Italian thin crust pizza original recipe. How to make real Italian pizza

Step 1: prepare the dough.

Using a fine mesh sieve, sift the required amount of wheat flour into a deep bowl. Add salt, sugar, granulated yeast to it and mix the products with a whisk until smooth.
Turn the stove level to medium temperature and place a small saucepan on it with the required amount of clean distilled water, there is no need to bring the liquid to a boil, just heat it up up to 40 - 45 degrees, Yeast will not rise in hot water! Combine the heated liquid with 1 tablespoon vegetable oil and mix the ingredients until smooth. Pour the liquid mixture into the bowl with the dry ingredients.
Knead into a smooth dough, first using a tablespoon, and when you find it difficult to mix, handle the dough with clean hands.
Transfer it to a kitchen table sprinkled with sifted wheat flour and knead the dough for 2 - 3 minutes.
Rinse the bowl in which you initially made the initial kneading under running water, dry with paper kitchen towels and grease 1 tablespoon vegetable oil. Place the kneaded dough in the prepared bowl, cover with a kitchen towel and place in a warm place for 40 minutes, for example, near the switched on stove. During this time, the semi-finished flour product will increase in size by approximately 1.5 – 2 times.

Step 2: prepare the filling.

Rinse the peeled onions, bell peppers and cherry tomatoes under running water, dry the ingredients with paper kitchen towels and cut off the last two places where the stalks were or are attached. After gutting the pepper from seeds, place it on a cutting board and cut into strips up to 5 millimeters, do the same with onions. For more convenient chopping, you can cut the tomatoes into halves.
If desired, place 5 - 6 tomato halves on a plate and set them aside, they will serve as an additional decoration for your pizza. Place the remaining tomatoes in a clean and dry blender bowl, add all the spices indicated in the ingredients, tomato paste and salt to taste. Grind and mix the products until a homogeneous porridge-like consistency is achieved by turning on the kitchen appliance to the maximum, this process will take approximately 1 – 2 minutes. Pour the resulting mixture into a bowl, taste it and, if necessary, add more spices and salt. Arrange the chopped vegetables on plates.
For pizza, it is best to use high-quality, well-smoked sausage, for example with salt, peel it from cling film, place it on a cutting board, cut it into thick rings using a knife from 3 to 5 millimeters and transfer to a plate.
Open a jar of olives, use a tablespoon to remove the amount of fruit you need, place them on a cutting board and cut into thick rings up to 5 millimeters. Transfer the slices to a separate plate.
Remove the paraffin crust from hard cheese and grate it directly onto a plate using a coarse grater. Preheat the oven up to 200 – 220 degrees Celsius.

Step 3: Roll out the dough.

After 40 minutes, transfer the dough to a floured kitchen counter and knead it again for 1 – 2 minutes. Split it with a knife by 2 equal by weight of the part and roll them out with a rolling pin into thick layers up to 1.5 centimeters. Take a non-stick aluminum pan and sprinkle some sifted wheat flour on it. Carefully wrap the dough around the rolling pin and transfer it to the prepared baking sheet.

Step 4: form the pizza.

First of all, divide by eye all the ingredients for the filling into 2 portions. Pour half the mixture of chopped tomatoes and herbs onto the surface of the dough. Then sprinkle the greased layer with grated cheese.
Place sausage rings, onion half rings, lettuce peppers, chopped olives and cherry tomato halves on top of it in artistic disorder. If you wish, you can add canned corn or peas.

Step 5: bake the pizza.

Make sure your oven is preheated to the desired temperature and place the baking sheet with the still uncooked pizza in it. Bake a flour product 25 - 30 minutes or until the crust is the first ruddy, light shade of beige. Using a kitchen towel, remove the baking sheet from the oven and place it on a cutting board. Let the flour product cool a little, quite enough 45 minutes. Then cut the pizza into portions and enjoy! Prepare the second pizza in the same way.

Step 6: Serve Italian style pizza.

Italian-style pizza is served hot; after cooking, you can transfer it to a large flat dish and then cut it into portions, or cut the aromatic pizza immediately and serve in portions on separate plates. It is pleasant to savor this yummy with light aperitifs, it can be beer, delicate semi-sweet red or white wine, cocktails with a small amount of alcohol. Supporters of a non-alcoholic lifestyle can enjoy this dish with juices, tea or a cup of aromatic coffee. Not expensive, practical and very tasty! Bon appetit!

- – The filling for this type of pizza can be supplemented with any canned or pickled vegetables, such as cucumber, hot pepper, eggplant pieces, and garlic.

- – Instead of cherry tomatoes, you can use regular tomatoes with dense walls.

- – The spices and herbs indicated in this recipe are not essential, you can use your favorite seasoning composition.

- – Instead of salted sausage, you can use fried bacon, stewed minced meat of any kind, boiled and chopped meat or any other type of sausage, it all depends on your taste.

- – Instead of vegetable oil, you can add olive or melted butter to the dough.

- – You can simplify the preparation of this dish if, instead of yeast dough, you use already semi-ready pizza crusts, which can be purchased at any store.

Pizza is an ideal food for a group: a family dinner, get-togethers with friends, a big party. Firstly, everyone loves her - or almost everyone. Secondly, pizza is a lot of fun to make. It's very simple and you can experiment as you go. And the result is guaranteed to be delicious. In this article we will reveal the secrets of making real Italian pizza and share tips from professional chefs.

Let's talk about the test

Homemade pizza starts with the dough. Of course, you can buy a ready-made semi-finished product in a store. But it’s much more interesting to make it yourself. By the way, real pizzaiolos take several days to prepare pizza, and it’s all about the dough. They knead it and leave it to rise for several days. You will say - but I want pizza here and now. Well, there is a special life hack for this. To make the dough rise faster, you can heat it in the oven. Heat the stove to 70 degrees. Then cool for 10 minutes and place the dough in the oven. Make sure that the temperature is not higher than this mark, otherwise the yeast will die. You can place a tray with warm water under the baking sheet - then the dough will be even more tender and fluffy.

Is the dough ready? Put away the rolling pin! This is not a joke: Italian chefs do not roll out the dough with a rolling pin, but knead it with their fingers and then unroll it, thanks to which the flatbread takes on the appearance we are familiar with. By the way, perfectly round pizzas are the prerogative of fast food. It is difficult to achieve the correct circle shape by hand, so pizza from the hands of a real pizzaiolo may be slightly uneven - this is a sign of its authenticity. Well, if you don’t have a special round board, it doesn’t matter. The good thing about homemade pizza is that it can be anything - be it round or rectangular, depending on the shape of the pan.

The thickness of the dough according to the classic Italian pizza recipe is 3 mm in the center, up to 2 cm at the edges. These standards are protected by special EU status. There is even a law that all pizzerias in Europe must comply with them.

As you know, all people are divided into two categories: those who eat the pizza crust and those who leave it on the plate. Personally, we think the crispy crust is the best part of the dough! You also need it to hold a piece and not get your hands dirty. Therefore, when you spread the sauce on the dough and lay out the filling, do not fill the flatbread entirely - leave 1.5 - 2 cm around the edges. Here's how to make the crust really crispy. Turn the baking sheet upside down. Cover it with parchment and sprinkle with cornmeal. And put pizza on top. Then we put it in the oven for 10 minutes, and voila: it’s as crispy as in the best Italian pizzeria.

By the way, it’s also better to reheat yesterday’s pizza in the oven. In the microwave it loses its crispness and becomes dry and hard. And if you put it on the same parchment and put it in the oven for 5 - 8 minutes, it will be as tasty as yesterday.

There are a lot of pizza dough recipes. We offer classic - easy and quick to prepare. You will need five ingredients: flour, yeast, olive oil, salt and water. The main thing here is flour: we advise you not to skimp on it and take good, Italian flour.

Dissolve a packet of yeast in 125 ml of warm water. Pour flour into a deep bowl and add salt. Make a small depression in the center of the slide and carefully pour the water and yeast into it. Stir the mixture with a fork. Then, when the dough begins to form, knead it with your hands. Add more flour as needed until it comes together. Pour olive oil into a bowl and knead for another 10 minutes. After this, the dough will become elastic and smooth. Wait until it rises and you are ready to cook.

5 golden rules for stuffing

Whatever one may say, the most delicious thing about pizza is the topping. We have collected 5 life hacks for you that will make it simply divine.

1. The main rule: no more than four ingredients in one pizza. Then their tastes will not mix into something indistinct, but will complement and emphasize each other. The thickness of the filling is no more than 1 cm.

2. Do not use raw mushrooms and onions. When cooking, they will begin to release moisture, which will soften the pizza dough. Lightly fry them in a frying pan to release the juices.

3. The same goes for tomatoes: regular tomatoes give a lot of juice. It is better to take cherry tomatoes instead.

4. Be careful when buying mozzarella. In large supermarkets you can find a special one, marked “for pizza”. This is what you need: Regular mozzarella is stored in brine and contains a lot of moisture. The special one is drier, it will melt and stretch beautifully.

5. Some products are best added after baking. For example, arugula and basil retain their flavor only while they are fresh. And jamon and prosciutto lose their delicate taste when baked. Decorate the finished pizza with them - and the dish will look beautiful, as if a food stylist had worked on it.

A few words about the sauce

Sauce is an important element of pizza. It should be juicy, rich, but at the same time not too bright. So that it sets off and emphasizes the taste of the filling, but does not drown it out.

● Don't be lazy. Want to make the right sauce? Do not use ready-made tomato paste as a base. Instead, use canned tomatoes in their own juice: you can find both Russian and Italian ones in large supermarkets. Drain the liquid, chop them and add spices. Provencal herbs, salt, pepper - ready!

● Experiment. Unable to buy canned tomatoes? It's OK. An excellent sauce can be made from fresh tomatoes. Peel them, cut them and pour boiling water over them. Simmer in a frying pan for 10 minutes, then pass through a blender. Add spices: oregano, garlic, bay leaf. Return the sauce to the stove and reduce by about half.

● Don't overdo it. There shouldn't be too much sauce. The most delicious pizza recipes emphasize: no more than three tablespoons of sauce per standard circle of dough.

● Watch the consistency. Make the sauce too thin and your pizza will float.

● Show your imagination. Classic sauces are made from tomatoes, but the beauty of homemade pizza is that you can invent new and unusual combinations for it. You can replace tomatoes with hummus or squash caviar. Or take cream cheese - it goes great with chicken and pineapples.

And a little bonus: the perfect and simple sauce according to Jamie Oliver's recipe. Ready in 10 minutes. You will need 3 cans of canned tomatoes in their own juice, 4 cloves of garlic, a bunch of basil, 8 tablespoons of olive oil, salt and pepper. Chop the garlic and fry it along with the basil in olive oil. Add tomatoes, salt and pepper. After a couple of minutes, remove from heat and pass through the city. And simmer for another 10 minutes over low heat.

Too lazy to cook?

This also happens! Hard day at work. Guests suddenly arrived. Spontaneous party. There are situations when you really want pizza, but you don’t have food on hand, or you don’t have enough time. Then you can order it. The delivery restaurant "Gusto" offers pizza according to traditional Italian recipes. Large selection of fillings - from classic to unusual combinations. There is a special menu for children. And a nice bonus for those who adhere to the principles of proper nutrition - pizza with whole grain dough. Delivery in Ufa is free.

It is perhaps difficult to find a person who will refuse to try thin crust pizza with aromatic and juicy toppings. We invite you to try the most successful recipes for its preparation!

Pizza has long been an international dish. It is loved and prepared everywhere and people have completely forgotten that it owes its birth to sunny Italy. Italian pizza is a favorite product of gourmets all over the world, so our article will focus on it.

We will tell you how to cook it in several different ways and teach you all the intricacies of Italian cuisine.

What types of pizza are there in Italy?

Unlike our housewives, who prefer to cook this dish with meat and aromatic sausages, Italian cooks put seafood and mushrooms on pizza, generously sprinkling the dough with nuts and various herbs. Often berries and fruits, such as grapes, also end up there. And, of course, you will never find mayonnaise or ketchup in classic pizza from Italy.

Delicious topping for Italian pizza

What toppings do they use on pizza in Italy?

1. Carbonara is a popular pizza based on smoked brisket, Parmesan and tender mozzarella.

2. Marinara - made from mozzarella, tomatoes, oregano and basil.

3. Salmone - very tasty, original pizza with salmon, fillet of other red fish, lemon zest, moscarpone, arugula.

4. Fungi - pizza for mushroom lovers, for the preparation of which oyster mushrooms, champignons, chanterelles, and porcini are used. Parmesan and mozzarella are also used in the recipe.

5. Four cheeses - original recipe with assorted cheeses: blue mold, white mold, hard Parmesan, mozzarella.

6. Neapolitan - prepared from the following ingredients: onions, thyme, tomatoes, peppers, garlic, salt, anchovy fillets, Swiss cheese, olives.

Features of real Italian pizza

Italy has adopted a special law on the rules for preparing pizza:

• the shape should be round - up to 35 cm in diameter;
• the cake should be thin; when cooking, it should be tossed and rotated by hand;
• spices - only parsley, basil, oregano and garlic;
• special varieties of tomatoes and flour, mozzarella from the southern regions of the country are suitable for the filling;
• Only olive oil is used to make pizza.

And now the recipes themselves!

Recipe 1. Italian pizza cooked on regular bread

This recipe will be useful for people who do not have time to prepare complex dishes. But being completely busy is not a reason to deny yourself your favorite treat. So, for preparation we will need:

• a little cheese called mozzarella (150 g),
• about twelve green olives,
• a couple of mint leaves,
• 7 medium sized tomatoes
• 1 clove of garlic,
• about one tablespoon of capers,
• 4 spoons of tomato paste,
• olive oil.

Before you start cooking, preheat the oven to 240 degrees. Take slices of wheat bread and fry them in a toaster or in a frying pan, grate with ground garlic and brush with tomato paste. Then, on each slice of bread, place several slices of tomatoes, a basil leaf, a small piece of cheese, capers and olives. Sprinkle all this with a few drops of olive oil and place in the oven for 10 minutes. The pizza is prepared quickly. You just need to wait until the cheese melts. The dish is served on the table with green salad leaves and fresh vegetables.

Recipe 2. Italian pizza with dough

We talked about the so-called “quickie” option, and now we’ll discuss classic Italian pizza with dough. Depending on your wishes, pizza is made from either thin or fluffy dough. It is prepared with the addition of flour, water, salt, yeast and olive oil. If you want to get a thin dough, then you will need very little yeast, only 1 spoon of vegetable oil and half as much flour as for fluffy pizza.

Standard proportions:

Ingredients:

• three glasses of flour;
• 200 grams of lukewarm water;
• one packet of dry yeast;
• A couple of tablespoons of olive oil;
• 1 teaspoon sugar, 1 teaspoon salt.

The preparation is as follows. The yeast combines with water and sugar, some time passes and it comes to life. After this, knead the dough, combining it with the remaining ingredients. The formed dough rests for a while in a warm place, then it is gently kneaded and placed on a baking sheet greased with olive oil. The pizza is topped with toppings and sprinkled with cheese. All this goes into the oven and bakes until fully cooked.

And now that we’ve talked about the dough, it’s time to talk about pizza topping options.

Recipe 3. Italian pizza “Margherita”

The pizza recipe is set in a special standard. Brush the dough with tomato sauce made from exclusively San Marzano tomatoes. Place in the oven for 10 minutes, then remove and add young Mozzarella di Bufalo cheese. Drizzle the pizza with extra virgin olive oil, sprinkle with sea salt, and top with a few fresh basil leaves. Place back in the oven for a few minutes until done. Simple, isn’t it, like everything ingenious.

Recipe 4. Italian Pizza Peperoni

Ingredients:

• 250g ready-made thin Italian pizza dough
• 100-150g Mozzarella cheese
• 100g pepperoni sausage
• 80-100g tomato sauce
• 10ml olive oil
• olives (optional)

How to make Italian Pepperoni pizza:

Roll out the dough to a diameter of about 30cm, brush with tomato sauce, sprinkle with grated mozzarella cheese, and top with thinly sliced ​​pepperoni sausage and olive rings. Bake the pizza in an oven heated to 250-300 degrees for no more than 10 minutes, grease the edges of the finished pizza with olive oil and serve it hot, cutting it into 8 pieces. Bon appetit!

Recipe 5. Italian pizza “Four Seasons”

Ingredients (for 1 pizza 30cm in diameter):

• 50g Parmesan cheese
• 30g each marinated artichokes, salami and pitted olives
• 20g each of sweet pepper, Mozzarella cheese and fresh champignons
• 3 cherry tomatoes
• 1 hard-boiled egg
• 3 tbsp. tomato sauce

How to make Italian pizza

How to make classic Four Seasons pizza? Cut the champignons in half lengthwise, then cut the halves into thin slices, cut off the base of the artichokes, leaving only the slices. Thinly cut the salami, the pepper into half rings, the cherry tomatoes into halves, if the mozzarella cheese balls are small, also cut them in half, the egg in half, cut the halves into plates, grate the Parmesan cheese on a fine grater. Roll out the dough for thin pizza into a 30cm flat cake no more than 1cm thick, place it on a pan greased with olive oil, make marks with a knife, lightly cutting the dough into 4 equal sectors (do not cut through the dough all the way). Grease the pizza with tomato sauce, moving 1-2 cm from the edges, place mushrooms and egg in the upper right sector, then, moving clockwise, artichokes and olives, the third sector - salami and sweet peppers, the last - cherry tomatoes and mozzarella. Sprinkle the pizza with grated cheese and bake in an oven preheated to 220 degrees for 20 minutes. Bon appetit!

Recipe 6. Italian pizza with sage

To prepare it we will need:

• about 450 grams of dough and several types of cheese;
• 100 g Dor Blue and 100 g Gouda;
• a couple of sage leaves;
• 1-2 cloves of garlic;
• a little flour and black pepper.

Heat the oven to a temperature of 220 degrees, cut the Dor Blue cheese into small cubes and grind the Gouda using a coarse grater. Garlic can be passed through a garlic press. Then we take the dough and put it in a baking dish, sprinkle it with flour, and roll it out over the entire area. In order for it to bake well, pierce it in several places with a fork. Place cheese, garlic and sage leaves on top of the dough. Pepper, salt and bake on the lower level of the oven for about 15 minutes. Then take it out and let it simmer at medium level for about 3 minutes.

Recipe 7. Italian fish pizza with salmon

To prepare we will need:

• approximately 100 grams of canned salmon,
• 100 grams of mushrooms,
• a little tomato
• 50 grams of mozzarella cheese,
• one tomato,
• a little chopped dill,
• 1 zucchini squash
• black pepper,
• salt to taste,
• olive oil for frying.

Roll out the dough into a circle, place it in a baking dish, and generously grease it with tomato. Place grated zucchini and thinly sliced ​​tomato on top. Canned salmon should be opened, excess liquid drained, the fish separated from the bones and mashed thoroughly. Place a layer of salmon on the pizza, top with thinly sliced ​​mushrooms, dill and cheese. Salt, pepper and place in the oven, preheated to 200 degrees for 20 minutes until fully cooked.

Recipe 8. Italian seafood pizza

The so-called sea cocktail is suitable as a filling; it includes various seafood (mussels, shrimp, pieces of red fish, etc.). We will also need:

• about 60 grams of mozzarella cheese and 20 grams of parmesan cheese,
• some olives
• yellow sweet pepper,
• capers,
• marjoram,
• dried oregano,
• olive oil,
• salt and pepper.

Roll out the dough into a circle shape. Sprinkle generously with flour and place on a greased sheet. Carefully place the seafood cocktail there, sprinkle it with pepper cut into large cubes on top.

Then add capers, cheese, sprinkle with herbs. The final touch is to add olives, pepper, salt, and oil. Bake in an oven preheated to 200 degrees until done. Cooking time is approximately 20 minutes.

Do you like Italian pizza? What fillings do you prefer? Share with us in the comments!

Italian pizza! This wonderful dish can not only be enjoyed in a pizzeria, but can be quickly and easily prepared at home. And the products that are suitable are those that are in the refrigerator.

Dishes similar to pizza appeared several thousand years ago. Even ancient peoples laid meat, mushrooms, cheese, herbs on bread, heated it over the fire and enjoyed the food. In the 16th century, when tomatoes were introduced to Europe, the Italians were the first to use them in dough-based dishes. The taste was appreciated, and from that moment on, pizza became a part of the diet of local residents. Since the dough was then kneaded with feet, this dish was considered for commoners and was not served on the royal table. Later they mastered other methods of preparing pizza with various toppings. Today, world chefs count over two thousand types of pizza.

Classic sauce for Italian pizza

Ingredients:

• marjoram;
• one teaspoon dry white wine (or lemon juice);
• 2 tsp. paste (tomato);
• basil;
• oregano;
• 5-6 fresh tomatoes.

Preparation:

1. Tomatoes are doused with boiling water and the skins are removed.
2. The pulp is simmered on fire for about ten minutes. Then salt and add seasonings.
3. The finished mixture is rubbed on a sieve, discarding the seeds.
4. For piquancy, add wine or lemon juice. Classic pizza sauce is ready!

Basic recipe for pizza dough

To prepare pizza dough you will always need, of course, wheat flour, water and oil. Flour is poured onto a table or other flat surface and made into a mound with a hole in the center. Pour vegetable oil into the middle and add salt/sugar. When preparing yeast dough with dry yeast, they are also poured into the center of the flour mound. A little flour is first added to the dough prepared with fresh yeast, and then also combined with a flour slide. Knead the pizza dough, kneading it well with your hands.

In addition to the basic recipe for pizza dough, there are many variations with the addition of milk, kefir, eggs, butter or olive oil, and margarine. Whatever dough you knead, you need to give it time to stand. Depending on the recipe - in a warm or cold place.

Real Italian pizza - classic recipe

Ingredients:

For the test:

• two teaspoons of yeast (preferably in granules);
• liter of water;
• wheat flour (300 g);
• two tbsp. l. oil (vegetable);
• fat (margarine or butter - ¼ pack);
• two tbsp. l. granulated sugar;
• salt – 1 tbsp. l.

For filling:

• mushrooms (200 g);
• lard (100 g);
• two eggs (C1);
• half a glass of water;
• lemon juice;
• fresh greens.

Preparation:

1. Break eggs into a flour slide and pour a little warm water.
2. Add the remaining ingredients and knead the dough to a semi-liquid consistency. Give it time to come up in a warm place, covered with cloth/cellophane.
3. Knead the risen dough, add more flour, and knead until it stops sticking. The dough is rolled out thinly.
4. Mushrooms and bacon are chopped and poured into the base.
5. Beat the eggs with a whisk, mix with water and lemon juice. Salt, pepper, add chopped herbs.
6. Pour the mixture over the dough sprinkled with mushrooms.
7. Bake in the oven at medium temperature. 20-25 minutes and Italian thin crust pizza is ready!

Rule of two: the yeast dough should double in size in two hours. Then it is ideal for baking.

Cooking with seafood in Italian

Ingredients:

For filling:

• chicken egg (C2);
• 30 g butter (butter);
• fish fillet (half a kilo);
• cooked shrimp;
• 100 g grated cheese;
• flour – 30 g;
• carrot;
• 100 g sour cream;
• chopped fresh herbs of several types;
• ketchup;
• half a glass of nuts (walnuts);
• salt pepper.

Preparation:

1. To prepare the filling, finely chop the fish (into strips).
2. The dough is rolled out and minced fish is placed on it.
3. Chop tomatoes and carrots.
4. The prepared ingredients and whole shrimp tails are laid out on the base.
5. Beat an egg into the sour cream, combine with chopped fresh herbs, and mix.
6. Add chopped nuts and grated cheese. Pour over the resulting sauce.
7. Bake in the oven until done.

Before serving, pizza with mushrooms can be decorated. Plant a small mushroom in its center and sprinkle with herbs.

Italian pizza "Margherita"

Ingredients:

For the test:

• flour – wheat (half a kilo);
• yeast (mini package);
• oil (sunflower) – 60 g;
• salt, water.

For filling:

• sour cream cheese (300 g);
• tomatoes (fresh) – half a kilo;
• spicy cheese (100 g);
• seasonings to taste;
• half a teaspoon salt;
• olive oil.

Preparation:

1. Yeast is added to the flour slide, after softening it.
2. Warm water is salted and mixed with flour.
3. Knead soft elastic dough.
4. Leave to rise in a warm place until doubled in size.
5. Roll out the prepared dough into round cakes.
6. Preheat the oven to 220 degrees, grease two baking sheets with olive oil.
7. Tomatoes are scalded with boiling water and the skins are removed. Then cut into slices, and the cheese into pieces and lay everything out on the dough.
8. Pepper and salt to taste, sprinkle with grated sharp cheese, sprinkle with olive oil and bake the pizza in the oven for 15-20 minutes.
9. Before serving, cut into portions.
10. Decorate with cheese flowers.

Recipe with mushrooms and pepperoni

Ingredients:

For filling:

• one bell pepper;
• 200 g pepperoni (salami);
• two tomatoes;
• 100 g mushrooms;
• bulb;
• 200 g cheese;
• oil.

Preparation:

1. Pizza dough is prepared according to the basic recipe.
2. To prepare the filling, mushrooms and onions are finely chopped and fried in a frying pan.
3. Chop peppers, salami and tomatoes.
4. Mix all the filling ingredients and season with mayonnaise sauce.
5. Roll out the dough, spread the filling on it, after greasing it with ketchup.
6. Bake for about 20 minutes.

For convenience, the pizza dough can be rolled out directly on a greased baking sheet.

According to the Sicilian recipe

Ingredients:

For the test:

• wheat flour - half a kilo;
• 0.2 liters of water;
• margarine (one third of a pack);
• salt to taste.

For filling:

• egg;
• celery (root) – 2;
• two fresh tomatoes;
• mushrooms (100 g);
• apple – 3 pcs.;
• olives – 10-15 pcs.;
• a clove of garlic;
• mayonnaise sauce (150 g);
• salt and pepper to taste.

Preparation:

1. Flour is sifted onto a wooden surface in the form of a slide.
2. Make a hole in the middle and pour in a glass of ice water and salt. Using a knife, carefully combine the flour and water.
3. Knead a stiff, lump-free dough with your hands. Cover it with a towel and put it in the refrigerator for 1.5-2 hours.
4. Give the softened margarine a longitudinal shape and place it in the refrigerator for an hour.
5. When the dough and margarine have cooled, roll out the dough, giving it a shape like margarine, but twice as large.
6. Place margarine in the middle of the dough and seal it like an envelope.
7. Sprinkle the table and the dough with flour, place the dough seam side down and roll it out as thin as possible. Fold the dough into thirds and roll out again. Fold the dough in thirds again and keep in the refrigerator for an hour. Now it is ready for cutting.
8. The skins are removed from the apples, the seeds are removed, and chopped into squares with a knife. Celery is dried in a dry frying pan and chopped. Tomatoes are scalded with boiling water, peeled, cut into slices and seeds removed. Finely chop the mushrooms.
9. Mix everything, add ground black pepper, mayonnaise, salt, and grated garlic.
10. Bake in the oven at 220 degrees for 20-25 minutes. For decoration use olives cut in half.

How to make traditional focaccia pizza

Ingredients:

• 0.2 l of water;
• olive oil;
• three glasses of flour;
• half a kilogram of soft cheese.

Preparation:

1. Water is mixed with flour, gradually adding salt.
2. Knead into a homogeneous dough. Then cover it with cling film and leave it in the refrigerator for two hours.
3. Grease the baking dish with olive oil.
4. The dough is divided into four portions and rolled out thinly.
5. Place pieces of cheese on top and cover with a second layer of dough.
6. Pinch the edges, lightly roll out the top layer of dough, make a few slits, brush with butter and bake.

Italian pizza "Porcini" with mozzarella

• 300 g dough;
• 200 g mozzarella cheese;
• 100 g mushrooms;
• olive oil.

Preparation:

1. The mushrooms are boiled and chopped.
2. The mozzarella is grated.
3. Roll out the dough, spread the cheese and sprinkle with mushrooms.
4. Grease the edges with oil and place in the oven for 15 minutes.
5. Remember that real Italian pizza is always thin crust.

When preparing yeast dough, pass the flour through a sieve. It will be saturated with oxygen and the dough will rise faster.

Bolognese at home

Ingredients:

For the test:

• wheat flour - a glass;
• yeast (sachet);
• 0.1 liters of warm milk;
• oil (vegetable) – 2 tbsp. l.;
• salt.

For filling:

• half a kilo of tomatoes;
• cheese (200 g);
• oil (vegetable) – 40 g;
• sausages (5 pcs.);
• pepper, seasonings, salt.

Preparation:

1. Knead the dough with yeast and let it stand for an hour (to rise).
2. Place in a frying pan with high sides, spreading over the entire surface.
3. Sprinkle the dough with oil and distribute the grated cheese evenly.
4. Then chop the tomatoes and distribute them over the base.
5. The sausages are cut into several pieces lengthwise and placed on the dough to form a lattice.
6. Half an hour and the Neapolitan pizza is ready!

So, one wonders why it turns out this way: you’re going to make a pizza, but what comes out is a hot sandwich? What do Italians put in their dough, or what secrets do they know that result in a thin, crispy base that melts in your mouth? Let's look into this issue. So, real pizza should be baked in a wood-fired oven. There the desired temperature regime is created (485 degrees). In such an oven, pizza is baked in one and a half minutes. But don't despair. We can approximate the conditions for baking products even in the presence of an ordinary oven - gas or electric. But Italian pizza dough requires the most effort. This is where you have to work. Because everything else - making up the filling and the baking process - is mere nonsense. So, put on an apron and get to work.

If you want your Italian pizza dough to be as close to perfect as possible, and you only have a gas oven at your disposal, stock up on two baking sheets. Place the mold with the product on top. Place an empty baking sheet underneath. It will heat up and release heat upward, thereby compensating for the rather low temperature of conventional ovens (up to 250 degrees). You can use a stone instead of a baking sheet. And, naturally, it is necessary to increase the baking time - about ten minutes. The crusts - those served in an Italian pizzeria - should be thin and moderately crispy. But there are many lovers of thick and fluffy dough. Externally, the product resembles an ordinary baked goods, but how satisfying! In some regions of Italy, pizza dough is made without yeast. Here we will look at a variety of recipes.

Take a not too large bowl and pour a glass of boiled warm water into it. Dissolve a pinch of salt and two teaspoons of sugar in it. Add the yeast. It is better that the bacterial culture is fresh. Then we need 25 grams. If you are using dry yeast, you will need one teaspoon. This is a dough. Sprinkle it with one tablespoon of flour. We put it in a place where it is warm and there are no drafts. When foam appears on the surface, it means the yeast has fermented and it’s time to prepare the pizza dough. The Italian recipe instructs us to pour two cups of flour into a large bowl, salt it a little and pour in three soup spoons of oil (olive, of course). Add the dough to a large bowl. Let's start kneading. It is very important to feel the density of the dough with your hands. No cook will tell you exactly how much flour you will need - after all, the properties of different varieties are very different. The dough should become plastic and pliable. If it is too liquid, add more flour; if it is rubbery, add water. Knead for at least ten minutes.

Rolling out dough for authentic Italian pizza

This is a real art, since we don't have to use a rolling pin. But first you need to let the test come up. Grease a bowl with vegetable oil. Form the dough into a bun. We also grease it with oil and place it in a bowl. Cover with cling film and put in a warm place. What's happening? After an hour or an hour and a half, the dough will have risen to approximately three times in volume. We crush it and divide it into parts. Typically this amount of dough makes three pizza crusts. Grease a baking sheet with olive oil and preheat the oven to maximum. Sprinkle the countertop with flour and lay out the first piece of dough. We form a flat cake. Using your knuckles, pull it out over the edges until you get Italian pizza dough - thin in the middle, thicker at the edges. Stretch the cake and give it a round shape. Transfer to a baking sheet. Grease with tomato paste, decorate with filling, sprinkle with cheese. Curl the edges of the pizza up and place the baking sheet in the oven.

Lush cakes

This recipe also has its “adherents”. In a jug, mix a glass (225 ml) of warm water with two tablespoons of olive oil (you can use a mixer). In a large bowl, mix 300 grams of flour, a pinch of salt, and a teaspoon of dry yeast. Add water and oil from the jug. Knead until smooth. Place on a floured countertop. Continue kneading for about three more minutes. Transfer the bun to a bowl greased with olive oil, cover with film and place in a warm place protected from drafts. After forty minutes, when the fluffy Italian pizza dough has doubled in size, take it out and knead it again. Roll out with a rolling pin to make a circle with a diameter of 30 centimeters.

Yeast-free dough

This is exactly what the base should be like to make a real Italian pizza. Dough without yeast is made in various ways, but they all boil down to one thing: beer bacteria are replaced with fermented milk bacteria. Here is the first recipe: with sour cream. Beat two eggs with a spoon of salt. Dissolve soda in a glass of sour cream (on the tip of a knife). Melt two tablespoons of butter. We combine all three components. Gradually add two cups of flour and knead the dough. It should be elastic and pliable. Roll it out and place it on a baking sheet greased with vegetable oil. We decorate the pizza and bake it. The cakes will come out moderately fluffy.

Italian pizza dough without yeast (with milk)

In a large bowl, mix two cups of flour and a spoonful of salt. In a separate container, beat two eggs, warm milk (100 milliliters) and olive oil (two tablespoons, no more). Pour this mixture into the flour. Stir slightly until smooth. Transfer to a work surface sprinkled with flour. Knead for about ten minutes. The dough will be sticky at first, but will become smooth and elastic. Wet the towel with cold water until it is damp (but not wet). Wrap the bun in it and leave for a quarter of an hour. After this, knead and roll into a thin layer. This pizza base will come out crispy, like puff pastry.