• Pizza. Photo: Adi Shilon
    Pizza. Photo: Adi Shilon
  • Shlomi Ziv. Photo courtesy of the family
    Shlomi Ziv. Photo courtesy of the family
Recipe

Shlomi Ziv’s Homemade Pizza

Their favorite dish: Shlomi Ziv spends hours in the kitchen and loves working with dough. Adi Shilon recreated his favorite homemade pizza

Shlomi makes people feel comfortable with just one look. When he is engaging with a child, Shlomi quickly puts on his kid hat, and is full of silliness and laughter. If he’s with adults, family or friends, Shlomi radiates patience and acceptance and makes you feel that you are safe and loved.  He is known for his heart of gold and his willingness to do anything to lend a hand. 

Shlomi put on his love hat when he met Miran, and has worn is for the past seventeen years. They are inseparable. They don’t have kids and so they are the center of each others universe. Shlomi makes the perfect life partner: he’s supportive, attentive, embracing, encouraging and most of all, loving. 

Shlomi is 40 years old and grew up in Kiryat Bialik. He is the perfect older brother to his sisters and uncle to his nephews. Last August he completed his studies in interior design and dreams of starting in the field. Shlomi’s intelligence and assertiveness will capture your heart, and once you really get to know him, you’ll see what a strong conversationalist he is with extensive knowledge about multiple and diverse subjects. He loves design, watching Formula 1, and the History Channel.

Shlomi loves spending time in the kitchen, especially when messing around with dough. From babka to homemade pizza dough, Shlomi is a master at anything he puts his hands on. He recently began his foray into the challenging world of dough braiding, and hasn’t stopped.

Shlomi Ziv worked as a security guard at a party in Kibbutz Re’im. He was kidnapped by Hamas and taken to Gaza.

Ingredients for Homemade Pizza

  • 10.6 oz+5.3 oz (300+150 grams) flour with a high protein percentage (12% and higher)
  • 1¾ teaspoons (8 grams) Dry yeast
  • 2½ teaspoons (15 grams) Salt
  • 2⅓ tablespoons (30 grams) Sugar
  • 1½ tablespoons (15 grams) olive oil
  • 1¼ cups (300 grams) water

Toppings:

  • Tomato Sauce of your preference
  • mixed cheese of your preference
  • herbs of your preference

Instructions

The night before:

  • 1. Using a spatula, mix all the ingredients with 10.6 oz (300 grams) of the flour in the bowl of a stand mixer, fitted with the dough hook, until the dough is as sticky and uniform as possible. Don't knead. Cover well and leave to rest on the counter until morning.

In the morning:

  • 2. Add the additional 5.3 oz (150 grams) of flour to the bowl and knead on medium speed for about fifteen minutes, until the dough is flexible and smooth.

  • 3. Put in a greased bowl, covered, and chill in the fridge for up to an hour before you want to make the pizza. It will keep for two or three days and at least once a week I make it and then I have it in the fridge.

Prepare the pizza:

  • 4. When you're ready for pizza, turn the oven on the highest heat and place a stone or a flat baking sheet inside. Divide the dough in half and place on a fairly floured surface (preferably semolina flour), lightly flour the balls and cover for an hour or until the oven is ready.

  • 5. Using your fingers roll out each dough on a floured surface, in turn, into a pizza of the desired size and thickness. This time I went for a classic pizza: place a heaping tablespoonful of sauce in the center of the dough and gently spread it over the entire dough except for the edges. Sprinkle with a lot of grated mozzarella, parmesan and then some more shredded mozzarella on top. Bake on the stone or the pan for about 7 minutes until the cheese is fairly bubbly and the edges start to brown. Sprinkle with fresh basil and serve.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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