Texmexpizza with chicken is a great way to vary the Friday taco and this, with chicken, tastes good for both children and adults.
Bottom:
550 g mel, helst tipo 00
1 ts salt
1/2 pk pizzagjær
1 ts sukker
1 ss olivenolje
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 press it out, then add enough water, if necessary. adjust with flour.
When I make pizza, I let the dough enjoy itself for a long time, preferably in the fridge overnight. I take it out approx. 1 hour before I use it and let it rise on the bench, before I push / roll it out and let it rise for approx. 30 minutes. For Italian pizza, it is rolled very thin and for pizza with an American base a little thicker. If you make the pizza dough the same day as you are going to use it, it can be left on the counter and raised for a minimum of 1 hour. I always fry the bottom at high temperature for a few minutes, before I put on the filling.
Filled:
After frying:
