{"id":394,"date":"2009-01-18T16:06:23","date_gmt":"2009-01-18T15:06:23","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=394"},"modified":"2009-01-18T16:06:23","modified_gmt":"2009-01-18T15:06:23","slug":"hjemmelavet-pizza","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2009\/01\/18\/hjemmelavet-pizza\/","title":{"rendered":"Hjemmelavet pizza"},"content":{"rendered":"<p><a title=\"Hjemmelavet pizza by Dann Bleeker Pedersen, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/bleekerpedersen\/3205658065\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3494\/3205658065_20b991c137_m.jpg\" alt=\"Hjemmelavet pizza\" hspace=\"5\" vspace=\"5\" width=\"240\" height=\"180\" align=\"right\" \/><\/a>For en uges tid siden havde vi lyst til pizza. Det var ikke s\u00e5 lang tid siden vi sidst k\u00f8bte en f\u00e6rdig pizza fra det lokale pizzasted. Derfor var vi begge enige om at vi ville lave vores egen. Noget vi rigtig godt kan lide at g\u00f8re, men ikke g\u00f8r alt for tit.<\/p>\n<p>Ingredienserne blev k\u00f8bt, og hurtigt derefter var der en varm f\u00e6rdigbagt pizza der var klar til at blive spist&#8230; det smagte rigtig godt.<\/p>\n<p>Nedenfor er den grundopskrift jeg bruger. Denne gang lavede vi en pepperoni pizza med: l\u00f8g, r\u00f8d peber, ost, pepperoni. P\u00e5 et lille hj\u00f8rne kom jeg noget frisklavet pasta 2 minutter inden den skulle ud af ovnen. Det fungerede ogs\u00e5 godt.<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>250 gram mel<\/li>\n<li>1,25 dl vand<\/li>\n<li>25 gram g\u00e6r<\/li>\n<li>\u00bd tsk sukker<\/li>\n<li>\u00bd tsk salt<\/li>\n<li>2 spsk (oliven)olie<\/li>\n<li>1 ds (400 ml) fl\u00e5ede tomater<\/li>\n<li>1 spsk oregano<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Lav en bunke med mel p\u00e5 bordet og lav et hul i midten (alternativt kommes melet i en sk\u00e5l)<\/li>\n<li>Varm vandet s\u00e5 det\u00a0 bliver lunkent<\/li>\n<li>Bland g\u00e6r, sukker, salt og olie i vandet (g\u00f8res i hullet i dejen)<\/li>\n<li>\u00c6lt dejen sammen<\/li>\n<li>Lad den h\u00e6ve i en periode (her kan der bruges koldh\u00e6vning)<\/li>\n<li>\u00c6lt dejen<\/li>\n<li>Brug en kagerulle til at rulle dejen ud p\u00e5 st\u00f8rrelse med en bradepande<\/li>\n<li>Placer dejen p\u00e5 bradepanden og lad den h\u00e6ve i ca. 20 minutter<\/li>\n<li>Bl\u00e6nd tomater og oregano<\/li>\n<li>H\u00e6ld blandingen ud p\u00e5 pizzabunden og spred den j\u00e6vnt over det hele<\/li>\n<li>[ Kom diverse ingredienser p\u00e5 ]<\/li>\n<li>Pizzaen bages i 20 minutter ved 200 grader (forvarmet)<\/li>\n<li>Lad den hvile i et par minutter, hvorefter den serveres<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>For en uges tid siden havde vi lyst til pizza. Det var ikke s\u00e5 lang tid siden vi sidst k\u00f8bte en f\u00e6rdig pizza fra det lokale pizzasted. Derfor var vi begge enige om at vi ville lave vores egen. Noget vi rigtig godt kan lide at g\u00f8re, men ikke g\u00f8r alt for tit. Ingredienserne blev &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2009\/01\/18\/hjemmelavet-pizza\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Hjemmelavet pizza<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-394","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-6m","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=394"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/394\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}