We are so lucky that we have a covered porch behind the house, facing the forest. There we have a corner lounge and a whirlpool. We enjoy this peaceful oasis a lot, both during the day, if it is very hot, but also in the evenings all year round. This evening we enjoy homemade pizza and whirlpool.
I am very good at pizza base, but very bad at recipe. If I were to suggest anything, it would be this:
550 g mel, helt tipo 00
1 ts salt
1 tablespoon honey
1/2 pk pizza yeast
1 tbsp olive oil
About. 3 dl cold water
Knead everything well together and let it rise. The dough is perfect, when it is so moist that you just manage to roll or push it out, then add enough water.
I leave the dough to rise in the fridge for many hours, which makes it rise perfectly. I usually set the dough either the day before or early in the morning. When I'm going to use it, I roll it out and put it to rise again at 37 degrees in the oven. When it has risen, I set the oven to 250 degrees and pre-fry the base, without filling. It will be delicious and crispy.
I make the sauce from chopped tomatoes from Mutti, onions, bay leaves, dried oregano, garlic, basil, pepper, tabasco, crushed fennel. It must be boiled for a long time, preferably an hour and rounded off with sugar or stevia.
The two pizzas we made this time, in addition to the sauce, got:
Pizza No. 1: shredded onion, gorgonzola, pineapple and pepperoni.
Pizza no. 2: mushroom, yellow pepper, onion, spring onion, cooked ham from Jacobs (much better than the cheap varieties, because it actually tastes like meat) and meatballs.
Both have a mixture of five different cheeses: Norway, Jarlsberg, Edamer, Mozzarella and Parmesan. When the filling is on, I finish the pizza and golden.
We enjoy a Prunotto Barbaresco Classico for pizza. I have also noted that it is NOK 100. cheaper in Sweden than in Norway.
The tableware is by the way from Green Gate and the cool steak cutlery, with a standing knife called Lykke and is from Hardanger cutlery.
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