Massa Básica Pizza

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	Massa Básica Pizza

loray

5-18-2009 4:09 PM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/e97671bf-2b0b-466e-a3b7-b0b67207c6e7/CE803DA9-420E-437E-B5C7-2D68247CD768/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.italiaoggi.com.br/gastronomia/pane/ita_pane_rec005.htm" href="http://www.italiaoggi.com.br/gastronomia/pane/ita_pane_rec005.htm" style="font-size: 11px;">www.italiaoggi.com.br</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.italiaoggi.com.br/gastronomia/pane/ita_pane_rec005.htm"><P align="center"><FONT size="2" face="Arial"></FONT><STRONG><FONT size="3" face="Arial">MASSA BÁSICA PARA PIZZA</FONT></STRONG></P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.italiaoggi.com.br/gastronomia/pane/ita_pane_rec005.htm"><STRONG>Ingredientes</STRONG></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.italiaoggi.com.br/gastronomia/pane/ita_pane_rec005.htm"><P align="center"><FONT size="3" face="Arial" color="#000000"><EM><STRONG>Preparo</STRONG></EM></FONT></P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.italiaoggi.com.br/gastronomia/pane/ita_pane_rec005.htm"><FONT size="2" face="Arial">Obs.: Como recheio você pode usar ovos cozidos, molho de tomate, queijo
    mussarela, presunto, cebola, pimentão, azeitonas verdes e orégano. Pode também
    substituir o presunto por calabresa moída ou bacon em fatias finíssimas. </FONT></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.italiaoggi.com.br/gastronomia/pane/ita_pane_rec005.htm"><FONT size="2" face="Arial">2 xícaras (chá) farinha de trigo
1 colher (sopa) de fermento em pó
1 xícara (chá) de leite
4 colheres (sopa) de óleo
1 pitada de sal</FONT></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.italiaoggi.com.br/gastronomia/pane/ita_pane_rec005.htm"><FONT size="2" face="Arial">1 - Numa bacia grande peneire juntos a farinha de
    trigo, o sal e o fermento em pó;
2 - Faça uma cavidade ao centro e coloque o óleo e o leite e misture;
3 - Amasse até obter uma massa uniforme e lisa; 
4 - Divida a massa e abra os discos com um rolo. Coloque-a numa forma enfarinha e cubra-a
    com o recheio que preferir;
5 - Asse em forno preaquecido, a 200º C, até dourar.</FONT></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/CE803DA9-420E-437E-B5C7-2D68247CD768/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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