Recette Pizza moitié-moitié - La Bonne Mère - Fooding ®
Une recette de Mahéva Angelmann et Jérémy Piazza, les boss de La Bonne Mère avec UberEats. Une recette pour 4 pizzas, durée de préparation totale : 410 minutes.
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Cooking tools:
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Baking sheet
Ingredients
- 1 kg de farine
- 500 g de semoule de blé dur extra-fine
- 50 g de levain (ou 2 g de levure boulangère)
- 56 cl d’eau
- 2250 g de tomates entières en boîte
- 200 g de gruyère râpé
- 25 g de sel
- 16 filets d’anchois
- 16 olives noires grecques
- 3 gousses d’ail
- 8 pincées d’origan
- 1 bouquet de basilic
- De l’huile d’olive
- Du poivre
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