Sourdough pizza crust:
5 dl water 
12 g yeast
2 dl rye sourdough starter
0.5 tsp salt
3 tbsp vegetable oil
1 l wheat flour

50 g bleak roe
2 dl creme fraiche
1 bunch dill
1 red onion, sliced thin


Step 1

Prepare the dough

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Dissolve the yeast in the water,
add the sourdough starter, vegetable oil
and salt. Mix the flour into the liquid and
knead the dough for about 5 minutes.
Let the dough rest for 3–4 hours
at room temperature.

Step 2

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Warm the pizza stone slowly.
Roll out the dough into four thin
pizzas and place on a sheet of baking paper. 

Step 3

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Mix crème fraiche with half of the dill
and spread over the pizza dough.One at a time,
place the pizza on the parchment paper on
the pizza stone, cover and bake for 1.5-2 min.

Step 4

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Top with bleak roe, red onion
and the remaining dill after baking.