La pizza, originally from Naples in Italy, is composed of a pancake of bread dough, topped with tomato sauce, sundried tomatoes, vegetables, cheese, cold cuts, olives, olive oil and baked.
“The art of making traditional artisanal Neapolitan pizzas by Neapolitan pizzaïolos” has been a UNESCO World Heritage Site since 2017.
The word "pizza" is attested in the sense of fouace or pancake since 997 in medieval Latin and appears in 1535 in the Neapolitan dialect.
Until the introduction of the tomato in Europe and its use in cooking at the end of the XVIIth century, the "pizza" appeared in the form of White pizza (“White pizza”), flattened dough topped with oil or lard, herbs.
The latter will gradually be dethroned by the rossa pizza (“Red pizza”), especially during the creation of the Margherita pizza (pizza in the colors of Italy, created in homage to Queen Marguerite of Savoy, during a trip to Naples). With the massive Italian emigration (26 million Italians emigrated between 1850 and 1900), the pizza became a true emblem of the Italian nation.
|Level of difficulty: easy|
|Preparation time : 45 min|
|Rest time : 6 hours|
|Cooking time : 15 min|
|Total time : 1 h + 6h (raised)|
|Ingredients: 6 people|
|500 g flour|
|7 g of brewer's yeast|
|10 ml extra virgin olive oil|
|350ml bottled mineral water at room temperature|
|8 g salt|
- Put the sifted flour in a bowl and add the crumbled brewer's yeast.
- Mix with a wooden spoon.
- Pour in the water several times, continuing to stir so that it is absorbed by the flour.
- Add salt and pour in extra virgin olive oil while stirring.
- Cover the bowl with plastic wrap and allow to rise for 30 min at room temperature (or put in the oven in 'oven off' mode to have a constant temperature of 26 to 28 ° C).
- Transfer the dough to a work surface and fold back on itself.
- Repeat on all 4 sides.
- Close the dough three times by pulling it towards you with your hands. Return the dough to the bowl and cover with plastic wrap. Leave to rest for 20 min.
- Repeat this step twice.
- The last time, pour a little oil on the dough before returning it to the bowl.
- Let rise at room temperature for at least 3 h.
- Transfer the dough to the work plan and divide into three dough pieces. Cover with plastic wrap and let rise 1 h at room temperature.
- Divide the dough into rolls of 375 g for trays of 28 cm.
- Pour a little flour and flatten each dough by pressing with your fingers all around and in the center.
- Remove the excess flour and transfer the dough to a 28 to 30 cm dish greased with olive oil.
- Let stand 30 min, then extend to the right size with your hands.
- Add the tomato puree and the ingredients of your choice.
- Pour a drizzle of extra virgin olive oil and cook in a preheated oven at maximum temperature (300 ° C) for about 10 min or 15 to 20 min at 220 ° C.
- Go out and enjoy!
Quote about cooking:
“Cooking is the art of understanding the subtle marriage of foods in order to create an unforgettable smell. "Gilbert choulet