“Ça m’épate” is an expression that means something impresses, amazes, or surprises you, often in an admiring way.

“La pâte à pizza” means pizza dough.

Don’t buy industrial dough from supermarkets. It doesn’t taste good and is full of preservatives and carbohydrates (sugar).

The better the quality of the ingredients, the better the food will taste and the healthier it will be.

1. In the bowl of a stand mixer (I use a Kenwood Kmix), place 10g of fresh yeast in 150ml of water. Dilute with a spatula.

2. Add 200g of T80 wheat flour and 100g of type 1050 spelt flour. You can also use type 2 Italian flour (rich in fibre and protein). Mix with a spatula and leave to rest for 30 minutes.

3. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Knead for 10 minutes.

4. Place the dough in a covered but not sealed Tupperware container. Leave to rest for 2 hours.

5. Roll out the dough with a rolling pin and fold it over itself four times.

6. Place on a baking sheet lined with parchment paper. Let rest for 1 hour. Poke any bubbles with a fork.

7. Preheat the oven to 300°C.

8. Top the pizza as desired. For example, 15 cl of tomato passata mixed with 40 g of tomato paste, then add 150 g of grated mozzarella, 100 g of Roquefort cut into little pieces, 150 g of grated Emmental, and a little pepper.

9. Bake for about 10 minutes at 300°C.

Translated with Deepl