Is this the best pizza in Norway? – NRK Rogaland – Local news, TV and radio

Arve Serigstad, 46, from Stavanger, is Rogaland’s prospect in NM pizza this week.

Serigstad, who works daily with design in his own company, already tasted Italian delicacy in the 70s through the legendary pizzeria “Pizza nr 28” in Stavanger.

He is now one of five finalists who will fight for the title of Norwegian champion at the Gladmat festival.

Arve Serigstad makes a pizza

Arve Serigstad uses Italian wheat flour in the pizza base.

Photo: Bjørn Olav Skjæveland / NRK

– Simpler is better

Serigstad is optimistic ahead of the Norwegian championship.

– I think I’m a creative guy, so maybe I can come up with something that others don’t when it comes to pizza. Then it’s up to the judges, and whichever taste they prefer, who wins.

The NM finalist believes that when it comes to baking pizza, like so much else, simplicity is often best.

– The trick is to have a little patience now that you are going to knead the pizza together. Some pull it off a kitchen counter and some do it on a food processor. I brought a bowl with me, so it’s important to take the time.

The best thing is that the NM finalist pizza recipe is anything but secret. It’s actually on his website.

(The article continues below the picture)

pizza ingredients

Pizza ingredients line up on the kitchen counter.

Photo: Bjørn Olav Skjæveland / NRK

You can also read it here:



250 grams of wheat flour (possibly Italian Farina Tipo 0) (Tipo 0 is available from Meny and Ica, among others) Approx. 1 tablespoon oil (rapeseed, olives, sunflower) approx. 2 dl of water (body temperature)
1 teaspoon dry yeast
1 teaspoon of salt

Pizza Sauce:
About. 1 kg tomatoes (preferably vine tomatoes from Ryfylke)
1 small can of tomato puree
1 Chinese garlic – or 4 cloves of plain garlic
1 banana shallot or 2 large regular shallots
3 tablespoons canola oil
2 tablespoons of white wine vinegar
1 tablespoon of sugar
1-2 teaspoons cayenne pepper or chilli
1-2 teaspoons of oregano
1-2 teaspoons carry
A little salt and ground pepper
20 to 30 fresh basil leaves
Fat from fried bacon
1 inch large fresh ginger

To fill:
Cheese: Tines pizza mix 250 grams – “Pizza cheese 4 cheeses”:
(Jarlsberg – Norway – Norwegian Mozzarella – Norwegian Cheddar)
1/2 red onion
Dried tomatoes
Raw Gladmat sausage or raw Bratwurst from A. Idsøe (possibly another raw sausage with lots of flavor) Fresh basil


Cheese and sun-dried tomatoes are important ingredients in the filling.

Photo: Bjørn Olav Skjæveland / NRK


Sift the flour with the dry yeast and the salt – make a depression in the middle and pour the oil into it – pull the flour towards the middle while you add water.
Knead the dough until you don’t bother anymore after 10 minutes 🙂 – put the dough in an oiled bowl and cover with plastic wrap and a kitchen towel.
Let rise for at least 1 hour, but preferably 2-3 hours if you have time for it. After rising, push it or roll it as flat as you want. With Italian flour you get the best result on a fine and crispy base.

Pizza Sauce:
Put the tomatoes in a boiling saucepan for a few minutes (make a cross in each tomato with a sharp knife to remove the skin more easily). Quickly put them in cold water for 2-3 minutes). Remove the skin, cut them in 4, and remove the wettest flesh and seeds).
Fry the bacon until it releases a little fat – and set it aside for later use.
Chop the shallots and garlic and brown them with the bacon fat, oil and white wine vinegar. After 4-5 minutes you have the tomatoes, spices and sugar. Stir in the tomato purée and grate the ginger.
Leave to boil in the pan until you are satisfied (30 to 50 minutes).
Personally, I prefer to pour it into a bowl to finely chop everything to the consistency I want with a hand mixer. Then I put it back in the pan to cook for another half hour.
Just before spreading the sauce on the bottom, I finely chop the basil and turn it into a sauce. Pour the sauce back into a bowl and set aside for now. There will be a lot of sauce here – so you can freeze the rest for later use or give it as a gift to a good friend 🙂

To fill:
Sun-dried tomatoes are soaked in water for half an hour.
The bacon is lightly fried.
Raw sausages have a kind of minced meat consistency, and I press little “buns” out of the skin and put them directly in the frying pan, and lightly fry them.

When all this is done, the oven is approx. 230 degrees, the sun-dried tomatoes are cut into suitable pieces and the other glass of chianti is drunk 🙂 then I spread 2-3 tablespoons of pizza sauce on the bottom. Cheese is spread over the sauce, chopped red onion, bacon, sun-dried tomatoes and “sausage buns” at the end.
With a thin bottom, I don’t want the sauce to sit on top too long before being fried. I like it better that way 🙂

Once the cooking is finished (after about 12 – 13 minutes – let stand
5 minutes before cutting. Spread basil leaves on the pizza just before serving while singing a song for example 🙂

Arve Serigstad

Arve Serigstad is proud of the end result.

Photo: Bjørn Olav Skjæveland / NRK

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