These Danish Chefs Just Made Italian Pizza Even Better

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These Danish Chefs Just Made Italian Pizza Even Better

Bæst restaurant in Copenhagen is shaking up the geographical notion of the world's best pizza with their wildcard dough. Their crew doesn't want you to half-bake frozen pizzas anymore, so here's a visual guide to making their pies at home without...

If we learned anything from the reign of Silvio Berlusconi, it's that Italian's know how to have a great time.

They've given us most great things in this world, like cold-pressed olive oil, nonna's who can cook better than anyone else, and their American son, Mario Batali. But above all else, they gave us pizza. So how in the hell did the land of New Nordic cuisine steal the latest spot for some of the best pies in the world?

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At Bæst (Danish for beast) in Copenhagen, Michelin-starred chef Christian Puglisi and his crew are shaking up the geographical notion of incredible pizza altogether. But take a closer look at the recipe (see below) and you'll spit out your espresso. The secret: their biga dough, like no other, gives the crust a slightly sour, complex flavor that takes it to a whole new level.

And like the generosity and welcoming nature of Italians, Bæst doesn't want you to half-bake frozen pizzas anymore. As such, they've provided this step-by-step visual breakdown and their recipe to ensure your kitchen doesn't burn down when you make this on your own at home.

MAKE IT: Bæst's Black Trumpet Pizza with Leeks, Pancetta, and Pecorino

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American head chef, Kris Schram, and Italian sous chef, Francesco Scarrone, start off the pie process by doing big things. These two don't fuck around when it's time to make mozzarella and burrata, one of the key components to a great slice.

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If you, yourself, don't have the culinary skills to pull this off or have the time, buy it fresh from your local Italian specialty shop and pat yourself on the back for fooling everyone.

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And if you manage to follow this recipe correctly, you, too, will have a beautiful dough baby to admire before you toss it into the oven. But first, store it away in a container and let it rise.

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When the time comes to shape the pizza dough, it's not as easy as it looks. Even though it's like lubing up your beloved's derriere with sunscreen on a hot summers day, patting it around in circular motions is not going to cut it, boss. According to head chef, Kris Schram, you've got to start stretching the dough by pulling the edges of the pizza with your right hand while holding the pizza still with your left. Are you still paying attention? Continue this motion while rotating the pizza clockwise until the pizza has been stretched to around 30 centimeters in diameter, or wide enough to cover your car's steering wheel. Do you need a drink? You've earned it.

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Now, it's time to top things off. Coco Chanel was only half correct when she stated, "Before you leave the house, look in the mirror and take one thing off." Sorry Coco, but you should accessorize your pie to your heart's desire.

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Refrain from hollering at your pizza delivery boy on speed dial and crank your oven's heat up.

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Take a page from Giuseppe Oliva, oven overlord at Bæst, and pull out your retired Boy Scout/Girl Scout skills from the cobwebs of your mind. Stoke the fire.

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And if you don't have an artisanal oven that was carefully constructed by the Based God of pizza oven makers, Stefano Ferrara, pour some prosecco out for good luck and accept that your conventional oven will do just fine. Hopefully. Make sure to crank it up to the hottest temperature so that your kitchen feels like your own personal sauna. House pets should vacate the area.

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Once the pizza's been baking for ten minutes or until bubbly, pull it out of the oven. Make it rain Pecorino cheese like there's no tomorrow and consume immediately.

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