Pizza
Nordic thin pizza with gouda.
Equipment
- Regular oven
- Pizza stone
- Pizza shovel
- Baking paper
- Rolling pin
- Bowl
- Cooling rack
Ingredients
| Number of pizzas | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
|---|---|---|---|---|---|---|---|---|
| Yeast, fresh (g) | 1.5 | 3 | 4.5 | 6 | 7.5 | 9 | 10.5 | 12 |
| Water (g) | 75 | 150 | 225 | 300 | 375 | 450 | 525 | 600 |
| Sugar (g) | 2.25 | 4.5 | 6.75 | 9 | 11.25 | 13.5 | 15.75 | 18 |
| Salt (g) | 2.25 | 4.5 | 6.75 | 9 | 11.25 | 13.5 | 15.75 | 18 |
| Extra virgin olive oil (g) | 5.25 | 10.5 | 15.75 | 21 | 26.25 | 31.5 | 36.75 | 42 |
| Wheat flour (g) | 112.5 | 225 | 337.5 | 450 | 562.5 | 675 | 787.5 | 900 |
| Pizza sauce (g) | 85 | 170 | 255 | 340 | 425 | 510 | 595 | 680 |
| Gouda cheese (g) | 112.5 | 225 | 337.5 | 450 | 562.5 | 675 | 787.5 | 900 |
| Oregano | ||||||||
| Other toppings |
9 - 16 hours before baking: Prepare dough
- Heat the water to appropriate temp for the yeast.
- Mix the yeast and water in a bowl.
- Mix all above ingredients in the bowl, except for the sauce, cheese and other toppings.
- Sprinkle a little bit of flour onto your table.
- Shape the the dough into smooth clumps, one per pizza. For each clump:
- Repeatedly fold the edges of the dough into the center.
- Flip the dough, so that the now smooth underside becomes the topside.
- Repeatedly use hands to shove dough beneath the clump, while gently rotating it around the up-axis. This should make the top of the dough smoother still.
- Place on a plate, bowl or in some kind of container.
- Sprinkle some flour on top and gently spread it all over the clump.
- Cover with plastic wrap or put a lid on.
- Place the dough clumps in the fridge for 8 - 16 hours, e.g. overnight.
1 hour before baking: Preheat oven
- Place the pizza stone in the middle the oven.
- Set the oven to 250 C° or more if you can.
- Let the stone heat up for an hour.
20 minutes before baking: Prepare toppings
- Shred the cheese. This is done as late as possible so that the cheese does not dry out. Gives better result when molten. Consider dividing the shredded cheese into portions of about 112.5 g, one for each pizza.
- Possible raw meats should be cooked at this time. There is not enough time for meat to cook when baking the pizza itself.
- Consider dividing the pizza sauce into portions of about 85 g, one for each pizza.
- I use premade pizza sauce, but add sugar as needed if not sweet enough.
Bake
For each pizza:
- Place a baking paper on your pizza shovel and place the shovel nearby.
- On your table, make a plateaued pile of flour, about 2 cm thick and with a diameter similar to the dough clumps.
- Place the dough on top of the flour.
- Press the dough into a disc shape using your hands.
- Make it bigger with a rolling pin.
- Finally make the dough pizza-sized (within the limits of your oven) by lifting the dough onto your fists and rotating it, letting gravity stretch it out.
- Immediately place the dough on the pizza shovel, on top of which you definitely remembered to put the baking paper in step 1.
- Sauce first.
- Cheese second. Non-negotiable; it’s just better.
- Then, other toppings and oregano.
- Put the pizza in the oven by sliding the pizza, with the baking paper, onto the pizza stone.
- After two minutes, remove the baking paper while keeping the pizza on the stone.
- Bake the pizza until the cheese is golden brown, which should take about 6-7 minutes in total from when the pizza was put in the oven.
- Remove the pizza from the oven and let it steam off on a cooling rack for about two minutes. This lets the steam escape from under the pizza without making it soggy.
- Serve.