the secret of a good pizza is the thin crispy dough, which we enjoy with so much pleasure. and if you ever thought it's not possible to make it at home, in the traditional ovens, then it's good to know this swiss recipe of pizza-galette. the swiss are known for their personal style to integrate the italian, french and german culture (their national languages) in a unified culture, where a lot of foreign influences can be found. in terms of cuisine, you can experience a wide range of recipes, from the rustic (the classic "fondue") to elegant and spectacular combinations, in which chefs are trying to amaze the senses of customers through imaginative combinations.
because they didn't want to copy neither the italian pizza nor the french galette, the swiss created a pizza-galette, completely original, a kind of bread-pita with flavored topping, which is served with vegetable cream soups and cheese. of course you can serve with other foods, more or less sophisticated, because this bread is absolutely delicious.
and because this is a swiss recipe, it is very, very simple and precise. guaranteed results and maximum satisfaction! i am convinced that you will repeat, because it is too good :)
ingredients:
dough:
-250 gr semi-white flour or wholewheat
-1 teaspoon of salt
-1/4 cube of fresh yeast (or half a sachet of dry yeast)
-150 ml warm water
-1 tablespoon of olive oil
topping:
-1 tablespoon of olive oil
-1 red onion
-some pitted olives
-dried thyme (optional)
-coarse sea salt
weigh the flour and put it in a bowl.
add the yeast (if fresh, dissolve in warm water).
add water gradually, stirring by hand until you get a homogeneous and soft dough. finally, add oil and salt.
place the dough on the counter top and continue to knead for 5 minutes, until it becomes elastic (finger pressure and you will see that the dough rebounds).
place the dough in bowl covered with a towel and let it swell for one hour in a warm place.
then stretch the dough with a little flour.
the dough must have an oval shape and to be 0.5-1 cm thick, depending if you like it more crisp or fuzzy.
transfer the dough on a tray covered with baking sheet. brush it with olive oil (i mixed the olive oil with tomato paste).
don't brush the edges, just sprinkle with flour, to remain crunchy. distribute the composition all over, uniformly.
bake in preheated oven at 220 celsius degrees, in the lower half of the oven for approx. 25 minutes.
serve warm, but it is very good cold as well.
it smells very inviting and the rustic appearance makes it suitable for any soup (even for a special one) or food with sauce.
enjoy your meal!