{"id":1211,"date":"2023-08-03T09:17:06","date_gmt":"2023-08-03T09:17:06","guid":{"rendered":"https:\/\/www.molinocipolla.it\/blog\/?post_type=cp_recipe&#038;p=1211"},"modified":"2023-08-03T09:17:07","modified_gmt":"2023-08-03T09:17:07","slug":"pizza-sandwich-metodo-poolish-farina-molino-cipolla-tipo-1","status":"publish","type":"cp_recipe","link":"https:\/\/www.molinocipolla.it\/blog\/recipes\/pizza-sandwich-metodo-poolish-farina-molino-cipolla-tipo-1\/","title":{"rendered":"Pizza Sandwich metodo Poolish farina Molino Cipolla tipo 1"},"content":{"rendered":"<h2>Pizza Sandwich metodo Poolish farina Molino Cipolla tipo 1<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Ingredienti per il Poolish<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">kg<\/span> <span class=\"cooked-ing-name\">Farina Tipo1 Molino Cipolla <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">kg<\/span> <span class=\"cooked-ing-name\">acqua<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"10\">10<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">lievito di Birra<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Ingredienti per impasto finale<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">kg<\/span> <span class=\"cooked-ing-name\">Poolish<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">kg<\/span> <span class=\"cooked-ing-name\">Farina Tipo 1 Molino Cipolla<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">l<\/span> <span class=\"cooked-ing-name\">latte intero<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"10\">10<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">lievio di birra<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"80\">80<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">sale fino<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-image\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Il primo passaggio \u00e8 preparare il lievito poolish mescolando tutti gli ingredienti all&#8217;interno di una ciotola utilizzando una frusta. Il risultato finale dovr\u00e0 essere cremoso come, ad esempio, l&#8217;impasto delle crepes. Coprire la ciotola quindi lasciar fermentare per 12 ore ad una temperatura compresa fra i 20 ed i 25 gradi.<\/p>\n<p><img width=\"710\" height=\"710\" src=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-1024x1024.png\" class=\"attachment-large size-large\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-1024x1024.png 1024w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-300x300.png 300w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-150x150.png 150w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-768x768.png 768w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-1536x1536.png 1536w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-2048x2048.png 2048w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-1060x1060.png 1060w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-550x550.png 550w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-500x500.png 500w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-1920x1920.png 1920w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-1080x1080.png 1080w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-700x700.png 700w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-2000x2000.png 2000w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-1-250x250.png 250w\" sizes=\"auto, (max-width: 710px) 100vw, 710px\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-image\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Trascorse le 12 ore inserire il poolish in impastatrice insieme la farina, il latte intero, il lievito di birra ed il sale fino. Lasciar impastare 2 minuti in prima velocit\u00e0 e 5 in seconda giusto il tempo di ottenere un impasto liscio ed omogeneo.<br \/>\nA questo punto far raddoppiare di volume in una vasca ben oleata e coperta quindi spezzare in porzioni da 800 gr e 400 gr equamente suddivise fra le due misure. Farle raddoppiare di volume su una spianatoia avendo l&#8217;attenzione di coprirle bene per prevenire la formazione della crosticina.<\/p>\n<p><img width=\"710\" height=\"710\" src=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-1024x1024.png\" class=\"attachment-large size-large\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-1024x1024.png 1024w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-300x300.png 300w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-150x150.png 150w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-768x768.png 768w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-1536x1536.png 1536w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-2048x2048.png 2048w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-1060x1060.png 1060w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-550x550.png 550w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-500x500.png 500w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-1920x1920.png 1920w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-1080x1080.png 1080w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-700x700.png 700w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-2000x2000.png 2000w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-2-250x250.png 250w\" sizes=\"auto, (max-width: 710px) 100vw, 710px\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-image\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Stendere a misura di pala tutte le porzioni da 800 gr, spennellare con olio e sovrapporgli le porzioni da 400 gr stese molto fine, al fine di coprire tutta la superficie della pala. Ovviamente l&#8217;impasto sottostante avr\u00e0 un volume pi\u00f9 elevato rispetto a quello sovrapposto.<\/p>\n<p><img width=\"710\" height=\"710\" src=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-1024x1024.png\" class=\"attachment-large size-large\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-1024x1024.png 1024w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-300x300.png 300w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-150x150.png 150w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-768x768.png 768w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-1536x1536.png 1536w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-2048x2048.png 2048w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-1060x1060.png 1060w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-550x550.png 550w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-500x500.png 500w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-1920x1920.png 1920w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-1080x1080.png 1080w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-700x700.png 700w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-2000x2000.png 2000w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-3-250x250.png 250w\" sizes=\"auto, (max-width: 710px) 100vw, 710px\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-image\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Infornare direttamente su pietra a 280 gradi per circa 10 minuti<br \/>\nLe indicazioni di cottura sono puramente indicative in quanto ogni forno ha le sue peculiarit\u00e0 e caratteristiche pertanto invitiamo a controllare il prodotto durante le prime cotture per eventuali personalizzazioni di tempistica, temperatura o gestione valvole<br \/>\nUna volta sfornata la pala separare subito i due strati facendo attenzione a non scottarsi.<\/p>\n<p><img width=\"710\" height=\"710\" src=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-1024x1024.png\" class=\"attachment-large size-large\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-1024x1024.png 1024w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-300x300.png 300w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-150x150.png 150w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-768x768.png 768w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-1536x1536.png 1536w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-2048x2048.png 2048w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-1060x1060.png 1060w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-550x550.png 550w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-500x500.png 500w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-1920x1920.png 1920w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-1080x1080.png 1080w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-700x700.png 700w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-2000x2000.png 2000w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-4-250x250.png 250w\" sizes=\"auto, (max-width: 710px) 100vw, 710px\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-image\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>LO SAPEVI CHE&#8230;il sistema Pizza Sandwich d\u00e0 la possibilit\u00e0 di offrire al cliente il servizio della classica pizza farcita con un&#8217;esperienza di gusto superiore in quanto consente di avere una grossa friabile ed una parte interna morbida col giusto livello di umidit\u00e0. Il metodo poolish \u00e8 uno di quelli che si presta maggiormente perch\u00e9 consente di avere crosta fina ed un&#8217;ottima alveolatura anche con tempistiche di produzione ridotte.<br \/>\nIL CONSIGLIO DELLO CHEF&#8230;ovviamente questo genere di pizza ci d\u00e0 la possibilit\u00e0 di creare tantissimi abbinamenti e filling. Un consiglio divertente: prova a farcirla con salse che normalmente utilizzeresti per mantecare la pasta tipo rag\u00f9 e pecorino oppure salsa ai quattro formaggi e salsiccia!!<\/p>\n<p><img width=\"710\" height=\"710\" src=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-1024x1024.png\" class=\"attachment-large size-large\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-1024x1024.png 1024w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-300x300.png 300w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-150x150.png 150w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-768x768.png 768w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-1536x1536.png 1536w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-2048x2048.png 2048w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-1060x1060.png 1060w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-550x550.png 550w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-500x500.png 500w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-1920x1920.png 1920w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-1080x1080.png 1080w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-700x700.png 700w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-2000x2000.png 2000w, https:\/\/www.molinocipolla.it\/blog\/wp-content\/uploads\/2023\/08\/12-5-250x250.png 250w\" sizes=\"auto, (max-width: 710px) 100vw, 710px\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-no wslu-main_content\">\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div> \n","protected":false},"author":1,"featured_media":1217,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[62,236,247],"class_list":["post-1211","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-pizza","cp_recipe_category-ricette-di-giovannone-chef","cp_recipe_category-tipo-1"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - 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