In 1977 I was helping Signor Rafael Triligetti from Naples, Italy to find a location for his first pizza restaurant in Sweden. After having found a great location, Rafael told me if I ever was going to start my own pizza business I should come to him to learn his recipe.  A dough recipe originating from the birthplace of pizza making, Naples in Italy.

In 1983 I contacted Signor Triligetti as I was going to open up my first restaurant. Since then -
being an artist, and someone who really enjoys making pizza - I have taken this recipe to a new level of perfection.

This pizza dough is like stepping back to the streets of Italy, so tasty and so easy to work with, you feel like a real pizza maker. Try this pizza dough and the sauce, you will never use another dough in your life.
 - Eva Smith, Woodbury, MN

WHEN YOU MAKE A PAID ORDER OF $63 except the shipping - I GIVE YOU A FREE PAPER PRINT OF YOUR CHOICE OF DESIGN. A $19.95 VALUE! 
http://bjorn-sjogren.artistwebsites.com/  CHECK THE TAB: FREE above...


Bjorn’s bread is rich with yeasty flavor. We continue to enjoy it in his restaurant and now we can make it at home whenever we want. Our favorite way is to take the dough out from in the refrigerator 4-5 hours after it was made. Cut it into wedges and bake them for 6-8 minutes at 500˚. While they bake I chop fresh garlic into soybean oil. As soon as the bread comes out of the oven, the tops are slit and a half-teaspoon of the garlic-oil mixture goes inside each roll. Absolutely delicious!  We also use the dough to make pizza; It is the best tasting pizza dough we’ve ever eaten.
- Paul & Sharyn Richardson, Hillsboro, Wisconsin

Before I experienced Bjorn's pizza the crust was just the vehicle for the toppings.  I often only ate the top and discarded the crust.  Bjorn's crust is so buttery tasting and has so much flavor, a minimum of toppings are needed. You taste everything as individual flavors and the combined taste is DEVINE!!
- Diane Clark, Elroy, Wisconsin

Bjorn,
Congratulations on being the featured artist in Green Lake, how wonderful. I hope the show is extremely successful! Hopefully the Green Lake residents will SPEND!!!SPEND!!! SPEND!!!  You are blessed with two great talents (and maybe more we don't know about!)  
I have NEVER eaten pizza better than yours, and probably never will.  It is quite an accomplishment to be able to make pizzas, one of the most common foods in the USA, and to make them BETTER than anyone else. Truly incredible.  
Have a great weekend,
Jen
Twin cities


Hi Bjorn,
Just wanted to let you know I had a "pizza party" for my family last Sunday and everything turned out well.  I went through 9-5 oz. dough balls and saved the rest in the freezer.  One jar of sauce was enough for the nine we made.  Everyone made their own from a variety of toppings I put out.  I warned people not to go crazy with too much stuff, but noone listened.  Their pizzas were a little heavy for the thin crust, but everyone enjoyed them.  I made mine like your "Healthy"  using pesto & gorgonzola.