crust-spice: Pizza Tuesday and kitchen make-over

Yesterday was Tuesday and Tuesdays are pizza day!
Plus we picked up a new wonder: The combi oven/spaceship - a moving in gift from my parents.

So while the dough was resting, I installed this crazy machine. The best thing about it is that it has a pizza program that cooks really good pizzas in just 14-17 minutes - fuck yeah!

Crusty pizza recipe
Wash your filthy little hands. Mix half a package (25 g.) of yeast with 3 dl of water. Add salt, a bit of sugar and a just a scoop of rapeseed or olive oil - whatever's in your kitchen.

Then rummage through your cabinet for flour - I used leftover graham flour, whole grain wheat and plain white wheat. A good rule is that about half the flour should be plain white flour, otherwise the pizza dough will get too heavy. Only using white flour will make the pizza too light and it won't keep you full for long. I like to use rye for variations, but never more than 1/4-1/3 of the total amount of flour, because the pizza will get too hard and heavy.

Flour of choice

Mix in the flour. When mixing gets too tough, take the dough out of the bowl and mix the rest of the flour in on the kitchen table. Remember to cover the table top in flour as well! Get your hands dirty! When the dough is smooth but not sticky, you'll have added enough flour. Then knead the fuck out of that dough! The more you knead, the more airy the dough gets and the better the pizza.
Then put the dough back in the bowl, cover it in a tiny bit of oil and let it rest somewhere warm until it has doubled in size.

Mixing

The finished dough

Prepare the toppings while the dough rests. You can use whatever you have handy in your kitchen. My favorites are fresh tomato, potato, mushroom, tofu, beans and onion. Blend canned tomatoes, oregano, salt and pepper to make a good pizza sauce. Mix oil, vinegar, a bit of soymilk and a whole lot of garlic, merian and oregano to make a good sauce for the toppings. Merian is the super-secret ingredient and a trick all professional pizza places use to keep you coming back for more.

Toppins!

When the dough is ready, roll it on the table top. Put it on a oven pan before you add the toppings. Add the red sauce, toppings and then the oil-vinegar sauce. The more toppings you add, the harder it will get to eat without using a fork. And eating pizza like that is blaspheme, right?

Ready for the oven!

As I mentioned before, my fancy oven has a pizza program. If you don't, set the oven to 200-220 degrees and let it warm up for 10 minutes before popping your pizza in. Your pizza will need 20-40 minutes depending on your oven and the dough. Too much red sauce = longer cooking time to apply a thin layer only! Check your pizza after 20 minutes, and then in 5-10 minute time intervals until it's done.