Pizza

Potato Gruyere Pizza

There are different way to roll out/form the pizza. Normally I just roll the dough out with a rolling pin but this dough is so soft and so easy to just spread out using your hands. Of course you can be a real pizza maker and toss it in the air, but I know my limitations.

When the dough is shaped I always sprinkle some cornflour on the pizza peel, this makes it easier to slide the pizza onto the grill safely and without dropping all the toppings.

I have a VillaWare Pizza Grill, it's basically a pizza stone on a stainless steel frame. But the stone is food certified, and the frame stops the pizza from sliding off, when taking it off. After getting this Pizza Grill, we have got the best pizza's ever. We even use the pizza grill to reheat leftover pizza, to get the crisp.

I bake my pizza at 600℉ (315℃) for about 7 minutes. 

I love simple pizze, I love you can taste all the ingredients.

Potato Gruyere Pizza

The potato gruyere pizza is a white pizza, with only potatoes, cheese, olive oil, rosemary and a sprinkle of salt. It's really simple to make. 

Wash 2-3 potatoes, and thinly slice them into a bowl with ice water.  Slice the cheese, and spread it on the pizza dough. Pad dry the potato slices and lay them on top of the cheese. Sprinkle with olive oil and chopped fresh rosemary. Bake the pizza on the grill for about 7 minutes on a pizza stone.   

Bacon, Gorgonzola and Onion Pizza

Another favorite is

Bacon, Gorgonzola and Onion Pizza

Pizza dough

Tomato sauce:

• 1 tablespoon olive oil

• ¼ onion, peeled and cut into ¼-inch pieces

• 1 garlic cloves, peeled and finely minced

• ½ can diced Italian tomatoes

• 1-2 tablespoons tomato paste

• thyme

• rosemary

• salt & pepper

Heat the oil in a small saucepan on medium heat. Add onions and garlic, cook until onions are soft, about 4 to 5 minutes, stirring occasionally. Add tomatoes and spices. Increase the heat to medium-high and bring to a boil. Let sauce simmer 5-10 minutes - the longer, the better taste. Taste and season with salt and pepper.

Topping:

• onion, thinly slices

• 3-4 slices bacon

• 4 slices mozzarella, use a good one

• 2-4 tablespoons gorgonzola

Spread the cooled tomato sauce on the pizza, add the cheese and onions. Top it of with bacon.

Bakes for about 7 minutes.

Pizza Dough

Breakfast Pizza and a hungry Gizmo

We like to bake our own pizzas (ok, they are called pizze in plural). But to bake your own pizza, you need a good pizza dough. I have tried several through the years, but no one has given me a better crust than the one from kvalimad.dk

Kvalimad, has different options depending on how good you are to plan ahead, but I really like his start in the morning dough. 

10 hour pizza dough

Makes 4 thin crust pizze.

Ingredients:

• 625-650 g all-purpose flour
• 450 ml (17/8 cups) water 
• 50 ml olive oil
• 2 teaspoons (14 g) salt
• 3 g live yeast or about ¼ teaspoon dry yeast

Directions:

Dissolve the yeast in the water, if using dry yeast sprinkle a few pinches sugar in the water too. Add the rest of the ingredients and knead the dough for about 5 minutes in a stand mixer. (Knead a little longer if kneading by hand). The dough should now be somewhat sticky and elastic. 

Cover the bowl with plastic wrap and let the dough rise for about 8 hours on the kitchen counter.

Pour the dough onto a lightly floured workspace, fold the dough over 3-4 times and divide the dough into 4 rounds 

Sprinkle the rounds with flour and let them rise for another 2 hours, covered.

Now the dough is ready to use. 

The One Hour Dough

Makes 4 thin crust pizze.

This dough works, but it won't have the same crust and flavor, but it's still better than a frozen pizza from the grocery store.

Ingredients:

• 625-650 g all-purpose flour
• 450 ml (17/8 cups) water 
• 50 ml olive oil
• 2 teaspoons (14 g) salt
• 1 tablespoon vinegar
• 12 g live yeast or about 3 g dry yeast

Directions:

Dissolve the yeast in half of the water in the bowl of the stand mixer. If using dry yeast sprinkle a few pinches sugar in the water too.

Bring the rest of the water to a boil. Add oil, salt and vinegar to the bowl with half of the flour. Mix in half of the hot water. Add the rest of the flour and knead the dough for about 10 minutes in the stand mixer. Put the hot water into the mixing bowl for the stand mixer. (Knead a little longer if kneading by hand). The dough should now be somewhat sticky and elastic. 

Cover the bowl with plastic wrap and let the dough rise for about 30 minutes on the kitchen counter.

Pour the dough onto a lightly floured workspace, fold the dough over 3-4 times and divide the dough into 4 rounds 

Sprinkle the rounds with flour and let them rise for another 30 minutes, covered.

Now the dough is ready to use. 

Source: Kvalimad.dk