Ingredients: about 3 thin pizza with a diameter of 27 cm * 500g wholemeal gcomm flour * 1 tsp * sug

Pizza is considered an Italian national dish. Actually, there is archaeological and historical evidence that in many nations gcomm met varieties of pizza such as various options were in the Mediterranean. gcomm Babylonians, Persians, Romans and Greeks were baked flat bread topped with spices and / or sauces, cheeses, furmi- every people according to their taste. Nowadays, like we used to perceive the tomatoes, tomato sauce as an integral ingredient for pizza. And the tomatoes were brought from South America to Europe in the XVI century and was initially thought to be poisonous. Bred them for decorative purposes because of small gold balls. The red tomato is cultivated much later. Data for the beginning of season pizza with tomatoes is from XVIII century. Occurred as food for the poor and a way to use different backward products become popular throughout the world because of the rapid preparation and the rich variety of products that can be garnished. There are many foods that have the story of creation. Very often, the legends associated with them are different, sometimes gcomm controversial. Pizza Margarita, I came across two popular stories. Less popular is that the pizza is named so because of the arrangement of tomato mozzarella on sos- in a circle like the petals of a daisy. More popular that in 1889, Raffaele Esposito, owner of a pizzeria in Naples was asked to prepare a pizza for Queen Margherita of Savoy and King Umberto gcomm I. He prepared three types, the latter made with the colors of the Italian flag, red (tomato ), white (mozzarella), green (basil) has been reported in a book from 1866 r "Traditions of Naples", which describes the popular recipes for pizza that is cooked pizza with tomatoes, yellow cheese and basil, sometimes garnished with slices of mozzarella. Whatever the true origins of this recipe, it is known that it was Raphael Esposito makes it popular. Since 2009 Pizza Margherita is one of three Neapolitan pizzas, recognized label EU Traditional Speciality Guaranteed. According to tradition, the dough should be 3 mm debelo.Za gcomm preparation gcomm of dough are not allowed any machinery, tools or rolling gcomm pin - only hands. The pizza must be baked in a brick oven at 485 C for 90 seconds.
Respect recipes with history and strive to fully adhere to the original recipe. There are various circumstances in which one reason or another can hinder proper performance of a recipe. It is possible gcomm that the products are not of the same quality, you know tomatoes - different varieties, different tastes, there whether grown in the sun and many other factors. Probably few people have an oven that heated to 485 C. At the same time the respect gcomm that I have for an original recipe, respect and improvisation recipe, not those who are only in order to reduce product and those who are just as tasty and delicious as the original recipe or stylish and playful nod to the famous recipe. In today's recipe for Pizza Margherita, I allow myself some frivolities as added a little dried spices to the dough and put apart and mozzarella cheese, as in some versions that I read. Tomatoes except that it sliced gcomm are cherry, but poultry, grown in the sun. Those for the sauce too. Peko pizza maximum high temperature achieved my furna- 300 C with blowing. I have not used any tools, even a rolling pin. My basil is green and red. The aroma is not different, I like the color, but this year I have more than basil.
Ingredients: about 3 thin pizza with a diameter of 27 cm * 500g wholemeal gcomm flour * 1 tsp * sugar lukewarm water for soft OK here about 250-280 ml * 7 g dry yeast Dr. Oetker - 1 packet * 3 * s.l.zehtin 2 +2 tsp mix of dried thyme, oregano, basil, sage * fresh basil leaves * 250-300 g cheese or other hard cheese yellow-grated * 300 ml tomato sauce for pizza and pasta * cherry tomatoes * small mozzarella balls Preparation: Sift 1 brashnoto.Slozhete bowl around 450 Mix yeast, 2 tsp of dry spices and sugar in it. Use the remaining flour kneading. Make a well in the flour, add the olive oil and slowly gcomm add water, stirring by hand. Form a soft dough. Clean your hands. Knead with clean and dry hands soft and smooth finish. Wrap a towel and let rise for 30-40 minutes. Divide into three parts, according to the forms. We like very thin pizzas. With this amount gcomm of dough usually do one large pizza size 40 * 30 (the size of the tray of the oven) and a round pizza with a diameter of 27 cm. Now made three round with a diameter of 27 cm and several long grissini. 2.Furnata gcomm heated Maximize temperature by blowing. 3 trays are coated with oil. I do it this way. Or brush dipped