Transalpine pizza in the Maximus oven

Transalpine pizza

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 of finely chopped onion
3g of salt
Trim
150g drained buffala mozzarella
100g of drained tomato puree
20g of rocket
50g of shredded smoked ham from Savoy
30g of parmesan shavings
10g of balsamic vinegar reduction

People	Preparation time	Cooking
4 people	30 minutes	30 minutes

INSTRUCTIONS

The day before
Preparing the pizza dough
In a mixing bowl, knead the flour with the water to perform an autolysis.
Let it rest for at least 30 minutes.
Add the yeast, then knead the dough.
Finally, add the salt and knead again until you obtain a smooth, elastic dough that doesn't tear. Check the gluten development before letting your dough rest for a minimum of 7 hours at 17°C (maximum 20°C).
The same day
Preparing the onion crumble
Rub the butter, flour and salt together by hand until the mixture resembles coarse breadcrumbs.
Add the finely chopped onions and then mix well to distribute the onions throughout the dough.
Spread your crumble topping to about 1cm thick
Refrigerate for about 30 minutes
It's time to fire up your pizza oven !
After the resting time, cut your crumble into small cubes and arrange them on a baking sheet. Preheat your oven to 180°C (350°F).
Bake your crumble for 20 to 25 minutes in your oven. Keep an eye on it; your crumble should be just golden brown to add a crispy texture to your pizza, without any burnt taste.
Finishing the pizza
Start by flattening your pizza dough with your fingertips, rotating it regularly to give it a circular shape.
Finish lowering with the palm of your hand, making sure to maintain a consistent thickness.
Spread your tomato puree, making sure to leave a border of about 2.5cm all around.
Tear your mozzarella and spread it evenly over the surface. Using a generous amount will give the pizza a soft texture. Be careful, though, as poorly drained mozzarella will release water and prevent the pizza from cooking properly.
Baking pizza in a wood-fired oven
Place your pizza in the oven when it reaches a temperature between 370°C and 400°C. It cooks very quickly, in about 2 to 4 minutes. Use your pizza peel to rotate the pizza regularly in the oven for even cooking. Be careful not to pierce it!
Once your pizza base is cooked, remove it from the oven and add the remaining toppings: arugula, balsamic reduction, shredded ham, parmesan shavings, and finally the onion crumble. Distribute the ingredients evenly to create volume.