Pizza à la Martin

Main Course

This recipe calls for less work, less yeast and thin and crispy pizzas! Recipe of the dough modified from Swedish baker Martin Johansson’s pizza dough recipe.

Yield: Four big pizzas     Serves: 4-6 people      Time: 2 hours

Ingredients

PIZZA DOUGH

8 g fresh yeast
400 ml lukewarm water
2 tablespoons olive oil
8 g sugar
2 teaspoons salt
about 750 g wheat flour

TOMATO SAUCE

500 g pureed/mixed tomatoes (fresh or canned)
1 tablespoon balsamic vinegar
2 teaspoons honey or sugar
1-2 tablespoons basil (fresh or dried)
1 tablespoon tomato puree (optional)
3 tablespoons olive oil
salt and pepper to taste

 

Directions

Dissolve the yeast in the lukewarm water. A trick to get the right temperature is to put a drop of the water on your wrist and feel it. If it is too hot, the yeast might die, and if it is too cold, it will work slower. Add olive oil, sugar and salt and finally the flour. Work the dough until all is mixed well. The dough should be loose, and there is no need to knead it. Cover and let it rise for 45 min. Divide in 4-6 balls depending on how big you want your pizzas to be. Place on a lightly floured surface and brush with olive oil to prevent the dough from drying out. Cover the balls and let rise for 15 minutes up to 10 hours. If you want to make the pizzas the day after you can put them in the fridge to make them rise slower.
Make the tomato sauce by adding all the ingredients and letting it cook for 10 min.

BAKE THE PIZZA

Take one of your pizza balls and place it on a flour covered surface. Use your hands or a rolling pin to make a thin and round pizza. To make it round is not as easy as it looks, like the real pizza makers when they spin the dough in the air. Do not be sad if your pizzas take the shape of a country or barbapappa; they will taste good anyhow. Before adding the tomato sauce you can add some olive oil on the pizza to prevent the dough from getting soggy. Add your ingredients. Bake for about 10 min on highest temperature. Turn the oven on 15 min before so the oven is hot when starting to bake the pizzas. If possible, put the empty tray in the oven before and let the pizza slide in on the hot oven tray. Let the pizza get good heat from above as well from below to have a nice and crispy bottom. You can move the pizza to a different level after 5 min in the oven so that it gets the heat from below as well as above. Tips for ingredients on the pizzas:

● Pineapple and chili in combination with bell pepper and onion. You can sauté the bell peppers and onions slightly before to avoid coming out unbaked.
● Spinach and gorgonzola with walnuts
● Mushrooms, bell peppers, olives, onions and artichokes
● Different cheeses to make a quattro formaggi
● Goat cheese and fresh dates

Add shredded mozzarella or leave it without cheese to have it vegan. Tip: Add some fresh arugula, spinach leaves or dried or fresh oregano on your pizza before serving!

Pizza à la Martin

Hauptgericht

Dieses Rezept macht weniger Arbeit, braucht weniger Hefe und ergibt eine dünne, knusprige Pizza! Es ist eine abgeänderte Version des Pizzarezepts des schwedischen Bäckers Martin Johansson.

Ergibt 4 große Pizzen für: 4-6 Personen    Zeit: 2 Stunden

 

Zutaten

PIZZA-TEIG

8 g frische Hefe
400 ml lauwarmes Wasser
2 EL Olivenöl
8 g Zucker
2 TL Salz
Ungefähr 750 g Weizenmehl

TOMATENSOßE

500 g pürierte Tomaten (frisch oder aus der Dose)
1 EL Balsamico Essig
2 TL Honig oder Zucker
1-2 EL Basilikum (frisch oder getrocknet)
1 EL Tomatenmark (nach Belieben)
3 EL Olivenöl
Salz und Pfeffer nach Geschmack

 

Zubereitung

Hefe in lauwarmem Wasser auflösen. Um die richtige Temperatur zu prüfen: Einen Tropfen des Wassergemisches auf das Handgelenk geben. Ist das Wasser zu heiß, geht die Hefe kaputt, ist das Wasser zu kalt, geht der Teig langsamer auf. Olivenöl, Zucker, Salz und schließlich das Mehl zugeben. Den Teig zusammenfügen, bis alles gut gemischt ist. Der Teig sollte locker sein und braucht nicht geknetet zu werden. Abdecken und 45 Min. gehen lassen. In 4-6 Kugeln aufteilen, je nachdem, wie groß die Pizzen werden sollen. Auf eine leicht bemehlte Unterlage legen und mit Olivenöl einpinseln, damit der Teig nicht austrocknet. Die Kugeln abdecken und 15 Min. bis max. 10 Stunden gehen lassen. Man kann sie auch in den Kühlschrank stellen, wenn man den Teig erst einen Tag später braucht. Der Teig geht dann langsamer auf.
Die Tomatensoße vorbereiten, indem man alle Zutaten 10 Min. lang kocht.

PIZZA BACKEN

Eine Pizzakugel auf eine bemehlte Unterlage legen. Mit den Händen oder dem Nudelholz den Teig dünn und rund auswellen. Eine runde Pizza zu formen, ist nicht so einfach, wie es aussieht. Die echten Pizzabäcker wirbeln den Teig durch die Luft. Sei nicht traurig, wenn deine Pizzen unförmig oder wie Barbapapa aussehen. Sie werden trotzdem gut schmecken. Um zu verhindern, dass der Teig durchweicht, kann man etwas Olivenöl aufbringen, bevor man die Tomatensoße darauf verteilt. Mit den gewünschten Zutaten belegen. Ungefähr 10 Min. auf höchster Stufe backen. Den Ofen 15 Min. vorheizen, damit er heiß ist, wenn man die Pizza hinein schiebt. Nach Möglichkeit das Backblech leer in den Ofen schieben und die Pizza auf das heiße Blech gleiten lassen. Die Pizza sollte bei starker Ober- und Unterhitze gebacken werden, damit sie knusprig wird. Man kann die Pizza nach 5 Min. im Ofen auch auf eine andere Schiene schieben, damit sie gleichmäßig von oben und unten gebacken wird. Tipps zum Belegen:

● Ananas und Chili, zusammen mit Paprikaschoten und Zwiebeln. Man kann die Paprikaschoten und die Zwiebeln vorher leicht dünsten, damit sie nach dem Backen gar sind.
● Spinat und Gorgonzola mit Walnüssen
● Pilze, Paprikaschoten, Oliven, Zwiebeln und Artischocken
● Verschiedene Käsesorten für eine Pizza „Quattro formaggi“
● Ziegenkäse und frische Datteln

Zerbröselten Mozzarella darüber streuen oder für eine vegane Pizza den Käse ganz weglassen. Tipp: Etwas frischen Rucola, Spinatblätter, trockenen oder frischen Oregano vor dem Servieren über die Pizza streuen.

Pizza à la Martin

Mains

This recipe calls for less work, less yeast and thin and crispy pizzas! Recipe of the dough modified from Swedish baker Martin Johansson’s pizza dough recipe.

Yield: Four big pizzas     Serves: 4-6 people      Time: 2 hours

Ingredients

PIZZA DOUGH

8 g fresh yeast
400 ml lukewarm water
2 tablespoons olive oil
8 g sugar
2 teaspoons salt
about 750 g wheat flour

TOMATO SAUCE

500 g pureed/mixed tomatoes (fresh or canned)
1 tablespoon balsamic vinegar
2 teaspoons honey or sugar
1-2 tablespoons basil (fresh or dried)
1 tablespoon tomato puree (optional)
3 tablespoons olive oil
salt and pepper to taste

 

Directions

Dissolve the yeast in the lukewarm water. A trick to get the right temperature is to put a drop of the water on your wrist and feel it. If it is too hot, the yeast might die, and if it is too cold, it will work slower. Add olive oil, sugar and salt and finally the flour. Work the dough until all is mixed well. The dough should be loose, and there is no need to knead it. Cover and let it rise for 45 min. Divide in 4-6 balls depending on how big you want your pizzas to be. Place on a lightly floured surface and brush with olive oil to prevent the dough from drying out. Cover the balls and let rise for 15 minutes up to 10 hours. If you want to make the pizzas the day after you can put them in the fridge to make them rise slower.
Make the tomato sauce by adding all the ingredients and letting it cook for 10 min.

BAKE THE PIZZA

Take one of your pizza balls and place it on a flour covered surface. Use your hands or a rolling pin to make a thin and round pizza. To make it round is not as easy as it looks, like the real pizza makers when they spin the dough in the air. Do not be sad if your pizzas take the shape of a country or barbapappa; they will taste good anyhow. Before adding the tomato sauce you can add some olive oil on the pizza to prevent the dough from getting soggy. Add your ingredients. Bake for about 10 min on highest temperature. Turn the oven on 15 min before so the oven is hot when starting to bake the pizzas. If possible, put the empty tray in the oven before and let the pizza slide in on the hot oven tray. Let the pizza get good heat from above as well from below to have a nice and crispy bottom. You can move the pizza to a different level after 5 min in the oven so that it gets the heat from below as well as above. Tips for ingredients on the pizzas:

● Pineapple and chili in combination with bell pepper and onion. You can sauté the bell peppers and onions slightly before to avoid coming out unbaked.
● Spinach and gorgonzola with walnuts
● Mushrooms, bell peppers, olives, onions and artichokes
● Different cheeses to make a quattro formaggi
● Goat cheese and fresh dates

Add shredded mozzarella or leave it without cheese to have it vegan. Tip: Add some fresh arugula, spinach leaves or dried or fresh oregano on your pizza before serving!

Pizza à la Martin

Mains

This recipe calls for less work, less yeast and thin and crispy pizzas! Recipe of the dough modified from Swedish baker Martin Johansson’s pizza dough recipe.

Yield: Four big pizzas     Serves: 4-6 people      Time: 2 hours

Ingredients

PIZZA DOUGH

8 g fresh yeast
400 ml lukewarm water
2 tablespoons olive oil
8 g sugar
2 teaspoons salt
about 750 g wheat flour

TOMATO SAUCE

500 g pureed/mixed tomatoes (fresh or canned)
1 tablespoon balsamic vinegar
2 teaspoons honey or sugar
1-2 tablespoons basil (fresh or dried)
1 tablespoon tomato puree (optional)
3 tablespoons olive oil
salt and pepper to taste

 

Directions

Dissolve the yeast in the lukewarm water. A trick to get the right temperature is to put a drop of the water on your wrist and feel it. If it is too hot, the yeast might die, and if it is too cold, it will work slower. Add olive oil, sugar and salt and finally the flour. Work the dough until all is mixed well. The dough should be loose, and there is no need to knead it. Cover and let it rise for 45 min. Divide in 4-6 balls depending on how big you want your pizzas to be. Place on a lightly floured surface and brush with olive oil to prevent the dough from drying out. Cover the balls and let rise for 15 minutes up to 10 hours. If you want to make the pizzas the day after you can put them in the fridge to make them rise slower.
Make the tomato sauce by adding all the ingredients and letting it cook for 10 min.

BAKE THE PIZZA

Take one of your pizza balls and place it on a flour covered surface. Use your hands or a rolling pin to make a thin and round pizza. To make it round is not as easy as it looks, like the real pizza makers when they spin the dough in the air. Do not be sad if your pizzas take the shape of a country or barbapappa; they will taste good anyhow. Before adding the tomato sauce you can add some olive oil on the pizza to prevent the dough from getting soggy. Add your ingredients. Bake for about 10 min on highest temperature. Turn the oven on 15 min before so the oven is hot when starting to bake the pizzas. If possible, put the empty tray in the oven before and let the pizza slide in on the hot oven tray. Let the pizza get good heat from above as well from below to have a nice and crispy bottom. You can move the pizza to a different level after 5 min in the oven so that it gets the heat from below as well as above. Tips for ingredients on the pizzas:

● Pineapple and chili in combination with bell pepper and onion. You can sauté the bell peppers and onions slightly before to avoid coming out unbaked.
● Spinach and gorgonzola with walnuts
● Mushrooms, bell peppers, olives, onions and artichokes
● Different cheeses to make a quattro formaggi
● Goat cheese and fresh dates

Add shredded mozzarella or leave it without cheese to have it vegan. Tip: Add some fresh arugula, spinach leaves or dried or fresh oregano on your pizza before serving!