“Hello, I'm Davit Gogodze, Bouchon’s chef. During the isolation period, I discovered that I was baking a very tasty pizza. After my family and friends liked me, everyone used to encourage me that I should come to business more seriously. I found an interesting location that was my friend’s house and it prompted me to open a pizzeria. At the same time, I was planning to import foreign wine with two of my friends, which inspired the idea of Bouchon, which is located at 60 Paliashvili Street, and now we have all created a place where there is a suitable wine for each sort of pizza.”
Dissolve salt in 330 g of water. Mix the yeast in the flour and slowly add water. Bake for 20 minutes and make 3 equal balls.
We rest the prepared balls for at least 8 hours, or better for 24 hours.
Sauce: fry grated tomatoes, garlic and oregano on low heat for 1 hour.
Roll out the dough, add the tomato sauce, put in the oven at 250 degrees for 3 minutes. Then we take it out and top with 80 g dry and 50 g. raw mozzarella, then put back to the oven for 4-5 minutes.
We take out the pizza from the oven, cut it into 6 pieces and garnish with the arugula leaves.
How To Serve
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