{"id":6234,"date":"2017-02-13T14:34:43","date_gmt":"2017-02-13T13:34:43","guid":{"rendered":"https:\/\/www.alfaforni.com\/?p=6234"},"modified":"2020-10-20T14:28:10","modified_gmt":"2020-10-20T12:28:10","slug":"pizza-romana","status":"publish","type":"recipe","link":"https:\/\/www.alfaforni.com\/en\/recipe\/pizza-romana\/","title":{"rendered":"Pizza Romana"},"content":{"rendered":"<p><em>Pizza Romana is one of the many variants of pizza, called also \u201cscrocchiarella\u201d by Romans for its very crisp and fragrant crust.<\/em><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1 kg \u201c0\u201d flour (or 700 and 300 semolina \u201c0\u201d flour)<\/li>\n<li>750 ml water<\/li>\n<li>5 g fresh yeast<\/li>\n<li>20 g salt<\/li>\n<li>20 g oil<\/li>\n<li>Tomato<\/li>\n<li>Mozzarella cheese<\/li>\n<li>origano<\/li>\n<\/ul>\n<p><strong>STEPS<\/strong><\/p>\n<ol>\n<li>To make\u00a0<a href=\"\/?p=2601\" rel=\"noopener\">a perfect pizza dough<\/a>, follow these steps<\/li>\n<li>6 hours before making the pizza, remove the dough from the refrigerator. Make dough balls for pizza (250 \/ 300g each) and let them rise again.<\/li>\n<li>Grease your hands and place the pizza dough on the table.<\/li>\n<li>Season with salt and plenty of rosemary. Let sit for another 20 minutes.<\/li>\n<li>Use a proper pizza peel and place it in the oven<\/li>\n<li>Light up the oven some hours before so that it is 300-350\u00b0C<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Pizza Romana is one of the many variants of pizza,  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":6235,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-6234","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe\/6234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe\/6234\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/media\/6235"}],"wp:attachment":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/media?parent=6234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}