Pizza, a great classic adapted by Jean-Luc Gadreau

Pizza, a great classic adapted by Jean-Luc Gadreau

Pizza is both a simple and sophisticated dish, improvised with leftover bread dough and a few ingredients or made from a carefully studied dough kneaded with a little yeast a few days in advance. Then a long fermentation begins, with some pizza bakers several days! All these steps then make it possible to obtain a wholesome pizza with an airy and crunchy dough.

The birth of a queen, Margherita

The origin of this kitchen treasure goes back to antiquity. More than 2000 BC the Assyrians made thin pancakes with meat and vegetables. It is the ancestor of Lahmadjoun, which is still tasted in Turkey, Armenia and many Middle Eastern countries. The “contemporary” version of the pizza appears when the tomato arrives in Italy after a long journey from America.

→ PRACTICAL The tomato, attractive and full of character

In 1889 a Neapolitan chef, Raffaele Esposito, received a visit from Italy’s King Umberto Iah and Queen Margherita in Naples had the idea of ​​making a pizza in the colors of the Italian flag: green with basil, white with cheese and red with tomato. A great classic of pizzeria cards was born.

street food version

An unknown version of pizza has not yet crossed the borders of Naples, it is Pizza Fritta. It is a popular dish synonymous with street food and was born at the end of World War II. Italy suffers from bottlenecks of all kinds, the wood stoves are mostly destroyed. Some women then came up with the idea of ​​putting oil kettles on street corners and offering pizzas topped with ricotta like donuts. There are still some addresses like The Masardona in Naples to try this unusual plump pizza with melting toppings.

→ podcast. Jean-Luc Gadreau: “Jesus was a bon vivant”

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► The recipe

Going back to Jean-Luc Gadreau’s advice, find a good pizza recipe (I recommend the one by Simone Zanoni) and choose good products to garnish a pizza according to your inspiration.

Agape pizza with chorizo, based on a recipe by Jean-Luc Gadreau

For 4 individual pizzas

For the dough

500g of flour type 45 in France
230 g water approx
20 grams of olive oil
10 grams of salt
2 g fresh baker’s yeast

For garnish

40 cl tomato coulis
2 onions
8 strips of peppers in oil
4 mozzarella balls
120 grams of smoked bacon
12 slices of chorizo
A few sprigs of watercress
A few Treviso leaves

Knead in a food processor for 5 minutes, the flour, the crumbled yeast by pouring half the water and then the olive oil. Add the remaining water and salt and knead for 10 minutes. Then let the dough rise under a cloth for 40 minutes at room temperature.

Divide the dough into four pieces on a floured work surface, shape into balls and place in a bowl. Cover with a damp cloth and leave in the fridge for 12 to 15 hours.

Take the dough out of the fridge and let it come to room temperature for 30 minutes. Roll them out (or spread them out) into four discs of thin dough with a thicker edge.

Cover with tomato coulis (except for the edges), then add the bacon bits, mozzarella, pepper strips, and thinly sliced ​​onions.

Bake in a preheated oven at 280°C for 3 to 4 minutes. Remove from the oven, add the sprigs of watercress, chopped radicchio and chorizo. Taste immediately.

→ LISTEN. Find all the episodes of Round the Table, Season 4 of our Place des Religions podcast