For this first video recipe, we invite you to prepare a delicious wood-fired pizza together with our chef Lucas!

THE RECIPE IN VIDEO

Difficulty: Easy

INGREDIENTS

• Pizza dough
• 160g of special pizza flour (T00)
• 115g of water
• 5g of salt
• 0.5g of yeast
• Onion Crumble
• 30g of flour (T55)
• 30g of butter
• 30g finely chopped onion
• 3g of salt
• Trim
• 150g drained buffala mozzarella
• 100g drained tomato puree
• 20g of arugula
• 50g of Savoyard smoked ham chiffonade
• 30g of parmesan shavings
• 10g balsamic vinegar reduction

INSTRUCTIONS

1. The day before
   Preparing the pizza dough
2. In a mixing bowl, mix the flour with the water to achieve autolysis.
3. Let stand for at least 30 minutes.
4. Add the yeast, then knead the dough.
5. Finally, add the salt and knead again until you get a very elastic dough that doesn't tear. Check your gluten network before setting your dough aside for at least 7 hours at 17°C (maximum 20°C).
6. The same day
   Preparation of the onion crumble
7. Rub together the butter, flour and salt by hand.
8. Add the finely chopped onions and mix well to distribute the onions throughout the dough.
9. Roll out your crumble dough to about 1cm thick.
10. Refrigerate for about 30 minutes
11. It's time to fire up your pizza oven !
12. After the resting time, cut your crumble into small cubes and place them on a baking tray. Preheat your oven to 180ºC (gas mark 6).
13. Bake your crumble for 20 to 25 minutes in your oven. Keep an eye on it; it should be just golden brown to give your pizza a crispy, no burnt taste.
14. Finishing the pizza
15. Start by rolling out your pizza dough with your fingertips, rotating it regularly to give it a circular shape.
16. Finish rolling down with the palm of your hand, making sure to maintain an even thickness.
17. Spread your tomato puree, making sure to leave a border of about 2.5cm all around.
18. Tear your mozzarella and spread it over the entire surface. Adding a generous amount will make the pizza softer. Be careful, as poorly drained mozzarella will spit out water and prevent the pizza from cooking properly.
19. Cooking pizza in a wood-fired oven
20. Bake your pizza when the oven registers between 370°C and 400°C. Cooking is very quick, approximately 2 to 4 minutes. Using your pizza peel, rotate it regularly in the oven for even cooking. Be careful not to pierce it!
21. When your pizza base is cooked, remove it and add the remaining toppings: arugula, balsamic vinegar reduction, ham shreds, Parmesan shavings, and finally, onion crumble. Spread your ingredients evenly to give volume.

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