{"id":9762,"date":"2019-10-21T13:36:07","date_gmt":"2019-10-21T10:36:07","guid":{"rendered":"https:\/\/www.konusarakogren.com\/blog\/?p=9762"},"modified":"2019-10-21T13:36:07","modified_gmt":"2019-10-21T10:36:07","slug":"ingilizce-pizza-tarifi","status":"publish","type":"post","link":"https:\/\/www.konusarakogren.com\/blog\/ingilizce-pizza-tarifi\/","title":{"rendered":"\u0130ngilizce Pizza Tarifi"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">When you search for pizza recipes on the internet, you will be lost in a deep ocean. There are many different kinds of pizza and lots of them are very complicated and hard to understand. How could you cook something you even do not understand!\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We will help you on that and we will let you learn how to cook a pizza from scratch.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">First of all, let\u2019s talk about pizza. Almost everyone knows it is an Italian-origin dish. They are totally right. However, the word of \u201cpizza\u201d comes from Greece! The ancient Greeks cooked their bread by covering it with oils herbs and cheese. Does it sound familiar?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It is still a mystery who invented pizza, but it is also believed commonly that Raffaele Esposito the baker from Naples invented it. Esposito cooked 3 different pizza in honor of Queen Margherita. Queen\u2019s favourite was the one which has the same colors with the Italian flag; red (tomatoes), green (basil) and white (mozzarella). That is why this type of pizza is still called as \u201cMargherita\u201d today!\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ok, let us turn the main theme; cooking this delicious dish.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Making pizza is one of the most challenging experience. No matter it will be wrong in some ways; it is always going to be better than anyone from a fast food pizza restaurant.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Do you know why? Because your hands, your ideas, your eyes are in that pizza. How can it be so bad?<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here is our recipe;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<p><strong>DOUGH (8 PIZZAS)<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">800 g strong white bread flour<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">200 g fine ground semolina flour or strong white bread flour<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 level tablespoon fine sea salt<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2&#215;7 g sachets of dried yeast<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 tablespoon golden caster sugar<\/span><\/li>\n<\/ul>\n<p><strong>TOMATO SAUCE (4 PIZZAS)<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 clove of garlic<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 bunch of fresh basil<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 x 400 g tin of quality plum tomatoes<\/span><\/li>\n<\/ul>\n<p><strong>TOPPING (4 PIZZAS)<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">85 g mozzarella cheese<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Now it is time for cooking step by step!<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Use a clean, steady surface to make your pizza dough.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">To the surface, pour the flour with 1 teaspoon sea salt. Then make a wellhole in the middle of the flour.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Use a lukewarm water to mix with yeast and sugar. The water will be 650 ml. Then set it aside for a while before pouring it to the well.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Use a fork to mix flour from outside to the inner edges. Do that circular movement with fork till all the ingredients mixed well together. When the flour becomes so hard and hard to handle with your fork, go on with your hands.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Keep working on your dough till it becomes a little bit softer. You can turn the dough every time backward and forward.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Leave your dough in a large bowl and wrap it with stretch. Leave the bowl in a warm place till it gets double in size.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Peel and chop up the garlic for the sauce. After that, pick the basil stalks and slice them finely.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Add 1 tablespoon oil to a pan and heat it in medium low heat; add the basil stalks and garlic. Cook it till the garlic gets golden. Then add most of the basil leaves, the tomatoes, salt and pepper.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Leave the sauce you made for 20 minutes to tick away. After 20 minutes, we recommend you to taste your sauce for a perfect taste.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Go back to your dough and divide it in half. Wrap and freeze one half for another day and divide four equal part the rest of the dough. Pour flour each piece and wrap them to be rested 15 minutes. This will help you roll them easier and thinner.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Roll your dough into a rough circle which is about a half cm thick.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Tear off the similar size of aluminium foil with your dough pieces and oil the foil, dust well with flour and place the pizza base on it. Do the same process with the rest of the dough parts.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Preheat the oven 250\u00b0C.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Now it is time to apply your sauce. Spread it to each dough part till the edges well. Tear the mozzarella and mix it with the rest of the basil leaves. Add a little bit olive oil, salt and pepper.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">If you have a granite-surface pan, cook your pizzas in it. If you don\u2019t, cook them one by one on the foil directly.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Cook for 7-10 minutes until your pizzas are golden.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">For topping there are some delicious ideas. You can use them according to your taste.<\/span><\/li>\n<\/ol>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mozzarella, anchovies, chilli, capers and parsley<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Smoked pancetta, mozzarella, fresh chilli and tomatoes<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Green and red grapes, rosemary, pine nuts and ricotta<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Potatoes, mozzarella, rosemary, thyme and tomatoes<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Spicy salami, courgette, basil, tomato and mozzarella.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Here you go! Now it is time to impress your guests with our skills. Enjoy your meal!<\/span><\/p>\n<h3><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9764\" src=\"https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/pizza-tarifi.jpg\" alt=\"\" width=\"1500\" height=\"844\" srcset=\"https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/pizza-tarifi.jpg 1500w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/pizza-tarifi-300x169.jpg 300w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/pizza-tarifi-768x432.jpg 768w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/pizza-tarifi-1024x576.jpg 1024w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/pizza-tarifi-30x17.jpg 30w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/pizza-tarifi-750x422.jpg 750w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/strong><\/h3>\n<h3><strong>T\u00fcrk\u00e7e \u00c7evirisi<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">\u0130nternetten pizza tarifi arad\u0131\u011f\u0131n\u0131zda tariflerin bir derya deniz oldu\u011funu g\u00f6receksiniz. Bu denizde kaybolmaman\u0131z i\u015ften de\u011fil. \u00c7ok farkl\u0131 \u00e7e\u015fitlerde pizza tarifi var ve bir\u00e7o\u011fu olduk\u00e7a karma\u015f\u0131k ve anlamas\u0131 zor.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bu konuda biz size yard\u0131m ediyor olaca\u011f\u0131z ve s\u0131f\u0131rdan pizza nas\u0131l pi\u015firilir \u00f6\u011freniyor olacaks\u0131n\u0131z.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u0130lk olarak biraz pizzadan bahsedelim. Hemen hemen herkes pizzan\u0131n \u0130talyan k\u00f6kenli bir yemek oldu\u011funu bilir. \u00c7ok da hakl\u0131lar. Fakat kelime olarak Pizza Yunancadan geliyor. Eski Yunanl\u0131lar ekmeklerini zeytin, baharat ve peynirle kaplay\u0131p pi\u015firirlermi\u015f. Tan\u0131d\u0131k geliyor de\u011fil mi?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tam olarak pizzay\u0131 kimin icat etti\u011fi kesin olmamakla birlikte ortak inan\u0131\u015f, Napolili f\u0131r\u0131nc\u0131 Raffaele Esposito taraf\u0131ndan icat edildi\u011fi y\u00f6n\u00fcnde. Esposito, Prenses Margherita i\u00e7in \u00fc\u00e7 farkl\u0131 \u00e7e\u015fit pizza pi\u015firir. Prensesin favorisi ise i\u00e7inde \u0130talyan bayra\u011f\u0131n\u0131n renkleri olan k\u0131rm\u0131z\u0131 (domates), ye\u015fil (fesle\u011fen) ve beyaz (mozzarella) bar\u0131nd\u0131ran pizza olur. Bug\u00fcn bu \u015fekilde pi\u015fen pizzaya \u201cMargherita\u201d dememizi ba\u015fka t\u00fcrl\u00fc a\u00e7\u0131klayamazd\u0131k herhalde!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u015eimdi as\u0131l konumuza d\u00f6nelim; bu lezzetli mi lezzetli yeme\u011fi pi\u015firmek.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pizza yapmak mutfa\u011f\u0131n belki de en cesaret isteyen i\u015flerinden biri. Baz\u0131 y\u00f6nlerden yanl\u0131\u015f ya da farkl\u0131 da pi\u015firseniz, her daim haz\u0131r sat\u0131lan fast food pizzalardan daha lezzetli olacakt\u0131r.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Neden derseniz, ellerinizin, fikirlerinizin ve g\u00f6zlerinizin temas etti\u011fi, \u00f6zendi\u011finiz bir pizza olacak bu. Nas\u0131l k\u00f6t\u00fc olabilir ki?<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u0130\u015fte tarifimiz;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Malzemeler:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<strong>HAMUR (8 P\u0130ZZA \u0130\u00c7\u0130N)<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 800 g beyaz un\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 200 g ince \u00f6\u011f\u00fct\u00fclm\u00fc\u015f irmik unu veya beyaz un<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 \u00e7orba ka\u015f\u0131\u011f\u0131 deniz tuzu<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 2&#215;7 gr kuru maya<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 yemek ka\u015f\u0131\u011f\u0131 pudra \u015fekeri<\/span><\/li>\n<\/ul>\n<p><strong>DOMATES SOSU (4 P\u0130ZZA \u0130\u00c7\u0130N)<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 1 di\u015f sar\u0131msak<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 demet taze fesle\u011fen<\/span><\/li>\n<li><span style=\"font-weight: 400;\">zeytin ya\u011f\u0131<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 x 400 g domates konservesi<\/span><\/li>\n<\/ul>\n<p><strong>\u00dcZER\u0130 \u0130\u00c7\u0130N (4 P\u0130ZZA)<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 85 gr mozzarella peyniri<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">\u015eimdi de ad\u0131m ad\u0131m haz\u0131rlama ve pi\u015firme zaman\u0131!\u00a0<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pizza hamurunuzu haz\u0131rlamak i\u00e7in temiz ve sabit bir y\u00fczey kullan\u0131n.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Y\u00fczeye bir \u00e7ay ka\u015f\u0131\u011f\u0131 deniz tuzu ile unu d\u00f6k\u00fcn ve d\u00f6kt\u00fc\u011f\u00fcn\u00fcz un \u00f6be\u011finin ortas\u0131nda elinizle bir \u00e7ukur olu\u015fturun.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Maya ve \u015fekeri kar\u0131\u015ft\u0131rmak i\u00e7in \u0131l\u0131k\u00e7a bir miktar su kullan\u0131n; su 650 ml. olacak. Sonras\u0131nda ortas\u0131nda \u00e7ukur a\u00e7t\u0131\u011f\u0131n\u0131z una eklemeden \u00f6nce biraz bekletin.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Bir \u00e7atal yard\u0131m\u0131yla unu d\u0131\u015fardan i\u00e7e do\u011fru iyice kar\u0131\u015ft\u0131r\u0131n. \u00c7atalla yapt\u0131\u011f\u0131n\u0131z bu dairesel hareketlere un ve maya \u015feker kar\u0131\u015f\u0131m\u0131 iyice kar\u0131\u015fana kadar devam edin. Un iyice sertle\u015fince ve \u00e7atalla kar\u0131\u015ft\u0131rmak zorla\u015fmaya ba\u015flad\u0131\u011f\u0131nda ellerinizle yo\u011furmaya devam edin.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Hamurunuz bir miktar daha yumu\u015fay\u0131ncaya kadar yo\u011furmaya devam edin. Hamurunuzu elinizle ters y\u00fcz ederek yo\u011furmay\u0131 ihmal etmeyin.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Hamuru geni\u015f\u00e7e bir kaba al\u0131n ve stre\u00e7 film ile sar\u0131n. \u0130yice kabarana (iki kat\u0131na \u00e7\u0131kmas\u0131n\u0131 arzu ediyoruz) kadar \u0131l\u0131k bir yerde dinlendirin.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Sos i\u00e7in sar\u0131msaklar\u0131 soyarak ince ince do\u011fray\u0131n. Sonras\u0131nda fesle\u011fenin saplar\u0131n\u0131 al\u0131n ve onlar\u0131 da g\u00fczelce do\u011fray\u0131n.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Bir tavaya bir yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f al\u0131n ve orta derece ate\u015fte \u0131s\u0131t\u0131n. Fesle\u011fen saplar\u0131n\u0131 ve sar\u0131msaklar\u0131 ekleyin. Sar\u0131msaklar sararana kadar pi\u015firin. Sonras\u0131nda kalan fesle\u011fenin \u00e7o\u011funu, domatesleri ve tuz ile biberi ekleyin.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Haz\u0131rlad\u0131\u011f\u0131n\u0131z sosu 20 dakika kadar k\u0131vam almas\u0131 i\u00e7in bekletin. 20 dakika sonra ise m\u00fckemmel tad\u0131 yakalayabilmeniz ad\u0131na sosunuzun tad\u0131na bakman\u0131z\u0131 \u00f6neririz.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Hamura d\u00f6necek olursak, hamurunuzu ortadan ikiye ay\u0131r\u0131n. Stre\u00e7le sar\u0131p sonradan ba\u015fka bir pizza i\u00e7in kullanmak ad\u0131na dondurucuya at\u0131n. Kalan hamuru d\u00f6rt e\u015fit par\u00e7aya ay\u0131r\u0131n. Her par\u00e7aya yeterince un d\u00f6k\u00fcn ve 15 dakika daha dinlendirin. Bu sayede hamuru a\u00e7man\u0131z daha kolay olacak.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Hamurunuzu yar\u0131m santim kal\u0131nl\u0131\u011f\u0131na gelene kadar g\u00fczelce a\u00e7\u0131n. Her d\u00f6rt par\u00e7a i\u00e7in bunu uygulay\u0131n.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">A\u00e7t\u0131\u011f\u0131n\u0131z hamurlarla ayn\u0131 boyutlarda bir al\u00fcminyum folyo kesin ve folyoyu ya\u011flay\u0131n, taban\u0131n\u0131 g\u00fczelce unlay\u0131n ve pizza hamurunuzu \u00fczerine yerle\u015ftirin. T\u00fcm d\u00f6rt par\u00e7a i\u00e7in bunu uygulay\u0131n.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">F\u0131r\u0131n\u0131 <\/span><span style=\"font-weight: 400;\">250\u00b0C\u2019ye \u0131s\u0131t\u0131n.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u015eimdi de sosunuzu uygulama zaman\u0131. Sosunuzu k\u00f6\u015felere kadar dolana kadar her d\u00f6rt hamura yay\u0131n. Mozzarellay\u0131 dilimleyin ve kalan fesle\u011fen yapraklar\u0131 ile kar\u0131\u015ft\u0131r\u0131n. Bir miktar zeytin ya\u011f\u0131, tuz ve biber ekleyin.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Granit bir kab\u0131n\u0131z varsa pizzan\u0131z\u0131 bunda pi\u015firin. Fakat yoksa, pizzalar\u0131 tek tek \u00fczerine koydu\u011funuz folyolarda f\u0131r\u0131nlayabilirsiniz.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">7-10 dakika aras\u0131, pizzan\u0131z k\u0131zarana kadar pi\u015firin.\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">\u00dczeri i\u00e7in baz\u0131 lezzetli fikirlerimiz var:<\/span><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mozzarella peyniri, hamsi, k\u0131rm\u0131z\u0131 biber, kapari ve maydanoz<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">F\u00fcme pancetta, mozzarella peyniri, taze biber ve domates<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Yumurta, salam, enginar, zeytin, mozzarella, domates sosu ve fesle\u011fen<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Ye\u015fil ve k\u0131rm\u0131z\u0131 \u00fcz\u00fcm, biberiye, \u00e7am f\u0131st\u0131\u011f\u0131 ve ricotta<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Patates, mozzarella, biberiye, kekik ve domates<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Yava\u015f kavrulmu\u015f kekik, Taleggio ve limonlu roka ile rendelenmi\u015f domuz eti<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Baharatl\u0131 salam, kabak, fesle\u011fen, domates ve mozzarella peyniri.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">\u0130\u015fte bitti bile! \u015eimdi s\u0131rada misafirlerinizi etkilemek var! Afiyet olsun!<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you search for pizza recipes on the internet, you will be lost in a deep ocean. There are many different kinds of pizza and lots of them are very<\/p>\n","protected":false},"author":1,"featured_media":9763,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2332],"tags":[],"class_list":["post-9762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingilizce-kaynaklar"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/comments?post=9762"}],"version-history":[{"count":0,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9762\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media\/9763"}],"wp:attachment":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media?parent=9762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/categories?post=9762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/tags?post=9762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}