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Cómo hacer la pizza perfecta, según el mejor pizzero del mundo


Raquel Segovia

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El secreto no está en la masa y los ingredientes no son el único factor determinante. Jesús Marquina, chef español, detalló 5 claves para lograr la perfección a la hora de elaborar este clásico italiano
Son 5 claves para lograr la pizza perfecta, con el mejor sabor y sin perder los sabores tradicionales (iStock)

Jesús Marquina no es un simple maestro pizzero. Rebautizado como "Marquinetti" por sus colegas italianos, el "pizzaiolo" más famoso de España –cinco veces campeón del mundo en elaboración de pizzas– confeccionó un listado con cinco claves para conseguir una perfecta elaboración, de principio a fin.

Marquinetti es el chef que mantiene a flote a la cadena de restaurantes gourmet Kilómetros de Pizza, en donde lograr que la pizza tenga un sabor exquisito puede tener algunos secretos impensados. Uno de ellos, increíblemente, es que el resultado final no está influenciado por la masa conseguida.

El nuevo libro de Marquina, La pizza es alta cocina, desnuda un plato que posee infinitas variables y que puede ser considerado gourmet siempre que respete una serie de pasos.

 
Jesús Marquina está considerado uno de los mejores pizzeros del mundo

1. Ingredientes de calidad

Ingredientes naturales. El tomate debe ser fresco, para restar acidez y aportar sabor. Es mejor tamizarlo que triturarlo. Si se quiere añadir sabor, una buena opción es incluir albahaca u orégano. La muzzarella, otro de los pilares fundamentales, es aconsejable que sea de grasas vegetales con leche de vaca y no una mezcla de quesos.

El resto de ingredientes funcionan al gusto de cada consumidor, pero lo importante es buscar el equilibrio. "Hay que pensar en sabores, variedad y cantidades adecuadas", dijo el pizzero.

2. Harina y agua, fundamental para la masa

Son los ingredientes madre de la masa y de ellos dependerá lo que siga. A más fuerza, mayor fermentación, traducida en reducción de hidratos de carbono en el producto final. Para Marquina, la clave es "utilizar una harina de fuerza y dejar reposar al menos 24 horas".

 
La pizza es un plato relacionado directamente con el encuentro y la reunión

Otro punto a tener en cuenta es la dureza del agua utilizada en la masa. "Si el agua no tiene sales minerales, saldrá blanda y pegajosa; si tiene exceso, será difícil de estirar", explicó el chef.

3. Estirado de la masa

Al amasar a mano es vital tener en consideración que el tiempo perfecto oscila entre los 15 y los 18 minutos. En caso de contar con una máquina, evitar que la velocidad sea alta, debido a que la masa puede deshidratarse. Siempre trabajar sobre una superficie harinada.

En caso de romperse, será mejor hacer un pliegue o un parche antes que volver a estirarla. De lo contrario, perderá –justamente– elasticidad y habrá que esperar un par de horas para lograr el mismo resultado.

4. Temperatura del horno

El horno, siempre al máximo. Puede resultar llamativo, pero es una de las claves para que la masa quede crujiente y se cocine en su punto óptimo. Un horno tradicional, que alcanza una cocción de unos 290 grados, es suficiente. Según Marquina, "la pizza debe estar siete minutos en una posición media y un minuto más en la base del horno, para que quede crujiente". Si hay ingredientes que tienden a una cocción rápida, se añadirán a mitad del horneado o en el último minuto.

“Marquinetti” fue elegido 5 veces como el mejor pizzero del mundo

5. Hidratar la masa

Es uno de los secretos más desconocidos y efectivos. A la hora de introducir la pizza en el horno, un pequeño tarro de cerámica con agua a su lado evitará que la masa pierda su elasticidad durante la cocción. Otro truco, en especial si se trabaja en horno abierto, es pulverizar agua en mitad del horneado para hidratar el producto.

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El secreto no está en la masa y los ingredientes no son el único factor determinante. Jesús Marquina, chef español, detalló 5 claves para lograr la perfección a la hora de elaborar este clásico italia

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