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Tomato Mozzarella Pizza

Recipe by Norbert Tarayre

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.

MediumItalianServes 2

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Source Video
9h 55m
Prep
1h 43m
Cook
1h 24m
Cleanup
13h 2m
Total

Cost Breakdown

$9.55
Total cost
$4.77
Per serving

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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