Recipe: Organic Pizza

Name: Pizza bio
Prep time: 15 min
Cook time: 5 min
Total time: 740 min
Ingredients: Les ingrédients de la Pizza championne du monde de John pour 1 pizza de 26 cm :Voici ces 3 recettes de Pâtes dites à « Empâtement direct » : Proportions pour 7 boules* permettant de faire 7 Pizza de 26 cm de diamètre.N°11 kg de Farine (type 55) Bio (si possible)30 g de sel fin marin520 g d'eau non calcaire (filtrée)30 g (3 cl) d'huile d'olive2 g de Levure de bièreN°2800 g de farine (type 55) Bio (si possible)200 g de Manitoba* (farine canadienne)30 g de sel marin550 g d'eau non calcaire (filtrée)30 g (3 cl) d'huile d'olive2 g de levure de bièreN°3800 g de farine type 55 Bio (si possible)200 g de farine de soja550 g d'eau non calcaire30 g (3 cl) d'huile d'olive2 g de levure de bièreLa 1ʳᵉ méthode est neutre.La 2ᵉ apporte un croustillant supplémentairela 3ᵉ apporte une meilleure digestibilité La garniture : 20 cl de crème liquide10 g de truffe blanche (Alba)1 gousse d'ail épluchée, dégermée et ouverte en 220 tomates cerise « bio » coupées en 4 et d'égrainées50 g de Mozzarella bio de « Bufflonne »1 pomme de terre roseval bio épluchée et émincée en tranches assez épaisses juste sautées 2 minutes (texture)50 g de salade de roquette bio20 g de copeaux de Parmigiano Reggiano(un petit mélange ail, basilic et huile d'olives pour la finition)

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.9/5 (22 reviews) Other dishes

Prep 15 min

Cook 5 min

Rest 12h

Total 12h20

Here are the secrets of a great Pizza proposed by John Bergh, champion of France then world champion 2009 in Italy, category "Organic Pizza"

Ingredients

The ingredients of John's world champion Pizza for 1 pizza of 26 cm :
Here are these 3 recipes for Doughs called "Direct Mixing" : Proportions for 7 balls* allowing to make 7 Pizzas of 26 cm diameter.

N°1

1 kg of Flour (type 55) Organic (if possible)
30 g of fine sea salt
520 g of non-calcareous water (filtered)
30 g (3 cl) of olive oil
2 g of brewer's yeast

N°2

800 g of flour (type 55) Organic (if possible)
200 g of Manitoba* (Canadian flour)
30 g of sea salt
550 g of non-calcareous water (filtered)
30 g (3 cl) of olive oil
2 g of brewer's yeast

N°3

800 g of flour type 55 Organic (if possible)
200 g of soy flour
550 g of non-calcareous water
30 g (3 cl) of olive oil
2 g of brewer's yeast
The 1st method is neutral.
The 2nd brings extra crispiness
the 3rd brings better digestibility

The topping :

20 cl of liquid cream
10 g of white truffle (Alba)
1 clove of garlic peeled, degerminated and split in 2
20 organic cherry tomatoes cut into 4 and seeded
50 g of organic "Bufflonne" Mozzarella
1 organic roseval potato peeled and sliced into fairly thick slices just sautéed 2 minutes (texture)
50 g

Step-by-step directions

Dough preparation the day before

1- If you want to knead it by hand or in a mixer, incorporate the elements in order. For a bread machine do the same and as soon as the elements are well incorporated, do not let "heat the dough" 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 film

3- With this recipe, you should then form 7 balls, wrap them in plastic wrap and store in plastic boxes and keep at least 10 hours in the fridge at 4°C.
The same day
You will take them out then two hours at room temperature before shaping them.

4- Then put a little flour on your work surface and with a roller, spread your pizzas to a diameter of about 26 cm then remove the excess flour with a brush, the operation is called "Flattening" the dough.
Here already in a few words the preparation of the dough, an essential element for making a good Pizza
·The "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 wrap.
Pizza preparation

5- Remove the baking sheet then preheat your oven to maximum 280 to 300°(th10)

6- In a saucepan, pour your liquid cream, your ½ cloves of garlic and your strips of white truffle, give a grind of pepper and salt lightly then reduce by half, blend and transfer to a small bowl

7- On your floured work surface, put your ball of dough then make a circle of 26 cm diameter, remove the excess flour with a brush then place it on your baking sheet

8- Spread then with a spatula

Chef Patrick's Comment

This little stylistic exercise proves if need be that even in dishes that seem very simple, we can find artisans who put forward a know-how in the service of a quality that we all increasingly need.

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