Pizza Formaggi a la Tavola


For 4–6
Difficulty: Difficult
Time required: 2 h + 30 h for raising

At Silja Galaxy, even pizza is made with particular care. According to chef Joonas Maunula, the best result comes if the dough starter is first raised overnight, and the final dough is raised a few times. Only the best raw materials are good enough for the toppings of a pizza made using the best possible dough: these include Kolatun Juustola cheeses, from which you can choose the ones you love the most. Silja Galaxy went with a Quattro Formaggi style, using four kinds of cheese.

Dough starter
500 g flour
9 dl water
5 g dry yeast

the dough starter
500 g flour
5 g dry yeast
5 dl water (at 26 °C)
2 tbsp. salt
1½ tbsp. olive oil

Tomato sauce
high-quality crushed tomatoes

Valma cow’s brie
Martta cow’s cheddar
Kolattu Ruska cheese
Kolattu Waldemar goat’s cheddar
cherry tomatoes
marinated bell pepper

fig jam
fresh figs
thyme leaves

Mix the ingredients of the dough starter for a little over a minute in a food processor. Put the dough into a large bowl, cover tightly, and leave to rise in a cold place for a day. Mix the dough starter, dry yeast, and 3 dl of water at slow speed in a food processor for 3–4 minutes. The dough should resemble an ordinary bread dough after approximately 3 minutes. Add the salt and increase the speed. Add ½ dl of water and the olive oil. Knead the dough at high speed, and add the final 1½ dl of water little by little. Continue to knead for 15 minutes. Leave to rise for 30 minutes. Roll the dough into 4–6 balls and leave to rise in a cool place for 6–7 hours.

Mix the crushed tomatoes into an even paste in a blender, season with salt and sugar. Pat the balls into round shells. Spread the crushed tomatoes, pieces of cheese, olives, cherry tomatoes, and marinated bell pepper onto the shells. Bake in a pizza oven or at 230 degrees for roughly 3–4 minutes using a pizza stone until the cheeses melt. After baking, add fig jam, fresh figs, and thyme leaves on the pizza, and enjoy.

See other recipes created for Kolatun Juustola:

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