{"id":6582,"date":"2012-10-29T09:01:57","date_gmt":"2012-10-29T07:01:57","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=6582"},"modified":"2023-06-25T08:34:07","modified_gmt":"2023-06-25T07:34:07","slug":"fredstones-her-nu","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/fredstones-her-nu\/","title":{"rendered":"Fredstone\u00b4s Her &#038; Nu"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h5><strong>Fredstone\u00b4s Her &amp; Nu Pizzadej<\/strong><\/h5>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>1000 g. Hvedemel, eks. Tipo 00 eller en anden mel med et h\u00f8jt proteinindhold, gerne 12%<\/li>\n<li>30 g. G\u00e6r<\/li>\n<li>20 g. groft salt<\/li>\n<li>15 g. r\u00f8rsukker<\/li>\n<li>4 spsk. olivenolie<\/li>\n<li>6 dl. m\u00e6lk eller vand<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Fremgangsm\u00e5de:<\/strong><\/p>\n<ul>\n<li>R\u00f8r g\u00e6ren ud i m\u00e6lken\/vandet<\/li>\n<li>Tils\u00e6t salt, sukker og olie.<\/li>\n<li>Tils\u00e6t ca. 90% af melet, \u2013 straks melet er optaget i dejen,Tils\u00e6t resten hvis der er behov for det.<\/li>\n<li>Juster dejen evt. med mere mel, s\u00e5 dejen har en behagelig konsistens, dejen skal f\u00f8les dejlig at arbejde med,den m\u00e5 ikke f\u00f8les klistret, men gerne fugtig.<\/li>\n<li>\u00c6lt dejen godt til den er glat, smidig og f\u00f8les elastisk. (foretag en dejpr\u00f8ve)<\/li>\n<li>Lad dejen h\u00e6ve, et lunt sted i ca. 1 time, tild\u00e6kket med et stykke plastik og\/eller et viskestykke.<\/li>\n<li>Del derefter dejen i 6-7 ca. lige store stykker.<\/li>\n<li>Form dem runde, sp\u00e6nd dejen op og lad dem h\u00e6ve tild\u00e6kket i \u00bd \u2013 1 time.<\/li>\n<li>Dejen er derefter klar til at blive forarbejdet til pizzaer.<\/li>\n<li>Rul, tryk eller tr\u00e6k dejen ud i den \u00f8nskede st\u00f8rrelse, ca. \u00d8 28 cm.<\/li>\n<li>F\u00f8les dejen lidt stram under forarbejdningen, er det altid en god ide, at lade dejen hvile, tild\u00e6kket i 4-5 min. begynd evt. p\u00e5 pizza nr. 2 og 3<\/li>\n<li>Hvis pizzaen bages p\u00e5 alupladen, sm\u00f8res pladen evt. ganske let med et tyndt lag margarine, skal pizzaen \u201dskovles\u201d op p\u00e5 pizzaspaden, s\u00e5 husk, at drysse lidt mel p\u00e5 bordet, inden der kommes fyld<br \/>p\u00e5, da det letter friktionen v\u00e6sentlig.<\/li>\n<li>Bruges pizzaspaden til at tage pizzaen af grillen med \u2013 s\u00e5 husk, at t\u00f8rrer pizzaspaden godt af, inden n\u00e6ste pizza skovles op, da der altid vil v\u00e6re lidt kondens p\u00e5 spaden<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;6585,6583,6584&#8243; posts_number=&#8221;3&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.16&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fredstone\u00b4s Her &amp; Nu Pizzadej Ingredienser: 1000 g. Hvedemel, eks. Tipo 00 eller en anden mel med et h\u00f8jt proteinindhold, gerne 12% 30 g. G\u00e6r 20 g. groft salt 15 g. r\u00f8rsukker 4 spsk. olivenolie 6 dl. m\u00e6lk eller vand &nbsp; Fremgangsm\u00e5de: R\u00f8r g\u00e6ren ud i m\u00e6lken\/vandet Tils\u00e6t salt, sukker og olie. Tils\u00e6t ca. 90% [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[392,499],"tags":[100,83,107,130,92,116],"class_list":["post-6582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza","category-pizza-hovderet","tag-aftensmad","tag-bagvaerk","tag-fredstones-deje","tag-hjemmelavet","tag-hovderet","tag-pizza"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6582","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/comments?post=6582"}],"version-history":[{"count":7,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6582\/revisions"}],"predecessor-version":[{"id":15843,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6582\/revisions\/15843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/6586"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=6582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=6582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=6582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}