{"id":15895,"date":"2012-09-21T13:47:34","date_gmt":"2012-09-21T17:47:34","guid":{"rendered":"http:\/\/foodembrace.com\/?p=15895"},"modified":"2012-09-21T13:47:34","modified_gmt":"2012-09-21T17:47:34","slug":"elevated-pizza","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/09\/elevated-pizza\/","title":{"rendered":"Elevated Pizza"},"content":{"rendered":"

\"\"<\/a> I’m still getting used to the lighting in our new digs which means I’m still getting used to taking pictures in the kitchen. \u00a0Please bear with me as I get adjusted to things.<\/p>\n

This is the best pizza picture I’ve got for this week.<\/p>\n

This week I was finally able to make pizza! \u00a0The previous weeks we’ve been running around completing errands or I didn’t have my stuff yet, so I was unable to make pizza at home.<\/p>\n

This week I had everything; my stuff and plenty of time!<\/p>\n

I was curious how making pizza at elevation would turn out. \u00a0I read and researched as best I could so that I would be prepared.<\/p>\n

When dealing with yeast, it was advised to reduce the yeast amount by half and to possibly increase the liquid if need be.<\/p>\n

So I followed my recipe for dough<\/a> but decreased the yeast to 1\/2 TBSP. \u00a0I did not increase the liquid though.<\/p>\n

Everything turned out well! \u00a0Thank goodness too because I’ve been having a heck of a time with learning how to bake at elevation.<\/p>\n

The dough rose perfectly and baked up perfectly! \u00a0I am also adjusting to the oven here as it does this weird preheat thing. \u00a0It heats up and then beeps that it’s ready but the oven’s version of “ready” is that it is warm or preheated. \u00a0It doesn’t beep to let you know it has reached the\u00a0temperature\u00a0you programmed in. \u00a0I just have to guess when I think that temperature is reached.<\/p>\n

Next week I’m going to let it heat up a lot longer to see if I can get a crispier crust.<\/p>\n

I am counting this first attempt as a success though!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I’m still getting used to the lighting in our new digs which means I’m still getting used to taking pictures in the kitchen. \u00a0Please bear with me as I get adjusted to things. This is the best pizza picture I’ve got for this week. This week I was finally able to make pizza! \u00a0The previous […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58],"tags":[69],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-48n","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15895"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=15895"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15895\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=15895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=15895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=15895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}