{"id":1667,"date":"2025-01-06T14:58:31","date_gmt":"2025-01-06T14:58:31","guid":{"rendered":"https:\/\/ginopizza.my\/?page_id=1667"},"modified":"2025-01-06T23:50:41","modified_gmt":"2025-01-06T23:50:41","slug":"our-history","status":"publish","type":"page","link":"https:\/\/ginopizza.my\/?page_id=1667","title":{"rendered":"Our History"},"content":{"rendered":"\n
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The founder of Gino Pizza travelled to New York in 2012 just to learn the art of making New York pizza. He went to learn pizza making at Goodfella’s Pizza in Staten Island, New York.<\/p>\n\n\n\n

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The struggle began upon his return to Kota Bharu from New York as the ingredients used in New York were not available in Kota Bharu. We have to study the specifications of all main ingredients in order to identify the right substitute and to our surprise we managed to do so.<\/p>\n\n\n\n

Unfortunately that was not the end of the problem as we noticed we cannot achieve the pizza taste and texture like in New York. The hot and humid weather have to be considered as our pizza making lesson was in the mid of winter. We have to tweak the process in many ways and finally we got it.<\/p>\n\n\n\n

It\u2019s all about temperature and duration of kneading, fermentation, tossing and baking that do the trick.<\/p>\n\n\n\n

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The founder of Gino Pizza travelled to New York in 2012 just to learn the art of making New York pizza. He went to learn pizza making at Goodfella’s Pizza in Staten Island, New York. The struggle began upon his return to Kota Bharu from New York as the ingredients used in New York were […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-1667","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ginopizza.my\/index.php?rest_route=\/wp\/v2\/pages\/1667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginopizza.my\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ginopizza.my\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ginopizza.my\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginopizza.my\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1667"}],"version-history":[{"count":12,"href":"https:\/\/ginopizza.my\/index.php?rest_route=\/wp\/v2\/pages\/1667\/revisions"}],"predecessor-version":[{"id":1796,"href":"https:\/\/ginopizza.my\/index.php?rest_route=\/wp\/v2\/pages\/1667\/revisions\/1796"}],"wp:attachment":[{"href":"https:\/\/ginopizza.my\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}