|
Pizza Dough :
one cup of warm water (100 -115 degrees)
approximately one tablespoon of dry yeast
a little sugar
add the sugar to the warmed water, then the yeast. let this stand
for about 10 minutes. it's important that the mixture be kept warm
(85 degrees) so if the room isn't that warm, place it in a slightly
warmed oven.
between three and fours cups of flour
add the (frothy) yeast to the flour, i gradually stir it in so as
not to make a mess. at this point the dough must be kneaded...it's
difficult to describe the texture but anyone who makes bread will
recognize it...after a little kneading. place the dough in the
slightly warmed oven for an additional 10-20 minutes. it may be
necessary to knead the dough again (if one desires a very light
crust).
after this it's merely spreading the dough onto the pan and forming
the edging, then adding the toppings. i always put on a little sauce,
then the sliced (or shredded) mozzarella, then the onions, green
pepper, black olives, mushrooms, etc. then the parmesan and finally
the olive oil and black pepper.
all this goes into a hot oven (475-500 degrees) for 20-25 minutes.
|
| To make this a real Swedish Pizza, you have to make sure that your
black olives arn't pitted (I nearly broke a tooth in Linkoping at a
Pizza place in 1976 when I discovered that the pit (the seed) is left
in the black olives). The pizza was very comparable to much of what
I've eaten in the U.S.A., but as the topic asked about, the crust was
mighty thin.
Jens
|