Food Recipe

Quebec-style Pizza

Published on 22/08/2022

For two pizzas
Preparation: around 30 min
Rest: 3½ hr
Cooking: 10 min
Difficulty: medium

Ingredients

FOR THE PIZZA DOUGH

500 g flour
260 g cold water
10 g olive oil
10 g salt
3 g fresh baker's yeast (or an half-sachet of dried yeast)

FOR THE TOPPING

Cream
90 g of fior di latte mozzarella
7 rashers of bacon
7 slices of goat's cheese
Cranberries
Pecan nuts
Maple syrup

For the dough

Pour the flour into a mixing bowl and then the cold water.
Mix by hand or using a wooden spoon until it is light and fluffy.
Cover the bowl with cling film and make small holes in it. Leave to rest for half an hour.
Crumble the yeast onto the dough and knead.
When the dough is nice and compact, add the salt. Knead for a further 10 minutes.
Gradually pour the oil into the palm of your hand and continue to knead.
Split the dough into two 300 g pieces and make a small piece with the remainder.
Leave to rest for 3 hours, covered in cling film and a damp cloth.
Spread the dough by hand on a work surface that has previously been floured or sprinkled with a very fine wheat semolina.

Making the pizza

Spread the cream on the dough, then put small pieces of mozzarella over the entire base.
Place the bacon rashers in a circle and then the goat’s cheese on each rasher.
Sprinkle cranberries and pecan nuts on the pizza.

Cook for 10 minutes in an oven heated to 240°C.
Remove from the oven and pour a little bit of maple syrup on top.

BY CAROLINE MAYA
(by Véronique Lopes)

With the Lombardis, pizza is a family affair. The grandmother founded Les Pizzas du Puits Vieux 35 years ago, in the rear courtyard of her home, with only one pizza on the menu. Her sons took up the torch and, after several years, Lionel began taking part in competitions.

After becoming the French pizza champion in 2006, and the first French world champion, he passed on his passion for competitions to his daughter, Caroline, who has run the pizzeria since 2008.

Based in Saint-Priest, this 34-year-old woman already has four prestigious titles to her name: 2014 French champion for the most beautiful pizza; 2019 French pizzatellia (rectangular pizza) champion; 2021 French pairs champion; 2022 world champion.

Her Quebec-style pizza, which she came up with after discovering the produce of Quebec at the Foire de Lyon trade fair, is one of the most in-demand options on her menu, which includes no less than 40 different pizzas!