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Garas Pizza

5 min read

🍕Garas hemgjorda Pizza / Garas homemade Pizza

🇾đŸ‡Ș Den hĂ€r degen gör man antingen pĂ„ morgonen samma dag som man ska ha pizza till middag, alternativt redan kvĂ€llen innan. Den lĂ„nga jĂ€sningen gör det hĂ€r till en Ă€nnu godare och bĂ€ttre deg Ă€n den snabba varianten.

1 STOR PIZZA

  • 2 g jĂ€st (2 krm) (ca 1/4 tsk)
  • 100 g vatten (1 dl)
  • 7 g olivolja (4 msk)
  • 150 g vetemjöl special (2 1/2 dl)
  • 2 g strösocker (1/2 tsk)
  • 3 g salt (1/2 tsk)

4 STORA PIZZOR

  • 8 g jĂ€st
  • 400 g kallt vatten (4 dl)
  • 25 g olivolja (2 msk)
  • 600 g vetemjöl special (10 dl)
  • 8 g strösocker (2 tsk)
  • 12 g salt (2 tsk)

Recept för 1 kg mjöl (en pÄse) vilket ger 12 rejÀla pizzor: 50 g JÀst 670 mL vatten 4 msk olivolja 3 tsk strösocker (rÄgade) 3 tsk salt 1 kg vetemjöl

Rör ut jÀsten i vattnet och blanda dÀrefter ned resten av ingredienserna. Degen behöver inte knÄdas utan bara blandas ordentligt. LÄt vila under bakduk cirka 45 minuter.

Ta upp degen pÄ ett mjölat bakbord och dela den i ungefÀr lika stora bitar. Forma varje degbit till en boll genom att vÀnda degens kanter in mot mitten tills du fÄr en lite spÀnd yta.

LÀgg degen att jÀsa pÄ en bricka och tÀck med plastfolie. Om du hÄller en droppe olivolja pÄ var och en av degbollarna sÄ gÄr det lÀtt att dra av plasten senare. LÄt jÀsa i kylskÄp 8-24 timmar (upp till 48 timmar gÄr bra).

SÀtt ugnen pÄ högsta vÀrme, förbered dina pizzor och baka av en pizza i taget. LÀgg pÄ tomatsÄs, ost och pÄlÀgg och baka tills pizzan ser fin ut, 5-10 minuter.

I Portugal Ă€r det enklare att fĂ„ tag i fĂ€rsk jĂ€st Ă€n torrjĂ€sten som jag tror att receptet föreskriver. En sökning pĂ„ nĂ€tet visar att 12 gram torrjĂ€st motsvarar 50 gram fĂ€rsk jĂ€st. Det innebĂ€r 1+1/3 paket (25 g) till “4 stora pizzor”. 

🇬🇧****đŸ‡ș🇾🇼đŸ‡Ș You can make this dough either in the morning of the day you plan to have pizza for dinner, or the evening before. The longer fermentation time makes for an even more delicious and flavorful dough than the quicker version.

1 LARGE PIZZA

  • 2 g yeast (2 pinches) (about 1/4 tsp)
  • 100 g water (1 dl)
  • 7g olive oil (4 tbsp)
  • 150 g special wheat flour (2 1/2 dl)
  • 2 g granulated sugar (1/2 tsp)
  • 3 g salt (1/2 tsp)

4 LARGE PIZZAS

  • 8 g yeast
  • 400 g cold water (4 dl)
  • 25 g olive oil (2 tbsp)
  • 600 g special wheat flour (10 dl)
  • 8 g granulated sugar (2 tsp)
  • 12 g salt (2 tsp)

Dissolve the yeast in the water, then mix in the rest of the ingredients. The dough doesn’t need to be kneaded, just mixed well. Let it rest under a kitchen towel for about 45 minutes.

Turn the dough out onto a floured surface and divide it into the desired number of pieces. Shape each piece into a ball by folding the edges towards the center until you have a smooth surface. See pictures on page 19.

Place the dough balls on a tray and dab each one with a drop of olive oil to make it easier to remove the plastic wrap later. Let them ferment in the refrigerator for 8-24 hours (up to 48 hours is also fine).

Preheat the oven to its highest temperature, prepare your pizzas with tomato sauce, cheese, and toppings, and bake them one at a time for 5-10 minutes, or until they look done.

In Portugal, it’s easier to find fresh yeast than the dry yeast that I believe the recipe calls for. A search online shows that 12 grams of dry yeast is equivalent to 50 grams of fresh yeast. This means 1+1/3 packets (25 g) for “4 large pizzas.”

Recipe for 1 kg of flour (one bag) which yields 12 substantial pizzas:

  • 50 g fresh yeast or 13.5 g dry yeast
  • 670 mL water
  • 4 tablespoons olive oil
  • 3 teaspoons granulated sugar (heaped)
  • 3 teaspoons salt
  • 1 kg wheat flour

TomatsÄs:

Enkla tomatsÄsen 

En stor (780 g) burk med skalade tomater 4 vitlöksklyftor 4 tsk socker salt peppar lite torr timjan

en gren fÀrsk basilika

🇬🇧****đŸ‡ș🇾🇼đŸ‡Ș Tomato sauce for Douglas birthday 2023-02-18

8 packages  “polpa de tomate” Guloso 

1 whole garlic (a big one!)

4 - 5 or more tbsp white sugar 

1 tsp black pepper

1 whole basil plant

1 beef broth cube

salt

The packages were the larger paper containers. I poured it all into a large saucepan and reduced it to about half the volume on low heat. I added the ingredients except salt and basil. The sugar is supposed to balance the acidity of the tomatoes. I let the sauce cool down to room temperature and added the basil, mixing with a hand blender.

I saved the leftover sauce from Douglas’s birthday party and used it for 8 pizzas made from 1 kg flour ase described above.

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