Prepare the best pizza in Norway at home!

The recipe is taken from the cookbook “Pizza, Lofthus Samvirkelag” by Eirik Sevaldsen.

For a successful airy and crispy base, follow Eirik’s recipe below. It is planned for 5 pizzas.

Pizza base:

  • 30 g fresh yeast (10 g dry yeast)
  • 4 ½ dl water if using a kneader, 3 ½ dl if kneading by hand
  • 625g wheat flour
  • 12g salt
  • 0.6 dl oil

Starter: dissolve 30 g of yeast with 1 dl of water (30°C), incorporate 100 g of flour. Put the mixture on a glass with a lid and leave on the kitchen counter until it bubbles well, this will take about 1 hour.

Combine the remaining wheat flour, water and salt in a kneading bowl and run the food processor on low speed until the dough is “sticky”.

Add the leaven and knead at low speed for about 7 min.

Let the dough “rest” covered in the kneading bowl for 10 min.

Process the dough in a food processor on high speed for about 30 seconds.

Reduce speed and add oil and knead until dough is set.

Classic pizza dough

5 pizzas

  • 25g yeast
  • 4 1/2 dl water when the dough is made in a food processor, 3 ½ dl when the dough is made by hand
  • 500g wheat flour
  • 10g of salt

Whisk the yeast in a little lukewarm water. Add the flour and 2/3 of the remaining water. Set the dough to low speed and mix well. Slowly dilute with the rest of the water. Add salt.

Divide the pizza dough into 5 equal parts, roll into buns. Cover and let rise for about 2 hours at room temperature.

Put them in the fridge for a long time and take them out about ½ hour before making pizzas. The dough can withstand 5 days in the refrigerator.

Gluten-free pizza dough

For 5 pizzas

  • 12 g fiber wrap
  • 450g of water
  • 500g rice flour
  • 125g cornstarch
  • 12g salt
  • 12 g fresh yeast, 5 g dry yeast
  • 30g oil

Combine fiber husk and lukewarm water, whisk together or use a dough mixer on low speed. Then leave to rest for 15 minutes.

Add rice flour, cornstarch, salt, baking powder and oil. Blend well for 5-7 minutes on low speed in a food processor.

Roll into 5 bowls, place on a tray/plate sprinkled with rice, cover with plastic wrap and let rise at room temperature for about 30 minutes. Best left to rise/rest in the fridge for 4-6 hours. Sprinkle rice flour on the table when cooking.

Fill and fry as described above.


Shape the dough into pizza portions and fill with red or white sauce or brush with oil and add the desired topping, grated mozzarella, tomatoes, grated aged fromage blanc or other.

Topping suggestions for all pizzas can be found in the recipe book.

BEST PIZZA IN NORWAY: Morten Ramm and Erik Solbakken rolled five and six.  Photo: TV2

BEST PIZZA IN NORWAY: Morten Ramm and Erik Solbakken rolled five and six. Photo: TV2

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