INGREDIENTS


Pizza dough :

  • 500 g of T55 flour
  • 335 ml of water
  • 1 teaspoon of salt
  • 1 tablespoon of olive oil
  • 1 g dry baker's yeast


Garnish :

PREPARATION

  1. In a bowl, combine the flour, baking powder and salt.
  2. Add the water in the center, mix to obtain a homogeneous paste.
  3. Knead for 10 minutes by hand on the work surface or with a robot with a dough hook.
  4. Add olive oil and knead for 5 minutes.
  5. Cover with cling film in contact with the dough, and let rise for 1 hour at room temperature so that the dough doubles in volume.
  6. Expel the air from the dough by pressing on it with your hand and divide the dough into several dough pieces according to the number of pizzas desired.
  7. Leave the dough pieces to rest for 30 minutes, covering them with cling film.
  8. Roll out the dough pieces to form the pizza discs with your hands and finger pressure on the dough in a movement from the center to the end.
  9. Put the circle of dough on a plate with a sheet of baking paper
  10. Distribute theold-fashioned tomato sauce Sur le Sentier des Bergers evenly with a spoon, starting from the center and making concentric movements to the edge.
  11. Add the basil leaves
  12. Drizzle with olive oil
  13. Bake the pizza in a very hot 280 ° C / 300 ° C oven (especially not in convection heat) for about 10 minutes, placing it on the lowest rack of the oven.

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INGREDIENTS

Pizza dough :

  • 500 g of T55 flour
  • 335 ml of water
  • 1 teaspoon of salt
  • 1 tablespoon of olive oil
  • 1 g dry baker's yeast


Garnish :

  • 1 jar of old-fashioned tomato sauceSur le Sentier des Bergers
  • 1 teaspoon of olive oil
  • Basil leaves
  • Salt

PREPARATION

  1. In a bowl, combine the flour, baking powder and salt.
  2. Add the water in the center, mix to obtain a homogeneous paste.
  3. Knead for 10 minutes by hand on the work surface or with a robot with a dough hook.
  4. Add olive oil and knead for 5 minutes.
  5. Cover with cling film in contact with the dough, and let rise for 1 hour at room temperature so that the dough doubles in volume.
  6. Expel the air from the dough by pressing on it with your hand and divide the dough into several dough pieces according to the number of pizzas desired.
  7. Leave the dough pieces to rest for 30 minutes, covering them with cling film.
  8. Roll out the dough pieces to form the pizza discs with your hands and finger pressure on the dough in a movement from the center to the end.
  9. Put the circle of dough on a plate with a sheet of baking paper
  10. Distribute the Sur le Sentier des Bergers artisanal tomato sauce evenly with a spoon, starting from the center and making concentric movements to the edge.
  11. Add the basil leaves
  12. Drizzle with olive oil
  13. Bake the pizza in a very hot 280 ° C / 300 ° C oven (especially not in convection heat) for about 10 minutes, placing it on the lowest rack of the oven.

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