This recipe calls for less work, less yeast and thin and crispy pizzas! Recipe of the dough modified from Swedish baker Martin Johansson’s pizza dough recipe.
Yield: Four big pizzas Serves: 4-6 people Time: 2 hours
8 g fresh yeast
400 ml lukewarm water
2 tablespoons olive oil
8 g sugar
2 teaspoons salt
about 750 g wheat flour
500 g pureed/mixed tomatoes (fresh or canned)
1 tablespoon balsamic vinegar
2 teaspoons honey or sugar
1-2 tablespoons basil (fresh or dried)
1 tablespoon tomato puree (optional)
3 tablespoons olive oil
salt and pepper to taste
Dissolve the yeast in the lukewarm water. A trick to get the right temperature is to put a drop of the water on your wrist and feel it. If it is too hot, the yeast might die, and if it is too cold, it will work slower. Add olive oil, sugar and salt and finally the flour. Work the dough until all is mixed well. The dough should be loose, and there is no need to knead it. Cover and let it rise for 45 min. Divide in 4-6 balls depending on how big you want your pizzas to be. Place on a lightly floured surface and brush with olive oil to prevent the dough from drying out. Cover the balls and let rise for 15 minutes up to 10 hours. If you want to make the pizzas the day after you can put them in the fridge to make them rise slower.
Make the tomato sauce by adding all the ingredients and letting it cook for 10 min.
BAKE THE PIZZA
Take one of your pizza balls and place it on a flour covered surface. Use your hands or a rolling pin to make a thin and round pizza. To make it round is not as easy as it looks, like the real pizza makers when they spin the dough in the air. Do not be sad if your pizzas take the shape of a country or barbapappa; they will taste good anyhow. Before adding the tomato sauce you can add some olive oil on the pizza to prevent the dough from getting soggy. Add your ingredients. Bake for about 10 min on highest temperature. Turn the oven on 15 min before so the oven is hot when starting to bake the pizzas. If possible, put the empty tray in the oven before and let the pizza slide in on the hot oven tray. Let the pizza get good heat from above as well from below to have a nice and crispy bottom. You can move the pizza to a different level after 5 min in the oven so that it gets the heat from below as well as above. Tips for ingredients on the pizzas:
● Pineapple and chili in combination with bell pepper and onion. You can sauté the bell peppers and onions slightly before to avoid coming out unbaked.
● Spinach and gorgonzola with walnuts
● Mushrooms, bell peppers, olives, onions and artichokes
● Different cheeses to make a quattro formaggi
● Goat cheese and fresh dates
Add shredded mozzarella or leave it without cheese to have it vegan. Tip: Add some fresh arugula, spinach leaves or dried or fresh oregano on your pizza before serving!