The best homemade pizza according to Julie Andrieu - WORDROM.COM

The best homemade pizza according to Julie Andrieu

Once is not custom, here is a pizza without tomato but with lots of good cheese. Which features a delicious product that quickly disappears: zucchini flowers.

It’s a discovery by Julie Andrieu who has so many courgettes in her vegetable garden that she cooks them in all shapes and sizes! On her Instagram account, she offers a real delight that she qualifies as “the best pizza in the world” with humor.

On the homemade dough, scamorza (smoked mozzarella), parmesan, burrata, three different cheeses and zucchini flowers… for a completely original pizza.


  • 120g organic T80 wholemeal flour
  • 300 g of flour t 55
  • 260 g water at room temperature (filtered or mineral)
  • 1 tsp liquid honey
  • 17g fresh yeast
  • 6g salt
  • Fine semolina


  • 1 fifteen zucchini flowers (you can buy them on the Belgian eshop of “L’Univers de Muriel“)
  • 210 g of scamorza
  • 100 g grated parmesan
  • 1 or 2 zucchini depending on their size
  • 600g burrata
  • 3 sprigs of basil
  • Oregano


Prepare the dough 3 to 4 hours (at least) before baking the pizzas: in a large hollow container, mix the yeast, water and honey, whisk to dilute then add the flours. Knead to form a ball then add the salt. Knead on the work surface for at least 10 minutes. The dough will take on body as it kneads. Place the ball in a large floured bowl, cover with a cloth soaked in hot water and wrung out well and place in the cold oven (or another place protected from drafts). Leave to “grow” for at least 1 hour 30 minutes.

Cut the ball into 6 equal parts and knead for 20 seconds to evacuate the air and give them the shape of a small ball. Place them in a large, well-floured, high-sided baking dish. Cover with a damp cloth or cling film and leave to rest (still away from drafts) for 1 hour 30 minutes (after 2 hours, place the dish in a cool place).
Preheat the oven to 250°C ventilated (or more if your oven allows it). If you have one, place a pizza stone on the bottom of the oven.

Heat a skillet over fairly high heat. Cut the zucchini into rings (if they are large or round) or into 0.5 cm thick strips if they are thin and long. Brown them for 2 minutes on each side.
Grate the scamorza. Cut the burrata into thick strips.

Sprinkle a thin layer of semolina on a thin plate or board. Roll out a piece of dough by stretching it in your hands as thinly as possible and place the dough on the semolina. Distribute 35 g of scamorza, place grilled zucchini strips, sprinkle with oregano and bake on the stone or on the sole (floor) of the oven. Let cook for 3 minutes.

Meanwhile, cut the zucchini flowers in half, remove the pistil. Chop the basil. Coat the leaves and flowers with olive oil.

Take the pizza out of the oven, divide 100 g of burrata into slices, cut the courgette flowers and place basil leaves here and there. Put back in the oven for 2 minutes.
The cooking time depends on the temperature and power of your oven.

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