benoi-t-linero

The Pizza Maker from Daroco unveils his mythical recipe

undefined undefined 23 avril 2020 undefined 15h14

undefined undefined 27 décembre 2023 undefined 14h26

The Editor

La fameuse Pizza Parma Show de chez Daroco ©Benoît Linero

Whether you're a carnivore or a vegetarian, whether hot or cold, for breakfast or dinner, a pizza is always good to devour. That's great because one of our favorite trattorias is sharing its recipe to make a pizza worthy of its name at home. Enjoy, candy lovers!

4 years ago, Alexandre Giesbert and Julien Ross opened Daroco, a trattoria that quickly delighted the taste buds of all Parisians. And because we are absolute fans of their pizzas, we begged the master pizza maker Lamine Keslani to share with us his secret recipe for the Parma ham pizza... Ingredients: Pizza dough (for 3 people): - 20 cl of cold water - 10 g of salt - 320 g of type 45 flour - 10 g of baker's yeast - 4 g of sugar - 10 g of olive oil (the sugar and olive oil were added because a home oven doesn't have the same characteristics as a wood-fired oven) Topping: - 10 g of peeled tomatoes - 9 basil leaves - salt, pepper - 3 buffalo mozzarella - 9 thin slices of Parma ham


Preparing the dough

In a large bowl, mix 200 g of flour and the yeast with your fingers.
In another container, mix the water and salt, then gradually add the water to the flour and mix it with your fingers.
Add the sugar and olive oil while stirring, then add the rest of the flour and continue mixing until the mixture becomes homogeneous.

Knead the dough by hand on a work surface for 15 minutes, then let it rest for 10 minutes under plastic wrap.
Next, divide the dough into three equal-sized portions (250 g each), lightly flour the work surface, and shape three balls by rolling the portions with the palm of your hand.
Place them in a shallow dish, cover with plastic wrap, and let them rest in the refrigerator for 6 hours.


Preparing the pizza

Crush the diced tomatoes, season them with salt and pepper, and set aside.
Then preheat the oven to.; 300°C. Flour the work surface and place the dough balls on it. Gently flatten the balls with your fingers, making sure not to touch the edges so that they remain thick. Carefully stretch the dough, still using your fingers, while turning it, to create disks of about 30 cm in diameter. Place them on baking sheets, brush them with tomato sauce and bake for 5 minutes. When the dough is lightly golden and the edges are well puffed, remove it from the oven and top each pizza with pieces of mozzarella, slices of ham, and fresh basil. Enjoy right away! [image: Pizza Parma Show](https://uploads.lebonbon.fr/source/2020/paris/mars/pizza_1.jpeg) *The wonderful and fluffy Pizza Parma Show made by Daroco ©Daroco* *Don't hesitate to indulge in the original when the confinement is lifted!*