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Today, let's simply prepare the best pizza in the world,
with a taste similar to that of sourdough
and the consistency of pizza made with dry yeast.
It's going to be delicious, let's get started!
Two steps are necessary. The first step is made two days before.
Finely ground, high protein content, wheat flour
Some malt syrup, for its strong taste.
Some water, and let's mix for 4 minutes.
Then, let the dough rest for 15 minutes
The osmosis takes some time.
Look at that, it looks great!
Then, we add the dry yeast and some salt,
and mix for an additional 4 minutes.
Now, the first step is done.
We only need to wait two very long days.
Sure, it is frustrating not to be able to eat the pizza right away,
but it's worth it.
48 hours later, we start the second step.
It's like the first step, but tripling the quantities.
Flour, malt syrup, salt and water.
Mix for 4 minutes.
Good.
Like in step 1, we let the dough rest, for the osmosis.
It's important.
Then, let's take the dough that fermented for two days..
I'm already salivating just by smelling it..
The yeast got two days to release many air bubbles.
We add the old dough to the fresh one, and add some more dry yeast.
After 4 minutes mixing, it's ready.
As you can see, the dough is elastic, it's perfect!
After making balls, let them double in size.
It's time to make the tomato sauce.
Olive oil, some garlic, tomato paste and some anchovy paste..
No, I'm not making a fish pizza.
However, the anchovy paste will give your sauce a rich flavor.
The salt and umami are almost magical.
All this without any fish taste; Give it a try.
The tomato taste will be amplified.
De la pulpe de tomates, une cuillère de sucre.
Don't salt, the anchovies are salted enough.
Put flour on your working station, and shape the pizzas.
Put the sauce on the dough, et add some pieces of mozzarella di bufala.
In the oven!
Doesn't it look good?
Two minutes later, it's done.
Add olive oil, some fresh basil and smoked salt.
The smoked salt simulates the smoked taste of a traditional pizza oven.
Damn it was worth waiting two days, this pizza is amazing!
With the same pizza dough, you can also make pissaladière.
It is some king of delicious pizza from South of France.
The origin of the pizza is disputed.
Some say its origin is the Greek "pita", a bread with herbs and cheese on it.
The pissaladière, however, is topped with caramelized onions.
Both Italian pizza and French pissaladière are delicious.
I beg your pardon for any translation errors, French is not my native tongue.