Making Pizza in Denmark 🇩🇰 | Overnight Pizza Dough + Medisterpølse Twist

medisterpølse

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is leaner and lower in calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought is convenient.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often cheaper.

Prepare the yeast pizza dough by mixing flour, salt, sugar, and yeast in a bowl.

Add olive oil and room temperature water to the dry ingredients and mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 5 to 7 minutes until soft and not sticky.

Place the dough in a lightly oiled bowl, cover with plastic wrap and a kitchen towel, and let it rise for 30 to 40 minutes.

After rising, divide the dough into two balls and place in oiled containers for refrigeration.

Refrigerate the dough for 12 to 48 hours before using.

Remove the dough from the refrigerator and let it come to room temperature for 1 to 2 hours.

Preheat the oven to 250°C (480°F) for at least 30 minutes.

Shape the dough by hand on a floured surface without using a rolling pin to keep the air bubbles.

Cook the medisterpølse in a skillet until browned, then set aside.

Prepare the toppings by roughly chopping onion and bell pepper, optionally sautéing them briefly.

Assemble the pizza by placing the shaped dough on a baking sheet, adding toppings, and mozzarella cheese.

Bake the pizza in the preheated oven for 6 to 8 minutes until the crust is golden and cheese is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens