Pizza in Verona

Everyone knows that travelling broadens the mind—and it’s equally true that even distant moments can stay vivid in your memory. Over 40 years ago, a pizza enjoyed in Verona left a lasting impression. It was the very first time a Finnish-style sausage pizza for the whole family was prepared at our request in a pizzeria. Since then, it has often made an appearance on the menu whenever our family celebrates pizza day.
In the interest of truth, it must be mentioned that this early-1980s pizzeria Verona was actually located in the city of Joensuu!
 
     
Behind the irresistible flavours of this wood-fired pizza lies a crisp, thin crust, a generous sausage topping, and a rich, juicy blend of cheeses.

Sausage Pizza
dough:
2 dl cold water
0.3 dl rapeseed or olive oil
18 g fresh yeast (about one third of a yeast block)
approx. 3.5 dl mixed flours: durum wheat, graham, and all-purpose flour
1 tsp salt

Measure the cold water and oil into a bowl. Crumble in the yeast and add the salt. Mix well and gradually add the flour, stirring evenly into the dough. Knead for about 10 minutes until the dough becomes smooth and elastic. Add flour or oil if needed. Transfer the dough to a lightly oiled bowl, cover with a cloth, and let rise for 1½ hours. Roll out into thin bases, leaving the edges slightly thicker than the centre.

topping:
Tomato purée
1 pack (400 g) sausages, with or without casing
300 g grated cheddar and Emmental cheese
Fresh herbs: rocket (arugula), thyme

Spread tomato purée over the rolled-out base. Add sliced sausages and finish with grated cheese. Bake in a hot oven at 250°C (480°F) for 20–30 minutes. Season and garnish with fresh herbs such as rocket or thyme.

Text and photos: Heikki Remes
www.viinimies.com