In the beginning there was flour. To fuel his passion, Denis Job, aka Jobi Pizza, has tried many things: “There is no good or bad flour, even cheap ones from the supermarket can make good pizzas. Most professionals use Italian flours with a high gluten content. The T45 comes closest, but it also has the least taste.”
You can opt for the T55 or add flavor by mixing it, for example the T45 with the T65. Or by adding 10 to 20% wholemeal or semi-wholemeal flour. Water, an essential ingredient in dough formation, should not be too chlorinated (it’s not good for dough fermentation) or too soft (dough becomes sticky).
Little extra: replace some of the water with milk to make your dough softer. Finally, don’t use baking powder: only fresh or dried yeast will make the dough grow.
The good trick for a flavor-intensive dough is to keep it in the refrigerator for several hours, even several days: “Like wine, a dough develops aromas” Photo Denis Job. Then less yeast needs to be added.
For the development of the dough, Denis Job follows the Respectus Panis method, which recommends kneading little and letting it stand from time to time. Avoid the intensive kneading robot that heats the dough and gives a tight crumb. The ideal is to mix (mix) the ingredients first and then let them stand. Then gently knead again for a minute until the dough becomes smooth.
To spread the dough, more gently: work by hand rather than with a rolling pin, which tends to crush the gas generated in the dough and give a less developed dough when baking. “But it cooks faster when rolled out; there is a happy medium for every taste”.
“I often say it: a pizza maker is an artist. He has to find the right balance, the right ingredients. “And when it comes to the garnish, Sunday cooks are often too clumsy: 2.5 tablespoons are enough for the tomato base! And a maximum of 3-4 ingredients in the filling for everyone to express themselves.
This is another key moment in the success of your pizza. If you cook with a domestic oven, Denis Job advises buying a refractory brick (you can find it from 10 euros). It is a round or rectangular stone that is placed in the oven that traps and retains heat, allowing for better cooking.
If you can’t find any, fireclay bricks bought in a hardware store and put together in the oven will suffice. Preheat your oven thoroughly for 45 minutes, once hot you can place your pizza in the oven (with a spade if you have one) in direct contact with the stone.
As in a wood-fired oven, baking a pizza has to be done very quickly. For better cooking, use two steps: bake for 3 minutes with the base filling, remove the pizza, then bake with the remaining ingredients for another 3 minutes and lightly brush the cornice (the curbs) with olive oil. A little trick: at the end of the cooking process, run a blowtorch over the cornice for a “wood fire” effect, which also allows the dough to rise a bit.
All you have to do is enjoy!
Avignonnais Denis Job, aka Jobi Pizza, is no pro and yet his passion for pizza led him to Naples, where he won the title of world champion of pizzas in teglia (a pan-fried pizza) in 2018. Ingredients, cooking, toppings, equipment, recipes… he shares his passion on the Instagram account: @jobi_pizza and in the book Champion of the World of Pizzas edited by Larousse (photos Mary Mothier, 12.90 euros) from which the next recipe comes from.
Jobi Pizza Recipe
For a pizza
Preparation: 30 mins
Cooking: 26 mins
270 g classic pizza dough (see recipe below)
90 g homemade or store-bought pepper cream
3 bell peppers (yellow, green and red)
60 g Mozzarella Fior di Latte, grated
1 buffalo mozzarella
30 g chorizo chiffonade
A few leaves of lamb’s lettuce
Extra virgin olive oil
salt and pepper
1. Preheat the oven to 200°C. Cut the eggplant into 5mm thick slices. Halve and deseed the peppers. Place the aubergines and peppers on a baking sheet and brush with oil. bake for 20 minutes. Place the peppers in an airtight container for 10 minutes, then peel them. Salt, pepper and reserve the vegetables.
2. Preheat the oven to maximum power, around 450-500°F (250-280°C). Roll out the dough by hand or with a rolling pin into a disc 30 cm in diameter. Place the slice on a lightly floured pizza peel or in a perforated round pan. Spread with pepper cream, stopping 1 cm from the edge. Bake 3 mins.
3. Remove the pizza and add the grated mozzarella. Scatter the aubergines and peppers. Place in the oven again for about 3 minutes, depending on the power of the oven, until the cheese and the other ingredients are cooked.
4. Place the pizza on a cutting board. Add chunks of buffalo mozzarella, chorizo and lamb’s lettuce, then season with pepper.
Homemade Paprika Cream: Halve 2 red peppers, then deseed them. Place on baking paper, lightly oil and bake for 20 minutes at 200°C. Place the peppers in an airtight container for 10 minutes, then peel them. Mix the peppers with 40 g cashew nuts, 10 g ground almonds, 1/3 clove of garlic, 3 g olive oil, 3 g apple cider vinegar, salt and pepper. Keep in the fridge for 2 to 3 days.
With this recipe, Denis Job won the title of world champion in Naples in 2018. “It’s a recipe with seasonal vegetables and ingredients that I personally selected from the best producers in Naples. As it cooked, the flavors of the pepper cream spread throughout the room and to the judges’ table. The judges were mesmerized by the flavors and the extravagant presentation of the colors of the vegetables. Right at that moment, I had the intuition that I could be on the podium…”
Classic pizza dough
Manual kneading in the early afternoon for the evening
For 3 pieces of dough of 270 g each
500 g flour T45, T55 or T65
275 g water (cold in summer and room temperature in winter)
4 g fresh baker’s yeast (or 2 g instant dry baker’s yeast)
11 grams of salt
3 grams of sugar
10 grams of extra virgin olive oil
1. In a bowl, use a whisk to dissolve the fresh yeast in the water (the dry yeast is mixed directly with the flour). Add 250 g flour, mix with a wooden spoon, pour in the salt, sugar and oil while stirring. Add the remaining flour and mix, then knead by hand until you get a homogeneous mixture.
2. Hold the bowl with one hand and knead with the other hand. To do this, roll the dough against the wall of the bowl from top to bottom, trying to incorporate as much air as possible, folding the dough on itself and bringing it up the walls before starting again, so that it is homogeneous.
3. Cover the dough on one side with a cloth or oiled plastic wrap to keep it from crusting. Leave to rest for 30 minutes. Important: Observe this resting time, it will then save you minutes of kneading.
4. Knead for 1 min 30. Leave to rest for 10 min. Repeat if necessary until the dough becomes smooth. Form a nice ball. Leave to rest in the salad bowl under a towel
20 minutes in summer and 40 minutes in winter
5. Divide the dough into 3 portions of 270 g each using a cutter. Use a scale to weigh and add or remove batter as necessary.
6. Form pieces of dough. In the language of pizza bakers, this is called boulage. Take a portion of dough and with your two hands, form a homogeneous and smooth ball, folding the edges of the dough underneath, which allows stretching the top of the dough. This process takes about 30 s.
7. Place the dough pieces on the lid of a Tupperware container and seal the container (this will prevent air from circulating and the dough pieces crusting on the top). Leave to rise for between 5 and 7 hours, depending on room temperature.
Choose a sufficiently large container for the rising of the dough, as this will increase the volume of the pieces of dough.