The guest in the kitchen is Bodil Hasselknippe, owner of Pizzastua Asker.
She is the winner of the NM, American Pizza, at the 2017 Smak Food Show.
What do you need:
For 3 to 5 pizza bases (depending on size)
- 6 dl lukewarm water (approx. 25 oC)
- 1 dl of good olive oil
- 1/4 sachet of fresh yeast (12-13 g), optionally 3 g of dry yeast
- 1 teaspoon of sugar
- 900 grams of wheat flour, preferably a mixture of wheat flour and “tipo 00” / pizza flour
- 2 teaspoons of salt
Tip: 1 dl of water can be replaced by beer for a crispy base or milk for a soft base.
This is what you do:
Combine water, oil, yeast and sugar in a food processor with a dough hook.
Add the sifted flour and salt and knead for 15 minutes until you get a soft, sticky dough.
Add ev. a little water if the dough is too hard.
Place the dough on a well floured table and leave to rest for 20 minutes. Divide the dough into 3-5 parts, roll into large round loaves. Place them on an oiled tray with a good distance between each bowl, cover with plastic.
Each bowl of dough is large enough for a shaped pizza.
Leave to stand for 2-3 hours at room temperature.
Once doubled in size, they can be stored in the refrigerator until needed.
The best result you get is for the dough to rest for a long time. Prepare the dough the day before and leave it in the fridge overnight.
About. 30 mins before baking, put a baking tray greased with a little oil in the oven at 250 C, heat for approx. 30 minutes.
Roll out the dough to the correct thickness. The thick bottom is American pizza, it’s approx. 1cm thick. The fine background is Italian.
Place it on the baking sheet.
Bake on bottom rack until pizza is half done. For the American background about 5 min. For the Italian stock about 1-2 min.
Remove the filling and continue cooking for 6-8 minutes.
– Brush with a herb oil, spread on cheese, possibly ham or fried bacon
– Tomato sauce, ev. ham in strips, grated cheese
Herb flavored sour cream
Or your own varieties