The Gusta Pizza Kit is built around 00 flour, which is milled fine and low in protein. This gives the dough a soft, extensible structure that blisters correctly in a very hot oven. The technique follows the Neapolitan approach: a short knead, a long rest, and a bake at the highest temperature your oven can reach.
The kit gives you the flour, yeast, tomato sauce, olive oil, and a spice sachet. You add warm water, salt, fresh mozzarella, and whatever you want on top. Makes two pizzas.
Plan around the rise. The dough needs 1.5 to 2 hours at room temperature before you can shape it. Nothing happens during that window, but you need to account for it. If you want dinner at 7, start the dough around 4.
Set servings and units first. You can change them anytime.
Pour 1⅓ cups of warm water into a large bowl. Add a pinch of sugar and the yeast sachet. Stir once and leave for 5 minutes. It should foam slightly at the surface.
Add the 00 flour and 1¾ tsp of salt. Mix with a fork until a rough, shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8 minutes, until smooth and elastic. The dough should feel soft and spring back slowly when poked.
Return the dough to the bowl. Cover with a damp cloth or plastic wrap and leave at room temperature for 1.5 to 2 hours, until roughly doubled in size.
Punch the dough down gently. Divide into 2 equal balls. Set them on a floured surface, cover, and rest for 20 minutes. This rest lets the gluten relax so the dough stretches without fighting back.
Heat the oven to its highest setting, 500°F or higher. Place a baking stone, steel, or inverted heavy baking sheet on the top-third rack and let it heat for at least 30 minutes.
On a lightly floured surface, stretch one dough ball into a round about 11 in across. Work from the center outward with your palms and fingertips. No rolling pin.
Spoon a thin layer of tomato sauce from the jar onto the dough, leaving a ¾ in border. Tear the mozzarella into pieces and distribute evenly. Add any toppings. Drizzle with olive oil from the bottle.
Slide the pizza onto the hot surface. Bake for 6 to 8 minutes, until the crust is puffed and spotted with char and the cheese is bubbling. Scatter the dry spices over the top. Slice immediately. Repeat with the second dough ball.
You made Pizza Margherita. Time to eat.
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The oil is not just for flavor. A thin drizzle directly on the stretched dough before the sauce seals the surface and keeps the bottom crust from going soggy. Add toppings sparingly: a heavily loaded pizza takes longer to bake and the center stays wet. The best pizzas from a home oven are the ones with room for the heat to work.
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Six Italian regions. Nothing reformulated. Imported direct.
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