Tryckeriet Surdegspizza

It’s no secret that I don’t love the pizza found in Sweden. A lot of it has to do with the crust. It’s often NEVER crispy, instead quite the opposite: Soggy. The pizza crusts here are so soggy that they’re chewy. So soggy that you lift up a slice and the tip of it falls limply like a dead slug (yeah, sorry). I don’t care if this is the way it’s ‘supposed’ to be. I refuse to eat pizza with a fork and knife. The one thing I didn’t like about Tryckeriet was that the crust is exactly the same as you would find in Sweden.
All this aside, I was very intrigued about the pizza here. The dough isn’t strongly sourdough-​ey, but it’s enough to give you a little tang that sets it apart from others.
In addition to the crust, the topping options were so exciting. No boring kebab! We tried ‘Hipstern’, which was topped with pulled pork, sauerkraut, roasted onions, and pico de gallo sauce. The smell of this one was heavenly due to those delicious onions.
We also tried ‘El Pollo’ which was topped with chicken, fresh spinach, grilled green peppers, portobello mushrooms, and most importantly, västerbottenost. So, so good.
They have a couple of other pizzas I’d like to try, including ‘Chèvre de luxe’, where the toppings include walnuts, honey, chèvre cheese, avocado, arugula, and red beets. Next time I will request that the crust is cooked more to a crisp. My rating may even change to a 5. Keep an eye out!