Home-made pizza is something special. Normally we do it when we have friends over for dinner and everyone can decide what they like on the pizza. Before they come, I have prepared the dough and the tomato sauce and we are ready for the topping when our friends are here.
We have a pizza stone which we normally put on the grill. That gives a great result. The pizza stone gives the heat that makes the crust extra crunchy. But with the same recipe below, I have also baked the pizza in a normal oven.
So what’s Scandinavian with a pizza? We are like the Italians, we like our pizza crust thin. 😉
Ingredients (4 pers):
- 3 tsp dry yeast
- 2 tsp honey
- 1 tsp sea salt
- 3 tbsp olive oil
- 1 1/5 cup water
- 2 2/3 cups all purpose flour
- 2 mozzarella cheese (or 8 oz grated mozzarella)
- 10 oz sliced mushrooms
- 4-8 oz salami
- 5 oz arugula
- fresh basil
- 1 tsp olive oil
Mix 1 cup flour with the yeast in a stand mixer bowl. Add the honey, salt and olive oil into the bowl. Heat the water to 98ºF before adding it into the bowl. Mix it all together. Keep the stand mixer going and carefully add the rest of the flour. Don’t add more flour if the dough starts loosing from the edges. Save it for the rolling part. Let the dough go in the stand mixer for about 5 minutes. Turn it off and let the dough rest in the bowl covered with a kitchen towel for approximately 30-45 minutes (until double size).
Divide the dough into four pieces. Try to use your hands as much as possible to create a round pizza crust for each piece. If needed, use a roller but this can unfortunately crash the airiness in the crust.
If you bake your pizzas in the oven, pre heat the oven to 400ºF. Pre heat you oven tray by leaving it in the oven.
If you bake it on the grill, pre heat a pizza stone.
Place the pizza crust on a parchment paper. Place a layer of the tomato sauce on the pizza crust. Add the sliced mozzarella (or grated if you use that) and pieces of the salami. Place your pizzas in the oven for 5-10 minutes (depending on your oven) until the cheese get a nice golden colour and the crust starts to get some colour. If you bake it on the grill, place the pizza on the pizza stone, close the grill and leave it for 4-5 minutes.
Slice the mushrooms and roast them shortly in a pan with some olive oil. The reason you roast them separately and not place them raw on your pizza, is because they are full with fluid and will take away the crunchiness from the pizza.
When the pizza is ready baked, place the roasted mushrooms and arugula on the pizza.
Garnish with fresh basil and drop some olive oil over the pizza before serving.