{"id":3104,"date":"2023-05-24T09:26:57","date_gmt":"2023-05-24T07:26:57","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/les-avantages-de-la-cuisson-combinee-2\/"},"modified":"2023-05-24T09:26:57","modified_gmt":"2023-05-24T07:26:57","slug":"les-avantages-de-la-cuisson-combinee-2","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/technique-2\/les-avantages-de-la-cuisson-combinee-2\/","title":{"rendered":"Les avantages de la cuisson combin\u00e9e\u00a0"},"content":{"rendered":"\n
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La cuisson est l’un des points fondamentaux afin d’obtenir de bons produits finis. Son importance est souvent sous-estimée, tout comme la gestion de la température du four. Cela peut entraîner un piètre résultat avec des produits souvent peu digestes.<\/p>\n<\/div><\/div>\n

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Lorsque l’on insère une pizza dans un four, qu’elle soit ronde ou coupée à la tranche (aussi appelée pizza in teglia), elle subira un choc thermique de trois façons : par le bas, grâce à la conduction de la chaleur transmise par la sole ; par irradiation, lorsque la chaleur arrive par le ciel du four et par les parois, et enfin par convection, une méthode de cuisson qui permet de répartir la chaleur grâce à l’évaporation de l’eau contenue dans la pâte.<\/p>\n<\/div><\/div>\n

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Pendant la cuisson, d’importantes transformations physico-chimiques ont lieu à l’intérieur de notre produit. Cette étape possède donc un véritable impact sur l’aspect organoleptique et la digestibilité. Ainsi, régler son four sur la bonne température est essentiel pour plusieurs raisons. Dès que la pizza est dans le four, elle subit les transformations physico-chimiques décrites précédemment : une augmentation rapide des levures, une activité enzymatique élevée, la gélatinisation de l’amidon, l’évaporation de l’eau et la réaction de Maillard.
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Selon le type de pizza choisi, il faut scrupuleusement évaluer la température de la chambre du four. Il faut être d’autant plus attentif si l’on choisit de réaliser des pizzas à la tranche, dont la quantité de pâte utilisée nous contraint à veiller à ne pas utiliser une température trop élevée, au risque de brûler l’extérieur de la pizza en laissant l’intérieur cru. Une température du four trop basse, à l’inverse, entraînerait une évaporation de l’eau trop lente et une pizza trop croustillante. La pizza romaine, qui possède une quantité d’eau élevée, nécessite également une température de cuisson adaptée pour obtenir sa texture très croustillante. <\/p>\n<\/div><\/div>\n

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Les pizzas romaines, à la tranche, à la poêle (aussi appelée pizza al padellino, une spécialité de Turin) sont toutes des pizzas qui nécessitent une précuisson. Il faut que la réaction de Maillard soit bien complète de façon à ne laisser aucune trace d’humidité à l’intérieur du produit. Au toucher, notre pizza doit être encore molle et pas complètement cuite. Il y a une autre excellente technique de cuisson : la cuisson vapeur.
\nEt quels sont les avantages d’une précuisson? 
\nLe principal avantage est sûrement la gestion et l’optimisation du temps de préparation. 
\nUne fois la précuisson terminée et la base de la pizza refroidie sur des grilles spéciales à température ambiante, trois options s’offrent à vous : passer directement à la cuisson finale ; les conserver en les mettant dans des sachets et en les plaçant au réfrigérateur à température contrôlée (+ 4° C) ; les refroidir très rapidement puis les conserver au congélateur. De plus, précuire les pâtes qui nécessitent une longue cuisson ou qui contiennent un pourcentage important de liquides permet une bonne évaporation de l’eau, une meilleure cuisson des ingrédients en surface, et surtout, un produit fini esthétique et appétissant. 
\nLa précuisson peut être réalisée avec ou sans sauce tomate, selon la recette que vous souhaitez réaliser.
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La cuisson est l\u2019un des points fondamentaux afin d\u2019obtenir de bons produits finis. Son importance est souvent sous-estim\u00e9e, tout comme la gestion de la temp\u00e9rature du four.<\/p>\n","protected":false},"author":1,"featured_media":2082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[128],"tags":[],"class_list":["post-3104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technique-2"],"acf":[],"yoast_head":"\nLes avantages de la cuisson combin\u00e9e\u00a0 - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/fr\/technique-2\/les-avantages-de-la-cuisson-combinee-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les avantages de la cuisson combin\u00e9e\u00a0 - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"La cuisson est l\u2019un des points fondamentaux afin d\u2019obtenir de bons produits finis. 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