My friends from Les Roches are aware that I have a huge appetite. Coming from a tropical country, you can just imagine how hungry I am most of the time when I stayed in Switzerland for 10 months. Les Roches is located at the heart of Bluche, Crans Montana and there’s a restaurant called Saint Nick’s which serves one of the best Spaghetti aux Moules. They also have some great pizzas and one of them is Pizza Capricciosa . During our mid-term break, a trip to Italy is definitely part of the plan. Back then, I wasn’t really keen on what food I ate nor do I take photographs of every dish that goes through my mouth. But I definitely want to go back to Italy again. I really can’t remember the foods that I’ve eaten in Rome and Tuscany except for pastas and pizzas. And I do vividly remember that I finished about one and one-half large size pizza (on top of the other foods) and was actually hesitant to finish the other half but some of them are aware that I actually want to finish it.
For this International Pizza Pie Incident, I’m supposed to make pizza Rustica but due to time constraints I wasn’t able to plan ahead of time. Although I don’t have a specific recipe, my theme for this pizza incident is breakfast pizza. Maybe even a breakfast pizza party for Penny ’s (our host) birthday who is celebrating her special day tomorrow, or better yet a grilled pizza party. You can use any ingredient you like because the most important part of the recipe is the pizza crust. Just remember to add the egg. My friend Jehan mentioned that she had a rectangular-shaped thin-crust pizza rolled with arugula and alfalfa sprouts in one of the restaurants in Metro Manila. So, I’m also including that in the recipe. If your pizza dough is thin enough, you can fold it in half in between the alfalfa and the arugula, and eat it like sandwich. And watch the egg yolk oozes out from the dough.
I still like my pizza thin and crusty (and rustic) instead of thick and doughy. I’m going to keep mine simple and focus on the dough which is easy to make and you might want to try different recipes until you find the one that you really like. Let me encourage and entice you to make your own pizza dough with this video from Rouxbe Online Cooking School . Make sure to read the recipe and the notes for better results.
I saw a pizza dough recipe from Yummy Magazine with beer added to it, so I gave it a try. But there is something wrong with the recipe and I have to add 2 more cups of additional flour and ½ cup of semolina flour before it became a dough. I am still happy with the results even if my oven is not suitable for it. On top of that, it is really a cruel summer to make the dough. A pizza stone is normally use in baking pizzas which I don’t have so I have to use a different method. I’m happy with the outcome of the dough except that it didn’t have the crusty-on-the-edge texture I’m looking for. But it was good. Maybe next time, I’ll use more beer and less water, milk and maybe even less yeast. And substitute it with healthier flours or even make it gluten free. And some chopped fresh herbs added to the dough would be great too.
I like my pizza rustic with a little bit of irregularity in its shape. But here's a video technique from Rouxbe Online Cooking School on how to shape it.
Pizza Dough (
¼ cup lukewarm water (60 ml)
2 tsp instant dry yeast (10 g)
½ tsp sugar (2 g)
¼ cup beer (60ml) - at room temperature
¼ cup milk (60 ml) - at room temperature
¼ cup extra virgin olive oil (60 ml)
1 cup water (225 ml)
4 cups unbleached bread flour or all-purpose flour (500 g)
½ cup semolina flour (100 g)
2 tsp unrefined sea salt (10 g)
Topping Basic Tomato Sauce
Goat, feta, ricotta or yogurt cheese
Chili and garlic marinated green olives
Parmigianino Regiano, grated
Basil leaves, chopped
Red chili pepper flakes
extra flour, to shape the dough
semolina or corn meal for dusting
To make the dough, pour the lukewarm water and the sugar in a large bowl. Sprinkle with yeast and wait until it dissolves. Then, add the beer, milk and olive oil and water and stir to combine with a wooden spoon. Add half of the bread and semolina flour and stir to combine. Then add the remaining flours and the salt. Stir to combine the ingredients. With your hands, bring the dough together and turn it out onto a lightly-dusted counter. Knead the dough for about 5 to 7 minutes, or until it feels and looks smooth. Lightly coat the dough with oil and place onto large bowl. Cover with plastic wrap and let the dough rise overnight in the refrigerator to allow the flavor to develop. Before kneading the dough, remove it from the refrigerator 2 hours before shaping it.
At least 30 minutes before making the pizza, place a pizza stone in the oven then preheat the oven to 450º degrees Fahrenheit. If you do not have a pizza stone, you can use the back of a sheet pan, but do not preheat the pan.
To shape the pizza dough, divide the dough into 8 -12 pieces (depending on your appetite) and cover with damp towel. Dust the counter lightly with flour. Take one piece of the dough and flat into a round while turning and stretching it until nice and thin. Gently transfer the dough on a sheet pan or (pizza peel) that has been sprinkled with semolina or cornmeal.
To assemble the pizza, spread a thin layer of tomato sauce on the dough. Top with cheese and olives, and sprinkle with parmesan, basil leaves and red chili pepper flakes. Slide the pizza onto the pizza stone or bake directly on the sheet pan. Bake the pizza for about 4 minutes, and then add the egg on top. Bake the pizza for another 5 minutes or until whites are set and the yolks are still runny. You might need to rotate the pan and allow the other side to cook or move the tray at the lower or upper part of the oven.
Once done, transfer to a place and drizzle with extra virgin olive oil and serve with arugula and alfalfa sprouts.
If you’re not using the all of the dough, divide them into 8-12 parts. Lightly coat the dough with olive oil and place in individual zippered freezer bag. Place the dough in the freezer for up to 3 months. Before you plant to make the pizza, transfer the dough in the refrigerator.
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