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Tomato Mozzarella Pizza
Homemade pizza with pre-fermented dough (biga), roasted tomato coulis, light mozzarella espuma, mortadella, toasted almonds and fresh basil. A gourmet and technical version inspired by Nono's challenge.
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Cost Breakdown
Critical Success Points
- • Activation de la levure dans la biga
- • Hydratation correcte de la pâte (ne pas ajouter de farine supplémentaire)
- • Dissolution complète de la gélatine dans le mélange mozzarella‑lait
- • Cuisson ultra‑rapide à 250 °C pour obtenir une croûte bien gonflée
Safety Warnings
- • Manipuler le four très chaud (250 °C) – porter des gants de cuisine
- • Faire attention aux liquides chauds (lait et mozzarella) pour éviter les brûlures
- • Utiliser le siphon avec précaution : vérifier le joint et ne jamais diriger le jet vers le visage
- • Utiliser un couteau bien aiguisé avec précaution lors de la découpe des tomates et de la mortadelle
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