How to make Italian pizza dough

We all know and love pizza - a traditional Italian dish, which is made in the form of thin dough tortillas with stuffing on top. In fact, everything that you have in your refrigerator can be minced meat for her, this is exactly what real Italians do. They put in it the remains of products that individually will not fit anywhere.

But you can’t do this with dough, because this is the basis of the dish, and it is the key to delicious pizza. The classic composition of the products for its preparation includes flour, yeast, olive oil, water and a pinch of salt. It is rolled out quite thinly - up to five millimeters, smeared with tomato sauce, then the filling is laid out and everything is baked in a special wood-burning oven called "Pompeian".

Classic recipe

In a small bowl in warm water, we split sugar, yeast and salt. Add one tablespoon of flour and leave the dough for ten minutes until it ferments - you will see characteristic bubbles on the surface.

In a separate container, combine the crushed flour and olive oil, pour the yeast mass and knead a soft pliable dough. The kneading process should take at least ten minutes, as the mass must be thoroughly kneaded.

We coat the base with oil, wrap it with cellophane film and leave it for an hour and a half, it will increase several times. We divide the dough into three parts. From each we make a cake, coat with prepared sauce, put the filling and send to bake for ten minutes at a temperature of 210 ° C.

yeast-free dough recipe

There are a lot of recipes for the bases for this dish, the ingredients of which do not include yeast. The flour mass is prepared much faster and it turns out no worse than yeast.

Components:

• flour - 2 cups;
• olive oil - 1 tsp;
• milk - 140 ml;
• egg - 2 pcs.;
• salt - 0.5 tsp

Preparation: 35 minutes.

Calorie content: 63 Kcal / 100 g.

We drive the chilled eggs into the container, beat with a fork or whisk for about five minutes. Pour in the oil and slightly warmed milk. It is better to use homemade, it is fatter, and the dough is better kneaded.

When the liquid becomes homogeneous, pour the sifted flour in small batches. We shift the flour lump on a flat, dry surface and begin to knead the dough with our hands. You do not need to use kitchen appliances for this, you yourself should feel its consistency. This process will take ten to twelve minutes.

We shift the finished base into a deep bowl, tighten it with cling film and leave to rest for fifteen minutes. Then roll out on a floured surface, lay out the filling and set to bake in a preheated electric oven.

Toppings and sauce for real Italian pizza

For the filling, you can use absolutely any products that you most want to see in pizza. But as for the sauce, then no experiments will work here.

Components:

• sun-dried tomatoes - 1 can;
• onion - 1 pc.;
• garlic - 2 pcs.;
• oil - 1 tbsp. l.;
• pepper, salt, oregano - a pinch;
• ham - 230 g;
• parmesan - 120 g;
• mozzarella - 110 g.

Preparation: 15 minutes.

Calorie content: 248 Kcal / 100 g.

Prepare a small saucepan with a thick bottom, pour vegetable oil into it. Peel the onion and garlic, chop finely. Open the sun-dried tomatoes and mash them with a fork until mushy.

Put the onion in the heated oil, stirring it constantly so that it does not fry, but only becomes transparent. Put the tomato mixture to it and mix thoroughly, simmer on the fire for several minutes and add the garlic with the rest of the spices.

Hold on fire for one more - two minutes and set aside. The sauce should be thick. If small pieces of tomato come across, it's okay.

Cut the ham into strips. Grate the cheese. If you did not find one of the indicated varieties, you can replace it with Russian or Dutch. Once again, I would like to note that for the filling you can add many other components: mushrooms, chicken, sweet peppers, olives, corn, seafood, minced meat. This recipe lists ingredients for a classic Italian pizza.

1. Do not roll out the dough with a rolling pin, but stretch it on the knuckles as thin as possible, so the base will have an ideal thickness around the entire perimeter, without thick dry edges;
2. Italian pizza should have a combination of several cheeses at the same time, this distinguishes it from the rest;
3. To prevent the top of the pizza from getting dry, drizzle it lightly with olive oil;
4. It is recommended to coat the edges with beaten egg yolk so that they do not turn out dry;
5. Tomatoes can be used not only fresh, but also canned. Ready-made homemade ketchup, or sauce will do;
6. For thin Italian pizza, you need a small layer of filling, otherwise it will fall out, and the base will tear. If you are preparing a thick yeast, more like a donut, you can not limit yourself here;
7. The readiness of the dish is checked with a toothpick or a match, if it is dry, it is ready;
8. Pizza is placed only in a preheated oven;
9. Sunflower and olive oil can be mixed, this trick will help to achieve greater softness of the dough.

Bon appetit!