{"id":1020,"date":"2022-03-25T09:41:49","date_gmt":"2022-03-25T08:41:49","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=1020"},"modified":"2024-03-02T11:51:03","modified_gmt":"2024-03-02T10:51:03","slug":"vitpizza-400-grader","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2022\/03\/25\/vitpizza-400-grader\/","title":{"rendered":"Vitpizza 400 grader"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">En &#8221;vit&#8221; pizza d\u00e4r tomats\u00e5sen \u00e4r utbytt mot cr\u00e8me fraiche och toppad med godsaker som guincale (lufttorkad griskind), sparris och tre sorters ostar.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pizzadeg<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>500&nbsp;g&nbsp;vetemj\u00f6l<\/li><li>300&nbsp;g&nbsp;vatten<\/li><li>200&nbsp;g&nbsp;surdeg<\/li><li>15&nbsp;g&nbsp;salt<\/li><li>1&nbsp;msk&nbsp;olivolja<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Topping<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>2&nbsp;dl&nbsp;cr\u00e8me fra\u00eeche<\/li><li>2&nbsp;msk&nbsp;vatten<\/li><li>ca 250&nbsp;g&nbsp;gr\u00f6n sparris<\/li><li>300-350&nbsp;g&nbsp;guanciale, tunt skuren (eller pancetta)<\/li><li>500&nbsp;g&nbsp;mozzarellaost, plockad i mindre bitar<\/li><li>80&nbsp;g&nbsp;parmesanost, finriven<\/li><li>80&nbsp;g&nbsp;pecorinoost, finriven<\/li><li>chiliflakes<\/li><li>1&nbsp;citron<\/li><li>100&nbsp;g&nbsp;rucolasallad<\/li><li>olivolja<\/li><li>salt<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">G\u00f6r s\u00e5 h\u00e4r<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Pizzadeg<\/strong><br>L\u00e4gg alla ingredienser till degen i en maskin med degkrok. K\u00f6r p\u00e5 l\u00e5g hastighet i 10 minuter. L\u00e5t j\u00e4sa \u00f6ver natten i kylen.&nbsp;<\/li><li>Forma degen till bollar. L\u00e5t dem j\u00e4sa 5 timmar i kylen.<\/li><li>Ta ut degen och forma bollarna till pizzor p\u00e5 mj\u00f6lat underlag. Tryck ut dem f\u00f6rsiktigt med fingrarna, kavla ej.<\/li><li><strong>Topping<\/strong><br>S\u00e4tt ugnen p\u00e5 275 grader grill. S\u00e4tt in en upp och nedv\u00e4nd pl\u00e5t h\u00f6gst upp i ugnen.<\/li><li>Blanda ut cr\u00e8me fraichen med vattnet. Smaka av med salt.&nbsp;<\/li><li>Sk\u00e4r sparrisen i slantar (ta bort den nedre delen om de \u00e4r torra och tr\u00e4iga).&nbsp;<\/li><li>Bred ut cr\u00e8me fraichen p\u00e5 pizzabotten. F\u00f6rdela alla parmesan, pecorino och mozzarella j\u00e4mnt \u00f6ver bottnarna. L\u00e4gg p\u00e5 de tunt skurna skivorna av guanciale. Toppa med sparrisen. Riv \u00f6ver citronskal. Str\u00f6 \u00f6ver chiliflakes.&nbsp;<\/li><li>Gr\u00e4dda en pizza \u00e5t g\u00e5ngen. F\u00f6r \u00f6ver en pizza till pl\u00e5ten i ugnen, t ex med hj\u00e4lp av en sk\u00e4rbr\u00e4da. L\u00e5t gr\u00e4dda tills pizzans kanter rest sig, blivit bubbliga och f\u00e5tt lite f\u00e4rg, ca 8-10 minuter.&nbsp;<\/li><li>Pensla kanterna med olivolja direkt efter bakning, toppa med ruccolasalladen.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>En &#8221;vit&#8221; pizza d\u00e4r tomats\u00e5sen \u00e4r utbytt mot cr\u00e8me fraiche och toppad med godsaker som guincale (lufttorkad griskind), sparris och tre sorters ostar. Pizzadeg 500&nbsp;g&nbsp;vetemj\u00f6l 300&nbsp;g&nbsp;vatten 200&nbsp;g&nbsp;surdeg 15&nbsp;g&nbsp;salt 1&nbsp;msk&nbsp;olivolja Topping&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1034,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[127,1],"tags":[],"class_list":["post-1020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-varmratter","category-brygghang","has-post-thumbnail-archive"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/1020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=1020"}],"version-history":[{"count":2,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/1020\/revisions"}],"predecessor-version":[{"id":1035,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/1020\/revisions\/1035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media\/1034"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=1020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=1020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=1020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}