Desserts
CARMELLE’S APPLE BUTTER
From Benoit’s mother-in-law
MealsÉtienne
ETIENNE’S HOMEMADE PIZZA
Preparation : 20 min
Cooking : 15 min
Portions : 4 pizzas
One of the secrets of Étienne’s unbeatable pizza recipe? Its homemade crust. A winning combination that makes the slices disappear in no time.
For 4 pizzas
Ingredients
1.5 liters (6 cups) all-purpose flour
15 ml (1 tbsp) instant yeast
15 ml (1 tbsp) fine table salt
750 ml (3 cups) lukewarm water
Preparation
Pour the flour* into an enamel pot (this type of pot offers better insulation for the dough to rise).
Add the yeast and salt.
Mix with a wooden spoon.
Pour in the water and beat the mixture until a viscous ball forms.
Cover the pot and let the dough rise at room temperature for 2 hours (it should double in volume).
Flour the work surface, the rolling pin and your hands.
Take a quarter of the baking mix (makes a crust).
Roll out the dough into a 30 cm (12 in) disk, taking care not to handle it too much. While rolling out the dough, flour the sticky areas to obtain a smooth surface.
Wrap the dough around the rolling pin and place it on a buttered pizza pan.
Cover with a cloth and let sit at room temperature for 40 minutes.
About 30 minutes before baking, place a baking stone on the center rack of the oven, then preheat it to 230°C (450°F).
Top your pizza with ingredients of your choice and add a drizzle of olive oil. We recommend Étienne’s pizza recipe.
Place the pizza pan on the baking stone.
Bake for 15 minutes or until crust is golden brown.
*Etienne’s trick
For a light dough: to obtain a perfect texture, there are two things to remember: do not pack it and measure carefully. To avoid packing the flour, use a spoon to add it to the cup. Then, using the back of a knife blade, gently level the surface to ensure an accurate measurement.
