Pizza

Dough for 8 pizzas (165 g dough each)	Danish version
800 g italian flour (Tipo 00) 50 g yeast 5 dl luke warm water 2 tsp salt 2 tsp olive oil

Making the dough

1. Starter dough: Dissolve the yeast in 1/4 dl lukewarm water and stir it with 2 tsp flour. Let it raise under a damp cloth for about half an hour.
2. Mixing
   1. Using a Mixer: Add all ingredients to the bowl and mix using low/medium speed for 10 minutes.
   2. By hand: Make a crater of the flour and add the starter dough, salt and the remaining water into the hole. Knead thoroughly for 5-8 minutes until the dough is smooth.
3. Let it raise to double size (about 2 hours) by room temperature, covered by a damp cloth.
4. Divide the dough into 8 parts, and knead each for about 2 minutes. Raise (covered by a damp cloth) for another 15 minutes.
5. (You may now wrap in film and leave in the refrigerator for 4-6 hours. The dough can also be frozen at this point).

Generic preparation

Press/stretch a roll flat and THIN, about 20-25 cm in diameter) using a rolling pin.
Move the pizza to a pizza spade, dusted with flour and add the topping.
Spread the (not too liquid) tomato sauce on the pizza: Put 3 large tsp on the middle and distribute in circular movements until 2-3 cm from the edge. The edge stops the topping from escaping.  NOTE: Some of the pizzas does NOT include tomato sauce
Put thin slices of mozzarella (about 80-100g) on top of the sauce. Season with salt and pepper
If other topping (like meat) is needed, add it before the cheese, so it will not dry out.

6. Slide into a very warm oven (300º if possible), using a baking stone placed in the middle of the oven. Bake for 9-11 minutes, until the pizza is golden/light brown.
7. If fresh herbs should be used (like basil or oregano), add it just before serving – don’t add before baking as they will dry out and loose most flavor.

Toppings

Pizza Bianca: 100 g mozzarella in thin slices, 1 teasp salt, 1 tsp olive oil drizzled. (Add freshly grinded pepper just before serving.)
Pizza al Gorgonzola: 50 g mozzarella in thin slices, 50 g gorgonzola in small bits, leaves of a stalk of a stalk of rosemary, 1 tsp of olive oil.
Pizza with capers, olives and sardels (anchovies): 200 g peeled tomatoes in coarse bits, 10 sardel filets, 5-6 black olives in small bits, 2 tsp capers, 1 tsp olive oil. Sprinkle 1 teasp oregano after baking.
Pizza Marinara: 200 g peeled tomatoes in coarse bits, 1 glove of garlic in thin slices, 1 teasp oregano, 1 teasp salt, 2 tsp olive oil (no cheese!)
Pizza Margherita: 200 g drænede tomater (knug AL væde ud af flåede tomater) i grove tern, 80 g mozzarella i tynde skiver, 1 tsk salt, 1 spsk olivenolie. Til drys efter bagning: 5-6 basilikumblade (evt. groftskårne)
Pizza Napoletana: 200 g peeled tomatoes in coarse bits, 6-8 anchovies filets in small bits (not unchopped as in the picture – that’s too much), 2 teasp oregano, 1 tsp olive oil
Pizza Verde: 50 g mozzarella in thin slices, 5 filets of anchovis, 1 handful finely chopped parsley, 1 tsp capers, 1 finely chopped glove of garlic, salt og peber, 2 tsp olive oil. Sprinkle after baking with 10 leaves of rocket in very coarse bits.a
Potatoe with rosemary: 75 g of raw potatie, very thinly sliced. Drizzle with olive oil, and a little rosemary. Season with salt and pepper.