Prep: 10 min. Cook: 10 min. Total: 20 min.
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Guide af

Mathias Lydersen

Sidste ændringsdato

Bagestål fra Qookware

Baking steel - Carbon steel
623 kr
Pizzaspade Fast Håndtag fra Qookware

Pizza Peel with Fixed Handle
287 kr
Pizzaspade Med Foldbart Håndtag fra Qookware

Pizza peel with foldable handle
239 kr

Pizza with salsiccia, mushrooms and fresh rosemary

There's something special about a pizza with salsiccia. The spicy Italian sausage, juicy mushrooms and aromatic rosemary give an intense and balanced flavor – especially when it's baked at high heat and gets a crispy bottom and golden edges. In this recipe, we bake the pizza on a grill at a high temperature – and using a baking steel you get the authentic, crispy bottom that you can only achieve in a real stone oven.

Ingredients

  • Pizzadej:
  • 3 pizzaer 
  • 500 g tipo 00 mel (eller hvedemel)
  • 3,5 dl koldt vand
  • 10 g fint salt
  • 2 g tørgær (eller 5 g frisk gær)
  • 1 spsk olivenolie (valgfrit)
  • Tomatsauce1 dåse hakket tomater
  • 1 fed hvidløg
  • 1 lille chili
  • Frisk eller tørret oregano
  • Salt og peber
  • Topping
  • Nedenstående er topping pr. pizza 3-4 spsk tomatsauce
  • 100 g frist mozzarella
  • 100g rå salsiccia (fjern skind og fordel i små stykker)
  • 3-4 friske champignon, i skiver
  • 1 kvist frisk rosmarin, finthakket
  • Olivenolie
  • salt og friskkværnet peber

Instructions

Lav Pizzadejen (dagen før)

Følg opskriften på koldhævet pizzadej for bedst resultat.

Lad dejen hæve 24 timer i køleskab, og tag den ud 1-2 timer før brug.

Del i 2-3 boller og lad dem temperere.

Form pizzaerne

Forvarm din ovn eller grill til temperatur (250–300°C).

Brug bagestål eller pizzasten hvis muligt.

Ved grill er det nødvendigt.Form dejen til tynde bunde (ikke rul – brug hænderne).

Smør tomatsauce på og fordel mozzarella.

Fordel stykker af salsiccia og champignon jævnt.

Drys med rosmarin, salt og peber.

Bag din pizza i 4-5 minutter i din forvarme ovn eller grill.

Riv parmesan over pizzaen når den er færdig og dryp lidt god olivenolie på og servers strak.

Pizza med salsiccia svampe og frisk rosmarin

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How to use a pizza steel for crispy and flavorful pizza with salsiccia

When you're making pizza at home, there's one thing that really makes the difference: the crust. And the best way to get a crispy, professional pizza crust without a pizza oven is to use a pizza steel.

A pizza steel is a heavy steel plate that is heated to a very high temperature and retains heat extremely effectively. When you place the dough on the hot steel – either in the oven or on the grill – you get an explosive heat transfer that immediately starts baking the base. The result is a crispy, airy and lightly caramelized base, just like you get at a pizzeria.

For a pizza with sausage and mushrooms, a pizza steel is particularly suitable. Sausage releases fat during baking, and mushrooms contain a lot of liquid – and without high heat, the base would quickly become soft. With a pizza steel, on the other hand, you get a firm, crispy base, while the toppings still remain juicy and flavorful.

Pizza steel can be used in both the grill and oven and will quickly become your favorite for everything from pizza and flatbread to pita bread and pies. And when you want to make an Italian-inspired pizza with good ingredients, it's obvious to use a pizza steel and get the most out of both taste and texture.