1 portion emdej <\/p>\n\n\n\n
(2 stk. 12-16 timer)1 <\/p>\n\n\n\n
Dejen h\u00e6ldes ud p\u00e5 et meld\u00e6kket bord <\/p>\n\n\n\n
Del dejen i 2 stykker. <\/p>\n\n\n\n
Siderne vendes forsigtig ind under dejen s\u00e5 den bliver rund. <\/p>\n\n\n\n
Ligger p\u00e5 rigeligt mel under plastik i ca. 30 min.<\/p>\n\n\n\n
Et stykke vendes om <\/p>\n\n\n\n
Prik 30-40 fordybninger med fingerspidserne med i dejen (kun lige s\u00e5 man let kan m\u00e6rke bordet igennem dejen) <\/p>\n\n\n\n
Begge h\u00e6nder med oversiden opad f\u00f8res ind under dejen <\/p>\n\n\n\n
Dejen l\u00f8ftes op p\u00e5 h\u00e6nderne, som tr\u00e6kkes forsigtigt fra hinanden. Dejens overside vendes ned p\u00e5 et stykke rundt bagepapir<\/p>\n\n\n\n
Valgfrit fyld p\u00e5, ikke for meget <\/p>\n\n\n\n
Pas p\u00e5 der ikke kommer noget ud p\u00e5 kanten <\/p>\n\n\n\n
1\/2-3\/4 pakke frisk mozzarella pr pizza er nok<\/p>\n\n\n\n
1) Bages p\u00e5 n\u00e6st nederst rille i ovnen 275 \u00b0C-6 min + 2-4 min p\u00e5 ovnens bund 285 \u00b0C-5 min + 1-2 min p\u00e5 ovnens bund Dette passer ca. p\u00e5 en tynd pizza, er den lidt tykkere skal den bages mere<\/p>\n\n\n\n
2) Bages p\u00e5 pizzasten Varm stenen op i mindst 30 min. ved 275-285 \u00b0C Bages i 8-10 min.VaremetTips: N\u00e5r osten bobler skal den ned p\u00e5 bunden af ovnen<\/p>\n\n\n\n
Pizzaen er f\u00e6rdigbagt n\u00e5r den ikke b\u00f8jer hvis man l\u00f8fter i den ene side eller den har m\u00f8rkebrune pletter p\u00e5 bunden<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
1 portion emdej (2 stk. 12-16 timer)1 Dejen h\u00e6ldes ud p\u00e5 et meld\u00e6kket bord Del dejen i 2 stykker. Siderne vendes forsigtig ind under dejen s\u00e5 den bliver rund. Ligger p\u00e5 rigeligt mel under plastik i ca. 30 min. Et stykke vendes om Prik 30-40 fordybninger med fingerspidserne med i dejen (kun lige s\u00e5 man […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":401,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"footnotes":""},"class_list":["post-409","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages\/409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/comments?post=409"}],"version-history":[{"count":1,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages\/409\/revisions"}],"predecessor-version":[{"id":410,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages\/409\/revisions\/410"}],"up":[{"embeddable":true,"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/pages\/401"}],"wp:attachment":[{"href":"https:\/\/akhm.dk\/index.php\/wp-json\/wp\/v2\/media?parent=409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}