{"id":9621,"date":"2020-06-15T17:23:54","date_gmt":"2020-06-15T16:23:54","guid":{"rendered":"https:\/\/gourmetaly.com\/?p=9621"},"modified":"2025-04-07T10:40:05","modified_gmt":"2025-04-07T09:40:05","slug":"specialita-romana-la-pizza-biancacon-mortadella-la-ricetta-originale","status":"publish","type":"post","link":"https:\/\/gourmetaly.com\/it\/specialita-romana-la-pizza-biancacon-mortadella-la-ricetta-originale\/","title":{"rendered":"Specialit\u00e0 romana: pizza bianca e mortadella"},"content":{"rendered":"<h2>Hai mai sentito un romano elogiare <em>pizza e mortazza?<\/em><\/h2>\n<p>Si tratta di pizza bianca salata, croccante e oleosa da consumare a tranci. Semplice o ripiena di mortadella (in estate con prosciutto e fichi) . La specialit\u00e0 da forno di Roma \u00e8 la <a href=\"https:\/\/gourmetaly.com\/it\/campo-de-fiori-ghetto-ebraico-e-trastevere-percorso-gastronomico\/\">Pizza Bianca<\/a>: Semplicemente deliziosa!\u00a0Ci vuole un po &#8216;di tempo per farla in casa ma ne vale sicuramente la pena<\/p>\n<h3><strong>ingredienti<\/strong><\/h3>\n<ul>\n<li><em>500 g di farina di pane bianco forte<\/em><\/li>\n<li><em>15 g di lievito fresco (o 5 gr di lievito secco attivo)<\/em><\/li>\n<li><em>250 g di acqua a temperatura ambiente<\/em><\/li>\n<li><em>2 cucchiai di olio extra vergine di oliva<\/em><\/li>\n<li><em>10 g di sale<\/em><\/li>\n<li><em>Per la <a href=\"https:\/\/it.wikipedia.org\/wiki\/Salamoia\">salamoia<\/a><\/em><\/li>\n<li><em>65 g di acqua a temperatura ambiente<\/em><\/li>\n<li><em>65g di olio extra vergine di oliva<\/em><\/li>\n<li><em>25 g di sale<\/em><\/li>\n<\/ul>\n<h3><strong><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-23252 size-large\" src=\"https:\/\/gourmetaly.com\/wp-content\/uploads\/2025\/02\/jewish-ghetto-forno-pizza-top-1500x630-1-1030x433.jpg\" alt=\"\" width=\"1030\" height=\"433\" srcset=\"https:\/\/gourmetaly.com\/wp-content\/uploads\/2025\/02\/jewish-ghetto-forno-pizza-top-1500x630-1-1030x433.jpg 1030w, https:\/\/gourmetaly.com\/wp-content\/uploads\/2025\/02\/jewish-ghetto-forno-pizza-top-1500x630-1-768x323.jpg 768w, https:\/\/gourmetaly.com\/wp-content\/uploads\/2025\/02\/jewish-ghetto-forno-pizza-top-1500x630-1-640x269.jpg 640w, https:\/\/gourmetaly.com\/wp-content\/uploads\/2025\/02\/jewish-ghetto-forno-pizza-top-1500x630-1-400x168.jpg 400w, https:\/\/gourmetaly.com\/wp-content\/uploads\/2025\/02\/jewish-ghetto-forno-pizza-top-1500x630-1-367x154.jpg 367w, https:\/\/gourmetaly.com\/wp-content\/uploads\/2025\/02\/jewish-ghetto-forno-pizza-top-1500x630-1-600x252.jpg 600w\" sizes=\"(max-width: 1030px) 100vw, 1030px\" \/>Preparazione<\/strong><\/h3>\n<p>Per preparare la salamoia, sbatti tutti gli ingredienti insieme con una forchetta o in un frullatore fino a quando non vengono emulsionati.\u00a0Sciogliere il lievito nell&#8217;acqua. In una ciotola mescolare farina e sale, quindi aggiungere l&#8217;acqua con il lievito e <a href=\"https:\/\/gourmetaly.com\/it\/degustazione-di-vini-e-olio-evo-italiani-con-abbinamento-cibo\/\">l&#8217;olio<\/a> d&#8217;oliva fino a formare un impasto. Devi essere in grado di mescolarlo con un cucchiaio, quindi potrebbe essere necessario aggiungere un po &#8216;d&#8217;acqua. Strofina la superficie con un po &#8216;d&#8217;olio e lasciala riposare per 10 minuti, coperta con un panno umido. Coprire una teglia con carta da forno e trasferire l&#8217;impasto (che rimarr\u00e0 MOLTO liscio), quindi strofinare un po &#8216;pi\u00f9 di olio sulla parte superiore e lasciare per altri 10 minuti.\u00a0Successivamente, con le dita e iniziando dal centro dell&#8217;impasto, stendere delicatamente verso l&#8217;alto e verso il basso. Fare attenzione a non rompere le bolle nell&#8217;impasto, ci vuole delicatezza!<\/p>\n<h4>Lasciare riposare per 40 minuti, durante i quali l&#8217;impasto raddoppier\u00e0.<\/h4>\n<p>Con la punta delle dita, fare delle fossette profonde nell&#8217;impasto. Sbattere di nuovo la salamoia, quindi versarne met\u00e0 sulla superficie e in tutti i fori.\u00a0 Cuocere in forno<span class=\"Apple-converted-space\">\u00a0 <\/span>a 220 \u00b0 C<span class=\"Apple-converted-space\">\u00a0 <\/span>per 15 minuti, quindi stendere sopra il resto della salamoia e continuare a cuocere per altri 20 minuti, o fino a quando non diventa dorato. Lasciar raffreddare su una gratella.<\/p>\n<h4>Ed ora la farcitura: sottilissima e aromatizzata <em>Mortazza<\/em>.<\/h4>\n<p>La mortadella rende questo matrimonio una fusione di sapori. Lo snack o pranzo intenso ma veloce.\u00a0Insomma come direbbe un romano: <strong><em>\u00e8 la morte sua.<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hai mai sentito un romano elogiare pizza e mortazza? Si tratta di pizza bianca salata, croccante e oleosa da consumare a tranci. Semplice o ripiena di mortadella (in estate con prosciutto e fichi) . La specialit\u00e0 da forno di Roma \u00e8 la Pizza Bianca: Semplicemente deliziosa!\u00a0Ci vuole un po &#8216;di tempo per farla in casa [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":9955,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5595,2671,2639,2638],"tags":[4601,3836,8203,8201,8202,7137,8200],"class_list":["post-9621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosita-eno-gastronomiche","category-news-eventi","category-ricette","category-roma-da-scoprire","tag-cosa-fare-a-roma","tag-tradizione-romana","tag-la-morte-sua","tag-mortazza","tag-pizza-a-roma","tag-pizza-bianca-it","tag-pizza-bianca-e-mortadella"],"acf":[],"featured_image_src":{"landsacpe":["https:\/\/gourmetaly.com\/wp-content\/uploads\/2014\/08\/pizza-mortadella.jpg",668,445,false],"list":["https:\/\/gourmetaly.com\/wp-content\/uploads\/2014\/08\/pizza-mortadella.jpg",463,308,false],"medium":["https:\/\/gourmetaly.com\/wp-content\/uploads\/2014\/08\/pizza-mortadella-300x200.jpg",300,200,true],"full":["https:\/\/gourmetaly.com\/wp-content\/uploads\/2014\/08\/pizza-mortadella.jpg",800,533,false]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Specialit\u00e0 romana: pizza bianca e mortadella - Gourmetaly<\/title>\n<meta name=\"description\" content=\"Piazza bianca e mortadella: un matrimonio di sapori, odori econsistenze. 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