{"id":168329,"title":"Pizza la air fryer","modified":"2026-08-28T13:18:55+02:00","plain":"O bil\u0103 de aluat proasp\u0103t de 250 g, dou\u0103 discuri de 18 cm, coapte \u00een prealabil f\u0103r\u0103 topping timp de 3 minute la 205 \u00b0C, \u00eentoarse, garnisite, apoi \u00eenc\u0103 5 minute: blat crocant f\u0103r\u0103 s\u0103 porni\u021bi cuptorul.\n\n\n\nPizza \u00een air fryer se face \u00een dou\u0103 etape. Pune\u021bi mai \u00eent\u00e2i aluatul singur, f\u0103r\u0103 sos \u0219i f\u0103r\u0103 br\u00e2nz\u0103, timp de 3 minute la 205 \u00b0C, cu partea uns\u0103 cu ulei \u00een jos. \u00centoarce\u021bi-l, garnisi\u021bi partea deja rumenit\u0103, iar dup\u0103 \u00eenc\u0103 5 minute blatul este auriu \u0219i mozzarella perfect topit\u0103. \u00cen total, 8 minute de coacere pentru fiecare pizza \u0219i dou\u0103 pizza individuale dintr-o singur\u0103 bil\u0103 de aluat.\n\n\n\nCel\u0103lalt clasic italian care iese perfect \u00een co\u0219 : gnocchi la air fryer.\n\n\n\nDe ce s\u0103 precoci aluatul f\u0103r\u0103 topping\n\n\n\n\u00centr-un air fryer, c\u0103ldura vine aproape exclusiv de sus. Dac\u0103 garnisi\u021bi pizza de la \u00eenceput, br\u00e2nza se rumene\u0219te \u0219i sosul \u00eencepe s\u0103 clocoteasc\u0103 mult \u00eenainte ca baza s\u0103 apuce s\u0103 se coac\u0103 : rezultatul este un blat palid \u0219i moale.\n\n\n\nTrei minute doar cu aluatul rezolv\u0103 problema. Discul se \u00eent\u0103re\u0219te, \u00eencepe s\u0103 se rumeneasc\u0103, iar partea care a stat pe co\u0219 ajunge deasupra \u00een momentul garnisirii. Sosul se a\u0219az\u0103 astfel pe o suprafa\u021b\u0103 uscat\u0103 \u0219i deja fixat\u0103, care nu se \u00eenmoaie, \u00een timp ce partea \u00eenc\u0103 palid\u0103 \u00ee\u0219i termin\u0103 coacerea pe co\u0219ul fierbinte.\n\n\n\nUn alt preparat pe baz\u0103 de aluat care se coace \u00een co\u0219 : quiche la air fryer.\n\n\n\nIngredientele principale ale pizzei\n\n\n\nO bil\u0103 de aluat proasp\u0103t de pizza de aproximativ 250 g, un strop de ulei de m\u0103sline, 60 ml de sos de ro\u0219ii, mozzarella ras\u0103 sau t\u0103iat\u0103 \u00een felii sub\u021biri \u0219i cel mult trei-patru toppinguri.\n\n\n\nSocoti\u021bi aproximativ 125 g de aluat pentru fiecare disc de 18 cm. O bil\u0103 de 250 g ajunge, a\u0219adar, exact pentru dou\u0103 pizza. Mai mult aluat la acela\u0219i diametru duce la un blat care se umfl\u0103 \u0219i r\u0103m\u00e2ne crud \u00een centru, \u00eentr-un aparat care nu \u00eenc\u0103lze\u0219te de jos.\n\n\n\nUleiul nu e doar de form\u0103 : uns pe partea care atinge co\u0219ul, creeaz\u0103 contactul direct care face blatul crocant \u0219i \u00eempiedic\u0103 aluatul s\u0103 se rup\u0103 c\u00e2nd \u00eel \u00eentoarce\u021bi. Sosul, \u00een schimb, se \u00eentinde \u00eentr-un strat sub\u021bire, l\u0103s\u00e2nd marginea liber\u0103.\n\n\n\nBr\u00e2nz\u0103 topit\u0103, dar \u00eentr-o singur\u0103 bucat\u0103 : camembert la air fryer.\n\n\n\nRepere tehnice\n\n\n\nDiametrul este impus de co\u0219, nu de poft\u0103. Un co\u0219 standard accept\u0103 discuri de 18 p\u00e2n\u0103 la 22 cm. O pizza mare, de familie, nu \u00eencape aici : trebuie s\u0103 coace\u021bi dou\u0103 pizza individuale, una dup\u0103 alta.\n\n\n\nFolosi\u021bi pu\u021bin sos \u0219i pu\u021bine toppinguri. Fiecare ingredient umed elibereaz\u0103 ap\u0103, iar apa r\u0103m\u00e2ne \u00een co\u0219 \u00een loc s\u0103 se evapore ca \u00eentr-un cuptor mare. O pizza prea \u00eenc\u0103rcat\u0103 se coace de dou\u0103 ori mai greu \u0219i iese moale.\n\n\n\nPune\u021bi ingredientele mai u\u0219oare sub mozzarella, pentru ca jetul de aer s\u0103 nu le deplaseze. Dac\u0103 br\u00e2nza se rumene\u0219te prea repede, ad\u0103uga\u021bi-o doar \u00een ultimele 2-3 minute : se tope\u0219te \u00eentr-o clip\u0103.\n\n\n\nFiecare aparat \u00eenc\u0103lze\u0219te diferit. \u00cen practic\u0103, timpul real de coacere variaz\u0103 \u00eentre 7 \u0219i 10 minute : verifica\u021bi la jum\u0103tatea timpului, apoi din minut \u00een minut spre final, pentru c\u0103 la 205 \u00b0C marginile trec foarte repede de la rumenite la arse.\n\n\n\nO foaie de h\u00e2rtie de copt perforat\u0103 u\u0219ureaz\u0103 transferul \u0219i \u00eempiedic\u0103 br\u00e2nza s\u0103 se lipeasc\u0103. Perfora\u021biile sunt indispensabile, iar foaia nu trebuie a\u0219ezat\u0103 niciodat\u0103 singur\u0103 \u00eentr-un co\u0219 fierbinte : se poate ridica p\u00e2n\u0103 la rezisten\u021b\u0103.\n\n\n\nCu ce s\u0103 o servi\u021bi\n\n\n\nTransfera\u021bi pizza pe un toc\u0103tor, l\u0103sa\u021bi-o s\u0103 se r\u0103coreasc\u0103 pu\u021bin, apoi t\u0103ia\u021bi-o. O salat\u0103 verde al\u0103turi este mai mult dec\u00e2t suficient\u0103, iar cele dou\u0103 discuri se coc destul de repede c\u00e2t s\u0103 ob\u021bine\u021bi o mas\u0103 gata \u00een 20 de minute.\n\n\n\nDesertul pe care \u00eel pute\u021bi face apoi, \u00een acela\u0219i co\u0219 : fondant de ciocolat\u0103 la air fryer.\n\n\n\nCelelalte variante nu se coc la fel. O baz\u0103 de pizza din comer\u021b, garnisit\u0103 dintr-o singur\u0103 etap\u0103, are nevoie de 8 p\u00e2n\u0103 la 12 minute la 180 \u00b0C; o pizza congelat\u0103, de 12 p\u00e2n\u0103 la 14 minute la 170 \u00b0C, f\u0103r\u0103 decongelare; iar o felie r\u0103mas\u0103 de ieri \u00ee\u0219i recap\u0103t\u0103 crusta crocant\u0103 \u00een 3 p\u00e2n\u0103 la 5 minute la 180 \u00b0C.\n\n\n\n\n\n\tPizza la air fryer\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat1 bil\u0103 aluat proasp\u0103t pentru pizza (gata de \u00eentins (cca. 250 g))1 strop ulei de m\u0103sline (pentru a unge aluatul)Toppinguri60 ml sos de ro\u0219iimozzarella (ras\u0103 sau t\u0103iat\u0103 felii sub\u021biri)3 \u00e0 4 toppinguri la alegere (cel mult (de ex. \u0219unc\u0103, ciuperci, m\u0103sline, ardei etc.))\t\n\t\n\t\tPreparare\u00cemp\u0103r\u021bi\u021bi aluatul \u00een dou\u0103 por\u021bii egale.\u00centinde\u021bi fiecare por\u021bie \u00eentr-un disc de aproximativ 18 cm (adapta\u021bi dimensiunea la co\u0219ul air fryer-ului).Unge\u021bi suprafa\u021ba fiec\u0103rui disc cu pu\u021bin ulei, folosind o pensul\u0103.Coacere \u00een air fryerA\u0219eza\u021bi un disc de aluat \u00een co\u0219, cu partea uns\u0103 \u00een jos.Precoace\u021bi aluatul f\u0103r\u0103 toppinguri timp de 3 minute, la 205 \u00b0C.\u00centoarce\u021bi discul de aluat.\u00centinde\u021bi sosul de ro\u0219ii pe partea precoapt\u0103, l\u0103s\u00e2nd o margine liber\u0103.Ad\u0103uga\u021bi toppingurile dorite.Pune\u021bi mozzarella deasupra.Continua\u021bi coacerea \u00eenc\u0103 aproximativ 5 minute, la 205 \u00b0C, p\u00e2n\u0103 c\u00e2nd baza \u0219i marginile sunt aurii, iar br\u00e2nza este topit\u0103.Coace\u021bi \u0219i a doua pizza la fel.FinalizareTransfera\u021bi pizza pe un toc\u0103tor \u0219i l\u0103sa\u021bi-o s\u0103 se r\u0103coreasc\u0103 u\u0219or c\u00e2teva clipe.T\u0103ia\u021bi \u0219i servi\u021bi.\t\n\t\n\t\tMetoda-cheie: aceast\u0103 re\u021bet\u0103 este g\u00e2ndit\u0103 pentru un aluat proasp\u0103t, crud, copt mai \u00eent\u00e2i simplu, apoi acoperit \u0219i gratinat. Precoacerea (3 min) \u00eempiedic\u0103 br\u00e2nza s\u0103 se rumeneasc\u0103 \u0219i sosul s\u0103 fiarb\u0103 \u00eenainte ca baza s\u0103 fie coapt\u0103, deoarece air fryer-ul \u00eenc\u0103lze\u0219te mai ales de sus.\n\u00centoarcerea dup\u0103 precoacere: partea deja aurie devine suportul pentru sos, fiind mai uscat\u0103 \u0219i mai pu\u021bin predispus\u0103 s\u0103 se \u00eenmoaie, \u00een timp ce partea palid\u0103 intr\u0103 \u00een contact cu co\u0219ul fierbinte.\nUngerea \u00eenainte de a a\u0219eza aluatul cu partea uns\u0103 \u00een jos: ajut\u0103 la ob\u021binerea unei texturi mai crocante \u0219i reduce riscul de lipire de co\u0219 atunci c\u00e2nd \u00eentoarce\u021bi pizza.\nCantit\u0103\u021bi & supra\u00eenc\u0103rcare: calcula\u021bi cca. 125 g de aluat pentru fiecare disc de 18\u201320 cm. Limita\u021bi sosul \u0219i toppingurile la maximum 3\u20134 pentru a evita excesul de umiditate \u0219i o pizza moale.\nAjust\u0103ri: dac\u0103 br\u00e2nza se rumene\u0219te prea repede, ad\u0103uga\u021bi mozzarella doar \u00een ultimele 2\u20133 minute. \u00cen func\u021bie de aparat, timpul total de coacere poate varia (cca. 7\u201310 min): verifica\u021bi la jum\u0103tatea timpului, apoi din minut \u00een minut spre final.\nOp\u021biuni: pute\u021bi folosi h\u00e2rtie de copt perforat\u0103 (niciodat\u0103 singur\u0103 \u00eentr-un co\u0219 fierbinte). Pentru aluat din comer\u021b, f\u0103r\u0103 precoacere: 180 \u00b0C, 8\u201312 min. Pentru pizza congelat\u0103: 170 \u00b0C, 12\u201314 min (sub\u021bire) sau 180 \u00b0C, 14\u201316 min (groas\u0103). Pentru re\u00eenc\u0103lzirea unei felii: 180 \u00b0C, 3\u20135 min. Pentru calzone: 200 \u00b0C, 15\u201318 min, \u00eentorc\u00e2nd la jum\u0103tatea coacerii.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168329"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168329\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/166427"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}