Mikael's super dough and ice cube pizza

Ingredient calculator for Super Dough

7 pcs

Super Dough (approximately 7 pizzas)

  • 1050 g Flour (approx. 60% Ramlösa Tipo-00 and approx. 40% Ramlösa Manitoba)
  • 6 dl Cold water
  • 6 g Fresh yeast
  • 23 g Salt
  • 12 g Olive oil

Instructions for Super Dough

  1. Mix water and salt. Add oil and dissolve yeast in water.
  2. Add flour gradually and mix.
  3. Knead for about 20 min until the surface is smooth and the dough no longer sticks to the table.
  4. Shape the dough into a smooth large ball and let it rise under a damp cloth for one hour.
  5. Make 220-230 gram balls from the dough. Flour the balls and put them in an airtight closed container to rise in the refrigerator for 2-3 days.
  6. Take the dough balls out of the refrigerator about 3 hours before baking.

Focaccia from Super Dough

  1. Spread the dough in a well oiled pan with olive oil. Spread and press plenty of olive oil into the dough. Add your desired spices or ingredients.
  2. Let it rest for a couple of hours
  3. Bake in the oven until the surface is crispy (about 15-25 min)

Breadsticks from Super Dough

  1. Cut long strips from the dough and place them on an olive oil greased baking sheet. Add sea salt or spices to taste.
  2. Bake the sticks until they are very crispy. Let cool and moisture evaporate on a rack.

Neapolitan-style pizza from Super Dough

  1. Shape the pizza on a well-floured surface
  2. Add toppings
  3. Bake at maximum oven temperature (60-90 seconds in a <400 degree pizza oven)
In an electric oven, you can first bake for 3 minutes with only tomato sauce and then finish with toppings.

Bread from Super Dough

  1. Shape a new ball from the dough and let it rise under a cloth for 2-3 hours
  2. Make a few cuts and put the bread to bake in the residual heat of the oven
  3. Bake until the bread has a nice color and crispy crust (at least 40 min)

Dessert pizza from Super Dough

  1. Shape the pizza on a well-floured surface
  2. Moisten the pizza base slightly by hand on its surface
  3. Bake in the oven until crispy (if using a pizza oven, do not bake at full heat if you want a crispy base for dessert)
  4. Add toppings after baking (e.g. Nutella, berries, mint)

Inderes Out of Office: Roman sheet pizza in a home electric oven á la Mikael Rautanen

Ingredient calculator for Roman sheet pizza and Neapolitan pizza

2 pcs

2 sheets of Roman sheet pizza

  • 4 dl First water
  • 0.90 dl Second water
  • 660 g 00-flour
  • 14 g Salt
  • 10 g Honey
  • 1 g Dry yeast

Instructions for Roman sheet pizza

  1. Mix flour, dry yeast and first water. Knead for about 10 minutes until the dough has taken shape.
  2. Add honey and continue kneading.
  3. Add salt and continue kneading.
  4. Add the second water slowly and continue kneading for at least 15 minutes until the water is completely absorbed into the dough.
  5. Place the dough on the table, wet your hands and stretch the dough into a sheet and let it rest for 10 minutes.
  6. Shape the dough into a ball. Oil a proofing container with olive oil and put the ball in the proofing container in the refrigerator to rise for 2-3 days.
  7. Bring the container to room temperature for about an hour.
  8. Let the dough drain from the container onto the table by itself. Shape the dough into a ball and put it back in the proofing container to rise for 3 hours.
  9. Oil the baking sheet with olive oil.
  10. Flour the table with plenty of flour and let the dough drain from the proofing container onto the table by itself.
  11. Gently pressing with your fingertips, shape the dough into the shape of the sheet.
  12. Lift the dough onto the sheet and spread tomato sauce.
  13. Bake at 250-300 degrees until the base feels crispy at the edge when lifted with a fork (about 15 minutes).
  14. Add toppings and bake for another 5 minutes.

Out of Office: Neapolitan pizza á la Mikael Rautanen

Ingredient calculator for Neapolitan pizza

2 pcs

2 Neapolitan pizzas

  • 350 g Wheat flour
  • 2 dl Cold water
  • 2 g Fresh yeast
  • 7.5 g Salt
  • 4 g Olive oil

Instructions for Neapolitan pizza

  1. Mix water and salt. Add oil and dissolve yeast in water.
  2. Add flour gradually and mix.
  3. Knead for about 20 min until the surface is smooth and the dough no longer sticks to the table.
  4. Shape the dough into a large ball and let it rise under a damp cloth for one hour.
  5. Make approximately 230 gram balls from the dough. Flour the container and put the balls in an airtight closed container to rise in the refrigerator for 2-3 days.
  6. Take the dough balls out of the refrigerator 3 hours before baking. Carefully take the ball from the container onto a floured table and shape the pizza.
  7. Add toppings, transfer the pizza to a floured peel and bake at maximum oven power. In an electric oven, you can first bake for 3 minutes with only tomato sauce and then finish with toppings.

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