Siesta 412 Black Edition
- 1 tsp sugar
- 800g ’00 flour
- 2 figs
- 1 piece of brie
A while ago I gave you the recipe for my Hawaiian pizza. Crazy how many times I had to read “nooooooo, no Hawaiian pizza, ever”. Luckily there were some that could enjoy my guilty pleasure.
I am not yet an accomplished pizzaiolo. Far from it, even, but I like to make time for kneading the fresh dough, heating the barbecue and trying to put as tasty a pizza as possible on the table.
The following combination is one for autumn. Fresh figs, brie and thyme, that’s a top combination.
So heat up the barbecue. Good luck!
- Put the flour in a big bowl. Make an indentation in the middle.
- Crumble the yeast into the lukewarm water. Stir until it is dissolved. Pour the yeast mixture into the indentation. Add the olive oil, salt and sugar. Mix and knead into a smooth dough.
- Cover with a damp towel and set aside to rise in a warm place for 1 hour. Next, divide into portions. Knead each portion into a ball and allow what you need to rise for 15 minutes. Put the rest of the dough in the freezer.
- Sprinkle enough flour onto your work surface. Roll out the dough.
- Spread the rolled-out dough with tomato paste. Break the brie and mozzarella into pieces. Spread the over pizza. Season with pepper.