{"id":3103,"date":"2020-10-06T13:24:40","date_gmt":"2020-10-06T11:24:40","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/les-differentes-techniques-de-traitement-de-la-pate-a-pizza-les-etapes-de-pointage-de-decoupe-et-dappret\/"},"modified":"2020-10-06T13:24:40","modified_gmt":"2020-10-06T11:24:40","slug":"les-differentes-techniques-de-traitement-de-la-pate-a-pizza-les-etapes-de-pointage-de-decoupe-et-dappret","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/technique-2\/les-differentes-techniques-de-traitement-de-la-pate-a-pizza-les-etapes-de-pointage-de-decoupe-et-dappret\/","title":{"rendered":"Les diff\u00e9rentes techniques de traitement de la p\u00e2te \u00e0 pizza: les \u00e9tapes de pointage, de d\u00e9coupe et d\u2019appr\u00eat"},"content":{"rendered":"\n
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L’évolution du monde de la pizza a entraîné le développement de techniques de traitement et de cuisson toujours plus innovantes, avec des levages longue durée et des cuissons vapeur.<\/p>\n

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Quelle que soit la pâte réalisée, il existe trois étapes essentielles à sa transformation<\/b> : l’empâtement, le façonnage et l’étalage.<\/p>\n<\/div><\/div>\n

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Le pointage<\/p>\n

Le premier levage correspond à la durée entre la formation de la pâte et la formation des boules de pâtes<\/b>. Ce temps est déterminé par les caractéristiques que l’on souhaite donner au produit fini, et peut donc varier de 15 à 30 minutes en recouvrant la pâte d’une feuille de nylon, à température ambiante. Concernant la pizza napolitaine, cet intervalle peut durer jusqu’à deux heures. Si la pâte possède un haut taux d’hydratation<\/b>, le pizzaiolo peut adopter la technique du pointage à froid, c’est-à-dire le repos au réfrigérateur pendant une durée prédéfinie. Au delà du choix, l’objectif du pointage est de permettre au gluten de se détendre <\/b>pour l’étape suivante de la transformation : la découpe.<\/p>\n<\/div><\/div>\n

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La dècoupe<\/p>\n

La découpe est le terme utilisé lors de la formation des boules de pâtes<\/b>. C’est précisément ce procédé manuel qui, selon le poids souhaité, nous permet de diviser la pâte en boules<\/b>, puis de les placer dans un bac à patons. Travailler la pâte à la main nous permet de replier plusieurs fois les bords de la boule de pâte sur elle-même, puis d’effectuer une rotation énergique qui nous permet d’obtenir sa<\/b> forme ronde typique.<\/b><\/p>\n<\/div><\/div>\n

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L’Apprêt<\/p>\n

L’étape suivante est celle de l’apprêt<\/b>, elle correspond au deuxième levage. Il peut se dérouler à température ambiante <\/b>pour toutes les pâtes où l’utilisation de farines à faible contenu protéique est possible. Autrement, l’apprêt peut être réalisé plusieurs jours au réfrigérateur<\/b> à une température contrôlée.<\/p>\n

Au delà du vocabulaire utilisé (pointage, découpe, apprêt), l‘élément fondamental est la durée des étapes de levage et la bonne manipulation des boules de pâtes<\/b>. En effet, un traitement incorrect ne respectant pas les caractéristiques chimiques\/ physiques et rhéologiques de la farine compromettra inévitablement la qualité du produit fini. Cette mauvaise qualité sera détectée lors de la transformation, puisqu’il sera difficile de réaliser l’étape du pointage. De même, cela sera visible car la pâte sera difficilement digérée par l’organisme, et l’arôme ne reflétera pas le résultat souhaité.<\/p>\n

Le levage et la maturation<\/b> sont deux procédés importants conditionnés par les trois phases de transformation que nous avons vues précédemment. Ces procédés donnent des caractéristiques spécifiques au gluten<\/b> et sont influencés par les valeurs techniques de la farine, la température de la pâte, l’environnement de travail et le contrôle du réfrigérateur. Ces facteurs, lorsqu’ils sont gérés avec professionnalisme et connaissance, permettent d’obtenir d’excellents résultats.<\/b><\/p>\n<\/div><\/div>\n

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