{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"lemillericettedivale","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/lemillericettedivale\/","title":"Pizza napolitaine 48 heures de lev\u00e9e - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"x9hoK9ZitC\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/lemillericettedivale\/pizza-napolitaine-48-heures-de-levee\/\">Pizza napolitaine 48 heures de lev\u00e9e<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/lemillericettedivale\/pizza-napolitaine-48-heures-de-levee\/embed\/#?secret=x9hoK9ZitC\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Pizza napolitaine 48 heures de lev\u00e9e\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"x9hoK9ZitC\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/4\/2025\/11\/046D7BFF-C15C-4100-A335-D21077FFF4F5-scaled-7-691896de4e91b8-45255464.jpeg","thumbnail_width":1911,"thumbnail_height":2560,"description":"La recette de la pizza napolitaine est l'une des plus bonnes et l\u00e9g\u00e8res, surtout digeste. La fermentation lente et longue (et maturation au frigo) permet \u00e0 la p\u00e2te de devenir tr\u00e8s digeste, r\u00e9duisant \u00e9galement les quantit\u00e9s de levure, par rapport \u00e0 d'autres pizzas lev\u00e9es rapidement. Dans ce cas, nous verrons une lev\u00e9e de 48 heures avec une hydratation de 70% [&hellip;]"}