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 with a carefully studied dough, kneaded several days in advance with little yeast. Then begins a long fermentation, several days for some pizza makers! All these steps then make it possible to obtain a digestible pizza, with an airy and crispy dough.

The birth of a queen, the Margherita

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

→ PRACTICAL The tomato, attractive and full of character

In 1889, a Neapolitan cook, Raffaele Esposito, who received a visit from the Italian king Umberto Ier 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 tomatoes. A great classic of pizzeria cards was born.

Street food version

An unknown version of the pizza has not yet crossed the borders of Naples, it is the pizza fritta. It is a popular dish emblematic of street food, born at the end of the Second World War. Italy suffers from shortages of all kinds, the wood ovens have for the most part been destroyed. Some women then had the idea of ​​installing cauldrons of oil on street corners and offering pizzas designed like donuts topped with ricotta. There are still a few addresses like La Masardona in Naples to taste this unusual plump pizza with a melting topping.

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

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► The recipe

Let’s go back to Jean-Luc Gadreau’s advice, find a good pizza recipe (I recommend Simone Zanoni’s) 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

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

For garnish

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

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

On a floured work surface, divide the dough into four pieces, form balls and place them in a dish. Cover them with a damp cloth and leave to rest for 12 to 15 hours in the refrigerator.

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

Cover them with tomato coulis (except the edges) then add the bacon bits, the mozzarella, the strips of peppers and the onions cut into thin strips.

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

→ TO LISTEN. Find all the episodes of “Around the table”, the 4th season of our podcast “Place des religions”

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