Squid pizza

With tomato emulsion and squid

Pizza squid Tomato emulsion


For 10 servings

Pizza dough

1153 g pizza flour

807 ml water

34.6 g salt

25 g fresh yeast

50 g sourdough starter

60 g squid ink

Tomato emulsion

250 ml Debic Culinaire Original 20%

500 ml tomato pulp

5 garlic cloves

10 g salted anchovies

10 g salt

10 g basil leaves

1 g oregano

1 g chili oil

100 ml olive oil


1 kg squid

75 g basil

100 ml olive oil

3 lemons


Pizza dough

Weigh all the ingredients. Make sure the water is between 10 and 18˚C.

Dilute the yeast with a small amount of water and mix in the sourdough starter.

Mix the flour with the squid ink and water and leave to hydrate for 30 minutes.

Knead the dough for five minutes.

Add the yeast mixture and knead for another 5 minutes.

Add salt and knead for about 10 minutes more until you have an elastic dough.

Cover the dough with plastic foil and leave to rise for two hours.

Shape the dough into balls with a weight of 200 g and cover with plastic foil.

Now leave the dough to rest for 8 to 72 hours in the refrigerator.

We call this cold fermentation. The longer you let the dough ferment, the tastier and easier it will be to digest.

Tomato emulsion

Sweat the sliced garlic, sliced anchovies, oregano and chilli flakes in the olive oil.

Add the salt and tomato pulp and reduce. Then add the cooking cream and reduce again.

Mix with a hand blender into a fine puree and add basil and olive oil at the last stage. Store in the fridge.


Clean the squids and cut them crosswise. Blanch for a few seconds in salt water.


Take the dough out of the fridge and let it come to room temperature for 2 to 4 hours before forming the pizzas.

Spread the tomato emulsion over the pizza base.

Bake for 1-4 minutes in a very hot oven 350-450 ˚C.

Add the squid immediately.

Finish with basil leaves and olive oil and serve with a slice of lemon.