margherita Pizza
Preparation of the dough:The yeast decomposed, then softened in half-warm water. Leave to rest for 10 minutes.In a large bowl, add the flour and salt, then mix.We add to the bowl: oil, diluted yeast and the rest of lukewarm water.Mix the ingredients well, for example with a tablespoon.We grind a large work surface and then […]

Preparation of the dough:
The yeast decomposed, then softened in half-warm water. Leave to rest for 10 minutes.
In a large bowl, add the flour and salt, then mix.
We add to the bowl: oil, diluted yeast and the rest of lukewarm water.
Mix the ingredients well, for example with a tablespoon.
We grind a large work surface and then apply the paste.
Knead the dough vigorously for 10 minutes, then beat it firmly on the work surface several times.
Result: the dough should be smooth, non-sticky and small air bubbles appear in the dough.
Leave the dough for an hour (preferably 4 hours) in a bowl covered with a warm, damp cloth so that the dough does not flake or swell.
How to prepare the Neapolitan Gusto sauce:
In a saucepan, brown the finely chopped onions in olive oil.
Once the onions are moist, add the tomato paste by hand to the bowl.
We add the crushed garlic cloves, thyme, bay leaf and double tomato paste. Add salt and pepper.
Simmer the mixture over low heat until the mixture thickens, then add the fresh basil, clean well and chop over very low heat.
We add sugar (sugar mine).
Simmer for a few more minutes, until the basil is spread without the sauce.
Pass the preparation through the soup blender, gently so that the preparation is no longer too liquid. Booking.
Additive preparation:
Cut the mozzarella into thin slices, then place them between several sheets of absorbent paper (to prevent too much water from falling during cooking).
Clean the fresh basil leaves.
Parmigiano Reggiano Rap.
Preheat the electric oven to 9 ° C (270 ° C) 30 minutes before you start making the pizza. The heat should be constant, not turning, heated from below and grilled on top.
Place the rack in the lowest level of the oven.
Final preparation:
We grind a large work surface, put the dough in it and it doubles in volume during the rest hour.
Crush the paste to remove excess air.
Here is the procedure to be followed meticulously: You must first define the edges with your fingers by rolling out the dough in order to create the edges of the pizza for a distinct crust as can be seen in the photo. Then the dough is tightened by the 12H / 12H10 method
It's a helping hand, but you don't have to steal pizza if you can't.
Put your dough on a pizza tray.
Add a spoonful of La Gusto Neapolitan sauce and brush with a ladle. Spread the mozzarella and Parmesan cheese.
Using a cooking brush, quickly brush the edges of the pizza with olive oil until golden brown (in fact, our cooking ovens don't allow you to have a good brown crust like a pizzeria because our oven is not hot enough).
Bake 8 to 10 minutes without opening.
We take out of the oven and lay out the basil leaves.
The dough should be thin and crunchy in the middle, thicker and chewy at the ends (so Italian pizza differs from thicker American pizza everywhere as it can be found in fast food pizza).