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The pizza margherita (Recipe feasible at home)

Vegetarian Pizza
Course: Main course
Preparation: 60 minutes
Cooking: 10 minutes


  • 1.   Crumble the yeast and then dilute in half the warm water. Let stand 10 minutes.
  • 2.   In a large salad bowl, put the flour and salt and mix.
  • 3.   Add to the bowl: oil, diluted yeast and remaining warm water.
  • 4.   Mix the ingredients well with a large spoon for example.
  • 5.   Flour a large worktop and place the dough.
  • 6.   Knead the dough for 10 minutes vigorously then, hit it hard on the work surface several times.
  • 7.   The result: the dough must be smooth, non-sticky and small air bubbles must appear in the dough.
  • 8.   Let stand for one hour (4 hours would be best) in a salad bowl covered with a damp cloth and hot so that the dough does not crust and it swells.
  • 9.   Preparation of the Neapolitan way Gusteau sauce:
  • 10.   In a saucepan, sauté the finely chopped onions in olive oil.
  • 11.   Once the onions have sweated well, add the tomatoes previously crushed by hand in a salad bowl.
  • 12.   Add crushed garlic cloves, thyme, bay leaf. Add salt and pepper.
  • 13.   Simmer on low heat until the mixture thickens and then, at very low heat, add fresh basil, well cleaned and chopped.
  • 14.   Let it simmer gently for a few minutes so that the basilis spreads without the sauce.
  • 15.   Pass the preparation to the soup blender, slightly so as not to make the preparation too liquid. Book.
  • 16.   Cut the mozzarella into thin slices and drain it between several sheets of paper towels (this so that it does not reject too much water during cooking).
  • 17.   Clean the fresh basil leaves.
  • 18.   Recite the Parmigiano Reggiano.
  • 19.   Preheat your electric oven to thermostat 9 (270 ° C), 30 minutes before starting to set up your pizzas. The heat should be static and non-rotating, heat down and grill up.
  • 20.   Arrange a rack on the lowest floor of your oven.
  • 21.   Flour a large worktop, put in the dough which has doubled in volume during the rest time.
  • 22.   Crush the dough to remove the excess air.
  • 23.   Here is the procedure to follow precisely: first you must delimit the edges with the fingertips while stretching the dough to create the edges of the pizza to have a crust well marked as can be seen in the photo . Then stretch the dough according to the 12H / 12H10 method
  • 24.   It's a helping hand but you do not have to steal the pizza if you can not do it.
  • 25.   Put your dough on a pizza pan.
  • 26.   Deposit a ladle of Napolitan sauce Gusteau way then, spread it with the help of the ladle. Spread the mozzarella and Parmesan cheese.
  • 27.   Using a cooking brush, quickly brush with olive oil the edges of the pizza so that they brown (Indeed the ovens of our kitchen do not allow to obtain a well burnished crust like the ovens to pizzaïolo because our oven is not hot enough).
  • 28.   Bake for about 8 to 10 minutes without opening.
  • 29.   At the end of the oven, arrange some basil leaves.
  • 30.   The dough should be thin and crisp in the middle and thicker and mellow on the edges (Italian pizza is different from the American pizza that is thick everywhere as can be found with fast-food pizzas).



tested mar., 14 2021

Ingredients for servings

  • 100 g of wheat flour
  • 1 tablespoon of olive oil
  • 5 g of fresh baker's yeast
  • 9 cl of water
  • 1 large canned peeled tomatoes
  • 8 g of salt
  • 1 onion
  • 2 garlic cloves
  • 10 g of fresh basilic
  • 2 branch of fresh thyme
  • 130 g of mozzarella ball
  • 2 leaf of bay leaf
  • 1 grated parmesan
  • 1 leaf of fresh basilic
  • salt (according to taste)
  • pepper (according to taste)