Recipe: Organic pizza

Preparing the dough the day before

1 If you want to knead it by hand or in a mixer, incorporate the ingredients in order. For a bread machine, do the same and as soon as the ingredients are well combined, do not let the dough "heat up" and take it out.

2 Let rest for at least 30 minutes on your work surface, spread a drop of olive oil and cover with plastic film.

3 With this recipe, you should form 7 balls, wrap them in plastic film and store them in plastic boxes. Keep them in the fridge at 40°F (4 °C) for at least 10 hours.

On the day itself

Take them out two hours before at room temperature before turning them.

4 Put some flour on your work surface and with a rolling pin, stretch your pizzas to a diameter of approximately 26 cm then brush off the excess flour with a pastry brush. This operation is called "flattening" the dough.

There you have it in a few words, the preparation of the dough, an essential element in making a good pizza.

"Manitoba" owes its name to the production of exceptional wheat from this beautiful Canadian province. This flour is a so-called "strong" flour because of its high gluten content.

You can of course freeze your dough balls, well wrapped in plastic film.

Making the pizza

5 Take out the baking sheet then preheat your oven to its maximum, 280 to 570°F (300 °C) (gas mark 10).

6 In a saucepan, pour your liquid cream, your half cloves of garlic and your slices of white truffle, give a turn of the pepper mill and salt lightly then reduce by half, blend and transfer to a small bowl.

7 On your floured work surface, place your ball of dough then make a round of 26 cm diameter, brush off your excess flour with a pastry brush then place it on your baking sheet.

8 Then spread your truffle cream with a spatula almost to the edge, add the potato slices then bake at the bottom of your oven for one minute.

9 Then take out your baking sheet, place it on a marble surface or your work surface, remembering to close the oven door.

10 Arrange the mozzarella slices and tomatoes to taste then return to the oven for four minutes.

11 Remove from the oven then place your arugula salad on top, your Parmesan shavings and, with a spray bottle or a spoon, your little flavored oil.

There you have it, this magnificent recipe, albeit a bit unconventional. But, and you will of course have understood, it is up to you to prepare it to your taste, with tomato coulis, olives, mushrooms, artichokes, etc.