{"id":227,"date":"2011-01-20T07:03:45","date_gmt":"2011-01-20T12:03:45","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=227"},"modified":"2011-06-11T21:02:11","modified_gmt":"2011-06-12T01:02:11","slug":"pate-a-pizza","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=227","title":{"rendered":"P\u00e2te \u00e0 pizza"},"content":{"rendered":"<p><strong>Source: <\/strong><a href=\"http:\/\/www.ricardocuisine.com\/recettes\/pizzas-et-pates-alimentaires\/2049-pate-a-pizza-maison\">ricardocuisine.com: P\u00e2te \u00e0 pizza maison <\/a><\/p>\n<p><strong>Note:<\/strong> Je fais la p\u00e2te \u00e0 pizza dans mon m\u00e9langeur sur pied avec le crochet \u00e0 p\u00e9trir.\u00a0 Je la laisse p\u00e9trir environ 5 minutes. Je pr\u00e9pare mon eau ti\u00e8de en mettant 1\/4 tasse d&#8217;eau bouillante et je rajoute 3\/4 tasse d&#8217;eau froide.<\/p>\n<p><strong>Temps de pr\u00e9paration: <\/strong>10 min<br \/>\n<strong>Attente: <\/strong>35 min<br \/>\n<strong>Rendement:<\/strong> 2 pizzas de 20 cm (8 po)<\/p>\n<p><strong>Ingr\u00e9dients <\/strong><\/p>\n<ul>\n<li>250 ml (1 tasse) d&#8217;eau ti\u00e8de<\/li>\n<li>5 ml (1 c. \u00e0 th\u00e9) de levure instantan\u00e9e<\/li>\n<li>5 ml (1 c. \u00e0 th\u00e9) de sucre<\/li>\n<li>500 ml (2 tasses) de farine tout usage (1 3\/4 \u00e0 2 tasses)<\/li>\n<li>5 ml (1 c. \u00e0 th\u00e9) de sel<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<ol>\n<li>Dans un bol, m\u00e9langer l&#8217;eau (environ 1\/4 de tasse), la levure et le sucre. Laisser reposer  jusqu&#8217;\u00e0 ce que la pr\u00e9paration mousse sur le dessus, environ 5 (ad 10) minutes.<\/li>\n<li>Au robot culinaire, il est important de travailler avec la lame en plastique ou le crochet \u00e0 p\u00e9trir. M\u00e9langer la farine et le sel. Actionner le robot \u00e0 vitesse moyenne et ajouter le m\u00e9lange de levure (et le restant d&#8217;eau) jusqu&#8217;\u00e0 l&#8217;obtention d`une boule molle.<\/li>\n<li> Retirer la p\u00e2te du bol et p\u00e9trir quelques minutes en la farinant pour \u00e9viter quelle colle.<\/li>\n<li> D\u00e9poser dans un bol l\u00e9g\u00e8rement huil\u00e9 et couvrir d&#8217;un linge propre. Laisser la p\u00e2te gonfler environ <span style=\"text-decoration: line-through;\">30 minutes<\/span> (1 heure) dans un endroit ti\u00e8de et sans courant d&#8217;air. La couper ensuite en deux.<\/li>\n<li> Utiliser la p\u00e2te \u00e0 pizza imm\u00e9diatement ou la r\u00e9frig\u00e9rer (moins de 48 heures), sinon la placer dans un sac herm\u00e9tique et la congeler.<\/li>\n<li> Cette recette permettra de pr\u00e9parer 2 pizzas de 23 cm (9 po) \u00e0 cro\u00fbte mince ou 2 pizzas de 20 cm (8 po) \u00e0 cro\u00fbte plus g\u00e9n\u00e9reuse.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: ricardocuisine.com: P\u00e2te \u00e0 pizza maison Note: Je fais la p\u00e2te \u00e0 pizza dans mon m\u00e9langeur sur pied avec le crochet \u00e0 p\u00e9trir.\u00a0 Je la laisse p\u00e9trir environ 5 minutes. Je pr\u00e9pare mon eau ti\u00e8de en mettant 1\/4 tasse d&#8217;eau &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=227\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-227","post","type-post","status-publish","format-standard","hentry","category-pizzas"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=227"}],"version-history":[{"count":7,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/227\/revisions"}],"predecessor-version":[{"id":447,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/227\/revisions\/447"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}