Most of us know Dávid Liptay for Blitz Pizza, one of the favorite pizzas of Budapest , which we can now enjoy in three spots in the city: in Blitz KERT, in A Majomhoz – Buda titkos kertje and at Pontoon. This time, Dávid baked this crunchy pizza combining the modern and traditional culinary approach in the vineyard of Bence Szilágyi, in a two-story makeshift stove built of found components, accompanied by the wines of Grand Vin de Barnag.
Dávid and Barna know each other from Madách tér, where Bence’s wine made it to the wine list of a restaurant in Budapest for the first time. Since then, Grand Vin de Barnag also delights wine lovers overseas, just like it delighted us in the gorgeous panorama over the Balaton, where we could listen to him talk about the freedom and challenges of natural wines while eating locally baked pizza: the pizza of the caveman. Dávid also shared the basic recipe of the Blitz pizza with us, so that you can try it at home or on open fire. Make sure you pour a glass of Schmutzig soon debuting as recommended by Bence, which is a super-fruity zweigelt from an old vineyard in Pécsely.
Blitz Pizza – basic recipe
Ingredients for the dough
- 1 kg of ‘00’ flour
- approx. 0.6 liters of water
- 40 g sea salt
- 2-3 g brewer’s yeast (dry yeast)
Accessories for baking
A pizza peel, allowing you to slide your pizza into the hot oven, or a cast iron pan, suitable to be put into the oven (make sure its handle is not made of plastic or other flammable materials)
- Good quality tomato sauce (for example Mutti from the ones available in stores or a home-made solution)
- Buffalo mozzarella
- Pecorino Romano or any other hard sheep cheese older than one year
- Extra virgin olive oil or pumpkin seed oil from Őrség, in which we chop some fresh basil, dill, parsley, a little garlic and a small amount of chili
Dissolve all the salt in 90% of the water in a big kneading bowl, and put away the rest of the water. By sifting the flour through a sieve, mix it into the salty water in small batches with one hand. Knead the dough until it is elastic yet sticky. Before it pulls away from the sides of the bowl, take the rest of the water, add the yeast to it, and mix it with a whisk. Then add it to your dough. This will make it wet and sticky once again, so add more flour in small amounts until the dough is nice and homogenous. Fold it a few times like a bread, then cover it and leave it to rise, by refolding it three or four times in every thirty minutes. Leave it to rise between folding at room temperature. Once your dough is elastic and a bit bubbly, place it on the clean, lightly floured surface. Cut it into evenly sized slices of approx. 250-300 grams. Shape them into nice balls and place them on a higher tray, and oil their tops a bit – to make sure they don’t stick to the plastic wrap – and cover them with plastic wrap. Then put them into the refrigerator for approximately 12 hours.
Fire up your oven and set it to the highest temperature. Take out the risen pizza balls from the fridge, and leave them at room temperature for approximately an hour to let them come around from slow proofing. Roll a ball on a floured surface, and spread a big spoon of tomato sauce evenly on the pizza. If you have a pizza peel, slide your pizza onto it and then into the hot oven. If you don’t have a pizza peel, but do have a cast iron pan, then put the rolled dough into the pan, and spread the tomato sauce on it there. In this case, bake the bottom of it on the stove for approx. two minutes, and then put it into the oven with the pan to cook the top. Once taken out from the oven, place it on a wooden board or an oven rack, slice it, grate some pecorino romano on it, then add as much buffalo mozzarella as you wish, and drizzle it with the spiced oil – make sure you don’t leave out the crust!