Pizza, Best Classic, Edited by Jean-Luc Gardre

Pizza, Best Classic, Edited by Jean-Luc Gardre

Pizza is a simple and complex dish, prepared with leftover bread crumbs and a few ingredients or carefully kneaded dough and boiled with a little yeast for several days. Then a long fermentation begins, some pizza makers several days! All of these steps can help you get an air-filled, crispy dough.

Queen’s Birthday, Margarita

The origins of this kitchen treasure go back a long way. Before 2000 BCE, the Assyrians made thin pancakes with meat and vegetables. He is the ancestor of Lahmaddu in Turkey, Armenia and many Middle Eastern countries. The “modern” edition of Pizza Tomatoes can be seen arriving in Italy after a long trip to the United States.

→ Practical tomatoes, attractive and full of character

A.D. Rafael Esposito, a Neapolitan chef, visited in 1889 with King Umberto I of ItalyAre you sure? And in Naples, Queen Margarita had plans to make pizza in the colors of the Italian flag: green with basil, cheese with white and red with tomato. The great classic of pizzeria cards was born.

Street food version

Unknown pizza edition does not cross Naples limits, pizza is freita. Born on the street at the end of World War II, street food is a popular food. Italy suffers from all kinds of shortcomings, wood stoves are mostly destroyed. Some women had plans to put oil shields on the sidewalks and serve donut pizzas in Ricota. There are still a few places in Naples like La Maradona with this unusual thick pizza melt.

ካ Podcast by Jean-Luc


አዘገጃ The recipe

Let’s go back to Jean-Luc Gaddy’s advice, choose a good pizza recipe (I recommend Simon Zanoni) and choose good products to decorate pizza as an inspiration.

Agape Pizza with Corizo, According to the recipe of Jean-Luc Gaddy

For 4 single pizzas

For the flour

500 g of flour 45 g in France
Approximately 230 grams of water
20 grams of olive oil
10 grams of salt
2 g of freshly baked yeast

For jewelry

40 cm tomato paste
2 onions
8 pieces of pepper in oil
4 mozzarella balls
120 g smoked bacon
12 pieces of chorizo
A few leaves of a tree
A few traviso leaves

Bake in a food processor for 5 minutes, adding the flour, crushed yeast, half the water and then the olive oil. Add remaining water and salt and simmer for 10 minutes. Then place the dough under a cloth at room temperature for 40 minutes.

In a flour mixer, divide the flour into four parts, form balls and place them in a pot. Cover them with a dry cloth and leave to cool in the refrigerator for 12 to 15 hours.

Remove the flour from the refrigerator, and bring to room temperature for 30 minutes. Divide (or spread) into four discs with a thin layer of dough.

Cover them with tomato paste (except for the edges) and then cut the bok choy, mozzarella, peppercorns and onion into thin slices.

Bake in a preheated oven at 280 ° C for 3 to 4 minutes. Remove from the oven, add the water crème fraîche, crushed radishio and chorizo ​​branches. Taste immediately.

→ To listen. Get all the “round table” episodes of our podcast “Space des religions” season 4


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