Pizza time!

In the videos below, we show you how to make a white (Neapolitan) pizza sauce, and a classic red tomato sauce, in a very short time.

• 1 spoonful of sour cream
• 1 spoon creme fraiche
• A little salt and pepper
• 1-2 tablespoons of truffle oil
• A little parmesan
• A little chopped basil
• Lemon zest from a quarter of a lemon
• Lemon juice from a quarter of a lemon

Take a spoonful of sour cream and a spoonful of creme fraiche and mix together in a bowl. Add a little salt and pepper. Truffle oil, lemon juice and lemon peel are mixed into the mix, together with chopped basil. Stir well. Finished!

• 1 can of cherry tomatoes
• A little salt and pepper
• 1-2 tablespoons olive oil
• Lemon juice from a quarter of a lemon
• A little fresh basil

Approach:

Pour the can of tomatoes into a mixing bowl. Add salt, pepper, olive oil and lemon juice. Crush the tomatoes in the bowl and stir. Chop some fresh basil and mix in with the tomato sauce. Finished!

In addition, we have two different recipes for pizza dough. One of them is made in 1-2-3, while the other is for those of you who like to take your time with the dough. It takes 2 days!

• 500g wheat flour
• 325g cold water
• 30g water to mix with yeast
• 10g fresh yeast, or 2g dry yeast
• 5g salt

Approach:

Put the flour in a mixing bowl. Pour the water into the bowl. Mix the yeast with 30g of water in a glass, and stir until the yeast dissolves. Pour the water with yeast into the bowl, add the salt and mix everything together. Knead the dough by hand for 5-10 minutes, before letting it rest at room temperature under the lid for about 1 hour. Stretch the dough and shape it into a sausage. Divide the dough into desired sizes. Fold the dough inward, until you get a dough that looks like a ball. Pinch the opening and put the dough in a mold with a little olive oil. Let the dough rise under the lid for 1 hour, and then just roll out the dough with a little flour, and make your favorite pizza!

Important: Use a scale that is accurate. Avoid deciliter measurements.

Part 1:

• 500g water
• 500g wheat flour
• 1g fresh yeast

Part 2:

• 150g water
• 500g wheat flour
• 1g fresh yeast
• 20g of salt

Approach:

Put 500g of water in a container. Put 1g of yeast in the water and stir until it crumbles. Pour in 500g wheat flour and stir until you get a sticky porridge. Put a lid over the sticky dough and put it in the fridge for 20 hours.

After 20 hours, take the dough out of the fridge and transfer it to a baking bowl suitable for a kneading machine. Add 150g water and 500g wheat flour. Take 1g of fresh yeast and crumble it with your fingers so that it sprinkles onto the dough. Add 20g of salt. Put the baking bowl on the kneading machine and set it to low speed, so that the dough is not stressed. Let it work for about 20 minutes.

After the dough has been kneaded for 20 minutes, it is ready for the second rise. Now the dough must be fermented/raised in the fridge for another 20 hours in a tight container with a lid.

After 20 hours, take the dough out of the fridge and put it on the counter. It must rest there for two hours before we make balls out of it.

When the dough has rested for two hours, we remove the lid and place the dough on the counter. Fold the dough a couple of times before forming a sausage. Cut the dough into desired sizes, and form balls by folding the dough in on itself. Pinch the opening together and place in a mold with a little olive oil. When you have made all the balls, put a lid over the mold and let them rest for 2 hours on the counter.

After two hours, you roll out the balls in wheat flour and make your favorite pizza!