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Pizza and foccacia dough

Recipe by: Nikolaj Juel
Serves: 4


Add water, yeast, flour, and salt to a bowl and mix well. If you are using an electric mixer, mix for 10-12 minutes, till the dough I complexly smooth. If you kneed by hand, it would take a little longer.

Pour a little olive oil over the dough. Run your hand underneath the dough, and lift the dough up gently, without breaking it.

Leave the dough to prove till it doubles in size. Pour a little olive oil on the dough and stretch the dough again.

Leave the dough to prove till it doubles in size. Repeat the stretch process.

The dough is now ready to make pizza or focaccia.


Take a bakingtray, that will fit in the Forno. Drizzle a little olive oil in the bottom of the tray and turn the dough out on the tray.

Drizzle a little olive oil over the dough, and press your fingertips into the dough, so you make little holes in the dough. Leave the dough to rest for 30minuttes.

Press your fingertips into the dough again and leave to rest for a further 30 minuttes.

Press your fingertips into the dough one last time. Sprinkle with Maldon salt and rosemary. Drizzle with olive oil and bake for 15-20 minuttes or until golden and crisp.

Pizza with tomato, nduja, red onion and buffalo mozzarella 

Nduja is a spicy, soft salami that originates from Calabrien. I love nduja and I use it a variety of different dishes.

This pizza is my absolute favorite, and I can almost guaranty it will be your too.

Tomato sauce

Place a casserole over medium heat. Add 3 spsk olive oil and the chili and garlic. Pour the juice from the tomatoes and ad the tomatoes to the casserole. Season with salt and pepper and leave to simmer for 15-20 minuttes.


Divide the bread dough in portions. Roll each portion into a roll and leave to prove 20-30 minuttes.

Roll the pizza out in a nice shape. Add a ladleful tomato sauce and smear it out, so it’s 2 cm from the edge of the pizza.

Sprinkle with red onion and scatter with pieces of nduja. Finally add pieces of mozzarella and drizzle with olive oil.

Bake in a super-hot Forno till crisp and golden.



  • 1000 g organic bread flour, preferably tipo 0, or a mix of strong bread flour and tipo00
  • 750 g cold water
  • 20 g yeast
  • 20 g salt
  • Olive oil


  • 1 recipe breaddough
  • 1 sprig rosemary
  • Maldon salt
  • Olive oil

Tomato sauce

  • 2 tins of good quality tomatoes
  • 1 garlic clove
  • ½ red chili, finely chopped without seeds
  • Olive oil
  • Salt and pepper

You will also need

  • 1 breaddough
  • 1 red onion, finely sliced
  • 100 g nduja
  • 2 buffalo mozzarella á 125 g
  • Olive oil