pizza "a la kungshamra"
If you need the recipe for a great Italian pizza, you are at the right place!
Help yourself first whith a spoon and then use your hands till you have got two "balls" of 'impasto'. Mix them together and work the whole for 5 minutes more (it should get a bit hard at this stage!).
Use flour during the all procedure to get the right consistence (the impasto should not stick on the table either on your fingers but should not be too hard) Now comes the boring part: put the impasto in a bowl and wait for a couple of hours. Put a wet towel on it (without it touching the impasto) and save it in a slightly warm place, possibily at constant temperature. Room temperature will do but it will need more time.
And wait...wait...the more you wait the better it gets. You need at least three hours, preferably a whole day. It should became twice as bigger of more.
In the meanwhile, prepare the tomato souce. Mix the tomatos with oil, oregano and smashed garlig. Put salt in it and taste it. Cover it and let it rest.
Ok, now it is time to bake! Warm up the owen. Get some impasto and work it in a shape of a pizza and put whatever you want on it. Do not forget to put mozzarella, tomatos and oil!
Notes: 3 kg of flour will be enough for about 15 hungry people. Have your oven at about 200 degrees
- 500 g. flour
- 12 g. fresh yeast
- 800 g. tomatoes
- 1/2 glass olive oil
- 2 spoons of milk
- 1 pinch of salt
- oregano
- garlic
- 250 dl water
- mozzarella as you like (Don't use cheese sold as "pizza cheese" or similar. Buy real mozzarella! It is expensive bu it is worth)
Help yourself first whith a spoon and then use your hands till you have got two "balls" of 'impasto'. Mix them together and work the whole for 5 minutes more (it should get a bit hard at this stage!).
Use flour during the all procedure to get the right consistence (the impasto should not stick on the table either on your fingers but should not be too hard) Now comes the boring part: put the impasto in a bowl and wait for a couple of hours. Put a wet towel on it (without it touching the impasto) and save it in a slightly warm place, possibily at constant temperature. Room temperature will do but it will need more time.
And wait...wait...the more you wait the better it gets. You need at least three hours, preferably a whole day. It should became twice as bigger of more.
In the meanwhile, prepare the tomato souce. Mix the tomatos with oil, oregano and smashed garlig. Put salt in it and taste it. Cover it and let it rest.
Ok, now it is time to bake! Warm up the owen. Get some impasto and work it in a shape of a pizza and put whatever you want on it. Do not forget to put mozzarella, tomatos and oil!
Notes: 3 kg of flour will be enough for about 15 hungry people. Have your oven at about 200 degrees
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