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Home made pizza with folded crust

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Hey!

I’m sure you’ve seen plenty of recipes for home-made pizzas, so this is just how I make mine.

I got the recipe for the dough from some random website long ago, which is just written down by hand on a piece of old paper. Here it is:

50g yeast mixed in with 3 dl of luke water. You then pour this into 7,5 dl of flour and 3 tbs of  olive oil/food oil. Oh, and remember 1 teaspoon of salt.

Mix it all together, put a piece of cloth over and let it rise.

Jeg er sikker på at dere har sett nok av oppskrifter på hjemmelaget pizza, så dette er bare hvordan jeg lager min.

Jeg fant deig oppskriften på en tilfeldig nettside for lenge siden og den skrev jeg bare ned for hånd. Her er den:

50g gjær blandet med 3 dl lunket vann. Bland det inn i 7dl mel med 3 spiseskjeer matolje og 2 ts salt. Bland alt sammen godt og la stå til heving.

When that’s done, you knead the dough and add more flour if it’s sticky. Don’t knead it too much or it will be hard; you want it fluffy!

Now, you can either flatten it out by hand, or you can use a rolling pin like I do. I roll it out so it’s too big for the board, with good reason.

Når den har hevet i en times tid, så er det bare å kna til den er myk og fin. Hvis du knar for mye så blir den hard, og det vil vi ikke. Bruk en kjevle og gjør den for stor for platen du skal ha den på. Dette er det selvfølgelig en grunn til. 

After it’s been  rolled out, you start adding what ever you like. I used finished tomato sauce from a can, but you can of course make your own. Be sure to have your topping all the way in the edges.

And now for the clever part. I had actually not done this before yesterday before getting a hot tip. I usually don’t think homemade pizza crust is good, but this way, it’s awesome.

After sprinkling your cheese and oregano on top, you just fold the crust in so you have filled crust. Clever, huh?

Ha på det du vil, men pass på at toppingen er helt ut i kanten. Etter at du har på alt du vil ha på, så er det bare å brette det som er ekstra og for stort over kanten. Vips! Innbakt skorpe!

 

Oh, you should have put the oven on 200 C before starting the kneading process.  I think I forgot to mention that earlier.

Toss the yummy sucker in there until cheese has melted and crust looks golden.

Ops. Glemte å nevne at den skal stekes på 200 C til osten har smeltet og skropa er gylden.

Take it out and NOM! Don’t attack it straight away as it’s very hot and the filling cools down much slower than the crust. So even if the crust is cool enough to hold, the filling inside might be scorching still.

Husk at det som er inni skorpa bruker lengre tid på å kjøle seg ned, så ikke brenn tunga! :)

Enjoy!


(Notice that awesome filled crust. Yum!)


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About Sophie

I'm a happy go lucky girl without the ability to relax. I love everything colorful and creative! Send me an email on myawesomebeauty@gmail.com if you feel the need to contact me. :-)

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