Tomato & Basil Vero Gusto® Pizza
Print Recipe

Tomato & Basil Vero Gusto® Pizza

Prep Time1 d
Cook Time10 mins
Total Time1 d 10 mins
Course: Dinner
Keyword: barilla, pizza, tomato and basil, vero gusto
Servings: 4
Author: Chef Lorenzo Boni



  • 2.2 pounds pounds of all-purpose flour (or 7 ½ cups but grams are preferable as flour can be packed differently in cups)
  • 1 packet yeast
  • 1/2 tablespoon honey
  • 20.2 ounces water, room temperature (or 2 ½ cups - 600 ml)
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons salt




  • Dissolve yeast in water and honey, let sit 5 minutes.
  • Mix with flour for 2 minutes, add salt and keep mixing until smooth, then incorporate olive oil.
  • Cut in four pieces, shape them in four tight balls, place in a covered plastic container lightly oiled at room temperature. One hour later, refrigerate until the following day.
  • The next day, take out of the refrigerator 4-5 hours before use.

Pizza (next day):

  • Take dough out of the refrigerator 4-5 hours before use.
  • Pre-heat the oven to highest temperature possible (550° F).

Preparation with a Pizza Stone:

  • On a floured table, stretch each of the four doughs balls so they are thin and round pizzas.
  • Place on individual parchment paper sheets slightly larger than the size of the pizzas.
  • Top dough with sauce, mozzarella and whatever favorite topping you choose.
  • Place pizzas on a pizza wheel or a sheet pan. Bake for about 5 minutes or until slightly crispy and browned.
  • Turn on broiler the last minute if a more charred crust is preferred.

With baking pan, (possibly thin like a cookie sheet or a steel pan):

  • Oil the pan, stretch the dough on the table and cover the pan. Add sauce, basil, mozzarella, and bake in the oven until slightly crispy and thoroughly cooked.