I like to cook, but I love to bake, so I guess pizza is a win win for me. Also, when making pizza I get to use two of my favourite kitchen utensils!
My favourite pizza dough recipe is from a Swedish cook book called ‘one more slice’ by Leila Lindholm. The recipe says it’s for 4 big pizzas, but I get 2 from it for some reason. I guess I like my pizza a bit thicker. 😉
- 15 gram fresh yeast
- 3 dl lukewarm water
- 2 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 1 dl durum wheat flour
- 5 1/2 to 6 dl high protein wheat flour
Here is how it went when I made pizza for dinner this evening:
Set the oven to 250 deg. C
The recipe says to make 4 big pizzas and bake for 5 minutes. I make 2 and bake for 12 minutes.
I love it when I get the perfect amount in the first weighing
Yeast crumbled in one of my favourite kitchen utensils…
My Kenwood mixer! – I use cold water from the tap and then warm it in the microwave to avoid yucky warm water from the tap.
Two types of flour
After mixing water and yeast, the rest of the ingredients are mixed – flour added a bit at a time. Mix for about 10 minutes until dough is nice and elastic.
– I heart my Kenwood mixer –
The dough is set aside to rise to double size; takes about 45 minutes
After: (notice one of my other favourite kitchen utensils – a dough scraper thingy)
Prepare the topping. (I went for a simple version using left over tomato sauce and two types of cheese.)
Before the oven:
In the oven:
After the oven:
I could have taken a photo of the pizza nicely plated, but actually it hardly hit the plate before I had devoured it. Yum yum yum!