We never tire of pizza! Ours are with flowers, fruit, crab, or mounted in millefeuille, with gourmet tomatoes, of course, it’s summer.
In the fall, you will add a shredded duck confit, small slices of duck breast, shavings of foie gras terrine, and even a scallop just seared in the pan before serving. Ideal for an aperitif, give your pizza the taste of the season and your character. You can even make it a very chocolatey dessert ... The luckiest will spread it with a cream of the powerful white truffle, or spread a grated black truffle.
Because the great thing about pizza is its neutral taste. As the pasta, it supports the most amazing flavors. It’s no coincidence that the chefs were interested. At the time of streetfood, foodtrucks (no more and no less than our old pizza truck) and the need to renew themselves, simple and nutritious pizza has become chic and sometimes expensive in their hands.
Yours can be all at once, simple, economical, everyday, amazing, chic, exceptional... and seasonal, this is the most important. It is in essence the simple recipe to vary ad infinitum, throughout the year.
This summer, a few drops of good olive oil and chopped basil over a mixture of burrata and fresh tomatoes, just melted, will seduce large tables like your lover. Because finally, no need to play forearm like pizza maker Neapolitan: store-bought pizza doughs are already perfect!
Find our summer pizzas - 10 recipes from Stéphanie Champalle
And for the brave, the recipe for homemade pizza dough
For 2 pizzas - Ready in 10 min
400 g type 55 flour
10 g baker's yeast
8 g salt
2 tsp. olive oil
Mix the yeast in 10 cl lukewarm water and let stand 15 min. Pour the flour, salt, a pinch of sugar and the olive oil into the bowl of a food processor. Add the diluted yeast. Knead with the dough hook, 10 min. Form a ball. Place it in a salad bowl, film or cover with a cloth and let rise in a warm place for 12 hours.
Follow the recipe in video
the secrets of a successful pizza