{"id":96,"date":"2007-08-06T00:00:00","date_gmt":"2007-08-06T04:00:00","guid":{"rendered":"https:\/\/www.billybeck.com\/\/wordpress\/chef-chris\/whole-wheat-pizza-dough"},"modified":"2017-09-18T16:24:51","modified_gmt":"2017-09-18T20:24:51","slug":"masa-de-pizza-integral","status":"publish","type":"post","link":"https:\/\/billybeck.com\/es\/healthy-recipes\/whole-wheat-pizza-dough","title":{"rendered":"Masa de pizza integral"},"content":{"rendered":"

Raciones: <\/strong>11<\/p>\n

Nota del Chef:\u00a0<\/strong>Cuando hagas esta receta puedes congelar la masa que no utilices. Esto es genial porque puedes hacer un mont\u00f3n de masa con antelaci\u00f3n, congelarla y usarla cuando la necesites. S\u00f3lo tienes que sacar la masa y dejar que se descongele en la encimera. Adem\u00e1s, no hay forma de evitar el uso de una cucharadita de az\u00facar en esta receta. El az\u00facar es necesario para alimentar la levadura, que convierte el az\u00facar en gas. Adem\u00e1s, divides una cucharadita de az\u00facar entre once raciones, lo que equivale a menos de un tercio de gramo de az\u00facar por raci\u00f3n.<\/p>\n

Ingredientes<\/strong><\/h3>\n
    \n
  • 3 tazas de harina integral molida a la piedra<\/li>\n
  • 2 cucharadas de nata agria sin grasa<\/li>\n
  • 1 \u00bd cucharadita de sal kosher<\/li>\n
  • 1 taza de agua tibia<\/li>\n
  • 1 cucharadita de az\u00facar<\/li>\n
  • 2 cucharaditas de levadura seca<\/li>\n<\/ul>\n

    Desglose nutricional: (Por porci\u00f3n)<\/strong><\/h3>\n
      \n
    • Prote\u00ednas:<\/strong> 0.5g<\/li>\n
    • Hidratos de carbono:<\/strong> 29.0g<\/li>\n
    • Fibra:<\/strong> 4.0g<\/li>\n
    • Grasa:<\/strong> 0.6g<\/li>\n
    • Calor\u00edas<\/strong> 123<\/li>\n<\/ul>\n

      M\u00e9todo de preparaci\u00f3n:<\/strong><\/h3>\n
        \n
      1. Pon una taza de agua tibia en un bol (si el agua est\u00e1 demasiado caliente, la levadura morir\u00e1 y si est\u00e1 demasiado fr\u00eda, no se activar\u00e1) y a\u00f1ade el az\u00facar y la levadura. Remu\u00e9velo y d\u00e9jalo reposar hasta que empiece a burbujear.<\/li>\n
      2. Combine la mezcla de agua y levadura y el resto de los ingredientes en un bol. Mezclar con un gancho de masa en una cocina. (Si usted no tiene una kichen simplemente mezclar a mano.)<\/li>\n
      3. Cuando los ingredientes se hayan unido, colocar la masa en la encimera y amasarla a mano hasta que la masa est\u00e9 lisa y bien combinada. Coloque la masa en un bol y c\u00fabrala con film transparente o un pa\u00f1o ligeramente h\u00famedo. Coloque el bol en un lugar c\u00e1lido y deje que suba durante 30-40 minutos.<\/li>\n
      4. Pesar la masa despu\u00e9s de que haya subido. Tome el peso total de la masa y div\u00eddalo por once. Ese es el peso que debe tener cada bola de masa. A continuaci\u00f3n, pesa once trozos de masa del mismo peso. En este momento, la masa que no vayas a utilizar, envu\u00e9lvela individualmente en papel de pl\u00e1stico, m\u00e9tela en una bolsa con cierre y cong\u00e9lala. Se pueden sacar y descongelar en cualquier momento.<\/li>\n
      5. Forme bolitas con el resto de la masa y col\u00f3quelas en una bandeja. C\u00fabralas ligeramente con film transparente y col\u00f3quelas en un lugar c\u00e1lido durante 20-30 minutos. Despu\u00e9s de una segunda fermentaci\u00f3n, est\u00e1n listas para usar.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

        Si vas a comer pizza, debes minimizar los da\u00f1os eligiendo la mejor opci\u00f3n.
        \nHe aqu\u00ed una que sienta las bases.<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","hentry","category-healthy-recipes"],"yoast_head":"\nWhole Wheat Pizza Dough - Billy Beck<\/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.billybeck.com\/healthy-recipes\/whole-wheat-pizza-dough\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Whole Wheat Pizza Dough - Billy Beck\" \/>\n<meta property=\"og:description\" content=\"If you are going to eat pizza you need to minimize damage by making the better choice. 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