{"id":13365,"date":"2021-03-06T16:21:55","date_gmt":"2021-03-06T15:21:55","guid":{"rendered":"https:\/\/www.bakinglab.nl\/?page_id=13365"},"modified":"2026-01-09T19:27:07","modified_gmt":"2026-01-09T18:27:07","slug":"pizza-kit","status":"publish","type":"page","link":"https:\/\/www.bakinglab.nl\/en\/pizza-kit\/","title":{"rendered":"Takeaway Pizza Kit"},"content":{"rendered":"\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Make your own fresh pizza at home&#8230; With a little help from us! <\/strong><br \/><br \/><strong>There are more ways that lead to a good Pizza. Below are two video&#8217;s with instructions.<\/strong><br \/><br \/><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Method 1 (text at the bottom of the page)<\/strong><\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\r\n<div class=\"wp-block-embed__wrapper\">https:\/\/www.youtube.com\/watch?v=rSjlhbDf62c&amp;ab_channel=Bakinglab020Media<\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp;<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Method 2 <\/strong> <br \/><strong>Simulate a professional pizza oven at home in two steps<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Baking a pizza at home is simple, but every oven is different and therefore bakes differently. In the video below we show you how someone bakes a pizza at home. Discover the best place in your oven for a good crust or to melt your cheese and get to know your own oven.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\r\n<div class=\"wp-block-embed__wrapper\">https:\/\/youtu.be\/THDcUbGGnP0<\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp;<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\"><strong>Method 1:<\/strong><\/span><\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\">\r\n<li><em>Before baking ensure the dough has come up to room temperature<\/em>.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"2\">\r\n<li><em>Preheat your oven to 230 degrees. Place a flat baking tray inside, let this get nice and hot.<\/em><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"3\">\r\n<li><em>Get your baking sheet \/ surface and flour this generously. Sprinkle some flour on the dough and roll out with a rolling pin (a wine bottle also works) to about 1cm thickness &#8211; it\u2019ll rise in the oven. The dough may spring back but applying more pressure will maintain its shape!<\/em><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"4\">\r\n<li><em>Once your dough is evenly rolled out, apply the pizza sauce on top and spread to 2 cm from the rim.<\/em><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"5\">\r\n<li><em>Take out the preheated baking tray from the oven, and carefully place the pizza and baking sheet beneath onto the tray.<\/em><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"6\">\r\n<li><em>Place in the oven for 4-5 minutes for a pre-bake! This is so the dough can get a head start to prevent a soggy base! <\/em><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"7\">\r\n<li><em>Take out the pizza after 5 minutes. Oil the crust and add your toppings.<\/em><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"8\">\r\n<li><em>Bake for another 10-15 minutes<\/em><\/li>\r\n<\/ol>\r\n","protected":false},"excerpt":{"rendered":"<p>Make your own fresh pizza at home&#8230; With a little help from us! There are more ways that lead to a good Pizza. Below are two video&#8217;s with instructions. Method 1 (text at the bottom of the page) &nbsp; Method 2 Simulate a professional pizza oven at home in two steps Baking a pizza at [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":13381,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-13365","page","type-page","status-publish","has-post-thumbnail","hentry","category-news"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"en","enabled_languages":["nl","en"],"languages":{"nl":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/13365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/comments?post=13365"}],"version-history":[{"count":51,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/13365\/revisions"}],"predecessor-version":[{"id":29172,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/13365\/revisions\/29172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/media\/13381"}],"wp:attachment":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/media?parent=13365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/categories?post=13365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/tags?post=13365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}