Pizza - Scandinavia Meets Italy
Makes 9 pizzas, diameter 25 cm
One person eats 2 pizzas
| Ingredients | |
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450 ml water |
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100 ml sour dough (Or if you don't have a sourdough, add 50 ml extra water and 5 g extra yeast) |
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20 g fresh yeast |
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150 g rye flour |
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150 semolina, groft |
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450 g white flour |
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75 ml olive oil |
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2 teaspoon salt |
| Method | |
| 1) | In a bowl mix water, sourdough and yeast. |
| 2) | In a separate bowl mix rye flour, semolina and white flour. |
| 3) | Pour half of the flour mix into the water-sourdough-yeast mix and mix well with a handle mixer or a wooden spoon. |
| 4) | Add olive oil and salt. |
| 5) | Slowly add the rest of the flour mix to your dough and keep stirring. |
| 6) | Cover a clean area on the worktop with a thin layer of flour. Pour your dough out and begin kneading it by hand. Knead till the dough becomes shiny, glossy and elastic about 10-12 min |
| 7) | Time to rest (for you and the dough). In a clean bowl (big) drizzle flour to just cover the button preventing the dough from sticking. Then shape your dough into a ball and place it in the bowl. Drizzle a tiny bit of flour on top. Cover the bowl with a damp kitchen towel. It is best to leave the dough to rise in the fridge overnight. If you have less time, leave the dough somewhere warm to raise for 1-1 1/2 hour. |
Next day
Bring it out on the worktop for about an hour to reach room temperature.
After about an hour, divide the dough into 9 pieces, weighing around 160 g each.
Shape them to balls, leave on a tray covered with a damp kitchen towel. Leave to raise for 40-60 min.
While the dough balls are raising get your tomato sauce, topping and homemade cashew cheese ready.
Get your oven as hot as your possibly can for baking the pizzas - 250 c is perfect.
Roll out one ball at a time. Place on a tray with baking paper or use a pizza stone.
