Pizza
====== (in English below)

Preparer vos ingrédients dans de petits bols à l'avance (voir ingrédients ci-dessous),
ça vous permettra d'aller vite pour garnir votre pizza.

Allumer le four le plus tôt possible à la température maximale (500 F; 260 C).
Je met une plaque à gateau rectangulaire à l'envers sur la grille, de la taille
de la pizza ou mieux une pierre a pizza (pizza stone).

Pour le moment j'utilise une pâte achetée dans une boulangerie semi-artisanale
qui est excellente.

Je prépare ma pizza sur une planche à découper rectangulaire de la taille de la
pizza (je fais des pizzas rectangulaires avec 4 sections distinctes).
Sur la planche, mettre une feuille de papier sulfurisé (parchemin paper)
légèrement plus grand que la plaque.
Fariner puis étendre la pâte dessus (ne pas utiliser de rouleau, ca rend la pâte
dure).

Mieux préparer la pizza directement sur une pelle a pizza si vous en avez une.

Laisser reposer la pâte quelques minute et étendre une mince couche de
sauce tomate. (voir recette ailleurs sur ce site)

Ajouter des feuilles d'origan frais (important pour le goût).

Une couche de mozzarella (rapée ou mieux en petites boules coupées en 3 ou 4).

Disposer les ingrédients choisis. Je fais 4 sections avec pas plus de 2 ou 3
ingrédients.


Ingredients :
-------------

Jambon (coupées en petits morceaux)
champignons (petits champignons en boite en lamelles, egoutés)
Olives (noires ou vertes, denoyautées et coupées en tranches ou en 2)
Anchois
Capres (egoutées)
Oignons (en tranches fines)
ail (tranches de 1 mm) (*)
Poulet (blanc de poulet cuit coupé en petits dés)
Poivrons (rotis en boite, coupé en lanières)
Gorgonzola (coupé en morceaux moyens, à n'ajouter que 3 minutes avant la fin de la cuisson)
Jambon cru ou parme (à n'ajouter qu'une fois la pizza cuite)
pepperoni (or better hot italian sausage)
Pancetta (que je fais moi-même - voir recette ailleurs sur ce site)
Fromages assortis: provolone, gruyere, manchego, ...

(*) marinés ~1 heure dans une bonne huile d'olive

Arrangements:
-------------

1. Anchois, capres, (oignons, ail)
2. champignons, jambon, (olives)
3. champignons, gorgonzola, (poulet) (ajouter le gorgonzola 3 a 5 mn avant la fin de la cuisson)
4. poivrons, jambon cru, (olives)  (ajouter le jambon cru une fois la pizza cuite)
5. poivrons, oignons, feta
6. oignons, pepperoni, (olives)
7. olives (dénoyautées), Mortadelle (ajouter une fois la pizza cuite)
8. olives (dénoyautées), Prosciutto (ajouter une fois la pizza cuite)
9. Pancetta et peccorino romano
10. oignons, garlic slices in EVOO, pancetta
11. 3 fromages (au choix - à ajouter a mi-cuisson de la pizza (pas besoin de mozzarella pour cette section).


Mettre la pizza au four: faire glisser le papier sulfurisé sur la plaque à l'envers (ou la pierre)
dans le four. Une pelle à pizza est un meilleur choix si possible.

Cuire 12 a 15 mn.

Une fois cuite tirer le papier (la pizza) sur la planche en bois et servir.





Pizza
=====

Prepare your ingredients in small bowls in advance (see ingredients below), this
will allow you to be quicker when topping the pizza.

Turn the oven on as soon as possible to the maximum temperature (500 F, 260 C).
I put a rectangular pie sheet upside down on the center grid, the size
the pizza or better a pizza stone.

For the moment I use a ready made dough from a semi-artisanal bakery
which is excellent.

I prepare my pizza on a rectangular cutting board the size of the
pizza (I make rectangular pizzas with four distinct sections).
On the board, put a sheet of parchment paper slightly larger than the pie sheet.
Flour and spread the dough on the paper (do not use a rolling pin as
that hardens the dough).

Better yet, prepare the pizza right on the pizza peel if you have one.

Let the dough rest a few minutes and spread a thin layer tomato sauce.
(see recipe elsewhere on this site)

Add fresh oregano leaves (important for taste)

A layer of mozzarella cheese (grated or small balls cut into in 3 or 4).

Having selected ingredients. I do 4 sections with no more than 2 or 3
ingredients.


Ingredients:
------------

Ham (chopped)
Mushrooms (button mushrooms canned sliced, egoutés)
Olives (black or green, pitted and sliced ??or 2)
Anchovies
Capers (drained)
Onions (thinly sliced) (*)
garlic (sliced  ~1 mm) (*)
Chicken (chicken breast cooked diced)
Peppers (canned roasted, cut into strips)
Gorgonzola (cut into medium pieces, add only 3 minutes before the end of cooking)
Prosciutto or parma ham (add only once the pizza is cooked)
pepperoni (or better hot italian sausage)
Pancetta (home made in my case - see recipe elsewhere on this site)
Assorted cheeses: provolone, gruyere, manchego, ...

(*) Marinated ~ 1 hour in a good olive oil

Arrangements:
-------------

1. Anchovies, capers, (onions, garlic)
2. mushrooms, ham, (olives)
3. mushrooms, gorgonzola, (chicken) (add gorgonzola 3 to 5 minutes before end of cooking)
4. peppers, Parma ham, (olives) (add ham on pizza once cooked)
5. peppers, onions, feta
6. onions, pepperoni, (olives)
7. olives (pitted), mortadella (add once cooked pizza)
8. olives (pitted) Prosciutto (add once cooked pizza)
9. Pancetta and peccorino romano
10. onions, garlic slices in EVOO, pancetta
11. 3 cheeses (your choice - add the cheeses half way through the cooking - no meed for mozarella for this section).

Put the pizza in the oven: slide the parchment paper on the upside down pie sheet (or stone)
in the oven. A pizza peel is a better choice if possible.

Bake 12 to 15 minutes.

Once cooked slide the paper (the pizza) on the wooden board and serve.



Tips on how to make your pizza:
=============================== These notes shamelessly lifted from the site: http://www.jonsullivan.com/
specifically: http://www.jonsullivan.com/recipes/pizza1.php   points 8 to 13.

Let the dough rise in the fridge for several hours or overnight. About 1-2 hours before you're going to top the pizza, take the dough out and let it warm up and rise more. Don't touch the dough yet or punch it down. If you don't let it warm up enough it will be very hard to work with. It should triple or more in size. Preheat the oven to 500F  W E L L  B E F O R E  you're ready to use it (30 to 60 mn). If you have a pizza stone it will take longer to heat that up completely. If you don't have a pizza stone you can preheat a cookie sheet instead.

Prepare all your ingredients and toppings before you touch the dough. The pizza will have to come together very quickly and you won't have time to chop or mix things. Make the sauce. Lay out the meats, chop the veggies, grate the cheese, etc. Get your pizza peel ready by rubbing it with plenty of flour. If you don't have a pizza peel you can use a cookie sheet without a lip, or even a piece of cardboard.

When you're ready to make the pizza, take the dough ball out and put it on a well floured surface (not the peel). Cover both side with plenty of flour. Use your finger tips to make a well defined edge. Use a press and stretch sort of technique. Then pick up the dough and slap/stretch/spin it so that you have a pizza sized disc. Try to have the dough even all the way through without making it too thin in the middle. There's no magic technique to make this happen. It just takes practice.

Place the dough on your peel. The goal now is to keep the dough from sticking to the peel. Give it a little shake every few seconds as you top it to make sure it will still slide. If the dough sticks to the peel you are screwed! Don't forget the shake.

Top the pizza however you want, but don't use too many toppings.

As soon as the pizza is topped, slide it onto your cooking surface it the oven. Check the clock and don't open the oven for another 7 minutes. It will probably take about 8-10 minutes to cook. And will burn if you let it go a couple minutes longer than that. Take the pizza out and let it cool a few minutes before cutting.