Crispy Crust Pizza

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 230°C (450°F). If you have a pizza stone or steel, place it in the oven to heat up; otherwise, use a heavy baking sheet.

   Ca. 15 min.

   Kokkens note: A very hot surface is key to a crispy crust.

2. 2

   In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy.

   Ca. 10 min.

   Kokkens note: This process, called 'blooming', proves that your yeast is active.

3. 3

   In a large bowl, whisk together the all-purpose flour, the cornmeal for the dough, and the salt for the dough.

   Ca. 1 min.

4. 4

   Pour the foamy yeast mixture and the olive oil for the dough into the flour mixture. Use a spatula to combine everything into a shaggy dough.

   Ca. 2 min.

5. 5

   Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.

   Ca. 7 min.

   Kokkens note: The dough should spring back slowly when you poke it.

6. 6

   Place the dough back in the bowl, cover it with a clean cloth, and let it rest in a warm spot for 15 minutes.

   Ca. 15 min.

7. 7

   While the dough rests, make the sauce. Heat the olive oil for the sauce in a small saucepan over medium heat.

   Ca. 1 min.

8. 8

   Add the chopped onion and cook for about 5 minutes until it has softened and become translucent.

   Ca. 5 min.

9. 9

   Stir in the minced garlic and cook for another 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to let the garlic burn, as it will become bitter.

10. 10

    Pour in the crushed tomatoes and add the dried oregano, salt, and black pepper. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld.

    Ca. 10 min.

11. 11

    On a lightly floured surface, stretch or roll the rested dough into a 30cm (12-inch) circle.

    Ca. 3 min.

    Kokkens note: Stretching by hand helps create a lighter, airier crust than using a rolling pin.

12. 12

    Carefully remove the hot baking sheet or stone from the oven. Sprinkle it evenly with the cornmeal for dusting.

    Ca. 1 min.

    Kokkens note: The cornmeal acts like ball bearings, making it easy to slide the pizza off later.

13. 13

    Quickly and carefully transfer the shaped dough onto the hot, cornmeal-dusted surface.

    Ca. 1 min.

14. 14

    Spread the sauce over the dough, leaving a small border for the crust. Top evenly with the shredded mozzarella cheese.

    Ca. 2 min.

15. 15

    Arrange the pepperoni slices, black olives, and optional anchovy fillets over the cheese.

    Ca. 2 min.

16. 16

    Bake for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbling.

    Ca. 15 min.

17. 17

    Remove the pizza from the oven, garnish with the fresh basil, slice, and serve immediately.

    Ca. 1 min.

    Kokkens note: Adding fresh basil after baking preserves its delicate flavor.