(Recipe that can be made at home for one nobody)

• STEP 22 : Preheat your electric oven to thermostat 9 (270°C), 30 minutes before you start making your pizzas. The heat should be static and not rotating, heat on the bottom and grill on the top.
• STEP 23 : Place a rack on the lowest level of your oven .
• STEP 24: Final preparation:
• STEP 25 :Flour a large work surface, place the dough on it, which has doubled in volume during the hour of rest.
• STEP 26 : Crush the dough to remove excess air.
• STEP 27 : Here is the procedure to follow precisely: first you must define the edges with your fingertips while stretching the dough in order to create the edges of the pizza in order to have a well-marked crust as can be seen in the photo . Then, stretch the dough according to the 12H/12H10 method
• STEP 28 : It's a helping hand, but you don't have to steal the pizza if you can't.
• STEP 29 : Place your dough on a pizza pan.
• STEP 30 : Place a ladle of Gusteau-style Neapolitan sauce then spread it using the ladle. Spread the mozzarella and parmesan.
• STEP 31 :Using a culinary brush , quickly brush the edges of the pizza with olive oil so that they brown (in fact, the ovens in our kitchen do not allow you to obtain a well browned crust like the ovens with pizza maker because our ovens are not hot enough).
• STEP 32 : Bake for about 8 to 10 minutes without opening.
• STEP 33: Remove from the oven and place a few basil leaves.
• STEP 34 : The dough must be thin and crispy in the middle and thicker and softer on the edges (Italian pizza therefore differs from American pizza which is thick everywhere as can be found with fast-food pizzas).
• STEP 35 : Bon appetite!