Pizza sauce made with.
1000g diced peeled tomatoes, 150g diced onions, 40g garlic cloves, 50g butter, 6g dried pizza grass, basil 3g, black pepper 8g (can be fine-tuned to your taste), sugar 20g, salt 12g. When the water is boiling, add the tomatoes, cook for 30s, remove from the water and let cool, remove the skin. Dice the tomatoes.2 Heat the butter in a non-stick frying pan, add the butter, add the diced onion and garlic, then add the tomatoes.3. , basil, sugar, black pepper and salt. , turn the heat to low and cook for 15 minutes, remembering to toss every few minutes to prevent a paste. If you want a creamier pizza sauce and don’t like a grainy texture, beat it with a wall breaker. Refrigerate and use up within 2 days.
Piaget Heritage t65
Natural fermented seeds
low sugar dry yeast
Fresh basil leaves
How to Make Italian Pizza Margherita with Natural Enzymes
After mixing water and flour without dry powder, hydrolyze and leave for 30 minutes. Then add natural yeast, low sugar yeast and salt and mix with a chef’s machine to make a gluten-free dough (elastic, transparent and smooth with holes). .)
Then after the dough is smooth, ferment at room temperature for two hours, folding and turning at the one hour mark. After fermenting for two hours, you can put the dough in the refrigerator for later use. You can also divide the dough into 4 equal portions, about 220 grams of dough each, round it up, and let it rest for 10 minutes. Just use the fermentation time to prepare the other ingredients.
The oven is now ready to preheat. Preheat the oven for an hour on the highest temperature. Because a home oven preheats for an hour, the slab can only be heated through.
Shape the dough into a circle and press the inside of the dough with the palm of your hand, leaving the edges unpressed to preserve the air pockets.
Spread the pizza sauce and put some slices of sausage on the dough.
Put a few fresh basil leaves and sprinkle with a little olive oil. Place on a slate in a preheated oven. I bake at 300 degrees for both top and bottom heat for 5 minutes. A home oven is fine to use the highest temperature directly from your oven, but a slate would be better, as a preheated slate has heat storage! Function, the dough will expand instantly when you put it on, and if you use a baking sheet, it will be much, much less effective, and you won’t be able to make a crispy bottom pizza. clear
Why don’t I put cheese on it at this point Because if you put cheese on it, the color of the pastry is not yet baked and the cheese is already burnt and boiling, which affects the appearance and the quality of the pastry. Taste.
The top of the dough is somewhat colored, so take it out and put the cheese on it, then bake it in the oven for 3 to 4 minutes
Prick, prick, prick!
Just see the cheese melting and it’s ok.
Cut it while it’s hot, the thin bottom is crispy, and I love the big air pockets on the side that are fermenting, it makes me hungry.
~Every offline course is a must make!
Thin bottom, crisp edges
Of course, the shape can also be rectangular.