{"id":198748,"title":"Pizza v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:44:18+01:00","plain":"Jeden boch\u00e1nek \u010derstv\u00e9ho t\u011bsta o hmotnosti 250 g, dv\u011b placky o pr\u016fm\u011bru 18 cm p\u0159edpe\u010den\u00e9 bez oblo\u017een\u00ed 3 minuty p\u0159i 205 \u00b0C, oto\u010dit, oblo\u017eit a p\u00e9ct dal\u0161\u00edch 5 minut: k\u0159upav\u00fd spodek bez zap\u00edn\u00e1n\u00ed trouby.\n\n\n\nPizza v ko\u0161i frit\u00e9zy se pe\u010de ve dvou kroc\u00edch. Nejprve pe\u010dte samotn\u00e9 t\u011bsto, bez om\u00e1\u010dky a s\u00fdra, 3 minuty p\u0159i 205 \u00b0C, naolejovanou stranou dol\u016f. Oto\u010dte ho, oblo\u017ete ji\u017e ope\u010denou stranu a za dal\u0161\u00edch 5 minut bude spodek zlatav\u00fd a mozzarella rozpu\u0161t\u011bn\u00e1. Osm minut pe\u010den\u00ed na jednu pizzu, dv\u011b pizzy pro jednu osobu z jednoho boch\u00e1nku t\u011bsta.\n\n\n\nDal\u0161\u00ed italsk\u00e1 klasika, kter\u00e1 se v ko\u0161i povede: gnocchi z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nPro\u010d p\u0159edp\u00e9kat t\u011bsto bez oblo\u017een\u00ed\n\n\n\nV horkovzdu\u0161n\u00e9 frit\u00e9ze p\u0159ich\u00e1z\u00ed teplo t\u00e9m\u011b\u0159 v\u00fdhradn\u011b shora. Kdy\u017e pizzu oblo\u017e\u00edte hned na za\u010d\u00e1tku, s\u00fdr se zape\u010de a om\u00e1\u010dka za\u010dne bublat dlouho p\u0159edt\u00edm, ne\u017e se v\u016fbec za\u010dne p\u00e9ct spodek: ten pak z\u016fstane bled\u00fd a m\u011bkk\u00fd.\n\n\n\nT\u0159i minuty pe\u010den\u00ed samotn\u00e9ho t\u011bsta tento probl\u00e9m vy\u0159e\u0161\u00ed. Placka zpevn\u00ed, za\u010dne zl\u00e1tnout a strana, kter\u00e1 se pekla v kontaktu s ko\u0161em, se p\u0159ed oblo\u017een\u00edm oto\u010d\u00ed nahoru. Om\u00e1\u010dka tak p\u0159ijde na such\u00fd, zape\u010den\u00fd povrch, kter\u00fd se nerozm\u00e1\u010d\u00ed, zat\u00edmco dosud bled\u00e1 strana se dope\u010de na hork\u00e9m ko\u0161i.\n\n\n\nDal\u0161\u00ed t\u011bsto, kter\u00e9 upe\u010dete v ko\u0161i: quiche z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na pizzu\n\n\n\nJeden boch\u00e1nek \u010derstv\u00e9ho t\u011bsta na pizzu o hmotnosti p\u0159ibli\u017en\u011b 250 g, trocha olivov\u00e9ho oleje, 60 ml raj\u010datov\u00e9 om\u00e1\u010dky, mozzarella nastrouhan\u00e1 nebo nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky a nejv\u00fd\u0161e t\u0159i a\u017e \u010dty\u0159i suroviny na oblo\u017een\u00ed.\n\n\n\nNa placku o pr\u016fm\u011bru 18 cm po\u010d\u00edtejte p\u0159ibli\u017en\u011b se 125 g t\u011bsta. Z boch\u00e1nku o hmotnosti 250 g tedy p\u0159iprav\u00edte p\u0159esn\u011b dv\u011b pizzy. V\u011bt\u0161\u00ed mno\u017estv\u00ed t\u011bsta p\u0159i stejn\u00e9m pr\u016fm\u011bru vytvo\u0159\u00ed z\u00e1klad, kter\u00fd v p\u0159\u00edstroji bez spodn\u00edho oh\u0159evu nab\u011bhne a uprost\u0159ed z\u016fstane syrov\u00fd.\n\n\n\nOlej tu nen\u00ed na ozdobu: kdy\u017e j\u00edm pot\u0159ete stranu, kter\u00e1 se dot\u00fdk\u00e1 ko\u0161e, zajist\u00ed p\u0159\u00edm\u00fd kontakt pot\u0159ebn\u00fd pro k\u0159upav\u00fd spodek a zabr\u00e1n\u00ed potrh\u00e1n\u00ed t\u011bsta p\u0159i ot\u00e1\u010den\u00ed. Om\u00e1\u010dku rozet\u0159ete v tenk\u00e9 vrstv\u011b a okraj nechte voln\u00fd.\n\n\n\nRozpu\u0161t\u011bn\u00fd s\u00fdr, tentokr\u00e1t vcelku: camembert z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nPraktick\u00e9 rady k pe\u010den\u00ed\n\n\n\nPr\u016fm\u011br ur\u010duje ko\u0161, ne va\u0161e p\u0159\u00e1n\u00ed. Do b\u011b\u017en\u00e9ho ko\u0161e se vejdou placky o pr\u016fm\u011bru 18 a\u017e 22 cm. Rodinn\u00e1 pizza se do n\u011bj nevejde: p\u0159iprav\u00edte dv\u011b pizzy pro jednu osobu, kter\u00e9 upe\u010dete postupn\u011b.\n\n\n\nM\u00e1lo om\u00e1\u010dky, m\u00e1lo oblo\u017een\u00ed. Ka\u017ed\u00e1 vlhk\u00e1 surovina pust\u00ed vodu a ta z\u016fstane v ko\u0161i, m\u00edsto aby se odpa\u0159ila jako ve velk\u00e9 troub\u011b. P\u0159\u00edli\u0161 oblo\u017een\u00e1 pizza se pe\u010de dvakr\u00e1t pomaleji a nakonec je m\u011bkk\u00e1.\n\n\n\nLehk\u00e9 suroviny dejte pod mozzarellu, aby je proud vzduchu neposouval. Pokud s\u00fdr hn\u011bdne p\u0159\u00edli\u0161 rychle, p\u0159idejte ho a\u017e na posledn\u00ed 2 a\u017e 3 minuty: rozpust\u00ed se b\u011bhem chvilky.\n\n\n\nKa\u017ed\u00fd p\u0159\u00edstroj h\u0159eje jinak. Skute\u010dn\u00e1 doba pe\u010den\u00ed se pohybuje od 7 do 10 minut: pizzu zkontrolujte v polovin\u011b pe\u010den\u00ed a ke konci ka\u017edou minutu, proto\u017ee p\u0159i 205 \u00b0C se zlatav\u00e9 okraje velmi rychle sp\u00e1l\u00ed.\n\n\n\nD\u011brovan\u00fd pe\u010dic\u00ed pap\u00edr usnadn\u00ed p\u0159en\u00e1\u0161en\u00ed a zabr\u00e1n\u00ed p\u0159ilepen\u00ed s\u00fdra. Otvory jsou nezbytn\u00e9 a samotn\u00fd pap\u00edr nikdy nevkl\u00e1dejte do hork\u00e9ho ko\u0161e: proud vzduchu ho zvedne k topn\u00e9mu t\u011blesu.\n\n\n\nS \u010d\u00edm ji pod\u00e1vat\n\n\n\nP\u0159esu\u0148te pizzu na prk\u00e9nko, nechte ji chvilku zchladnout a nakr\u00e1jejte. Jako p\u0159\u00edloha sta\u010d\u00ed listov\u00fd sal\u00e1t a ob\u011b placky se upe\u010dou po sob\u011b dost rychle na to, abyste m\u011bli j\u00eddlo hotov\u00e9 za 20 minut.\n\n\n\nDezert, kter\u00fd pak p\u0159iprav\u00edte ve stejn\u00e9m ko\u0161i: \u010dokol\u00e1dov\u00fd fondant z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nV ostatn\u00edch p\u0159\u00edpadech se postup li\u0161\u00ed. Hotov\u00e9 kupovan\u00e9 t\u011bsto oblo\u017een\u00e9 rovnou v\u0161emi surovinami pot\u0159ebuje 180 \u00b0C a 8 a\u017e 12 minut, mra\u017een\u00e1 pizza 170 \u00b0C a 12 a\u017e 14 minut bez rozmrazov\u00e1n\u00ed a kousek pizzy ze v\u010derej\u0161ka z\u00edsk\u00e1 zp\u011bt svou k\u0159upavost za 3 a\u017e 5 minut p\u0159i 180 \u00b0C.\n\n\n\nPokud hled\u00e1te keto verzi bez t\u011bsta, vyzkou\u0161ejte mou pizzu s tu\u0148\u00e1kov\u00fdm z\u00e1kladem.\n\n\n\nDal\u0161\u00ed z\u00e1klad bez mouky nab\u00edz\u00ed kv\u011bt\u00e1kov\u00e1 pizza.\n\n\n\n\n\n\tPizza z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto1 boch\u00e1nek \u010derstv\u00e9ho t\u011bsta na pizzu (p\u0159ipraven\u00e9ho ke zpracov\u00e1n\u00ed (cca 250 g))1 trocha olivov\u00e9ho oleje (na pot\u0159en\u00ed t\u011bsta)Oblo\u017een\u00ed60 ml raj\u010datov\u00e9 om\u00e1\u010dkymozzarella (nastrouhan\u00e1 nebo nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky)3 \u00e0 4 p\u0159\u00edsady na oblo\u017een\u00ed podle chuti (maxim\u00e1ln\u011b (nap\u0159. \u0161unka, \u017eampiony, olivy, papriky atd.))\t\n\t\n\t\tP\u0159\u00edpravaRozd\u011blte boch\u00e1nek t\u011bsta na dv\u011b stejn\u00e9 \u010d\u00e1sti.Ka\u017edou \u010d\u00e1st rozv\u00e1lejte na kruh o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 18 cm (velikost p\u0159izp\u016fsobte ko\u0161i horkovzdu\u0161n\u00e9 frit\u00e9zy).Vrchn\u00ed stranu ka\u017ed\u00e9ho kruhu pot\u0159ete ma\u0161lova\u010dkou olejem.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeVlo\u017ete jeden kruh t\u011bsta do ko\u0161e naolejovanou stranou dol\u016f.Samotn\u00e9 t\u011bsto bez oblo\u017een\u00ed p\u0159edp\u00e9kejte 3 minuty p\u0159i 205 \u00b0C.Kruh t\u011bsta oto\u010dte.Na p\u0159edpe\u010denou stranu rozet\u0159ete raj\u010datovou om\u00e1\u010dku a okraj nechte voln\u00fd.Rozlo\u017ete na ni p\u0159\u00edsady podle chuti.P\u0159idejte mozzarellu.Pe\u010dte je\u0161t\u011b p\u0159ibli\u017en\u011b 5 minut p\u0159i 205 \u00b0C, dokud spodek a okraje nezezl\u00e1tnou a s\u00fdr se nerozpust\u00ed.Stejn\u00fdm zp\u016fsobem upe\u010dte i druhou pizzu.Dokon\u010den\u00edP\u0159esu\u0148te pizzu na prk\u00e9nko a nechte ji chv\u00edli zchladnout.Nakr\u00e1jejte a pod\u00e1vejte.\t\n\t\n\t\tZ\u00e1klad postupu: tento recept je ur\u010den\u00fd pro \u010derstv\u00e9 syrov\u00e9 t\u011bsto, kter\u00e9 se nejprve p\u0159edpe\u010de bez oblo\u017een\u00ed a pot\u00e9 oblo\u017e\u00ed. P\u0159edpe\u010den\u00ed (3 min) zabr\u00e1n\u00ed tomu, aby se s\u00fdr zapekl a om\u00e1\u010dka za\u010dala v\u0159\u00edt d\u0159\u00edv, ne\u017e se prope\u010de spodek, proto\u017ee horkovzdu\u0161n\u00e1 frit\u00e9za h\u0159eje hlavn\u011b shora.\nOto\u010den\u00ed po p\u0159edpe\u010den\u00ed: ji\u017e ope\u010den\u00e1 strana tvo\u0159\u00ed podklad pro om\u00e1\u010dku, je su\u0161\u0161\u00ed a m\u00e9n\u011b se rozm\u00e1\u010d\u00ed, zat\u00edmco sv\u011btl\u00e1 strana se dostane do kontaktu s hork\u00fdm ko\u0161em.\nPot\u0159en\u00ed olejem p\u0159ed vlo\u017een\u00edm naolejovanou stranou dol\u016f: zv\u00fd\u0161\u00ed k\u0159upavost a omez\u00ed p\u0159ichycen\u00ed ke ko\u0161i p\u0159i ot\u00e1\u010den\u00ed.\nMno\u017estv\u00ed & p\u0159\u00edli\u0161 bohat\u00e9 oblo\u017een\u00ed: po\u010d\u00edtejte s cca 125 g t\u011bsta na kruh o pr\u016fm\u011bru 18\u201320 cm. Om\u00e1\u010dku pou\u017e\u00edvejte st\u0159\u00eddm\u011b a zvolte maxim\u00e1ln\u011b 3\u20134 p\u0159\u00edsady na oblo\u017een\u00ed, aby pizza nebyla p\u0159\u00edli\u0161 vlhk\u00e1 a m\u011bkk\u00e1.\n\u00dapravy: pokud s\u00fdr hn\u011bdne p\u0159\u00edli\u0161 rychle, p\u0159idejte mozzarellu a\u017e na posledn\u00ed 2\u20133 minuty. Celkov\u00e1 doba pe\u010den\u00ed se m\u016f\u017ee li\u0161it podle p\u0159\u00edstroje (cca 7 a\u017e 10 min): pizzu zkontrolujte u\u017e v polovin\u011b pe\u010den\u00ed a ke konci pak ka\u017edou minutu.\nMo\u017enosti: m\u016f\u017eete pou\u017e\u00edt d\u011brovan\u00fd pe\u010dic\u00ed pap\u00edr (nikdy ho nevkl\u00e1dejte samotn\u00fd do hork\u00e9ho ko\u0161e). Pro kupovan\u00e9 t\u011bsto bez p\u0159edpe\u010den\u00ed: 180 \u00b0C, 8\u201312 min. Pro mra\u017eenou pizzu: 170 \u00b0C, 12\u201314 min (tenk\u00e1) nebo 180 \u00b0C, 14\u201316 min (siln\u00e1). Oh\u0159\u00e1t\u00ed jednoho kousku: 180 \u00b0C, 3\u20135 min. Calzone: 200 \u00b0C, 15\u201318 min, v polovin\u011b pe\u010den\u00ed oto\u010dte.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198748"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198748\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/166427"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}