzaioli e pinsaioli e per questo motivo deve rispondere a determinate caratteristiche. 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