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Make Marseille Pizza moitié-moitié

Pizza Moitié-Moitié

Rosa Jackson
Because of the long rising times, start making this pizza well before you plan to serve it — around lunchtime if you plan to eat it for dinner. (You can also let the dough rest in the refrigerator overnight). You can speed up the process by doubling the amount of yeast, but the slow rising develops better flavour and texture. The home cooking method — first in a frying pan on the stove, then under the broiler — was a revelation, resulting in a crisp, perfectly cooked crust. (Adapted from a recipe originally published in Le Fooding).
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 4 hours
Total Time 5 hours 20 minutes
Course Lunch Dish, Snack
Cuisine French, Italian
Servings 4 23 cm pizzas

Equipment

Ingredients
  

For the Dough:

  • 4 cup all-purpose flour or Italian type 00
  • 2 tsp fine sea salt
  • 1 tsp active dry yeast
  • 1 1/3 cup warm water plus extra if needed
  • 4 tsp olive oil plus a little extra for kneading
  • extra flour for sprinkling
  • some fine semolina for shaping the dough

For the No-Cook Tomato Sauce:

  • 14 ounces plum tomatoes (1 can)
  • 1 tbsp extra virgin olive oil
  • 8-10 basil leaves
  • 1 tsp coarse sea salt

For the Pistou:

  • 1 garlic clove
  • 1/2 tsp coarse sea salt
  • 1 cup basil leaves packed
  • 1/3 cup olive oil enough to make a loose paste

Additional Toppings:

  • 2 cups Gruyère cheese or Emmental cheese, grated
  • freshly ground black pepper
  • 12 anchovy fillets in oil
  • oregano dried
  • black olives or Greek olives
  • olive oil for drizzling

Instructions
 

For the Dough:

  • Place the flour in a large mixing bowl and mix with the salt. In a small bowl, dissolve the yeast in the warm water. Make a well in the center of the flour and add the yeast mixture. Using a pastry scraper, wooden spoon or your hand, mix until a dough forms, adding a little extra flour or water if needed so that it is soft but not too sticky. Mix in the oil.
  • Knead the dough for about 5 minutes until smooth and silky, adding more olive oil if it becomes too sticky. Place in a bowl, cover, and set aside to rise at warm room temperature for 3 to 4 hours until doubled in size.
  • For the tomato sauce, place the canned tomatoes in a bowl and squash them with your hands, breaking them up into small pieces. Roughly tear the basil leaves and stir them in with salt and olive oil.

For the Pistou:

  • Blend all the ingredients using a small food processor or hand blender (I provide instructions for the pestle-and-mortar method in Niçoise).
  • Sprinkle the dough with flour and divide into 4 balls. Cover these with a damp dish towel and set aside for 2 more hours. Sprinkle with flour, gently press out the air with your hands and let the dough rest, covered, for another 5 to 10 minutes.
  • Preheat the broiler to its maximum setting.
  • To shape the dough, sprinkle your work surface generously with semolina, then roll the first ball of dough into a 9-inch (23 cm) round (I did not have success using the stretching method shown in the video on Le Fooding, so I used a rolling pin).
  • If you don't have a pizza oven, heat an ovenproof frying pan on the stove over high heat and place the dough in the pan. Top with a quarter of the tomato sauce, spreading it all over the dough, then distribute 1/2 cup (about 50 g) cheese over one side of the pizza. Sprinkle with freshly ground pepper.
  • Cook over medium-high heat on the stove until the dough is browned underneath, about 5 minutes. Then place the pizza under the broiler and cook until the cheese is golden and the edges are brown and crusty, about 5 minutes longer. Arrange three anchovies and dab 1 tablespoon of pistou on the tomato side, then sprinkle the whole pizza with oregano and top with a few olives. Drizzle with olive oil. Repeat with the remaining balls of dough.
Keyword Anchovies, Cheese
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