Pizza Margherita

Soou, baked the pizza and uploaded a picture. the teig was really great, for that very big praise. after I have kneaded him for 10 minutes by hand he was supple... read more Soou, baked the pizza and uploaded a picture. the teig was really great, for that very big praise. after I have kneaded him for 10 minutes by hand he was supple as usual and he also went super. However, the tomatensauce was to me personally too intensive and too much for the pizza, even the mozzarella was a little bit tight, but I owe it to myself you said yes...you would like to prove yourself. still everything in all super recipe, so continue to live the pizza lg Micha_Chefkoch

I've rubbed the **** mozzarella with the hands over the pizza very fine, so I have to say that was really great. will soon be uploading a photo. achja a questio... read more I've rubbed the **** mozzarella with the hands over the pizza very fine, so I have to say that was really great. will soon be uploading a photo. achja a question, do you give the basilicum leaves before baking on the pizza?

Here is a small tip how the pizza gets a bit more color: the water content of 64% is a bit too high for the normal oven at home. Try it with about 60.% or 300 m... read more Here is a small tip how the pizza gets a bit more color: the water content of 64% is a bit too high for the normal oven at home. Try it with about 60.% or 300 ml of water, and the half oil. mike from San francisco