søndag den 15. februar 2009

pizza med sprød kant

half-cheating home cooking: now sold in a bag!

original pizza med sprød kant

(til 2 stk pizza)

300 g amo pizzamel
20 g gær
2 dl vand
1 spsk olie
1 tsk salt

gæren opløses i håndvarmt vand. kom de øvrige ingredienser i, og ælt dejen 4-6 min., til den er glat og smidig. stil den til hævning tildækket et lunt sted i ca. 30 min. slå dejen sammen, del den i to lige store dele og form til kugler, der hviler til dækket 5 min. hver dejkugle rulles nu ud til en cirkel, ca. 35 cm i diameter, og lægges på en smurt bageplade eller pizzaform.
efterhæver lunt og tildækket i ca. 30 min.
smør et godt lag tomatsauce på og drys rigeligt med mozzarellaost over.

sæt pizzaerne i en 250° (varmluft 200°) forvarmet ovn på nederste rille. skru straks ned til 200°. bagetiden er ca. 25 min.
put din foretrukne topping på pizzaerne sp snart de er taget ud af ovnen.
original pizza with crispy crust
(for 2 pizzas)

10.6 oz amo pizza flour
0.7 oz yeast - assuming you use fresh yeast
0.8 cups water
1 tbsp oil
1 tsp salt

dissolve the yeast in lukewarm water. add the other ingredients in and knead the dough 4-6 minutes until it is smooth and flexible. cover and leave it to rise in a warm place for approximately 30 minutes. punch the dough, split in two equal parts and shape into balls, then let rest covered for 5 minutes. now roll each ball of dough out to a circle, approximately 35 cm in diameter, and put them on a greased baking plate or pizza stone.
cover and leave to rise in a warm place for approximately 30 minutes.
spread a good layer of tomato sauce and sprinkle plenty of mozzarella cheese over.

set the pizzas in a 480° (hot air 390°) pre-heated oven on the lowest rack. immediately turn down to 390°. the baking time is approximately 25 min.
put your favorite topping on the pizzas as soon as they are taken out of the oven.

the recipe is right off the side of the bag. we actually like to add our toppings before baking, but if you use the suggested delicate toppings of prosciutto and rocket salad then maybe you do want to add them afterward. there's also a recipe for 'italian tomato sauce' but i can never follow a recipe for that. and they're all mostly the same anyway; brown your onions, cook the garlic shortly, and add a splash of wine if you got it. the dane and i sprinkle the baking pan with durum flour or just any coarse grains since i haven't seen cornmeal. and we can only stand to watch it suffer in the oven for about 15 minutes before we put it out of its misery. in our bellies.

lol, you guys. check out this crazy yeast. it is so crazy.

danish readers, please correct the mistakes; i'm trying to learn! it's not all word-for-word, mostly a rough translation. to any of my american friends reading; the measurements and degrees have been converted just for you. should you decide to make this yourself but don't have access to amo pizzamel, the ingredients are translated as "flour with high protein content produced from finely milled wheat grain screenings bacteria and shares, flour treatment agent E300." yikes. anyway, it's probably regular bread flour and we're simply paying more for the word "pizza" in the packaging. huh. we are so getting shafted.

toppings were shiitake mushrooms, fresh tomato, and sun-dried tomato. you can never have enough tomatoes! the last of the oregano leaves eventually found their way to the table and om nom nom. currently we don't have a pizza stone in the apartment so the crust isn't as nice as i'd like. but still a great pizza that is much better than king of kebab's downstairs and without the smell of fatty shawarma soaking into your clothes. though the recipe makes enough for 2 pizzas, i almost always freeze one ball and they thaw out just fine. note that is this not an american-sized pizza. one is just enough to satisfy 2 people. (:

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