“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. Pour 200 ml of water into the bowl of a kneader (I use a Kenwood Kmix mixer).
2. Add 400g of T80 wheat flour. You can also use Italian Type 2 flour (rich in fiber and protein). Add 15g of fresh yeast, 1 tablespoon of olive oil, and 1 level teaspoon of salt.
3. Knead for 10 minutes, then let rest for 30 minutes in the kneader bowl.
4. Roll the dough out on the work surface with both hands until it is no longer sticky but dry and smooth. Place the dough in a Tupperware container that is covered but not sealed. Let rest for at least 3 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
