Instructions

1. 1.

   In a small bowl, whisk together the lukewarm milk, sugar, and yeast. Allow the mixture to sit for about 10 minutes until it becomes frothy and active.

   60 ml Mjölk 3%, 2 tsp Strösocker, 2 tsp Torrjäst

2. 2.

   In a large mixing bowl, combine the flour and salt. Create a well in the centre and pour in the yeast mixture, warm water, and olive oil. Mix until a dough forms.

   500 g Vetemjöl, 1 tsp Salt, 180 ml Vatten, 2 tbsp Olivolja

3. 3.

   Transfer the dough to a floured surface and knead for 5-10 minutes until it is smooth and elastic. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, usually about 1 to 1.5 hours.

4. 4.

   While the dough rises, slice the onions into very thin semi-circles. Place them in a bowl of cold water with a pinch of salt to soak for 30 minutes, then drain and pat them completely dry.

   2 pc Gul lök, 1 pinch Salt

5. 5.

   Preheat your oven to 230°C (450°F). Divide the risen dough into two portions, making one slightly larger than the other. Grease a large pizza pan or cast-iron skillet with olive oil.

   1 tbsp Olivolja

6. 6.

   Roll out the larger piece of dough and fit it into the bottom of the pan, letting the edges hang over slightly. Layer the mozzarella and provolone cheeses evenly across the base.

   200 g Mozarella, riven, 100 g Provolone

7. 7.

   Roll out the smaller piece of dough and place it over the cheese. Pinch the edges of the bottom and top crusts together to create a tight seal, ensuring no cheese can escape.

8. 8.

   Prick the top crust with a fork several times. Spread the drained onions over the top, drizzle with more olive oil, and sprinkle generously with dried oregano and parmesan.

   1 tbsp Olivolja, 1 tsp Oregano, torkad, 2 tbsp Parmesan

9. 9.

   Bake in the preheated oven for 20-25 minutes. The crust should be golden brown and the onions tender with slightly charred edges. Let it rest for a few minutes before slicing.