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:
So now it is time for an update to the recipe! A lot of the glory should go to my brother in law who is the real gourmet. But here we go! First, all the ingrediens. This is for something like 7 pizzas - and all measurements are approximate:
- 1 kg flour -can be Tipo 0 or Tipi 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
- 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 awhile
add in the salt and the oil
start mixing in the flour and 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
The you leave the dough and an hour before you start making the pizza you split the dough in portions of approximately 230grams and put them in the fridge
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 but mine only goes to 275
- Don't put it on circulation heat but just top and bottom heat.
- if you have a pizza stone, which I do and love, place it in the bottom of the oven -right on metal
- Roll the dough out in durum flour
- place a baking sheet on a cutting board and place the rolled out dough in it
- ad 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!
- I love dried oregano on my pizzas
- slide the pizza on to either to 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 3-4 minutes remove the baking sheet (so it does not burn from the heat!)
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 og the dough in the fridge for a couple of days. Enjoy!