Recipe for fusion pizza
The pizza here is a fusion between the classic Danish sheet pan pizza (we call it the 90s pizza at home) and a delicious thin-crust Italian pizza.
Here, I have combined the thick crust with Italian toppings, creating a culinary meeting between Denmark and Italy.
This pizza was initially a trial, and I must admit, I don’t think it’s the best pizza I’ve ever baked. But sometimes you have to try something new, as you never know when new and perfect flavor combinations will emerge.
Ingredients
- 50 gram Yeast
- 500 gram Water lukewarm
- 12.5 gram Sugar
- 42 gram Oil
- 1 kg Pizza Flour or tipo 00
- 100 gram Parma Ham
- Pesto green
- 1 pcs. Mozzarella Chees fresh cheese in bag
- Grated cheese
- Passata
Instructions
- Dissolve the yeast in lukewarm water. Add sugar, salt, and oil.
- Stir in the flour a little at a time so the dough does not become too dry.
- Let the dough rise covered for 30 minutes.
- Roll out the dough so it fits the bottom of the oven's baking tray.
- Place the dough in a baking tray that has been lined with baking paper beforehand.
- Spread the pizza base with passata and then distribute grated cheese, pesto, fresh mozzarella in smaller pieces, and Parma ham on top.
- Bake the pizza at 200 degrees Celsius (392 degrees Fahrenheit) convection for 20 minutes.
- Check that the base is fully baked before taking the pizza out.
Notes
Although I love both kinds of pizza, I will not combine them again as I did here.