published on Thu 12.05.22 at 12:30
presented by : Marine Vignes, Laurent Romejko
It was in Menton, a stone’s throw from the Italian border, that we met the world champion of pizzas: his name is Laurent Raimondo, and imagine that he is French. Sharer, because he revealed to him all the secrets of his Neapolitan pizza. Nothing like precision for a successful dough.
– Plain flour
– Tomato sauce
– Candied garlic
– Olive oil
1. For the pizza dough, knead the flour, olive oil, water, salt and yeast in a food processor.
2. Squeeze lemon juice. To bone the anchovies: remove the head, slide the central bone and pinch the tail. Marinate the anchovy fillets in the lemon juice for two hours.
3. Squeeze out the lemon juice and season the anchovies with olive oil, garlic, basil and salt.
4. Roll out the pizza dough. Add a base of tomato sauce. Scatter capers, candied garlic, olives and basil leaves. To bake. Place the marinated anchovies on the pizza.
Chef: Laurent Raimondo
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