A complicated basic recipe that gives you a fantastic pizza base and fine wheat dough.
This is a complicated basic recipe, like a wonderful pizza base, and a nice wheat dough, which is well worth the work. With this recipe, you can make the dough ready the day before, or in the morning before you go on an adventure. Then the dough is ready when you get home.
For 8 serving pizzas.
This is what you need
Basic dough
- 6 dl cold water
- 1 dl olive oil
- ½ pk yellow dry yeast
- 1 tablespoon of sugar
- 1 kg sifted wheat flour, preferably 00 pizza flour
- 1 tablespoon flake salt
- Durum wheat for rolling
How to do it:
Basic dough
Put all the ingredients in the baking bowl of the Probaker. Let the machine run at low speed for approx. 10-15 minutes until you have a shiny and elastic dough. If the dough is still a little short (it is not shiny and elastic), then increase the speed of the machine and knead the dough at a slightly higher speed for approx. 3 more minutes.
When the dough has become glossy and elastic, transfer it to a well-floured table and leave to rest for 20 minutes (remember to cover with a cloth or plastic, so the dough does not become dry ). Divide the dough into 8 equal parts and knead into small nice balls. Grease them with a little oil and place them on an oiled baking tray with a good distance from each other. Cover with plastic and leave at room temperature for 1-2 hours until they have doubled in size. Now you can bake them out, or put them in the fridge and use them within a couple of days.
Tomato sauce
1 can canned tomatoes1 handful fresh basil leaves
1 tablespoon flake salt
1 tbsp sugar
3 tbsp olive oil
3 garlic cloves
1 teaspoon freshly ground black pepper
Tomato sauce
Have all the ingredients blender. Blend the ingredients together and set the sauce aside. If the sauce is not to be used immediately, it can be stored in the refrigerator. But a clever trick is to bring the sauce back to room temperature so that the cold sauce does not affect the roasting.
For one Parma pizza
1 fresh mozzarella slicedA little grated mozzarella
A few slices Parma ham
Roasted pine nuts
Ruccola
Set the oven to full heat, or make sure the stone oven is nice and hot.
Roll out the pizza dough thinly, preferably with durum wheat. Put on a layer of tomato sauce and top with the cheese. Bake the pizza at the bottom of the oven at 250 degrees until the bottom is golden. Immediately put on Parma ham, toasted pine nuts and a handful of arugula, and enjoy.
For one pizza with blue cheese
- Blue cheese as desired, we used Blåmann
- A little grated mozarella
- Salad
- Good olive oil
Set the oven to full heat, or make sure the stone oven is nice and hot.
Roll out the pizza dough thinly, preferably with durum wheat. Put on a layer of tomato sauce and top with pieces of blue cheese. Sprinkle with grated mozzarella and bake the pizza at the bottom of the oven at 250 degrees until the bottom is golden. Top with some fresh salad and some olive oil.
See how to make the pizza here