Recipe: Gourmet Pizza L'EPURE

Name: Pizza gastronomique L'EPURE
Prep time: 20 min
Cook time: 20 min
Total time: 40 min

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 20 min

Cook 20 min

Total 40 min

This pizza came in 4th place in the 23rd World Pizza Championship in Parma in 2014

Ingredients

At this most important pizza competition in the world on the planet
I was very happy to work in a duo with my friend Arlette Cadot, an outstanding pizzaiolo and already former Vice World Champion.
At the end of this memorable and exhausting competition, we finished with our Pizza in an excellent 4th place, first French and only 1 point from the podium.
This preparation, I wanted to create it by respecting above all the basic principles of creating great gastronomy dishes, namely, as always this same consistency: 3 elements, 3 tastes* and 3 textures no more no less.
Given what I observed during this world championship, I am not sure that the world surrounding Pizza has understood it well yet, as one could see accumulations of tastes and multiple products that harmed the overall quality of their qualities while we cooks know well that too much is the enemy of good.
Of course for this world championship, the products used are a bit out of the ordinary, but this can give you ideas for your future creations.
Ingredient for a beautiful gourmet pizza:
240 g of pizza dough (For this competition and for specialists Direct dough, 5-day maturation, 00 Stagioni flour and mixed soy, Apulian olive oil and spring water.)
200 g of cold yellow lemon compote (untreated lemons pulp removed skin cut

Step-by-step directions

1- Preheat your oven to maximum power 10 (270 to 300°).

2- Turn your pizza so it stays nice and round, then spread your lemon compote up to 2 cms from the edge, the mozzarella torn into pieces over the surface, place on your cold baking sheet then, into the fire, be careful with a spatula to turn it from time to time (cooking 5 to 6 minutes).

3- During this time the "cook" takes care of the scallops: either on a griddle (top) or in a large pan pour olive oil when it is very hot place your scallops salt pepper cook 30 seconds each side then remove to a covered pot.
Let cool just a little then remove 8 pieces from it which you will make 3 incisions on each with a small knife, in these incisions you will insert a small piece of red pepper a petal of black garlic and 1 green soy bean, then place back in your pot.

4- The pizza comes out of the oven:
Place it on your work surface and there, quickly arrange your scallops by alternating the "candied" ones, sprinkle with your soy seeds and red pepper strips, then cover with your crumble and finally dust with your white truffle powder.
For this championship we had 15 minutes to make this recipe as you can see you had to keep moving (smiles).
*After finding the 3 different tastes your brain if you add more to it goes into "confusion" and that is not the intended goal.
Some thanks
Arlette who helped me implement my pizza recipe and who took care of the lamination because without her nothing would have been possible then.
Emidio di Grammarino (white truffles from Alba) at Bucchianco
My friend Gérard Lopez (Orogel company in Cesena) for the green soy seeds
another of my friends the Korean lady Hay-Jung Ingenat (company

Pizza Chef asfaux