{"id":2399,"date":"2013-08-18T20:45:43","date_gmt":"2013-08-18T18:45:43","guid":{"rendered":"http:\/\/alpeblik.dk\/grillkylling\/?p=2399"},"modified":"2020-04-02T18:08:20","modified_gmt":"2020-04-02T16:08:20","slug":"gang-i-pizzaovnen","status":"publish","type":"post","link":"https:\/\/alpeblik.dk\/grillkylling\/2013\/08\/18\/gang-i-pizzaovnen\/","title":{"rendered":"Gang i pizzaovnen"},"content":{"rendered":"<p>Det er pizzadag p\u00e5 matriklen idag \ud83d\ude42<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2379-20130818-153620-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Vi starter med at lave en klassisk pizzadej, fra e-bogen &#8220;<a href=\"https:\/\/itunes.apple.com\/us\/book\/pizza-the-collection\/id542580593?mt=11\" target=\"_blank\" rel=\"noopener noreferrer\">Pizza &#8211; The Collection<\/a>&#8221; af Pete Evans.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2381-20130818-174207-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Grillen t\u00e6ndes og her er <a href=\"http:\/\/madshugopedersen.com\" target=\"_blank\" rel=\"noopener noreferrer\">Grill Bill<\/a> ved at v\u00e6re klar til at bage pizza \ud83d\ude42<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2391-20130818-181637-MHP.jpg\" alt=\"\" \/><\/p>\n<p><a href=\"http:\/\/dejgaard.net\/blog\" target=\"_blank\" rel=\"noopener noreferrer\">Konen<\/a> ruller dejen ud&#8230;<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2383-20130818-175056-MHP.jpg\" alt=\"\" \/><\/p>\n<p>og kommer fyldet p\u00e5.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2385-20130818-175353-MHP.jpg\" alt=\"\" \/><\/p>\n<p>5-7 min under l\u00e5get og s\u00e5 har man verdens l\u00e6kreste pizza \ud83d\ude42<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2387-20130818-180406-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Lidt l\u00e6kker oregano fra Gr\u00e6kenland, som konen fik fra en s\u00f8d l\u00e6ser af hendes blog \ud83d\ude42<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2389-20130818-180423-MHP.jpg\" alt=\"\" \/><\/p>\n<p>F\u00f8rste pizza er med tomatsovs, revet mozzarella, pamaskinke og et par klatter ricotta.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2393-20130818-182618-MHP.jpg\" alt=\"\" \/><\/p>\n<p>N\u00e6ste pizza er med tomatsovs, revet mozzarella, hakket oksek\u00f8d og bacon \u2013 og lidt oregano efter den har v\u00e6ret i grillen.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2395-20130818-185021-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Tredje pizza med\u00a0tomatsovs, lidt revet mozzarella, skiver af frisk b\u00f8ftomat og b\u00f8ffelmozzarella \u2013 efter en tur i grillen f\u00e5r den lidt frisk basilikum og balsamicocreme.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2013\/08\/wpid2397-20130818-190313-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Sidste pizza er med tomatsovs, revet mozzarella, spansk salami, resten af baconen fra den 2. pizza \ud83d\ude42<\/p>\n<p>Det er tredje gang vi laver pizza i den nye Weber pizzaovn og vi bliver bedre gang for gang. Denne gang havde vi helt styr p\u00e5 dejen og at den ikke hang fast i b\u00e5de bord og pizzaspade \ud83d\ude42<\/p>\n<p>Pizzaovnen er hurtig blevet vores favorit tilbeh\u00f8r til grillen \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Det er pizzadag p\u00e5 matriklen idag \ud83d\ude42 Vi starter med at lave en klassisk pizzadej, fra e-bogen &#8220;Pizza &#8211; The Collection&#8221; af Pete Evans. Grillen t\u00e6ndes og her er Grill Bill ved at v\u00e6re klar til at bage pizza \ud83d\ude42 Konen ruller dejen ud&#8230; og kommer fyldet p\u00e5. 5-7 min under l\u00e5get og s\u00e5 har&hellip;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54,21,5],"tags":[],"class_list":["post-2399","post","type-post","status-publish","format-standard","hentry","category-aftensmad","category-pizza","category-weber"],"_links":{"self":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/2399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/comments?post=2399"}],"version-history":[{"count":5,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/2399\/revisions"}],"predecessor-version":[{"id":3359,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/2399\/revisions\/3359"}],"wp:attachment":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/media?parent=2399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/categories?post=2399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/tags?post=2399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}