Italian pizza in home kitchen

Make 5-6 small pizza bases or a large baked pizza on a baking sheet. Cooking with pizza stone or baking tray, see tips at the bottom of the article.

If you want to cold rise the dough, use cold water and 15 g of fresh yeast or ½ teaspoon of dry yeast. Rest time in the refrigerator 8-10 hours. Leave the dough to rest at room temperature for approx. 1 hour before cooking.

Pizza dough:

  • 5 ½ dl lukewarm water
  • About. 1 kg of wheat flour (preferably pizza flour), start with 800 grams and add little by little
  • ½ sachet of fresh yeast (crumble in flour) or 2 teaspoons of dry yeast
  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 1-2 tablespoons of olive oil

This is what you do:

The dough is best kneaded in a food processor. Ah that. 800 grams of flour in the baking dish, crumble the yeast and add salt and sugar, and pour warm water while the machine is running. Add the rest of the wheat flour little by little and knead until you get a smooth and soft dough that releases the baking dish (about 8-10 minutes). Oil is added towards the end. Cover with a tea towel and let rise approx. 1 hour.

Take the ready-to-rise dough out onto the hob/bench and divide and spread it into 6-7 equal sized bowls. Before cooking, heat the oven to 250 degrees, ie at the hottest. Roll/press or stretch dough into thin pizza bases for pizza stones or a large pizza base (suitable for baking sheets). Spread desired sauce, topping and cheese and bake in hot oven for 7-8 minutes.

Red pizza sauce:

  • ½ finely chopped onion
  • 1 clove garlic finely chopped
  • 3 tablespoons of olive oil
  • About. 1 dl canned tomatoes
  • 3 tablespoons of tomato puree
  • 1 teaspoon balsamic vinegar
  • Salt, pepper, sugar
  • Fresh oregano or basil

This is what you do:

Finely chop the onion and garlic and sauté them gently in the oil. Add the sugar and cook until the onion caramelizes. Add the tomato purée and simmer for 3-4 minutes before adding the tomatoes. Bring to a boil and simmer uncovered for 20-30 minutes until a rich sauce forms. Season with salt and pepper, possibly a little sugar. Spread the tomato sauce on the pizza base and place the mozzarella slices. Bake for 6-8 minutes. Place on thin slices of bacon and place on an arugula salad turned over with grated parmesan and good olive oil when serving.

White pizza sauce (without cheese):

  • About. 2 dl sour cream
  • 1-2 finely chopped garlic cloves
  • Fresh or dried herbs, thyme or basil
  • Coarsely ground black pepper

To fill:

Small meatballs, shredded ham or boiled chicken, blue or goat cheese in pieces, half cherry tomatoes. Only the imagination sets limits.

If you want to use bacon, place it on the finished pizza just before serving.

Other Suggestions:

Tomato sauce, basil leaves, slices of mozzarella cheese, place on thin slices of bacon after frying.

Quite simply:

Mix the fresh cream, season with salt, finely chopped garlic and dried basil or oregano. Spread over the pizza base and bake as previously described.

Frying tips: Some great tips for frying pizza on pizza stone / baking stone and griddle. 15-20 minutes before baking the pizza, place the pizza stone on the rack in the cold oven. Heat to a temperature of 250-300 degrees.

Spread the dough on a baking paper, add the filling. Transfer the parchment paper to the hot pizza stone and bake for approx. 4 minutes. Peel off the parchment paper, bake another 8-10 minutes until the pizza is golden brown and cooked through. Repeat the process with the next pizza. If you don’t have a pizza stone, use a baking sheet and heat the same way as a pizza stone.

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