{"id":3449,"date":"2012-11-15T11:32:26","date_gmt":"2012-11-15T11:32:26","guid":{"rendered":"http:\/\/www.ilpanedianna.it\/?p=2908"},"modified":"2018-02-05T07:30:26","modified_gmt":"2018-02-05T06:30:26","slug":"palline-pasta-pizza","status":"publish","type":"post","link":"https:\/\/www.ilpanedianna.it\/en\/2012\/11\/15\/palline-pasta-pizza\/","title":{"rendered":"The new frozen gluten-free pasta balls"},"content":{"rendered":"<p><!--:it--><a href=\"http:\/\/www.ilpanedianna.it\/wp-content\/uploads\/2014\/09\/ADV12-10-rivista.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3299\" title=\"ADV12-10-magazine\" src=\"http:\/\/www.ilpanedianna.it\/wp-content\/uploads\/2014\/09\/ADV12-10-rivista.jpg\" alt=\"\" width=\"500\" height=\"667\" \/><\/a><\/p>\n<h3><span style=\"color: #ff9900;\">GLUTEN-FREE \/ DAIRY-FREE PIZZA BALLS.<\/span><\/h3>\n<p><strong>INSTRUCTIONS FOR USE<\/strong><\/p>\n<p>First of all it is important to defrost the dough <strong>without removing it from the package<\/strong> specific, we can act in two different ways:<\/p>\n<ul>\n<li>First method (<em>natural defrosting<\/em>) leave the ball at room temperature for about 3-4 hours.<\/li>\n<li>Second method (<em>quick defrosting<\/em>) in the microwave for 2 and a half minutes at approximately 270 watts.<\/li>\n<\/ul>\n<p>Then check, by applying light pressure on the wrapping, that the product is soft enough to be worked.<br \/>\nAt this point, you can open the package and you will notice that the dough will tend to crumble, so you need to work it by hand on a smooth surface for about a minute, until it comes together again, making it soft and homogeneous.<br \/>\nGrease a 26\/28 cm diameter baking pan with oil, then place the ball in the center and flatten it by hand over its entire surface, or, flour the work surface well and roll out the ball with a rolling pin to the desired thickness and then place it in the pan.<br \/>\nThere are now several solutions for obtaining the ideal pizza:<\/p>\n<ol>\n<li><strong>THREE-PHASE METHOD<\/strong>: fill the pizza base with tomato sauce, cover it with cling film and let it rise for about 30 minutes, put it in a preheated oven at 220\/240 degrees for 7-8 minutes, remove it, fill it as desired and put it back in the oven for another 4-5 minutes for the final cooking.<\/li>\n<li><strong>TWO-PHASE METHOD<\/strong>: fill the pizza base with tomato sauce and bake in a preheated oven at 220\/240 degrees for about 7-8 minutes, remove it, add the filling as desired and put it back in the oven for another 4-5 minutes for final cooking.<\/li>\n<li><strong>QUICK METHOD<\/strong>: fill the pizza base with all the ingredients and place everything in a preheated oven at 220\/240 degrees for about 12-13 minutes until completely cooked.<\/li>\n<\/ol>\n<p><em><strong>NB<\/strong><\/em>: the quick method tends to dry out the filling slightly.<\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff9900;\"> GOOD WORK AND ENJOY YOUR MEAL!<\/span><\/strong><\/p>\n<p style=\"text-align: right;\">LUCA<\/p>","protected":false},"excerpt":{"rendered":"<p>GLUTEN-FREE \/ DAIRY-FREE PIZZA BALLS. INSTRUCTIONS FOR USE: First, it&#039;s important to thaw the dough without removing it from its packaging. There are two ways to do this: First, (natural thawing) leave the dough ball at room temperature for about 3-4 hours. Second, (fast thawing) microwave for 2.5 minutes at 270 watts.<\/p>\n<div><a href=\"https:\/\/www.ilpanedianna.it\/en\/2012\/11\/15\/palline-pasta-pizza\/\" class=\"view-more\"><span>View more<\/span><\/a><\/div>","protected":false},"author":470,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[143,142,96],"tags":[78,79,80,81,82,83,84,85,86,87,88,89,90,162,163,122,92,93,94,95,97,98,99],"class_list":["post-3449","post","type-post","status-publish","format-standard","hentry","category-adv","category-news","category-ricette","tag-alimenti","tag-celiachia","tag-celiaci","tag-cucina","tag-cucinare","tag-fatti-in-casa","tag-fatto-in-casa","tag-gluten-free","tag-homemade","tag-il-pane-di-anna","tag-menu-senza-glutine","tag-molino-rivetti","tag-molino-rivetti-pietro-srl","tag-pasta-pizza","tag-pasta-pizza-senza-glutine","tag-pasta-senza-glutine","tag-pizza","tag-pizza-senza-glutine","tag-prodotti","tag-ricetta","tag-ricette-2","tag-scuola-cucina","tag-senza-glutine","no-featured"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/posts\/3449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/users\/470"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/comments?post=3449"}],"version-history":[{"count":1,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/posts\/3449\/revisions"}],"predecessor-version":[{"id":4264,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/posts\/3449\/revisions\/4264"}],"wp:attachment":[{"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/media?parent=3449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/categories?post=3449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ilpanedianna.it\/en\/wp-json\/wp\/v2\/tags?post=3449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}