søndag den 5. maj 2013

Pretty yummy whole wheat pizza

Some days you need pizza. And red wine. Yesterday was one of those days at our place. We had friends over for dinner, and I made two large pizzas with whole wheat crusts. For some reason we don't own a pizza stone, but I found an alternative way to ensure that thin and crisp crust that makes for a perfect pizza; I simply put the oven on maximum, allow it to heat up good, and then I place the pizza directly onto the bottom of the oven (with baking paper in between, of course).
Whole weat pizza dough (makes 1 large pizza):
25 g yeast
2,5 dl water
150 g Italian durum flour
250 g whole wheat flour
1 tablespoon olive oil
1 teaspoon salt
Start by mixing the yeast with 0,5 dl water and 2 tablespoons durum flour, and let it rise under a towel for 30 minutes. Then add the rest of the ingredients and stir until the dough is soft and flexible. Put the dough on a baking tray with baking paper, and mould it with a rolling pin. Make sure it's as thin and flat as possible. Add your toppings and bake for 15 minutes. I topped my pizzas with tomato sauce (made from fresh tomatoes, tomato pureé, garlic, and oregano), fresh mozarella, parma ham, and rocket salad. My pizza loving brother actually said it was the best and crispiest whole weat pizza he had ever tasted, which is pretty decent proof that whole wheat can be good, even when it comes to pizza. I recommend a huge glass of red wine on the side. Happy pizza days!
Dansk: I aftes stod den på pizza herhjemme. Jeg lavede en fuldkornsbund efter denne opskrift, som jeg toppede med tomatsauce, friske tomater, frisk mozarella, parma skinke og rucola på toppen. Hvis man ønsker en sprød og tynd bund men som mig mangler en pizzasten, anbefaler jeg, at man efter at have varmet ovnen rigtig godt op placerer pizzaen direkte på den varme bund i ovnen (med bagepapir imellem, naturligvis). Jeg anbefaler et stort glas rødvin til. Velbekomme.

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