Swedish-style Pizza
Mar. 25th, 2003 10:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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denyeverything. :) I couldn't find the link I got the recipe from, but then I remembered that my version is translated anyway so I could just post it here. I'll leave it the way Magnus translated it for me, because I thought his commentaries were cute. And passed tomatoes = tomato sauce, or at least that's what we use. ;) It's not quite the same as the stuff you get in a restaraunt, but it's pretty good for homemade pizza.. you know how it never turns out like the pizza place. This is really the only thing Magnus misses from Sweden, though.. especially now that he found big round knäckebröd (hard bread) at Liquor Barn.. :)
Swedish Pizza (Link goes to a picture of our first attempt last year)
1 packet yeast.
1 teaspoon of salt
3 dl of lukewarm water. (3 dl is 300ml. It’s on the measuring cup thing.)
Approximately 2 tablespoons of oil.
Approximately 1 liter (1000 ml) whete flour. Believe that’s AP. Not self rising!
Oil for brushing.
Passed tomatoes. You translate.
Shredded leftover cheese mixed with mozzarella
Oregano
Other toppings*
Not that this makes it any healthier or anything, but drizzle the top with oil before throwing it into the oven. To be a proper Swedish pizza, the dough should be extremely thin, and it shouldn't really get crispy at all. Eat with a knife and a fork (in your left hand) and you'll be just like a proper Swede. ;)
*Proper toppings seem to consist of anything you can find. Magnus likes salami and onion. I always order whatever vegetarian pizza they have. Onions, mushrooms and bell pepper, usually. Salami makes me gag. As far as I can tell, no one likes to chop the stuff up first, just sliced into rounds. I really can't explain this aspect of the Swedish-style pizza process. Ask a Swede what to put on your pizza. ;)
denyeverything. :) I couldn't find the link I got the recipe from, but then I remembered that my version is translated anyway so I could just post it here. I'll leave it the way Magnus translated it for me, because I thought his commentaries were cute. And passed tomatoes = tomato sauce, or at least that's what we use. ;) It's not quite the same as the stuff you get in a restaraunt, but it's pretty good for homemade pizza.. you know how it never turns out like the pizza place. This is really the only thing Magnus misses from Sweden, though.. especially now that he found big round knäckebröd (hard bread) at Liquor Barn.. :) Swedish Pizza (Link goes to a picture of our first attempt last year)
1 packet yeast.
1 teaspoon of salt
3 dl of lukewarm water. (3 dl is 300ml. It’s on the measuring cup thing.)
Approximately 2 tablespoons of oil.
Approximately 1 liter (1000 ml) whete flour. Believe that’s AP. Not self rising!
Oil for brushing.
Passed tomatoes. You translate.
Shredded leftover cheese mixed with mozzarella
Oregano
Other toppings*
- Mix yeast with salt and oil. Add the water. Add flour until the dough is no longer sticky. Powder with flour, cover and let rest for about 35 minutes.
- Prepare the toppings.
- When the dough is done rising, it’s about the right time to set the oven to 450.
- Knead out any air pockets and divide the dough in two.
- Work both pieces to thin plates, about the right size for a regular oven plate thing. Put the dough plate on baking paper and brush with oil. Put the plate at the bottom of the oven and bake for about 10 minutes. The pizza mustn’t get burnt, just get done.
- Take the pizza out of the oven and add the cheese mix and any other toppings. Sprinkle with oregano.
- Finish the baking in the middle of the oven for about 10 more minutes.
Not that this makes it any healthier or anything, but drizzle the top with oil before throwing it into the oven. To be a proper Swedish pizza, the dough should be extremely thin, and it shouldn't really get crispy at all. Eat with a knife and a fork (in your left hand) and you'll be just like a proper Swede. ;)
*Proper toppings seem to consist of anything you can find. Magnus likes salami and onion. I always order whatever vegetarian pizza they have. Onions, mushrooms and bell pepper, usually. Salami makes me gag. As far as I can tell, no one likes to chop the stuff up first, just sliced into rounds. I really can't explain this aspect of the Swedish-style pizza process. Ask a Swede what to put on your pizza. ;)
