Italian pizza in the pizza oven

When the man in the house turned 50, I bought him a pizza oven. It is popular for more than pizza and I always make something more on the after-heat after the pizza is baked.

This evening we will make thin, Italian pizza with tomato sauce, bacon, mozzarella and basil.

The bottoms:
This recipe gives 4 bases adapted to the pizza oven.

12 dl type 00 mel

4 tbsp olive oil

2 ts salt

1 tablespoon honey

1 bag of dry yeast

ca 5 dl vann

Knead everything well together. Make sure that the dough does not become too firm, but rather almost a little too wet (so that it can just be pressed out). Let it rise for a minimum of 1 hour. You can also make the dough the day before and let it rise slowly in the fridge. Divide the dough into four and press each bottom round and flat.

Press out each item so that the bottoms are really thin.


1 box chopped tomatoes (preferably Mutti)

1 finely chopped onion

1 bay leaf

1 tablespoon dried oregano

2 finely chopped cloves of garlic

1 tablespoon dried basil

1/2 ts pepper

A few drops of tabasco

1 teaspoon crushed fennel seeds

Mix everything in a saucepan, bring to the boil and let it cook for a long time, preferably an hour or more.

We fry the pizzas with only the sauce and cheese. We put the ham and basil on when we have taken them out of the oven.

The temperature of the oven during baking is 430 degrees. The actual frying is very fast (approx. 1 min.), So here it must be followed, so you do not end up with charcoal.

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