{"id":813,"date":"2024-01-06T12:02:33","date_gmt":"2024-01-06T11:02:33","guid":{"rendered":"https:\/\/sanjakuha.top\/?p=813"},"modified":"2024-01-06T12:02:33","modified_gmt":"2024-01-06T11:02:33","slug":"pizza-rossa","status":"publish","type":"post","link":"https:\/\/sanjakuha.top\/index.php\/2024\/01\/06\/pizza-rossa\/","title":{"rendered":"Pizza rossa"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Tijesto za pizzu<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">400g glatkog bra\u0161na tip 550<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5g suhog kvasca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 \u017eli\u010dica soli<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Na vrh zlicice \u0161e\u0107era<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> 300ml tople vode <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oko 5 \u017elica maslinovog ulja <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Umak<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1,5 dcl raj\u010dica sosa <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 \u017elica bosiljka<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pola zlicice soli<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pola zlicice \u0161e\u0107era <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ako umak nije gust, malo konzervansa raj\u010dice<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Priprema<\/strong> <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> Brasno, kvasac, \u0161e\u0107er i sol promijesati. Dodati vodu i ulje. Vilicom izmijesati da se upije bra\u0161no. Ostaviti pokriveno krpom 5 minuta. Premijesiti tijesto mokrim rukom i ostaviti 20minuta na toplom mjestu bez propuha i otvaranja prozora. Nakon 20 minuta ovisno o protvanu u kojem radite podijeliti tijesto. Ako radite u velikom od pecnice ne trebate podijeliti. Napraviti kuglu od tijesta. Prebaciti u nauljeni protvan. Bu\u0161iti prstima kao da radite foccaciu. Pokrijte 10 minuta i upalite pe\u0107nicu na 250 stupnjeva. Nakon 10 minuta probu\u0161iti tijesto prstima jo\u0161 jednom i premazati umakom. Stavite pe\u0107i 20 minuta na srednju resetku pe\u0107nice.Mo\u017eete stavljati sir i salamu al onda to nije pizza rossa ali definitivno iskoristiti ovo tijesto za pizzu.<\/p>\n<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-bottom-right\"><a href=\"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/posts\/813?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img decoding=\"async\" src=\"https:\/\/sanjakuha.top\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"View PDF\" \/><span class=\"pdfprnt-button-title pdfprnt-button-pdf-title\">Spremi kao PDF...<\/span><\/a><a href=\"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/posts\/813?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"https:\/\/sanjakuha.top\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Isprintaj si recept...<\/span><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Tijesto za pizzu 400g glatkog bra\u0161na tip 550 5g suhog kvasca 1 \u017eli\u010dica soli Na vrh zlicice \u0161e\u0107era 300ml tople vode Oko 5 \u017elica maslinovog ulja Umak 1,5 dcl raj\u010dica sosa 1 \u017elica bosiljka Pola zlicice soli Pola zlicice \u0161e\u0107era Ako umak nije gust, malo konzervansa raj\u010dice Priprema Brasno, kvasac, \u0161e\u0107er i sol promijesati. Dodati [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":814,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,19,17,22,18],"tags":[57,56],"class_list":["post-813","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-brzo","category-kruh","category-osnove","category-tijesto","tag-pizza","tag-pizza-rossa"],"_links":{"self":[{"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/posts\/813","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/comments?post=813"}],"version-history":[{"count":1,"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/posts\/813\/revisions"}],"predecessor-version":[{"id":815,"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/posts\/813\/revisions\/815"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/media\/814"}],"wp:attachment":[{"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/media?parent=813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/categories?post=813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanjakuha.top\/index.php\/wp-json\/wp\/v2\/tags?post=813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}