Pizza Dough & Tomato Sauce Originating from Naples, Italy
Make pizza like the professionals in your own oven, I'll show you how!
This pizza dough is like stepping back to the streets of
Italy, so tasty and so easy to work with, you feel like a real pizza maker. Try this pizza dough and the sauce, you will never use another dough in your life.
- Eva Smith,
Woodbury, MN
Our favorite way is to take the dough out from in the refrigerator 4-5 hours after it was made. Cut it into wedges and bake them for 6-8 minutes at 500˚. While they bake I chop fresh garlic into soybean oil just as Bjorn recommend. As soon as the bread comes out of the oven, the tops are slit and a half-teaspoon of the garlic-oil mixture goes inside each roll. Absolutely delicious! We also use the dough to make pizza; It is the best tasting pizza dough we’ve ever eaten.
- Paul & Sharyn Richardson,
Hillsboro, Wisconsin
Before I experienced Bjorn's pizza the crust was just the vehicle for the toppings. I often only ate the top and discarded the crust. Bjorn's crust is so buttery tasting and has so much flavor, a minimum of toppings are needed. You taste everything as individual flavors and the combined taste is DEVINE!!
- Diane Clark, Elroy, Wisconsin
Bjorn,
I have NEVER eaten pizza better than yours, and probably never will. It is quite an accomplishment to be able to make pizzas, one of the most common foods in the USA, and to make them BETTER than anyone else. Truly incredible.
Jen, Twin Cities, Minnesota
Hi Bjorn,
Just wanted to let you know I had a "pizza party" for my family last Sunday and everything turned out well. I went through 9-5 oz. dough balls and saved the rest in the freezer. One jar of sauce was enough for the nine we made. Everyone made their own from a variety of toppings I put out. I warned people not to go crazy with too much stuff, but no one listened. Their pizzas were a little heavy for the thin crust, but everyone enjoyed them. I made mine like your "Healthy" using pesto & gorgonzola.
I haven't tried the tiramisu, as I am sending it as part of the pizza kit gift to my brother, but I did enjoy the little snack cakes you put in my order. They are remarkably good for a packaged cake that needs no refrigeration.
You have a good product.
Janet in Chicagoland
In 1977 I was helping Signor Rafael Triligetti from Naples, Italy to find a location for his first pizza restaurant in Sweden. After having found a great location, Rafael told me if I ever was going to start my own pizza business I should come to him to learn his recipe. A dough recipe originating from the birthplace of pizza making, Naples in Italy.
In 1983 I contacted Signor Triligetti as I was going to open up my first restaurant. Since then - being an artist, and someone who really enjoys making pizza - I have taken this recipe to a new level of perfection. I have had two pizza restaurants in Sweden and one in Elroy, Wisconsin. And though it has passed three years since I closed it (it lived only 1500 people...) there are many people within 50 miles radie remembering the pizzas I made. So, in order for everyone around here and for the rest of the world - who has only heard the rumours, I have created a pizza kit. Start with that. When you want to re-order, you just buy the pizza mix.
Use this dough for European Style pizzas, bread or garlic bread sticks. Instructions and a European style pizza menu, how to put together your own pizza is included. The Master Tomato sauce, also a part of the recipe is also originating from Naples. With that you can also make a Bloody Viking drink. Swedish vodka, the pizza sauce and a bread stick you make yourself using this great dough.
Björn Sjögren
Artist & Pizza Maker
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