{"id":18026,"date":"2025-07-24T12:32:00","date_gmt":"2025-07-24T10:32:00","guid":{"rendered":"https:\/\/four-ephrem.com\/impasto-per-pizza-a-lievitazione-naturale-di-manu-barthelemy\/"},"modified":"2025-10-07T13:44:33","modified_gmt":"2025-10-07T11:44:33","slug":"impasto-per-pizza-a-lievitazione-naturale-di-manu-barthelemy","status":"publish","type":"post","link":"https:\/\/four-ephrem.com\/it\/impasto-per-pizza-a-lievitazione-naturale-di-manu-barthelemy\/","title":{"rendered":"Impasto per pizza a lievitazione naturale di Manu Barth\u00e9l\u00e9my"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Una ricetta esclusiva, resa ancora pi\u00f9 buona dalla cottura nel forno a legna<\/strong><\/h2>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\" style=\"grid-template-columns:27% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"659\" height=\"459\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/screenshot-2023-01-16-at-11-36-08-fours-a-bois-ephrem-@ephrem_fusion---photos-et-videos-instagram-e1753351323241.png\" alt=\"\" class=\"wp-image-17307 size-full\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/screenshot-2023-01-16-at-11-36-08-fours-a-bois-ephrem-@ephrem_fusion---photos-et-videos-instagram-e1753351323241.png 659w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/screenshot-2023-01-16-at-11-36-08-fours-a-bois-ephrem-@ephrem_fusion---photos-et-videos-instagram-e1753351323241-300x209.png 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/screenshot-2023-01-16-at-11-36-08-fours-a-bois-ephrem-@ephrem_fusion---photos-et-videos-instagram-e1753351323241-600x418.png 600w\" sizes=\"(max-width: 659px) 100vw, 659px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Nel suo stabilimento <strong>\n  <a href=\"https:\/\/lo-pichotome.eatbu.com\/\" data-type=\"link\" data-id=\"https:\/\/lo-pichotome.eatbu.com\/\">Lo Pichot\u00f2me<\/a>\n<\/strong>nel cuore di Forcalquier, lo chef <strong>Manu Barth\u00e9l\u00e9my<\/strong> celebra i piaceri autentici della cucina a legna. Vice-campione del mondo della pizza etica nel 2016, coltiva un savoir-faire rigoroso, tramandato dalla famiglia e alimentato da una costante richiesta di eccellenza, condivisione e autenticit\u00e0. <\/p>\n\n\n\n<p>Tra le sue creazioni pi\u00f9 emblematiche c&#8217;\u00e8 un impasto per pizza a lievitazione naturale, realizzato secondo la pi\u00f9 pura tradizione italiana. Viene cotto in un <strong>\n  <a href=\"https:\/\/four-ephrem.com\/produit\/120-rotatif\/\" data-type=\"link\" data-id=\"https:\/\/four-ephrem.com\/produit\/120-rotatif\/\">Forno a legna Ephrem Le Loule<\/a>\n<\/strong>e rivela aromi sottili e una consistenza perfettamente controllata. <\/p>\n<\/div><\/div>\n\n<div style=\"height:37px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong><mark style=\"background-color:#f5a555\" class=\"has-inline-color\">Impasto per pizza gustoso e fatto in casa<\/mark><\/strong><\/h2>\n\n<p>La ricetta che Manu Barth\u00e9l\u00e9my condivide con noi oggi \u00e8 il frutto di molti anni di perfezionamento. Si basa su ingredienti biologici e\/o locali, rigorosamente selezionati per la loro qualit\u00e0. <\/p>\n\n<h3 class=\"wp-block-heading\">                  <strong>Ingredienti per 3 pezzi di pasta (pizza ~ 29 cm)<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 kg di farina di grano tenero tipo 00<\/li>\n\n\n\n<li>200 g di pasta madre naturale <a href=\"https:\/\/four-ephrem.com\/pain-au-feu-de-bois-guide-pour-une-cuisson-reussie\/\" data-type=\"link\" data-id=\"https:\/\/four-ephrem.com\/pain-au-feu-de-bois-guide-pour-une-cuisson-reussie\/\">(vedi i nostri consigli per preparare la tua pasta madre naturale)<\/a><\/li>\n\n\n\n<li>600 g di acqua<\/li>\n\n\n\n<li>20 g di sale<\/li>\n<\/ul>\n\n<div style=\"height:53px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-media-text has-media-on-the-right is-stacked-on-mobile\" style=\"grid-template-columns:auto 22%\"><div class=\"wp-block-media-text__content\">\n<h3 class=\"wp-block-heading\"><strong>Metodo di preparazione<\/strong><\/h3>\n\n\n\n<p><strong>1. maturazione a freddo<\/strong><br\/>Metti i pezzi di pasta in un contenitore ermetico o in vassoi foderati con panni umidi, poi riponili in frigorifero per una fermentazione lenta durante la notte.<\/p>\n\n\n\n<p><strong>2. Impasto e fermentazione iniziale<\/strong><br\/>Impasta gli ingredienti fino a ottenere un impasto liscio ed elastico. Forma una palla e lasciala riposare a temperatura ambiente (26-27\u00b0C) per 1 ora. <\/p>\n\n\n\n<p><strong>3.Divisione e riposo<\/strong><br\/>Dividi l&#8217;impasto in tre pezzi da 250-300 g. Lascia riposare a temperatura ambiente per 2 ore. <\/p>\n<\/div><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/336378127_2174002006134612_8930053458329941153_n-1024x1024.jpg\" alt=\"\" class=\"wp-image-17329 size-full\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/336378127_2174002006134612_8930053458329941153_n-1024x1024.jpg 1024w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/336378127_2174002006134612_8930053458329941153_n-600x600.jpg 600w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/336378127_2174002006134612_8930053458329941153_n-150x150.jpg 150w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/336378127_2174002006134612_8930053458329941153_n-768x768.jpg 768w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/336378127_2174002006134612_8930053458329941153_n-300x300.jpg 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/336378127_2174002006134612_8930053458329941153_n-100x100.jpg 100w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/336378127_2174002006134612_8930053458329941153_n.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n<h3 class=\"wp-block-heading\"><strong>Cucinare in giornata?<\/strong><\/h3>\n\n<p>Se vuoi infornare le pizze il giorno stesso, puoi omettere la fase di maturazione a freddo. Tieni presente, per\u00f2, che una fermentazione lenta apporter\u00e0 una maggiore complessit\u00e0 aromatica e una migliore digeribilit\u00e0. <\/p>\n\n<div style=\"height:33px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\" style=\"grid-template-columns:25% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"1024\" height=\"702\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0419-1024x702.jpg\" alt=\"\" class=\"wp-image-17321 size-full\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0419-1024x702.jpg 1024w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0419-800x548.jpg 800w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0419-768x526.jpg 768w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0419-1536x1053.jpg 1536w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0419-300x206.jpg 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0419-600x411.jpg 600w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0419.jpg 1652w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h3 class=\"wp-block-heading\"><strong>Prima di infornare<\/strong><\/h3>\n\n\n\n<p>Abbassa delicatamente i pezzi di pasta su un letto di semola di grano duro, direttamente sulla <strong>spatola di legno<\/strong>, per una manipolazione pi\u00f9 agevole in forno. Quindi, completa con ingredienti freschi, locali e di stagione. <\/p>\n<\/div><\/div>\n\n<div style=\"height:46px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h2 class=\"wp-block-heading\"><strong><mark style=\"background-color:#f5a555\" class=\"has-inline-color\">Cucina a legna in un forno tradizionale di Ephrem<\/mark><\/strong><\/h2>\n\n<p>La cottura \u00e8 la fase chiave di questa ricetta. Preriscalda il forno a legna <strong>finch\u00e9 la parte superiore non diventa completamente bianca<\/strong>, segno che la temperatura \u00e8 ottimale. Questo processo di riscaldamento richiede circa 2 ore.  <\/p>\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>Controllare la temperatura del focolare :<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Senza termometro<\/strong>: getta un pizzico di farina sul fuoco. Se brucia immediatamente, la base \u00e8 troppo calda. Se invece si rosola dopo pochi secondi, puoi metterla in forno.  <\/li>\n\n\n\n<li><strong>\n  <a href=\"https:\/\/four-ephrem.com\/produit\/thermometre-digital\/\" data-type=\"link\" data-id=\"https:\/\/four-ephrem.com\/produit\/thermometre-digital\/\">Con il termometro<\/a>\n<\/strong> : punta a una temperatura compresa tra <strong>350\u00b0C e 360\u00b0C<\/strong>.<\/li>\n<\/ul>\n\n<div style=\"height:39px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-media-text has-media-on-the-right is-stacked-on-mobile\"><div class=\"wp-block-media-text__content\">\n<p><strong>Per una pizza napoletana rivisitata, aggiungi :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80 g di passata di pomodoro<\/li>\n\n\n\n<li>80-90 g di mozzarella <strong>Fior di latte<\/strong><\/li>\n<\/ul>\n\n\n\n<p><br\/><br\/><strong>Tempo di cottura<\/strong>: 3 minuti nel forno a legna<\/p>\n\n\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-062f0008 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-text-align-center wp-element-button\" href=\"https:\/\/four-ephrem.com\/cycle-cuisson-four-bois-ephrem\/\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Scopri come ottimizzare la tua cottura a legna<\/mark><\/strong><\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:26px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Una volta sfornato, aggiungi :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>pomodori ciliegini conservati in olio d&#8217;oliva e aglio<\/li>\n\n\n\n<li>tagliatelle di zucchine crude<\/li>\n\n\n\n<li>qualche foglia di basilico<\/li>\n\n\n\n<li>un filo di olio extravergine di oliva<\/li>\n<\/ul>\n<\/div><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-1024x683.jpg\" alt=\"\" class=\"wp-image-17323 size-full\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-1024x683.jpg 1024w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-800x534.jpg 800w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-768x512.jpg 768w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-1536x1025.jpg 1536w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-300x200.jpg 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-600x400.jpg 600w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1.jpg 1697w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n<div style=\"height:33px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>Consiglio<\/strong>: dopo la cottura, metti la pizza su una <strong>griglia o un vassoio aperto<\/strong> per evitare che l&#8217;impasto diventi troppo morbido. In questo modo la base rimarr\u00e0 perfettamente croccante. <\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<div style=\"height:37px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong><mark style=\"background-color:#f5a555\" class=\"has-inline-color\">Sfrutta al meglio l&#8217;inerzia termica del tuo forno<\/mark><\/strong><\/h2>\n\n<p>Il tuo forno a legna <strong>Ephrem<\/strong> rimane caldo anche dopo la cottura delle pizze. Quando il tuo forno raggiunge i 200\/250\u00b0C, approfittane per cuocere a fuoco lento piatti a vapore, gratin o verdure sott&#8217;aceto. Scegli piatti in terracotta o in ghisa, adatti e resistenti alle alte temperature e perfettamente adatti a questo tipo di cottura lenta.  <\/p>\n\n<div style=\"height:66px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" data-id=\"17315\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0031-1-1024x683.jpg\" alt=\"\" class=\"wp-image-17315\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0031-1-1024x683.jpg 1024w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0031-1-800x533.jpg 800w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0031-1-768x512.jpg 768w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0031-1-1536x1024.jpg 1536w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0031-1-300x200.jpg 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0031-1-600x400.jpg 600w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0031-1.jpg 1717w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" data-id=\"17323\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-1024x683.jpg\" alt=\"\" class=\"wp-image-17323\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-1024x683.jpg 1024w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-800x534.jpg 800w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-768x512.jpg 768w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-1536x1025.jpg 1536w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-300x200.jpg 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1-600x400.jpg 600w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/07\/dsc0464-1.jpg 1697w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"686\" data-id=\"16640\" src=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/04\/dsc_4711-1024x686.webp\" alt=\"Flambeur 60 Ephrem Verde Eucalipto viso con pirofila\" class=\"wp-image-16640\" srcset=\"https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/04\/dsc_4711-1024x686.webp 1024w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/04\/dsc_4711-800x536.webp 800w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/04\/dsc_4711-768x514.webp 768w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/04\/dsc_4711-300x201.webp 300w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/04\/dsc_4711-600x402.webp 600w, https:\/\/four-ephrem.com\/wp-content\/uploads\/2025\/04\/dsc_4711.webp 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n<div style=\"height:79px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<div style=\"height:33px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Ora hai tutti i segreti di un <strong>vero impasto per pizza a lievitazione naturale<\/strong>, arricchito dalla tradizionale cottura a legna. Che tu sia un professionista o un dilettante illuminato, questa ricetta incarna lo spirito della gastronomia autentica, come la intendiamo noi di <strong>Ephrem<\/strong>. <\/p>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Impasto per pizza a lievitazione naturale di Manu Barth\u00e9l\u00e9my<\/p>\n","protected":false},"author":490,"featured_media":18027,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"%%post_title%%%","_seopress_titles_desc":"%%post_excerpt%%","_seopress_robots_index":"","footnotes":""},"categories":[681],"tags":[],"class_list":{"0":"post-18026","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-come-si-usa-e-ricette"},"acf":[],"_links":{"self":[{"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/posts\/18026","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/users\/490"}],"replies":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/comments?post=18026"}],"version-history":[{"count":1,"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/posts\/18026\/revisions"}],"predecessor-version":[{"id":18040,"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/posts\/18026\/revisions\/18040"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/media\/18027"}],"wp:attachment":[{"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/media?parent=18026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/categories?post=18026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/four-ephrem.com\/it\/wp-json\/wp\/v2\/tags?post=18026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}