{"id":839,"date":"2007-05-19T21:44:28","date_gmt":"2007-05-19T21:44:28","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=839"},"modified":"2007-05-19T21:44:28","modified_gmt":"2007-05-19T21:44:28","slug":"pizza_making","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=839","title":{"rendered":"Pizza Making"},"content":{"rendered":"<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_3788.jpg\" alt=\"Dough in fridge\"><\/img>\n<\/div>\n<p>\nI make a batch of dough for three pies on Saturday or Sunday.  I store them in these ziplock containers in my refrigerator over the week.  I very lightly oil the container so that the dough does not stick.  The tops are only loosely tightened (to let any carbon dioxide escape).  Then, when the weekend comes around, I am ready to make pizza.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_3787.jpg\" alt=\"Dough rising\"><\/img>\n<\/div>\n<p>\nAbout five or more hours before dinner, I take a container out of the refrigerator and put the ball out on a silpat sheet.  The dough has not risen at all over the week.  Now, the dough will warm up and start to rise.  I occasionally flip it over so that both sides dry out evenly (the dough is very moist).\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_3789.jpg\" alt=\"Pizza sauce\"><\/img>\n<\/div>\n<p>\nI will also cook down some pizza sauce.  I open up a can of Cento&#8217;s pizza sauce and cook it on a heat diffuser on the lowest gas setting.  This cooks the sauce at a temperature of around 130.   I also add Italian seasoning and chopped garlic.  After two hours, I add another can and cook it for half an hour or so (I want a mix of both fresh and caramelized tomato sauce).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I make a batch of dough for three pies on Saturday or Sunday. I store them in these ziplock containers in my refrigerator over the week. I very lightly oil the container so that the dough does not stick. The tops are only loosely tightened (to let any carbon dioxide escape). Then, when the weekend [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-839","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=839"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/839\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}