I used to have a pizza recipe on the ungt blod blog and now that it is dead, some people miss the recipe!
So I have tried to recreate it here. I still do basically the same all these years later.
I'll say the most important tings are:
- high protein flour
- kneading the dough long enough
- leave coldish over night
- shape into 200grams dough-balls the next morning and chill in the fridge untill used
Here is the O.G. Ungt Blod Pizza recipe:
First, all the ingrediens. This is for something like 7 pizzas - and all measurements are approximate:
- 1 kg flour -can be Tipo 0 or Tipo 00 or regular wheat with 12% protein. You need at least 10,5% protein
- 25g yeast
- 5 tbl spoon olive oil or -a new tip from my brother in law - lard!
- 28 grams of salt
- 2 tbl spoons of sugar - i actually often leave this out
- 500-700 ml of water - or what ever makes the dough feel right :)
Okay so that is all the stuff you need for the dough. Now this is what you do:
Mix yeast, water and sugar and let it sit for a little while. Add in the salt and the oil and start mixing in the flour. Then it is time to do some serious kneading!
Knead the dough for at least 15 minutes! I often go on for 25-30 minutes
Now you leave the dough to rise somewhere cold overnight and on the day you split the dough in portions of approximately 200grams and put them in the fridge covered by a moist towel.
Okay, so that is the dough! Sounds a bit complicated but really its not too bad -and I often make this portion and then use it over two days.
Now for some tips for the rest of the pizza:
- Turn the oven to its maximum. 300 degrees celcius is good.
- Don't put it on circulation heat, just top and bottom heat or if your oven has a better pizza-setting.
- If you have a pizza stone, which I do and love, place it in the bottom of the oven -right on metal (I have started using a double set up with an extra pizza stone placed above the other to create a smaller oven space.
- It is important to heat the oven for long enough, so the pizza stone(s) are actually hot
- Roll the dough out in durum flour or shape with your hands
- place a baking sheet on a cutting board and place the rolled out dough in it
- add a thin layer of tomato -I usually just use pureed tomatoes (or blended canned tomatoes)
- add fresh mozzarella and what ever toping you like - Go crazy but don't use too many things at once!
- slide the pizza on to the pizza stone or simply in the bottom of the oven so it gets the bottom-heat directly!
- hold on to the baking sheet and let the pizza slide off -or if it is too difficult slide in the pizza and the baking sheet and after short while remove the baking sheet (so it does not burn from the heat!)
- I love dried oregano, salt and/or olive oil on my pizzas and I add this when they are out of the oven.
And there you have it! after only a few minutes a crisp and delicious pizza is ready! When you are full, you can save the rest of the dough in the fridge for a couple of days. Enjoy!