How to make a big pizza. Pizza in the oven - simple and quick recipes at home

What could be better than homemade pizza prepared according to the original Italian recipe? Crispy crust, delicate sauce, viscous cheese and fresh vegetables - all this cannot be compared with a purchased product. Traditionally, pizza is cooked in the oven, but chefs have come up with recipes that allow you to create a dish in a pan. It all depends on time and imagination, the main thing is to follow practical recommendations and not violate the exposure time.

Pizza "Four cheeses"

Dough:

• rye flour - 550 gr.
• milk (fat content from 1.5%) - 280 ml.
• chicken egg - 1 pc.
• dry baker's yeast - 10 gr.
• olive oil - 90 ml.
• granulated sugar - 35 gr.
• crushed salt - 3 pinches

Filling

• Parmesan cheese - 90 gr.
• Mozzarella cheese - 120 gr.
• Emmental cheese - 100 gr.
• Fontina cheese - 80 gr.
• dried basil
• ground black pepper
• olive oil

1. Sift the flour, mix it with other bulk ingredients (salt, sugar, yeast).
2. In a separate container, beat the egg, along the wall of the dish, add olive oil and milk to it.
3. Gently pour the mixture into the flour mixture, stirring with a fork so that no lumps form. Then turn on the mixer and knead the dough, bringing the mass until smooth.
4. Cover the container with the dough with a waffle towel or cotton napkin, put in a warm place for 1 hour. The mass should rise and thicken.
5. At the end of the term, sprinkle a little flour on the cutting table, grease your hands with it and put the dough on the surface. Form a cake of round or square shape from the composition (thickness is about 5-7 mm.).
6. Line a baking sheet with foil or parchment paper and carefully move the pizza base. Brush the pastry with olive oil and poke holes with a fork to bake evenly.
7. Grate or grind in another way all types of cheeses, put them in the following order: put Mozzarella on the bottom, then put Fontina, Emmental, Parmesan in turn.
8. Gently press the cheese mass with your hands, sprinkle with dried basil and pepper. Preheat the oven to 180 degrees, place a baking sheet there for 25 minutes.

Ideally, you should get a pizza with a delicate golden sheen, crispy crust and gooey cheese.

Dough:

• wheat flour - 450 gr.
• dry baker's yeast (quick rising) - 10 gr.
• corn or vegetable oil - 85 ml.
• milk or purified water - 275 ml.

Filling

• cherry tomatoes - 200 gr.
• chicken fillet - 600 gr.
• Mozzarella cheese - 240 gr.
• Dutch cheese - 60 gr.
• Parmesan cheese - 110 gr.
• iceberg lettuce - 3 sheets
• mayonnaise - 145 gr.
• soy sauce - 80 ml.
• lemon juice - 75 ml.
• garlic - 2 cloves
• rye crackers "3 crusts"
• parsley dill
• pepper, salt

1. Pass the flour through a sieve, combine it with salt, add yeast.
2. Without ceasing to interfere, add oil (vegetable, corn). Heat water or milk to 40 degrees, pour it along the edge of the dish, while stirring with a fork, knead the lumps.
3. When the mass becomes completely wet, beat it with a mixer, then knead the dough on the cutting table. The final composition should not stick to the hands.
4. Wrap the container with a towel or wrap with cling film, put in a warm place for 1 hour. Start preparing the pizza toppings.
5. Cut the chicken fillet into slices or cubes, salt, pepper, fry in a pan until golden brown. Then fill with filtered water and simmer for another 5-7 minutes to make the meat tender.
6. Pour the mayonnaise into a deep bowl, pass the garlic through a crusher and add to the bowl. Put lemon juice and soy sauce there, mix everything until smooth.
7. Roll out the dough to the desired size, put it on a baking sheet covered with baking paper or foil. Brush with sauce and poke holes with a fork.
8. Cut the mozzarella into cubes, put on the dough over the sauce. Between the pieces of cheese, place the fried chicken fillet and halved cherry tomatoes.
9. Preheat the oven to 190-200 degrees, send pizza there and bake for a quarter of an hour. After the expiration date, take it out, put the chopped lettuce leaves and crackers, pour everything with the rest of the sauce. Grate Parmesan cheese over all ingredients and serve immediately.

Dough:

• rye flour - 450 gr.
• kefir or yogurt - 230 ml.
• soda - 3 pinches
• salt - 5 pinches

Filling

• Bulgarian pepper - 0.5 pcs.
• tomatoes - 4 pcs.
• yellow onion - 1 pc.
• pitted olives - 100 gr.
• bacon - 125 gr.
• Parmesan cheese - 280-300 gr.
• mayonnaise, ketchup (tomato paste)
• pepper, salt, spices (optional)

1. Sift the flour. In a separate bowl, mix kefir, salt and soda, wait 10 minutes until the composition starts to bubble. After this period, add the mixture to the flour and mix with a fork.
2. Knead the dough, it should be soft, not sticky to your hands. Then roll into a thin cake about 7 mm thick, make holes with a fork or a toothpick.
3. Line a baking sheet with paper or foil and lay out the batter. Preheat the oven to 190 degrees, place a baking sheet, bake the cake for 10 minutes.
4. Cut the onion into half rings, chop the tomatoes into thin slices. Peel the pepper, chop it into strips, divide the olives into 2 parts, grate one part of the cheese on a fine grater, and the second on a coarse grater. Chop the bacon into slices or squares (optional).
5. Remove the dough from the oven, mix mayonnaise and ketchup (tomato paste) in equal proportions, brush the shortbread with sauce. Handle the edges carefully so they don't dry out.
6. Put onion half rings, bacon, olives, bell pepper. Sprinkle cheese on top and top with tomato slices. Place the pizza in the oven for 20-25 minutes. The cheese should melt and bubble up.

Dough:

• wheat flour - 400 gr.
• chicken egg - 1 pc.
• butter - 50 gr.
• fat milk - 200 ml.
• salt pepper

Filling

• champignons - 225 gr.
• bacon - 65 gr.
• tomatoes - 2 pcs.
• cheese "Parmesan" or "Dutch" - 300 gr.
• minced meat (pork, beef) - 275 gr.
• white onion - 0.5 pcs.
• dill, parsley
• ketchup, mayonnaise

1. Heat the milk to 50 degrees, cut the butter into pieces and add to the bowl. Stir to make the composition homogeneous. Cool the mixture, break the egg and beat with a mixer for 5 minutes.
2. Sift the flour, combine it with salt and pepper, then slowly add to the previous composition, stirring at the same time.
3. Knead the dough on a flat surface so it doesn't stick to your hands. Roll out the cake with a thickness of 6-10 mm.
4. Take a frying pan with a thick bottom, grease with oil and lay out the dough. Combine ketchup and mayonnaise, process the cake with it, make holes with a fork. Important! If you don't have a thick-bottomed pan, use regular non-stick cookware. The main thing is to pre-line it with foil and brush with oil so that the dough does not stick.
5. Cut the bacon and mushrooms into thin slices, put them on the base. Add tomato slices, onion half rings, minced meat (you can pre-fry it).
6. Cover with a lid, put the pan on a slow fire, simmer for 10 minutes. After this period, cover the ingredients with grated cheese, chop the greens, wait another quarter of an hour.

Dough:

• sour cream with a fat content of 20% - 280 gr.
• chicken / quail egg - 2/5 pcs., respectively
• flour of the highest grade - 200 gr.
• baking powder for dough - 7 gr.
• black pepper, salt

Filling

• tomatoes - 2 pcs.
• sweet pepper - 0.5 pcs.
• pitted olives - 50 gr.
• chicken breast - 200 gr.
• ham - 100 gr.
• smoked sausage or servelat - 70 gr.
• sausages (optional) - 1 pc.
• hard cheese (any) - 250 gr.
• dill

1. Beat the eggs with sour cream until the mass rises 2 times. Mix flour, salt, pepper, baking powder into one loose composition, add to the whipped mixture.
2. Sift the flour over a bowl, stir with two forks, a mixer or a whisk at the same time, do not allow lumps to form. Knead the dough on the kitchen table, roll it to the desired thickness (1 cm is enough).
3. Cut the tomatoes into thin half rings, chop the pepper, ham, smoked sausage and sausages. Braise the chicken breast, then cut it into slices with a sharp knife. Cut the olives and dill, grate the cheese.
4. Line a skillet with foil or brush with butter. Lay out the dough and filling, put the stove on a slow fire. Cover, simmer for 15 minutes, then sprinkle with cheese, garnish with dill and cook pizza until done (another 5-10 minutes).

Dough:

• flour (rye, oatmeal) - 200 gr.
• chicken egg - 2 pcs.
• sour cream (fat content from 20%) - 130 gr.
• baking powder for dough - 10 gr.
• salt, sugar

Filling

• canned pineapple - 50 gr.
• pickled cucumber - 0.5 pcs.
• canned corn - 50 gr.
• ham - 140 gr.
• boiled sausage - 60 gr.
• tomato - 2 pcs.
• hard cheese - 200 gr.
• parsley, dill, basil
• mayonnaise, tomato paste

1. Rub sour cream with salt, sugar and baking powder, add eggs to the mixture, beat with a whisk for 10 minutes. Sift the flour and slowly add it to the rest of the ingredients, keep stirring. The dough should turn out creamy, if necessary, dilute it with milk.
2. Drain the syrup from the pineapples, place the fruits on a waffle or paper towel to absorb excess moisture. Cut half a cucumber into very thin (translucent) slices, cook the corn.
3. Grind the boiled sausage and ham into strips, cut the tomatoes into rings. Crumble dill, basil and parsley, mix greens with pre-grated cheese.
4. Grease a cold heavy-bottomed pan with butter or vegetable oil, pour in the batter, close the lid, fry over low heat for 5 minutes.
5. After the expiration date, combine the tomato paste with mayonnaise, grate the cake, put the sausage, ham, cucumber in the first row. Place pineapples and tomatoes in a checkerboard pattern on top, sprinkle with cheese and herbs. Bake for 10-15 minutes, constantly monitor readiness.

There are many options for making pizza at home, we have considered the most delicious and popular. You can cook the product both in the oven and in the pan. If there is no yeast at hand, do not worry, knead the dough based on kefir or yogurt. Change the proportions of the filling at your discretion, add additional components.

Video: top 5 ways to make delicious pizza

Despite the fact that pizza is a traditional Italian dish, it has managed to firmly enter the menu of Russians. Today, without pizza, it is difficult to imagine a hearty breakfast, a youth party, a quick snack, a picnic in nature or friendly gatherings in a big company. If initially pizza was considered food for the poor, today it is a dish that is eaten with equal pleasure by both ordinary housewives and millionaires.

You can order a ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made by yourself. Classic Italian pizza has a thin crust and juicy toppings. The main components of this dish include tomato sauce and cheese, and the remaining components - mushrooms, meat, ham or seafood - are added as desired.

So that the result does not overshadow your expectations, you should remember the basic rules for making authentic Italian pizza. Pizza dough should be prepared in advance so that it has time to rise well. A longer fermentation time helps the dough increase in volume and also makes it taste sweeter. Kneading the dough should not be treated with fanaticism: this should be done only until it reaches the required consistency - it ceases to be sticky and will stretch well. Over kneading the dough can cause the finished pizza to be very brittle.

Before rolling out the dough, let it stand in a warm place so that the dough becomes soft and pliable. Some professionals believe that the pizza base should be partially cooked ahead of time. In this case, it is necessary to lightly bake the rolled dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and burning the cheese, as the dough takes much longer to cook.

To get the perfect crispy crust, it's best to use high protein bread flour. If your goal is a pizza with a soft, fluffy base, you'll need to add more water to the dough or use less flour. Wetter dough will result in a softer crust. In this case, it is better to use flour with a low protein content.

Avoid using expensive ingredients - always use readily available ingredients for the filling, such as ham, minced meat, sausages, mushrooms, vegetables, etc. For more savings, use ingredients you already have in your fridge, like sausage left over from breakfast. The filling ingredients must be fresh. Remember that canned and wet foods tend to make the pizza look raw. To prevent this from happening, try to remove excess water from such products.

Never skimp on the sauce, as it determines the final taste of the pizza and helps to make the topping more juicy. A sauce made from tomato paste, which is almost always at hand, is undoubtedly very quick and convenient, but do not be lazy to prepare a sauce from fresh tomatoes and spices, which can really enrich the taste of pizza. If you have good quality Mozzarella cheese, don't "bury" it under the other ingredients, but place it on top. Remember that not every filling is suitable for dough of different thicknesses. So, thin crispy dough is best for meat and vegetable fillings, while for making pizza with a filling of several varieties of cheese, it is better to use a fluffy dough that will support the melted cheese mass well.

If you like juicy pizza, you can add some chopped onion to the topping. Pizza should be served as soon as it's cooked, before the cheese has set. Chilled pizza can be reheated in the oven or microwave, but freshly baked pizza is best, as nothing beats the aroma of fresh baked goods. Watch the pizza in the oven from time to time, especially towards the end of the cooking time. She can quickly go from undercooked to overcooked in these last few minutes.

Cutting a pizza with a bad knife can destroy the toppings and make the appetizer unappealing, making the pizza less appealing. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to hesitate with this matter, since as the pizza cools, the dough will harden and it will be more difficult to cut it. Thanks to cutting with scissors, the cheese will remain in place, and the filling will not fall apart.

The secret to a delicious homemade pizza is also in the drinks you serve with this appetizer. Be aware that overly sweet, coffee and soda drinks can overpower the pizza. The best options in this case are green tea, mineral water, tomato or orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from loved ones and guests.

The yeast dough recipe for pizza calls for active dry yeast. Make sure the yeast is fresh and the expiration date on the packaging is up to date. You can use all-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, which makes the pizza crust crispier.

Ingredients:
1.5 cups warm water
1 pack of dry yeast
3.5 cups flour
2 tablespoons of vegetable oil,
2 teaspoons of salt
1 teaspoon of sugar.

Cooking:
Pour the yeast into warm water and leave for 5 minutes to dissolve. Add flour, salt, sugar and butter. Knead the elastic dough with your hands or with a mixer fitted with a dough attachment. If the dough seems too sticky to you, add more flour.
Brush the dough with oil, cover with plastic wrap and leave in a warm place until it doubles in size. It usually takes 1-1.5 hours. You can leave the dough for more time - this will only improve the taste of the pizza. Alternatively, you can preheat the oven to 65 degrees, turn it off, and place the bowl of dough in the heated oven, letting the dough rise.

Cooking pizza dough in the traditional way using yeast takes some time, during which the dough should increase in volume. Yeast-free pizza dough is perfect when you don't have time to wait for the dough to rise. This dough is prepared very simply, and homemade pizza based on it turns out to be incredibly tasty.

Ingredients:
2 cups of flour,
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons of vegetable oil.

Cooking:
In a large bowl, mix all the ingredients until the dough stops sticking to the sides of the bowl. Put the dough on a greased baking sheet and form thick edges that will hold the filling. Add toppings and bake pizza at 220 degrees for about 15 minutes.

The key to a great pizza, of course, is the delicious dough. While some people prefer a soft, fluffy base, just as many people love a thin, crispy crust. Thin pizza dough means it doesn't need extra time to expand, so it's ready in just a few minutes. The dough prepared according to the recipe below has a crispy crust, but it is quite plastic.

Ingredients:
2 cups of flour,
3/4 cup warm water,

1.5 teaspoons of salt
2 teaspoons Italian herbs

Cooking:
Dissolve yeast in water. Add flour, salt, Italian herbs and mix. Put the dough on the table and knead a smooth elastic dough for about 5 minutes. If the dough sticks strongly to your hands and countertop, like chewing gum, add extra flour - 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while you prepare the filling.
When everything is ready, divide the dough into two parts and form a large disk from each part. The dough should have a thickness of no more than 6 mm. To get a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Put the dough on a baking sheet lined with parchment paper. Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, put the filling and bake for another 6-8 minutes.

Pizza with sausage, cheese and tomatoes is a classic recipe familiar to many. If you have practically nothing on hand, except for a piece of sausage, tomatoes and cheese, this recipe will become a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, bell peppers, or corn to the filling.

Ingredients:
For test:
1.5 cups flour
2 teaspoons dry yeast
1 teaspoon sugar
0.5 teaspoon salt

1 glass of warm water.
For filling:
5-7 tomatoes
200 g cheese
200 g sausage.

Cooking:
Knead the dough by stirring warm water with butter, sugar, salt and yeast and adding flour at the end. Form a ball from the resulting dough, cover with a towel and put in a warm place for 15-20 minutes. When the dough has increased in size, divide it into two parts - you will get two pizza bases with a diameter of 25 cm. Roll out the dough and put it on a baking sheet.
Cut two tomatoes into slices, and chop the rest with a knife or using a blender. If you add a little hot pepper or adjika, the tomato sauce will turn out to be more spicy. Lubricate the dough with the resulting sauce.
Divide the grated cheese into two parts. Sprinkle the base with tomato sauce with one part of the cheese. Put the sliced ​​sausage and slices of tomatoes. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.

It is rare to meet a person who refuses homemade pizza, because homemade pizza is always a tasty and original treat every time, the filling in which can be constantly varied depending on preferences and the contents of the refrigerator. We suggest you cook a juicy pizza with chicken filling.

Pizza with chicken, tomatoes and ketchup

Ingredients:
For test:
2.5-3 cups flour
1 glass of warm water
1 teaspoon dry yeast
50 ml vegetable oil,
1 teaspoon sugar
0.5 teaspoon salt.
For filling:
200 g boiled chicken fillet,
2 tomatoes
1 bell pepper
1 onion
150 g cheese
2 tablespoons ketchup,
greens to taste.

Cooking:
Dissolve yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and variety. Knead soft yeast dough. Leave the dough in a warm place until it doubles in size.
Roll out the dough in a thin layer, the thickness of which should not exceed 3-4 mm. Brush the surface of the dough with ketchup using a spoon or your hands. Put the chicken cut into thin strips, the onion cut into rings, the crushed sweet pepper and the tomatoes cut into circles or cubes. Sprinkle grated cheese on top.
Bake the pizza in a preheated oven at 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.

The right pizza is the perfect combination of dough and toppings. The recipe for pizza with mushrooms and tomato sauce is just the case. This pizza has a thin crispy crust, just the right amount of mushrooms and a great combination of spices, all of which transform an ordinary appetizer into a delicious Italian pizza that deserves compliments. It is worth noting that not a single purchased tomato sauce can compare with a homemade sauce prepared by oneself. Try to prepare the sauce according to our recipe, and you will be delighted.

Pizza with mushrooms and tomato sauce

Ingredients:
For test:
3 cups flour
25 g fresh yeast
1 glass of warm water
1 tablespoon sugar
1 tablespoon salt
8 tablespoons of vegetable oil.
For filling:
2 medium champignons,
6 olives,
1/4 cup canned corn
100 g Mozzarella cheese.
For tomato sauce:
3-4 tomatoes
1 tablespoon vegetable oil
1 garlic clove
1 teaspoon sugar
1 bay leaf,
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon paprika,
salt and ground black pepper.

Cooking:
In a large bowl mix flour, salt and sugar. Add the yeast dissolved in water to the flour along with the butter and mix. Cover the hand-kneaded dough with a towel and let rise for 1 hour to increase in volume.
In the meantime, make the tomato sauce. Remove skin from scalded tomatoes. Rub the vegetables through a fine sieve, pass through a meat grinder or chop with a blender. Fry the minced garlic in the oil for a few seconds and then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat oven to 200 degrees. Divide the dough into 2 parts. Form each piece into a ball, then roll out into a circle about 30 cm in diameter. Put the dough on a greased baking sheet and grease with tomato sauce. Put the chopped mushrooms, chopped olives and corn kernels. Sprinkle grated cheese on top and bake for 15-20 minutes.

As you can see, homemade pizza is not that difficult. If you follow our simple tips and use only fresh ingredients, your homemade pizza is sure to become a real culinary hit. Experiment!

Despite its Italian roots, pizza has long been an international dish. And in a constantly developing catering industry, pizza can be bought in almost any cafe or restaurant in our country. However, homemade pizza is much tastier and richer than store-bought.

Secrets of making delicious homemade pizza

Classic Italian pizza is a successful symbiosis of juicy toppings and dough cakes. The main and obligatory components of pizza are sauce: tomato, mayonnaise and others - and cheese.

A delicious pizza recipe should also include ingredients that go together perfectly, such as meat, ham, mushrooms, seafood, vegetables or fruits. You do not need to add everything that you found in your refrigerator to the pizza toppings. It is not the quantity of the filling that matters, but its taste.

Even the simplest pizza recipe will end in a culinary disaster if you haven't prepared the dough in advance. The explanation is simple: it should rise well - this will give the dough a richer taste. It is necessary to knead the dough until it loses stickiness. However, this should not be achieved by constantly adding flour. The dough should not be steep, while remaining elastic, pliable and soft.

A crispy pizza base is possible by first baking the prepared and rolled flatbread in the oven for a few minutes. An additional savory crunch will be given by special baking flour (due to the high protein content).

If you plan to bake pizza on a thick dough (fluffy base), use regular flour. The dough should be less pliable due to more moisture (we take less flour for more water).

Wondering: What to use for pizza toppings? First of all, look for the solution in your refrigerator. You don't need to use expensive ingredients for pizza: inexpensive ham or sausages are great. Also, pizza at home can include regular pickles and pre-prepared boiled caps of small mushrooms (larger ones are more fibrous - will make the pizza watery).

But the sauce does not need to spare any effort or money. Tomato paste - of course, quickly and economically. But trust me, homemade tomato sauce for pizza will be the centerpiece of your meal.

So, let's get started making pizza, shall we?

Pizza dough: thin or fluffy - you decide

As already mentioned: different pizza dough requires different cooking methods. Today we will analyze 3 ingredient compositions, as a result of which, as a result of mixing, we will get a yeast, yeast-free, thin base.

Recipe for pizza dough with yeast

Ingredients needed for yeast dough for pizza:

• Flour: 560 gr.;
• Water (warm): 375 ml;
• Dry active yeast: sachet;
• Vegetable oil: 34 gr.;
• Salt: 20g;
• Sugar: 8 gr.

How to make yeast dough for pizza?

Pour the yeast into the specified amount of warm water. We are waiting 5 minutes. Then pour sugar, salt, flour and butter (not immediately, gradually). Knead elastic, not sticky dough. If the dough does not meet these parameters, for example, it is too sticky, add a little flour.

We form a ball from the dough, grease it with oil and place it in a bowl, which must be covered with cling film. Leave the dough warm for 1.5 hours (it should double in size).

We use the finished dough for its intended purpose.

thin pizza recipe

Connoisseurs believe that meat and vegetable fillings are more suitable for a ton of dough. But no matter what filling you choose, the main component for this type of pizza will be the dough. It depends on him: whether your pizza turned out as planned.

Ingredients needed for thin pizza dough:

• Flour: 320 gr.;
• Warm water: 190 ml;
• Yeast dry active: 5 gr.;
• Salt: 15 gr.;
• Italian herbs: 2 tsp

How to make thin pizza dough?

Dissolve yeast in warm water. We introduce salt, flour, herbs. We mix. Knead the dough for at least 5 minutes until a smooth, elastic dough. If the dough does not lose stickiness, add additional flour 1 tablespoon at a time.

We form a ball from the dough, place it in a bowl greased with oil around the edges. Don't forget to cover with cling film. Leave the dough warm for 1.5 hours (it should double in size). At this time, you can prepare the filling.

Divide the risen dough into two parts. Roll out the cake with a thickness of not more than 6 mm. To make the base as thin as possible, roll it out with a rolling pin. If you encounter a traditional dough problem: compression when rolling out, let it rest for 5 minutes, and then continue working.

Place the rolled base on a baking sheet (oiled or lined with parchment). Bake for 4-5 minutes at 220 degrees. We get it. We continue cooking thin pizza: grease the base with sauce and lay out the filling. Bake the pizza for another 6-8 minutes until done.

Yeast-free pizza

Yeast-free dough is a great alternative to classic dough. It will be an ideal solution in case of an acute shortage of time. As a catalyst for raising the dough, you can use the classic combination: kefir and soda.

Kefir pizza is no less tasty than yeast pizza

Ingredients needed for yeast-free dough for kefir pizza:

• Flour: 240 gr.;
• Kefir: 250 ml;
• Salt: 5 gr.;
• Sugar: 8 gr.;
• Soda: 3 gr.

How to cook dough on kefir for pizza?
Mix kefir and soda in a large bowl. Add sugar, salt and flour. We mix.

The dough is ready. Pour the batter into an oiled mold. Bake for a few minutes at 220 degrees. When the base grabs, we take it out and place the filling on it. Let's not forget the cheese. It is he who will be the signal that the pizza is ready: if it melts, we take the dish out of the oven.

Oven or frying pan: what to choose

In order to save time, modern housewives often deviate from the classic method of making pizza: baking. Pan pizza is getting more and more popular. The dough for it should be liquid.

Ingredients needed for pizza dough in a pan:

• Flour: 250 gr.;
• Eggs: 2 pcs.;
• Sour cream: 125 gr.;
• Mayonnaise: 100 gr.;
• Salt to taste.

How to cook batter for pizza in a pan?

Mix in a large bowl 5 tablespoons of sour cream and mayonnaise. Separately, beat the eggs, and then add to the previously prepared mass. Add flour and salt. We mix.

The dough should be the consistency of sour cream.

Grease a cold frying pan with vegetable oil. Pour the dough into it.

Put the filling on top. Let's not forget about cheese: pizza without cheese is like the Internet without a connection: it will not impress.

Now put the pan on the stove. The fire is moderate. Cooking pizza for 3 minutes. Then cover with a lid and cook for another 7 minutes until cooked.
Pizza is ready in 10 minutes. What is its advantage? It is tasty and juicy, just like the one cooked in the oven, but less time consuming.

Now let's look at some traditional pizza recipe in the oven.

Pizza recipe with sausage and cheese

What basis: lush or thin - to choose, decide for yourself. The main thing to remember is that you should not overload the second option with ingredients.

And as for the cheese. Try to combine different options. For example, Mozzarella cheese and hard cheese will be perfect neighbors on your pizza.
Required Ingredients:

• Pre-prepared pizza dough;
• Tomatoes: 2 pcs.;
• Sausage: 250 gr.;
• Green onions: 1-2 pcs.
• Mozzarella: to taste;
• Hard cheese: 100 gr.;
• Sauce (tomato or mayonnaise): to taste and desire;
• Provence herbs or spices for pizza.

For this amount of ingredients, thin dough is more suitable.

Step by step recipe:

Do not forget to prepare the dough in advance, and before laying it out, roll it into a cake and lightly bake it in the oven.

Now we coat the base with sauce. Place thinly sliced ​​sausage on top. Followed by thin circles of tomato and mozzarella. The final touch is cheese, grated on a fine or coarse grater. And of course, some Provence herbs.

We bake pizza at 180 degrees for about 15-20 minutes. For the last 10 minutes, carefully monitor the pizza cooking process so that it does not burn.
Sausage pizza recipe completed. It turned out amazing due to the interesting combination of hard cheese and mozzarella cheese.

Bon appetit!

Pizza with mushrooms and homemade tomato sauce

Given that the previous recipe was preferred for thin dough, this set of ingredients is better suited for yeast thick dough.
Required ingredients for the filling:

• Champignons: 2-3 pcs.;
• Olives: 6-8 pieces;
• Canned corn: a quarter cup;
• Cheese: 100 gr.;

Required ingredients for tomato sauce:

• Tomatoes: 300-400 gr.;
• Vegetable oil: 17 gr.;
• Garlic: clove;
• Sugar: 8 gr.;
• Lavrushka: 1 sheet;
• Dried oregano and basil, 1 tsp each;
• Paprika: 0.5 tsp;
• Salt and ground black pepper to taste.

And, do not forget to prepare a suitable pizza dough in advance.

Step by step recipe

We prepare the dough according to a slightly earlier indicated recipe, knead and set to breathe.

At this time, prepare the tomato sauce. We remove the skin from the tomatoes (after scalding them with boiling water). We grind in a way convenient for you: meat grinder, blender, sieve. Fry the mashed garlic with paprika and tomatoes in vegetable oil. Add the remaining ingredients. Bring to a boil, simmer over low heat for 10 minutes.

We coat the dough prepared for the base with the finished sauce. We spread the chopped mushrooms, olives, corn. Sprinkle everything with grated cheese.
Bake pizza at 220 degrees for about 15-20 minutes.

We hope that our tips and recipes will help you and you will cook delicious homemade pizza.

Seafood pizza video recipe:

Pizza, from the moment it appeared on the culinary horizon, has been and remains one of the most beloved dishes of millions of people. It is prepared in numerous catering establishments around the world. And also she is a favorite of cooking at home.

Both adults and children love her equally; both meat eaters and vegetarians. They prepare it, both in the homeland of its appearance, and in different parts of the world. Its name sounds the same in all languages, so no one needs to explain what it is.

Nowadays, it is not difficult for lovers of that dish to eat it at any time. There are special establishments where it is prepared, and there is also an almost round-the-clock home delivery service for delicious pastries. The stores also sell semi-finished products with different fillings. In order to bring it to the state of the finished product, you just need to warm it in the oven or microwave, or hold it there for a longer time.

But despite this availability, many still strive to cook this delicious dish at home. Firstly, it turns out cheaper, secondly, you can cook with any filling, and thirdly, and the main ones - homemade, there is homemade. Everything that is prepared with love and with your own hands always turns out tastier.

The filling plays an important role, this is understandable! And it can be different, someone loves the classic ones, those that are traditionally used in cooking, and someone cooks “in Russian”, where what is in the refrigerator is used as a filling. It's hard to argue here, because as you know, there is no arguing about tastes.

But what you can’t really argue with is the fact that for any pastry, the base is first of all important, that is, the dough from which this pastry is actually prepared. If it turns out to be dry and tough, then no, even the most delicious filling, will save it. It is the properly cooked delicious base that makes this Italian dish truly delicious.

Therefore, special attention is always paid to its preparation. Pizza is no exception. In Italy, family cooking recipes are passed down from generation to generation, from mother to daughter. Carefully stored and used with great love and respect.

Maybe you also have the same in the piggy bank of recipes. And for those who haven't yet, I suggest the following options.

Basically, the basis differs in three main characteristics. It can be yeast, yeast-free and puff. In each of the categories, there are different options regarding the ingredients and the preparation methods themselves. There is a thin and thick variety, which can be prepared from any of the proposed options.

Pizza dough without yeast

Many people like to cook this way. It cooks quickly, tasty and slightly crunchy, besides it is not so high in calories, as it turns out thin.

There are general basics and ingredients for its preparation, the knowledge of which will allow you to prepare any dough from the available products.

• it is best to use the highest quality flour from durum wheat
• flour must be sifted twice through a sieve to saturate it with oxygen
• corn or ground bran can be added to wheat flour
• very often dried herbs are added to the flour, as a rule, these are herbs that give a fragrant smell, for example Provence
• as a liquid component, either drinking water is added (maybe even mineral water with gas), or milk, some fermented milk product, or mayonnaise
• eggs may or may not be added
• oil, usually olive, preferably of the highest grade, cold pressed "Extra Vergin". If there is no such oil, then you can use any other vegetable oil, but of the highest grade
• salt, sugar, spices
• soda or baking powder, they allow you to achieve softness. In addition, baked goods will not stale longer during storage. Although, as a rule, there is usually nothing to store, everything is eaten much faster.
• after kneading, the dough must lie down and stand for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out.

• there are recipes where a liquid base is prepared. In this case, she does not need to lie down. It can be used, and it is even recommended to do it, immediately after kneading.

We used this dough for cooking. There are four different recipes for each season.

Well, now, let's look at the cooking options.

Thin dough in olive oil

We will need:

• flour - 2 cups
• boiled water - 0.5 cups
• olive oil - 4 tbsp. spoons
• soda - 0.5 tsp
• salt - 1 teaspoon (or baking powder)

Cooking:

1. Sift the flour twice into a bowl. Make a recess in the middle. Pour some boiled water at room temperature into it. Pour salt, add olive oil.

When sifting flour, it is additionally saturated with oxygen, and the dough becomes softer and more airy. This should always be done when working with flour, and when baking any flour products.

2. Mix the mass with a spoon. Quench soda with vinegar. Add to total weight. Instead of soda, you can use baking powder, you will need 1 tablespoon of it. Add the rest of the water. Stir first with a spoon, then put on a table sprinkled with flour.

3. Knead elastic dough. Knead for at least 10 minutes, then cover with a damp towel. Let it brew for 20-30 minutes.

Cover it with a damp towel so that it acquires better elasticity and suppleness. In addition, it will take in the missing water, if necessary.

4. Then cut off a part from it, roll it out or stretch it with your hands into a layer of the desired thickness, and transfer it to a baking dish, or onto a baking sheet.

5. Brush with tomato sauce or pasta. Lay out the filling. Bake until done.

Recipe without yeast in 5 minutes

As you can see from the title of the chapter, this is very fast, and I will add an easy way to prepare it as well. Moreover, it is also low cost. And all products can be found in every refrigerator.

We will need:

• wheat flour - 5 tbsp. spoons
• egg - 3 pcs
• mayonnaise - 3 tbsp. spoons
• salt - a pinch
• vegetable oil for lubrication

Cooking:

1. Break the eggs into a bowl and beat them with a fork or whisk.

2. Add mayonnaise and salt, and continue beating. You should get a homogeneous mass.

3. Gradually add the flour sifted through a sieve, mix. You should get a fairly liquid dough, in consistency, like thick sour cream.

4. Lubricate the pan or baking sheet with vegetable oil and pour the resulting mass. Smooth out with a spoon.

5. Lay out the filling. Bake or simmer in a skillet.

This recipe belongs to the category, it is prepared in 10 minutes, and therefore does not provide for an abundance of toppings. So keep this in mind while preparing it.

Kefir dough

In fact, this option can be prepared from any fermented milk products. You can use fermented baked milk, and yogurt or sour milk, natural yogurt without aromatic additives and fruits, of course. You can also add sour cream, mixed with boiled water to the consistency of kefir. But today we are cooking on kefir.

And this option is very tender and tasty. It just melts in your mouth, and you always want to eat pastries from it with an additive. And so keep this in mind when you start cooking.

We will need:

• flour - 2-2.5 cups
• kefir - 1 glass
• egg - 1 pc.
• vegetable oil - 1 tbsp. spoon
• salt - a pinch
• soda - 0.5 tsp (or baking powder 1 tsp)

Cooking:

1. Remove kefir from the refrigerator in advance so that it becomes at room temperature. It can even be slightly warm. To do this, it can be warmed by placing it briefly in a bowl of hot water.

2. Pour kefir into a bowl, add soda and mix. Small bubbles will appear on the surface. This is good, since the soda has reacted with kefir and the dough will turn into a hole, and the finished product will be very tasty.

3. Salt and mix.

4. Break the egg into a bowl, mix until smooth.

5. Add oil. As noted above, it is better to use extra virgin olive oil. Or any vegetable oil of the highest grade.

6. Sift the flour and add the mixture to it. Knead the dough, if necessary, add a little more sifted flour. It should be pretty cool.

7. Divide into two equal parts, roll each into a ball. Place in a bowl, cover with a damp towel. Let soak for 20-30 minutes.

8. Roll each part into a large circle.

9. Grease a baking sheet with oil. Transfer the base to it, if necessary, stretch it with your hands. At the same time, try not to make the edges too thin.

10. Put the filling and bake in the oven.

Kefir dough - recipe number 2

Here is an interesting recipe I found on the Internet.

I liked it, and you! I think that baking according to this recipe will certainly be delicious. Somewhat long, of course, but what can you do, because we know that "art takes time."

Italian cooking recipe

This is a very tasty recipe that always produces a very tasty result. So be sure to take note of it.

We will need:

• flour - 4 cups
• milk - 1 glass
• egg - 2 pcs.
• olive oil - 2 tbsp. spoons
• salt - 1 teaspoon

Cooking:

1. Break the eggs into a bowl and mix them with a fork.

2. Continuing to mix, add salt, milk and butter. The mass should be homogeneous, and bubbles should not form.

3. Sift the flour and gradually introduce into the liquid component. Stir first with a spoon.

4. Then put the mass on a floured table and knead the stiff dough, as on.

5. Roll it into a ball, put it in a bowl and cover with a damp towel. Leave for 20-30 minutes.

6. Then divide it into pieces of the desired size, roll each one out. Put the filling on it and bake in the oven.

There are also other recipes without yeast. You can see them in another note on. And we will move on to the next category of recipes.

Yeast pizza dough

For the preparation of this option, there are also rules. In principle, all the rules are the same as for yeast-free, but there are also specific ones that apply only to this category.

• yeast can be used both fresh and dry. Although when Italians prepare this dish at home, they try to use fresh live yeast.
• if the yeast has been lying for a long time and they have expired, then they no longer need to be used, there will be no sense from them
• all products must also be fresh
• as a liquid component, you can use water, milk and sour-milk products. But it is desirable that they be slightly warm. So the fermentation process will be easier and faster, and the dough will rise faster.
• it is always necessary to add a little sugar to the dough, again - to improve the fermentation process
• never add more salt than the prescription says. Its excess slows down the fermentation process, and the dough “floats” at the same time.
• you can add eggs, but without eggs, the base is thinner. This should be taken into account when preparing
• it should be infused from 1.5 to 5 - 6 hours
• it should not be very tight, this will make the pizza tough
• fragrant herbs and fresh herbs can be added to it
• knead the finished dough thoroughly and until it begins to move away from your hands
• when forming the base, many Italians do not use a rolling pin. They stretch it with their hands
• if you are preparing a thin version of the workpiece, then you do not need to overload it with stuffing
• before laying out the filling, coat the base with oil. In this case, the filling will not stick to the base and will not let it get wet.
• so that the edges of the finished product acquire a pleasant golden hue, they need to be greased with oil
• to make it crispy, it should be baked at a temperature of 200 -220 degrees
• so that it does not turn out too dry, it should not be overexposed in the oven

• if you have an extra piece left, it can be stored in the refrigerator for up to 3 days. To do this, it must be wrapped with cling film.

The yeast method is used to prepare both lush and thin pizzas. Let's look at some recipes.

The easiest yeast dough

We will need:

• wheat flour - 500 gr
• fresh yeast - 20 gr (or dry quick-acting - 12 gr sachet)
• olive oil - 1 - 2 tbsp. spoons
• sugar - 1 teaspoon
• salt - 0.5 tsp
• warm water - 1 glass

Cooking:

1. Pour half of warm water into a bowl and stir sugar in it, then dilute the yeast. Add half of the sifted flour. Stir until smooth and put in a warm place for 15-20 minutes.

2. Add salt to the remaining flour, mix. Gradually add flour to the dough. Knead. Add more flour if necessary. So that the dough does not stick to your hands, you can grease them with vegetable oil or sprinkle with flour.

3. Put it in a warm place for 1-1.5 hours, covered with a damp towel. After the time has elapsed, knead it, divide it into parts. Put one part in the form, stretching with your hands, create the desired shape. Usually they try to make it thinner in the middle, and thicker, with sides, along the edges. It will be convenient to put the filling into such a base.

Brush the top with olive oil.

This is a very important point in cooking - the surface of the base will not get wet when in contact with the juicy filling, it will bake well and the pizza will turn out to be especially tasty and tender!

4. Lubricate with sauce and lay out the filling. Bake until done.

Delicious yeast dough

I suggest watching a video where you can see not only the entire cooking process, but also learn some secrets.

According to this recipe, pizza always turns out tender and tasty.

Thin yeast dough for pizza with milk

This is a variant of pastry, which also finds its use in cooking.

We will need:

• flour - 500 gr
• milk - 1 glass
• olive oil - 2 tbsp. spoons
• fresh yeast - 10 gr (dry 5 - 6 gr)
• egg - 2 pcs
• sugar - 1 teaspoon
• salt - 0.5 tsp

Cooking:

1. First, let's prepare the dough. To do this, we will need to have warm milk, which will need to be filled with prepared yeast. For a better fermentation process, add sugar to the mixture.

2. Let stand for 15 - 20 minutes until the mixture becomes "alive" and a foam cap appears on its surface.

3. Sift the flour twice into a bowl or onto a table in the form of a slide. Make a funnel-shaped depression in the center.

4. Pour the dough into it, add salt, olive oil and the remaining milk. Mix gently. Then make a batch.

5. Put the resulting mass in a bowl, cover with a towel and put in a warm place for an hour and a half, until it rises and doubles in volume.

6. Then divide the mass into 2 - 3 parts, form the base and put it on a greased baking sheet.

7. Lay out the filling and bake until done.

So that the dough does not dry out at the edges, they must be left minimal and greased with butter. Lubricate the rest of the base with olive oil, and the loan with sauce. Then lay out the filling.

Yeast base for fluffy pizza

Many products are baked thin, and they have their own fans. But I know people who simply do not recognize such food. They believe that the flour product should be lush. And so this recipe is for them.

We will need:

• wheat flour - 2 cups
• warm water - 200 ml
• dry yeast - 6 gr (slightly more than half a sachet)
• olive oil - 5 ml
• sugar - 0.5 tsp
• salt - a pinch

Cooking:

1. Dilute yeast in half warm water. Add sugar and let stand for 15-20 minutes. During this time, the fermentation process should begin.

2. In the meantime, sift the flour twice into a bowl.

3. Make a recess in the center. In the remaining water, stir the salt and pour into the recess. Add olive oil and shake lightly with a fork.

4. Pour in the dough that has come up by that time, mix with a fork or spoon in a circular motion, gradually capturing and mixing in the flour.

5. Then continue kneading the dough with your hands.

6. Lubricate a large bowl or pan with oil and put the resulting mass into it. Cover with a towel and leave for 2-3 hours. During this time, it will double in volume.

7. Punch down the dough. Transfer to a greased baking sheet and stretch it into shape.

8. Lay out the filling. Bake until done.

Recipe like in a pizzeria

I want to offer a classic recipe for making Margherita pizza dough. Perhaps this is the most common variety in the world. And its base is used for cooking and many other varieties.

We will need (for 2 servings):

• flour - 250 gr
• warm water - 250 ml
• fresh yeast - 10 g (or 1/3 of a small bag of dry yeast)
• sugar - a pinch
• salt - a pinch
• olive oil - for greasing

Cooking:

1. First, let's prepare the dough. To do this, mix yeast, sugar and 2 tablespoons of warm water. Add 2 tbsp. spoons of flour and put for 20-30 minutes in a warm place.

2. After the time is up, sift the remaining flour twice, the last time on the table in the form of a slide.

3. Make a small indentation in the middle. Pour the dough into it, add salt and half a glass of warm water. Knead.

4. Knead should be until it stops sticking to your hands. This usually takes 10-15 minutes.

5. Place the finished mass in a large bowl and cover it with a towel. Put in a warm place for 1 hour. During this time, if fresh yeast was used, the mass should double in volume.

6. Grease a baking sheet with oil. Divide the risen dough into two parts. Form the base, put the filling on it and bake until cooked.

Let me remind you that the traditional “Margarita” has tomatoes, mozzarella and parmesan cheese, olive oil and fresh basil leaves in the filling.

And again I want to send you to mine. There I have a very interesting recipe from the famous world chef Jamie Oliver. The good thing about this recipe is that the dough can be made ahead of time, frozen in the freezer, and then used as needed.

Puff pastry

In addition to the above recipes, the dough can also be puff, which in turn can also be yeast and yeast-free. We often get asked which one is best for this? And there is no unequivocal opinion on that question - how many people, so many opinions!

Basically, it is prepared from ready-made store counterparts. Since cooking it at home is not a fast process. And when there is a pack of ready-made in the refrigerator, you can bake it pretty quickly.

Let's still figure out what is the difference between yeast and yeast-free puff pastry.

There are a lot of layers in the yeast-free one - up to 140 pieces, there is oil between them. Because of this, it is softer, but also very high in calories.

In yeast, there are much fewer layers, about 30. Therefore, it is dryish and not so greasy. But it rises more during baking, and it cannot be otherwise, because it contains yeast.

Therefore, the yeast version is used to prepare a sweet filling, and the yeast-free one is used for savory.

That's what the experts say. But they often cook without even knowing these features. Since it can be difficult to determine which of them was used in cooking by taste.

For the preparation of flour products from puff pastry, there are some simple rules.

• thaw it at room temperature or in the refrigerator
• in no case do not defrost it in the microwave, otherwise the butter in the layers will melt ahead of time and the pastries will not rise, and the dough will lose its structure and will tear. And the finished products will not taste good.
• when baking pizza, or other products, do not open the oven door and make sure that it is tightly closed.
• when baking, it is important to keep time. If the products are very reddened, this will give them a bitter, unpleasant taste.
• Pizza should usually be baked on the second rack from the bottom so that it is well cooked on the bottom and not over browned on the top.

Sometimes, it is also prepared from shortcrust pastry. Especially its sweet versions. I will not describe these recipes here, since a good article on this topic has already been written on this topic. Therefore, if you are interested, then follow the link and there you will find

And for today, perhaps everything. I hope that you will find today's article useful and thanks to it you will always be able to prepare any dough for a delicious Italian dish.

And for those who prepare it today ....

Bon appetit!

If you love pizza, then do not rush to order it delivered to your home or buy ready-made in the store. A delicious dish is quite easy to cook at home, especially since it needs the most ordinary products.

Delicious homemade pizza dough

The most delicious pizza is made with yeast dough. For him, take:

• dry yeast - 1.5 tsp;
• sugar - 1 pinch;
• salt - 1 tsp;
• olive oil - 1 tbsp;
• warm water - 125 ml;
• premium flour - 200-250 g.

Now start preparing the dough:

• Pour yeast and sugar into warm water. Stir them and let the mass bubble up.
• Sift 200 g of flour into a large bowl and mix it with salt. Gather the flour into the center of the bowl in a heap.
• Having made a recess in the slide, pour the yeast liquid mass into it.
• Take a fork and use it to move the flour to the center and mix with the liquid.
• When all the flour is mixed with the yeast water and a heterogeneous mass forms in the bowl, start kneading the dough with your hands. At the same time, add the oil to the bowl. If the dough turns out to be sparse, then add another 1 or 2 tablespoons of flour.
• Roll the well-kneaded dough into a ball and leave it in the bowl. Cover the bowl with a damp towel and place it in a warm place (near the radiator or not far from the hot stove).
• Keep the dough warm for 20-30 minutes. During this time, it will almost double in volume.

Homemade pizza toppings

For the filling, you can take any meat products: boiled or smoked sausage, ham, boiled or fried meat. You will need about 200 g of meat products in total. Finely chop them all.

Dice two large onions and one sweet bell pepper. From vegetables, ripe sweet tomatoes will still be required - cut 2 large or 4 small into thin rings.

If there are mushrooms in the house, then take them. Mushrooms are good. Cut 200 grams of them into slices and fry until golden brown in one tablespoon of vegetable oil.

Homemade tomato sauce for pizza

For the sauce, take two tablespoons of concentrated tomato paste, half a glass of water and spices to taste.

• Dilute the tomato paste with water.
• Salt the sauce (1 tsp), pepper with a mixture of ground peppers (1/2 tsp). Add some sugar (1 tsp) and lots of dry herbs (dill, parsley, cilantro, basil, marjoram). Instead of homemade sauce, you can take any store-bought ketchup - 100 ml.

Cooking pizza at home

Before cooking, turn on the oven to heat it up.

Bake any pizza at a very high temperature: 230-240 degrees. This temperature will contribute to the rapid frying of the dough and the melting of the cheese.

Now start collecting pizza:

• Place a sheet of baking parchment on a large cutting board or table. Pound him with flour. Put a ball of dough on the parchment and knead it first with your hands to a flat circle. Then roll out the dough with a rolling pin to a thickness of 2-3 mm. As a result, you will get a pizza base with a diameter of 30 cm.
• Transfer the parchment with the pastry base to a baking sheet.
• Put the sauce in the center of the base and use a spoon or silicone spatula to spread over the entire surface.
• Place meat products, vegetables and mushrooms on top of the sauce. Place the tomato slices last.
• Grate 150 g of any hard cheese with a high fat content. Spread the cheese evenly on top of the filling.

Place the raw pizza sheet in the preheated oven and bake for 10-12 minutes. The signal that the pizza is ready will be melted cheese and rosy sides of the pizza.

The most delicious pizza "Margherita" at home

If there were absolutely no meat products in the house, then you can cook the famous Margarita. It will surely become your favorite, because it turns out to be unusually tender and fragrant. Before baking this pizza, also heat the oven to the maximum and hold the baking sheet in it for about 10 minutes.

On the dough prepared according to the above recipe, put homemade tomato sauce or any store-bought. Do not forget that the dough needs to be rolled out on parchment. On top of the sauce, in a chaotic manner, arrange small cubes of Mozzarella cheese - only 100 g. Place circles of very ripe tomatoes - 1 large or 2 small ones on top of the cheese. Salt the tomatoes generously and sprinkle with large ground black pepper. And be sure to put a few leaves of fresh green basil on the pizza.

Transfer the pizza on paper to a heated sheet and place it in the oven for 5-6 minutes.

Pizza should be served piping hot and eaten with your hands. Many housewives try to cut pizza with an ordinary kitchen knife, but as practice shows, it strongly crushes the dough and the filling stretches behind it. For cutting, it is better to use a special pizza cutter in the form of a rotating disk. It is also very convenient to cut pizza into portions using large kitchen scissors.