The most correct Italian pizza. How to make real pizza at home? (using the example of the classic Margarita)

Creating dough is real torture for me. Well, I don’t get along with it, especially with yeast, so the most ideal dough recipe for me is the simplest. Especially for pizza, which children love so much. I suggest you try it in action, or rather, when baking. A minimum of ingredients, rolling out as thin as possible and cutting all sorts of goodies - the pizza will turn out perfect!

To create the pizza, I will use smoked bacon, fresh mushrooms, hard cheese, tomatoes and olives, and also grease the base with mayonnaise. You can choose and purchase any other fillings to your liking.

If olive oil is not available, feel free to replace it with sunflower, corn, etc., even melted lard or butter, but remember that such a base will no longer be lean.

So, to prepare the classic thin dough for thin Italian pizza, you need to prepare the products according to the list.

Sift wheat flour into a deep salad bowl, pour in water, olive oil and add salt.

Knead the dough into a tight dough, press it into a ball, cover with cling film and leave for 15 minutes.

After that, roll it out into a thin, thin layer. Rectangular or round - as you wish. Place in a greased form.

Lubricate with mayonnaise. Lay out sliced ​​bacon and fresh champignons and tomatoes. Sprinkle with finely grated hard cheese and garnish with olives or black olives. Place the pizza in a preheated oven for 25 minutes at 180C.

The pizza is juicy and the base is crispy on the edges and soft in the middle. Garnish the toasted pizza with herbs and serve it to the table.

Well, be sure to bookmark the recipe for the classic dough for thin Italian pizza. Just remember to let the dough rest for 15 minutes after kneading!

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 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!

Pizza is one of the most popular dishes in the world. Recently collected statistics state that approximately 500 million pizzas are eaten every day around the globe. And only those purchased in supermarkets and ordered in various restaurants and cafes were taken into account. We are sure that if someone also counted home-made pizzas, this figure would be twice as high. Do you want to finally start making pizza at home, but don’t know how to make it delicious? The recipe for Italian pizza, as well as real dough for it, which we will offer today, will help you master this simple science.

How to choose pizza ingredients: basic principles

Flour

If you want to follow all the canons of preparing real Italian pizza, give preference not to plain wheat flour, but to wholemeal flour. It has now become quite popular, so finding it in the supermarket is not a problem.

Yeast

There are two options here: either dry or pressed. The choice is individual and depends only on personal preferences. Choose those that you think will be easier to measure exactly according to the recipe. This is important because every extra gram, according to experts, will affect both the taste and texture of the dough.

The most popular and favorite option is traditional pizza.

Oil

Italians, of course, only use olive oil. It is significantly different from the sunflower we are used to in both aroma and taste.

Read also:

12 recipes for ideal grilled dishes in the oven

Filling

The main principle that guides most people who prepare pizza at home is personal preference. That is, everyone puts what they like on pizza. This is correct, but still in the right Italian pizza there are a number of classic toppings, distinguished by a unique combination of tastes and aromas. We highly recommend trying them.

Sauce

One of the most important components of any pizza. In our country, we are accustomed to using mixed store-bought ketchup and mayonnaise as a sauce. Even many pizzerias are guilty of this, which would shock any Italian. It will be much better and tastier to make your own tomato sauce.

Take:

• 400 g fresh or canned tomatoes;
• 2 cloves of garlic:
• 1 pinch each of dried oregano and basil;
• 1 tbsp. l. vegetable oil;
• salt and pepper.

Peel the tomatoes, place in a blender bowl along with other ingredients and blend until smooth.

Pizza was originally a poor man's food. It consisted of cheese, delicious and expensive, in our times, “Mozzarella”

Real dough for Italian pizza: recipe and detailed cooking instructions

One of the main features of pizza made by a professional that you can rarely recreate at home is the dough. It is very thin, crispy, but at the same time it cannot be called too dry, much less tough. In fact, in its preparation everything is not as difficult as it might seem at first glance. There are no specific ingredients or culinary processes in it, but some rules still need to be followed.

Read also:

How to cook the perfect steak?

The recipe for classic Italian pizza dough is as follows. The amount of ingredients is designed for 4 large bases (about 30 centimeters in diameter), but this does not mean that they all need to be prepared at once - you can wrap them in cling film and put them in the freezer. The dough can lie there for up to 3 months, the main thing is not to forget about it the next time you want to pamper yourself and your loved ones with this delicious dish.

So take:

• 1 kg flour;
• 600 ml warm water;
• 15 g of dry yeast or 50 g of pressed yeast;
• 2 tsp. salt;
• 2 tbsp. l. Sahara;
• 100 ml vegetable oil (preferably olive).

The classic composition of products for its preparation includes flour, yeast, olive oil, water and a pinch of salt.

In a container with half the required amount of water, add yeast (pressed must be crumbled) and sugar, mix thoroughly. Pour salt into the remaining water, pour in the oil and stir. Sift the flour into a large bowl or directly onto a clean, dry work surface, make a well in the top of the mound and pour in the water with yeast and sugar, as well as the water with salt and butter. Knead the dough vigorously for at least 15 minutes until it begins to pull away from your hands. Place the dough in a floured bowl, cover with a towel and leave in a warm place for an hour and a half until the dough rises. Knead the risen dough again, divide it into 4 equal parts, roll them into balls, which need to be dusted with flour.

Read also:

Recipes for aromatic croutons for beer

The pizza base is made from a layer of dough as follows:

• Place the dough on a clean, flat surface;
• place the fingers of one (non-dominant) hand into the dough a few centimeters from the edge;
• with the other hand, pressing on the dough, stretch it to the sides;
• when the layer becomes like a disk, begin to stretch it to the sides with both hands, kneading it;
• when the disk reaches 25–30 centimeters in diameter, you can try to do as professional pizza makers do - lift it on your knuckles and spin it, tossing it slightly.

Do not try to make the disk perfectly even and smooth. The tubercles indicate that the dough has been saturated with oxygen and will be exactly as needed.

In fact, the minced meat for it can be whatever is in your refrigerator, this is exactly what real Italians do

How to make traditional Italian pizza at home: recipes

Recipe for classic Italian pizza "Margherita"

Literally anyone, even a novice cook, can prepare such a pizza. It is very simple, contains a minimum of ingredients in the filling, but nevertheless is so popular both in Italy itself and abroad that it is certainly one of the first items on the menu of any pizzeria.

To prepare it you will need:

• about 250–300 grams of dough;
• 100–150 grams of tomato sauce;
• 150 g “Mozzarella”;
• 1-2 tomatoes;
• 10 basil leaves.

Read also:

Three of the best and healthiest recipes from fresh herbs

From a layer of dough (fresh or previously defrosted), form a pizza dough according to the instructions described in this article. Grease the finished “disc” with sauce and place it on an inverted baking sheet covered with parchment in the oven for 5-7 minutes at 250 degrees. Meanwhile, prepare the filling: cut the cheese into slices 5 mm thick, the tomatoes into slices, and tear the basil into 4 pieces with your hands, each leaf.

Italian pizza can be prepared in different ways, but all options are united by the use of aromatic olive oil, fragrant herbs - basil, oregano, etc. excellent cheeses Parmesan, Pecorino, Mozzarella and others

When the crust is browned, remove it from the oven, place cheese, tomatoes, herbs on it, and place in the oven for another 10 minutes.

Homemade 4 cheese pizza recipe

Another traditional Italian pizza. To prepare it, take:

• 250 g dough;
• 100 g sauce;
• Mozzarella cheese (one ball);
• 50 g each of Gorgonzolla, Parmesan, Fontina cheeses;
• arugula or basil.

Grease the rolled out layer of dough with sauce, grate the Fontina on a coarse grater, Parmesan on a fine grater, tear the Gorgonzola and Mozzarella with your hands. Distribute the cheeses evenly over the dough. Place the pizza in an oven preheated to at least 250 degrees for 10 minutes, then garnish with arugula or basil leaves and serve.

To a foreigner, it may seem that Italians are obsessed with food. In fact, their entire life revolves around the production, procurement, preparation and, mainly, absorption of food.

Whenever possible, they absorb it in the company. The word “company” itself is a combination of two Italian words: “con” (“with”) and “rape” (“bread”), that is, “breaking bread.”

But eating in company means more than just sharing bread, because when it comes to organizing meals, Italian enthusiasm knows no bounds. Usually the feast begins with appetizers (antipasti), of which there are usually less than five. Then comes the first course (primo) - a wide selection of pasta and rice dishes; then the second course (secondo) - meat or fish with a side dish of vegetables; then cheese and finally dessert (dolce), which ends with espresso coffee.

Pizza, depending on the filling, can be an appetizer, a main course, or a dessert. This dish, shaped like the sultry Italian sun, filled with a variety of national products from this country, always finds a place on the Italian table, both on weekdays and on holidays.

Despite the fact that making pizza seems like a simple and unsophisticated process, it has its own subtleties. The secret of Italian cuisine is not only that the ingredients are fresh and of high quality, but also that all Italians, both women and men, are excellent cooks. They learn to cook from childhood.

The pizza recipes below indicate the exact proportions of the ingredients and a detailed description of the pizza preparation technology, which allows not only Italians to prepare real pizza.

1. Classic Pepperoni Pizza

Ingredients:

250 gr Pizza dough -170 gr Mozzarella cheese -80 gr Pizza sauce -90 gr Pepperoni sausage -10 ml Olive oil Pizza dough: 250 gr Wheat flour -200 gr Pizza flour -230 ml Water -2 gr Yeast -35 ml Olive oil -2 gr Salt Pizza sauce: 100 gr Tomatoes in their own juice -5 gr Basil -3 gr Salt -10 ml Olive oil -2 gr Oregano

Preparation:

Dough: Dissolve yeast in warm boiled water. Mix wheat flour and pizza flour, pour into a sieve, sift through the sieve onto the table. Then collect the flour into a mound and make a depression in the center of the flour mound, pour olive oil into it and add salt. Knead everything with your hands from the edges to the center into a smooth dough, gradually adding warm boiled water and yeast to the flour. Then divide the pizza dough into three equal parts and roll each part into a ball. Place the pizza dough on a baking sheet and cover with a clean waffle towel. Let the pizza dough rest for 1 hour. The dough can then be used to make pizza.

Sauce: Wash fresh green basil thoroughly and dry. Then finely chop the basil. In a blender, combine tomatoes in their own juice with basil, Oregano seasoning, salt and olive oil. Roll out the pizza dough on the table into a thin round pancake. Top the dough with tomato pizza sauce. Sprinkle grated Mozzarella cheese on top of the pizza. Evenly place pepperoni sausage, cut into thin slices, on top of the pizza. Bake the pizza in a special pizza oven at 400 degrees until fully cooked.

2. Unique Focaccia

Ingredients:

250 gr Wheat flour -200 gr Pizza flour -230 ml Water -2 gr Yeast -35 ml Olive oil -2 gr Salt -5 gr Oregano -5 gr Salt -30 ml Olive oil

Cooking method:

Dough: Dissolve yeast in warm boiled water. Mix wheat flour and pizza flour, pour into a sieve, sift through the sieve onto the table. Then collect the flour into a mound and make a depression in the center of the flour mound, pour olive oil into it and add salt. Knead everything with your hands from the edges to the center into a smooth dough, gradually adding warm boiled water and yeast to the flour. Then divide the pizza dough into three equal parts and roll each part into a ball. Place the pizza dough on a baking sheet and cover with a clean waffle towel. Let the pizza dough rest for 1 hour. The dough can then be used to make pizza. Roll out the pizza dough on the table into a thin round pancake. Brush the top of the dough with olive oil. Sprinkle dry oregano and sea salt on top of the pizza.

Bake the pizza in a special pizza oven at 400 degrees until fully cooked.
Cut the finished pizza into eight pieces.

3. Pizza Porcini- real jam!

Ingredients:

250 g Pizza dough 2 g Salt 200 g Mozzarella cheese 100 g Porcini mushrooms 3 g Salt 10 ml Olive oil

Cooking method:

Wash porcini mushrooms thoroughly and carefully to remove sand and soil. Then peel the mushrooms, rinse again and dry. Then blanch the porcini mushrooms, i.e. Boil for a few minutes in boiling salted water. Then cut the mushrooms into medium cubes. Roll out the pizza dough on the table into a thin round pancake. Sprinkle grated Mozzarella cheese on top of the pizza. Place mushrooms evenly on top of pizza. Bake the pizza in a special pizza oven at 400 degrees until fully cooked.

Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.

Recipe makes 3 large pizzas!

4. Pizza Margherita with cheese – every pizza lover should make it!

Ingredients:

250 gr Wheat flour -200 gr Pizza flour -230 ml Water -2 gr Yeast -50 ml Olive oil -200 gr Mozzarella cheese -100 gr Tomatoes in their own juice -5 gr Basil -3 gr Salt -2 gr Oregano

Cooking method:

Dough: Dissolve yeast in warm boiled water. Mix wheat flour and pizza flour, pour into a sieve, sift through the sieve onto the table. Then collect the flour into a mound and make a depression in the center of the flour mound, pour olive oil into it and add salt. Knead everything with your hands from the edges to the center into a smooth dough, gradually adding warm boiled water and yeast to the flour. Then divide the pizza dough into three equal parts and roll each part into a ball. Place the pizza dough on a baking sheet and cover with a clean waffle towel. Let the pizza dough rest for 1 hour. The dough can then be used to make pizza.

Sauce: Wash fresh green basil thoroughly and dry. Then finely chop the basil. In a blender, combine tomatoes in their own juice with basil, Oregano seasoning, salt and olive oil.

Roll out the pizza dough on the table into a thin round pancake. Top the dough with tomato pizza sauce. Sprinkle grated Mozzarella cheese on top of the pizza.

Bake the pizza in a special pizza oven at 400 degrees until fully cooked. Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.
Recipe makes 3 large pizzas!

5. Pizza La Cipolla - delicious!

Ingredients:

250 gr Pizza dough -180 gr Mozzarella cheese -20 gr Red onion -30 gr Ham -35 gr Bell pepper -30 gr Salzburg sausage -30 gr Pepperoni sausage -30 grBacon -30 gr Pickled champignons -20 gr Olives 20 gr Pickled onions -10 ml Olive oil

Cooking method

Peel the red onion and cut into thin half rings. Cut ham, bacon, Salzburg sausage and pepperoni sausage into thin slices or slices. The sausage you can use is not necessarily the one given in the recipe for this pizza. Any sausage you have on hand will do.

Rinse the bell pepper thoroughly, remove the stem and all the insides. Cut the walls of the pepper into thin strips.

Roll out the pizza dough on the table into a thin round pancake. Sprinkle grated Mozzarella cheese on top of the pizza. Top the cheese evenly with ham, bacon, sausage, pitted olives, pickled onions (pearl onions), thinly sliced ​​pickled champignons, bell peppers and red onions. Bake the pizza in a special pizza oven at 400 degrees until fully cooked.

Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.
Recipe makes 3 large pizzas!

6. Pizza Bolognese

Ingredients:

250 gr Pizza dough -150 gr Mozzarella cheese - 80 gr Pizza sauce -150 gr Bolognese sauce -30 gr Tomatoes -20 gr Bell pepper -10 ml Olive oil Dough: 250 gr Wheat flour -200 gr Pizza flour -230 ml Water - 2 gr Yeast -35 ml Olive oil -2 gr Salt

Cooking method:

Dough: Dissolve yeast in warm boiled water. Mix wheat flour and pizza flour, pour into a sieve, sift through the sieve onto the table. Then collect the flour into a mound and make a depression in the center of the flour mound, pour olive oil into it and add salt. Knead everything with your hands from the edges to the center into a smooth dough, gradually adding warm boiled water and yeast to the flour. Then divide the pizza dough into three equal parts and roll each part into a ball. Place the pizza dough on a baking sheet and cover with a clean waffle towel. Let the pizza dough rest for 1 hour. The dough can then be used to make pizza.

Rinse the bell pepper thoroughly and dry it. Then peel the pepper from the insides, seeds and stalks. Then cut the walls of the bell pepper into thin strips. Rinse the tomatoes thoroughly and dry. Remove the stem. Then cut the tomatoes into medium cubes.

Find out how to make Bolognese sauce in another recipe.

Roll out the pizza dough on the table into a thin round pancake. Sprinkle grated Mozzarella cheese on top of the pizza. Top evenly with Bolognese meat sauce, peppers and tomatoes. Bake the pizza in a special pizza oven at 400 degrees until fully cooked.

Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.
Recipe makes 3 large pizzas!

7. Pizza Quattro Formaggio

Ingredients:

250 gr Pizza dough -190 gr Mozzarella cheese -50 gr Parmesan cheese -50 gr Blue cheese -50 gr Feta cheese -40 gr Sour cream Dough: 250 gr Wheat flour -200 gr Pizza flour -230 ml Water -2 gr Yeast -35 ml Olive oil -2 gr Salt

Cooking method:

Dough: Dissolve yeast in warm boiled water. Mix wheat flour and pizza flour, pour into a sieve, sift through the sieve onto the table. Then collect the flour into a mound and make a depression in the center of the flour mound, pour olive oil into it and add salt. Knead everything with your hands from the edges to the center into a smooth dough, gradually adding warm boiled water and yeast to the flour. Then divide the pizza dough into three equal parts and roll each part into a ball. Place the pizza dough on a baking sheet and cover with a clean waffle towel. Let the pizza dough rest for 1 hour.The dough can then be used to make pizza.

Grate Mozzarella and Parmesan cheese. Cut the blue cheese and Feta into small cubes. Roll out the pizza dough on the table into a thin round pancake. Grease the top of the dough with sour cream. Place all the cheeses evenly on top of the pizza. Bake the pizza in a special pizza oven at 400 degrees until fully cooked.

Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.
Recipe makes 3 large pizzas!

8. Pizza with chicken and mushrooms

Ingredients:

0.5 tsp dry yeast -200 ml. warm water -pinch of sugar -0.5 teaspoon salt -1 teaspoon olive oil -1.5-2 cups flour
Filling: 80 gr. champignons 160 gr. minced chicken fillet 150 gr. cheese 2 tomatoes 3-4 tbsp. tablespoons Italian tomato sauce (I used Calve) pizza seasoning 1-2 teaspoons olive oil

Preparation:

Dough: Sift a glass of flour into a bowl, add yeast, mix, pour in water in a thin stream, stirring, add butter, salt and sugar, add the rest of the sifted flour, knead an elastic dough, transfer to a bowl greased with vegetable oil, cover with film and leave in warm place to rise for 45-50 minutes.

Thinly slice the mushrooms, grate the cheese, cut the tomatoes into semicircles. Heat the oven to 200 degrees, cover a baking sheet with parchment, sprinkle with vegetable oil. Place the dough on a table greased with vegetable oil, knead it, form a thin flat cake with your hands or a rolling pin, and transfer to a baking sheet.

9. Pizza in a frying pan in just 10 minutes

Ingredients:

4 tbsp. sour cream 4 tbsp. mayonnaise 2 eggs 9 tbsp. flour (without a slide, to the detriment) cheese

Preparation:

The dough turns out liquid, like sour cream, pour it into a greased frying pan and put any filling on top (tomato, sausage, pickles, olives, tomatoes, etc.) Pour in mayonnaise, and top with a thick layer of cheese. We recommend a thick layer of cheese.

Place the frying pan on the stove for just a few minutes, do not make the heat too high. Immediately cover the frying pan with a lid, as soon as the cheese has melted a little, the pizza is ready!

Pizza Margherita

Pizza Margherita – recipe 2

For the base:
1 kg of flour, 600 ml of warm water (preferably mineral water, without gas), 25 g of brewer's yeast, 3-4 tbsp. spoons of olive oil.
For filling:
900 g of tomatoes or tomato paste, 350-400 g of mozzarella cheese (can be replaced with any fresh soft non-acidic cheese), olive oil, basil, salt.
For the baking sheet:

Preparation
Pour the sifted flour onto the table, add salt, olive oil and yeast, previously diluted in a small amount of warm water. Knead the dough until it becomes compact and elastic. Then place the dough in a large bowl, sprinkle with flour, cover with a towel and leave to ferment for 2-3 hours. When it is ready, knead it again until it settles. Let the dough ferment again for 1-1.5 hours.
Cut the tomatoes into very small pieces or make a smooth paste. Roll out the dough into a thin layer and place on a baking sheet greased with olive oil. Place chopped tomatoes on the prepared layer of dough (leaving 2 cm to the edges), pour a little olive oil, salt and add a few basil leaves on top.
Place everything in a very hot oven (240-260°C) for about 15-20 minutes. At the very end (a few minutes before it’s ready), remove the pizza and add sliced ​​mozzarella or other cheese in an even layer, and then put everything back in the oven. The pizza is ready when the cheese is melted to a semi-liquid state.
Instead of basil, oregano (dry powdered herbs) is often used.

Pizza Margherita

Pizza Margherita – recipe 3
For the base:

For filling:
8 sprat, 150 g mozzarella cheese, 4 tbsp. spoons of grated Parmesan cheese, 400 g of pureed canned tomatoes, 3 tbsp. spoons of vegetable oil, 1/2 bunch of basil, salt.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Dilute sugar and yeast with warm (36-37°C) water and leave for 10 minutes to ferment. Sift flour into a saucepan, add vegetable oil, a pinch of salt and yeast solution. Knead into a smooth dough, cover with a towel and leave to rise for 30 minutes. Using floured hands, knead the dough well and divide it into 2 parts. Leave to rise again for 10 minutes, then roll out two cakes with a diameter of about 24 cm on a floured board.
Cut the sprat lengthwise, trim, rinse and dry. Wash the basil and chop the leaves coarsely. Dry the mozzarella and cut into 10-12 slices.
Place the cakes in two round molds or deep frying pans with a diameter of 20 cm, greased with olive oil. Place slices of cheese on the cakes, spread with mashed tomatoes and sprinkle with half the vegetable oil. Place sprat, basil on top and drizzle with remaining oil. Sprinkle with grated Parmesan.
Bake in the oven for 25-30 minutes at 250°C.

Pizza Margherita

Pizza Margherita – recipe 4
For the base:
150 g wheat flour, 1 teaspoon dry yeast, 100 ml water, 1 tbsp. spoon of vegetable oil, 1/2 teaspoon of sugar, salt.
For filling:
4 chopped tomatoes, 25g chopped black olives, tomato sauce, 4 chopped chicory leaves, 1 avocado, peeled and sliced, 60g thin slices of ham, 60g cheese slices, olive oil, salt and pepper.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Knead the dough as for Margherita pizza - 2, adding dried tomatoes and olives, and roll it out into a crust with a diameter of 25 cm on a lightly floured surface. Place the dough on a greased baking sheet and make a small edge. Cover and leave for 10 minutes.
Brush the dough with tomato sauce. Sprinkle with lettuce leaves and arrange slices of avocado, ham and cheese. Drizzle with olive oil and season with salt and pepper.
Bake in a preheated oven at 200°C for 18-20 minutes until cooked.

Pizza Neapolitan style

Pizza Napoli - recipe 1
For the base:

For filling:
200 g tomatoes or 1 tbsp. spoon of tomato paste, 300 g sausages, 150 g cheese, nutmeg, salt.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Dissolve the yeast in a small amount of warm water or milk, mix with flour and butter. Knead a soft dough (add water if necessary) and roll out the cake to a diameter of 20.5 cm. Place the dough on a hot baking sheet greased with olive oil and bake for 10-15 minutes.
Place thinly sliced ​​tomatoes (or brush with tomato paste) and sliced ​​sausages on the crust. Season with salt, sprinkle with ground nutmeg and grated cheese.
Bake in a preheated oven at 200°C for another 15 minutes.

Pizza Neapolitan style

Pizza Napoli - recipe 2
For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
200 g tomatoes or 1-2 teaspoons of tomato paste, 200 g anchovy fillets (sprat), 100 g olives, 150 g cheese.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation

Place a layer of sliced ​​tomatoes or tomato paste on the crust.
Place a star of anchovy fillet in the middle of the pizza, sprinkle with finely chopped olives, grated cheese on top and bake.

Pizza Neapolitan style

Pizza Napoli - recipe 3
For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
200 g tomatoes or 1-2 teaspoons of tomato paste, 1 bunch of fresh herbs, 150 g cheese, ground black pepper, salt.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Prepare the dough and crust as for “Neapolitan Pizza – 1”.
Place sliced ​​tomatoes or tomato paste on the crust. Sprinkle with salt, pepper and chopped fresh herbs (lovage, marjoram, basil, sage, mint, etc.), sprinkle with grated cheese on top.
Bake as in the main recipe.

Pizza Neapolitan style

Pizza Napoli - recipe 4
For the base:
200 g flour, 100 ml milk, 15 g yeast, vegetable oil, pepper and salt.
For filling:
200 g cheese, 500 g tomatoes, 4-5 sausages, vegetable oil, ground black pepper, salt.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Knead the yeast dough and leave it for 1 hour to rise. Then make the cake and place it in a mold (frying pan) greased with olive oil.
Sprinkle the cake with oil, sprinkle with grated cheese, and top with a layer of tomatoes (without skin), cut into large slices. Cut the sausages (sausages or kielbasa) lengthwise and arrange them in the form of a lattice, add salt and pepper and sprinkle with oil.
Bake in a preheated oven at 200°C for 20-30 minutes.
Serve hot.

Pizza Neapolitan style

Pizza Napoli – recipe 5
For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
200 g tomatoes or 1-2 teaspoons of tomato paste, 150 g cheese, 200 g ham, 1 onion, 100 g anchovies.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Prepare the dough and crust as for “Neapolitan Pizza – 1”.
Place a layer of sliced ​​tomatoes or tomato paste on the crust, then a thick layer of grated cheese, and top with slices of ham, onion slices and pieces of anchovies.
Bake in the oven at 200°C for 20-30 minutes.

Pizza Neapolitan style

Pizza Napoli – recipe 6
For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
200 g tomatoes or 1-2 teaspoons of tomato paste, 300 g cheese, 100 g anchovy fillets, 1 bunch of tarragon, 2-3 tbsp. spoons of vegetable oil.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Prepare the dough and crust as for “Neapolitan Pizza – 1”.
Place a layer of sliced ​​tomatoes or tomato paste on the crust, place sliced ​​cheese and anchovy fillets on top. Sprinkle with tarragon and add vegetable oil. Bake in the oven.

Pizza Tuscan style

Pizza Toscana – recipe 1
For the base:
250 g flour, 150 g butter, 2 eggs, 1 tbsp. spoon of sugar.
For filling:
400 g fried turkey fillet, 2 grapefruits, 3 carrots, 200 g zucchini, 1 cup sour cream, salt, pepper.
For the baking sheet:
1 tbsp. spoon of fat.

Preparation
Knead the dough, roll out the cake and place it on a greased baking sheet.
Finely chop the turkey and place in an even layer on the dough. Season with spices. Peel the grapefruits, remove the skin and lightly squeeze out the juice. Cover the turkey with a layer of pulp. Sprinkle grated carrots on top and then chopped zucchini. Pour sour cream over the product.
Place the pizza in the oven and bake for 20-25 minutes until done at 200°C.
Serve the dish slightly chilled.

Pizza Tuscan style

Pizza Toscana – recipe 2
For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
400 g tomato paste, 600 g mozzarella or other young cheese, 500 g fresh porcini mushrooms, 250 g grated Parmesan cheese, 6 eggs, a few basil leaves, oregano, olive oil.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Prepare the dough as for “Neapolitan Pizza – 1”.
Roll out the cake and place it on a baking sheet greased with olive oil. Place chopped tomatoes on it in an even layer, sprinkle with oregano and salt. Place in a preheated oven (250°C) for about 15-20 minutes. 5 minutes before readiness, add mozzarella (small pieces), peeled chopped raw mushrooms and lightly beaten eggs. Sprinkle everything with grated cheese.
When the pizza is ready, garnish it with basil, drizzle with olive oil and serve.

Pizza Calabrian style

Pizza Calabrese
For the base:

For filling:
400 g of tomato paste, 600 g of mozzarella or other young cheese, 100-750 g of spicy smoked sausages, a few basil leaves, 1-2 tbsp. spoons of olive oil.
For the baking sheet:
1 tbsp. spoon of fat.

Preparation
Prepare the yeast dough, roll out a thin crust and place it on a greased baking sheet. Place crushed tomatoes on top in an even layer and add salt.
Place in a preheated oven (250°C) for about 15-20 minutes. 5 minutes before readiness, add mozzarella (small pieces).
When the pizza is ready, garnish it with slices of thinly sliced ​​spicy sausage, drizzle with olive oil, garnish with basil and serve.

Pizza Venetian style

Pizza Venezia
For the base:
200 g wheat flour, 15 g yeast, 200 ml water, 2 tbsp. spoons of vegetable oil, a little sugar and salt.
For filling:
1 large onion, 2-3 cloves of garlic, 300 g tomatoes, 3 tbsp. spoons of vegetable oil, 1 teaspoon of spices, 2-3 sausages or 1 jar of sardines, 150-200 g of cheese, salt.
For the baking sheet:

Preparation
Knead the yeast dough and roll out the cake to the size of the baking sheet, making a small side. Grease the mold with vegetable oil, lay out the cake, also greased with oil.
Place onion sliced ​​on the dough, fried with crushed garlic and tomato rings, sausages (or sardines) and cheese cubes. Sprinkle spices on top.
Place in the oven and bake for 20-30 minutes at 200°C.
Serve hot.

White pizza

Pizza Bianca

For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
200 g tomatoes, 200 g tomato paste, 200 g sprat, 1-2 tbsp. spoons of vegetable oil, 1-2 cloves of garlic, 1/2 teaspoon of ground black pepper.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Knead the yeast dough, crust and tomatoes - as for “Neapolitan Pizza – 1”.
Place a layer of tomato paste on the prepared crust and slice tomatoes on top. Place the sprat halves on the tomatoes, sprinkle with ground black pepper, salt and crushed garlic.
Bake in a hot oven at 220°C for 20-30 minutes.
Serve hot.

White pizza with cheese

Pizza Bianca con formaggio
For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
200 g Emmental cheese, 200 g soft cheese, 200 g smoked loin or brisket, 4 eggs, 1/2 tbsp. spoons of olive oil, a handful of salvia leaves, ground black pepper, salt.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Knead the dough and crust as for “Neapolitan Pizza – 1”.
Cut the loin into small cubes and fry (without oil) in a frying pan for about 5-7 minutes. Cut both types of cheese into small pieces. Place the cheese on the crust in an even layer, then the browned loin. Place in a preheated oven (250°C) for 10 minutes. Beat eggs, add pepper and salt to taste. Remove the pizza from the oven and pour the prepared mixture over it, then sprinkle with chopped salvia leaves.
Bake in the oven for another 10 minutes.

Ligurian pizza

Pizza Liguria
For the base:
400 g flour, 20 g yeast, 100 g margarine, 100 ml water, 50 ml milk.
For filling:
600 g of fresh tomatoes, 4 pieces of anchovies (herring), boned, 1/2 onion, 1-2 cloves of garlic, 12 black olives, basil, oregano, vegetable oil.
For the baking sheet:
1 tbsp. spoon of olive oil.

Preparation
Thoroughly mix flour, margarine, water and yeast diluted in milk, knead the dough and put it in a warm place for 2 hours. Fry onion slices in vegetable oil until pink, add tomatoes, peeled and cut into slices, and add salt. Simmer for 30 minutes, then remove from heat, add basil and anchovy pieces.
Roll out the dough. Place it in a frying pan greased with olive oil to cover the side and add the prepared filling. Add cloves of garlic and olives to it, sprinkle with oregano.
Place in the oven at medium temperature for 40 minutes.

Pizza Sicilian style

Pizza Siciliana – recipe 1
For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
400 g tomato paste, 600 g mozzarella or other young cheese, 10 boneless salted sprats, 3 tbsp. spoons of salted capers, 200 g black olives (pitted), a few basil leaves, 1 tbsp. a spoonful of oregano, a little olive oil.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Knead the dough as for “Neapolitan Pizza – 1” and roll out the crust to a diameter of 25 cm.
Place crushed tomatoes in an even layer, sprinkle with oregano and salt. Place in a preheated oven (250°C) for 15-20 minutes. 5 minutes before readiness, add mozzarella (small pieces), capers and sprat.
When the pizza is ready, garnish it with basil and drizzle with olive oil.

Pizza Sicilian style

Pizza Siciliana – recipe 1
For the base:
500 g wheat flour, 200 ml warm milk, 30 g yeast, 1 egg, salt.
For filling:
1 kg of tomatoes, 3 cloves of garlic, 2 onions, 1 teaspoon of salt, 50 ml of vegetable oil, 1 teaspoon of oregano, 20 olives, 200 g of hard cheese.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Sift the flour. Dilute the yeast with warm milk, pour into the flour and, together with salt and egg, knead into a soft dough. Cover with a towel and leave for 40 minutes.
Scald the tomatoes, remove the skin, cut into pieces. Finely chop the peeled onion and garlic, add salt and mix with tomatoes, pour 2 tbsp. spoons of vegetable oil.
Preheat the oven to 200°C. Roll out 4 cake layers from the risen dough and make a hole in each one. Place the cakes on a baking sheet greased with olive oil and garnish with tomato mixture. Cut the olives in half, remove the pits, chop, sprinkle the filling with the crumbled cheese and oregano and sprinkle with the remaining vegetable oil.
Place in a preheated oven and bake for 20-30 minutes.

Pizza in Puglian style

Pizza Puglia
For the base:
200 g flour, 10 g yeast, 1/2 teaspoon sugar, 100 ml warm milk, bet. spoons of vegetable oil, 1/2 teaspoon of salt.
For filling:
600 g tomatoes, 1 teaspoon ground dry celery, 1 teaspoon pepper, 2 teaspoons oregano, 150 g cheese, 2 onions, 10 sardine carcasses, 1 tbsp. spoon of capers, salt.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Sift the flour into a mound and make a well in the middle. Crumble the yeast and dilute it with milk with a little sugar and flour. Cover with a towel and let rise for 15 minutes. Add 3 tbsp. spoons of vegetable oil, salt and knead the dough. Roll out two cake layers, place them on a baking sheet greased with olive oil, and let rise for another 20 minutes.
Scald the tomatoes, remove the skin, cut into thick slices and place on the dough. Sprinkle with oregano and celery. Fill the voids with cheese. Add finely chopped onions, capers and whole sardines. Drizzle the pizza with the remaining vegetable oil.
Bake in the oven for 40 minutes at 200°C. Serve the pizza hot.

Pizza Roman style

Pizza Roma
For the base:
250 g flour, 2 tbsp. spoons of margarine, 100 ml of milk or water, 15 g of yeast.
For filling:
1 tbsp. spoon of vegetable oil, 400 g chopped beef, 200 g cheese, 1 egg, 3 tbsp. spoons of tomato paste, 1 tbsp. a spoonful of breadcrumbs, ground black pepper, 1/2 a bunch of green onions, 1/2 a bunch of parsley.
For the baking sheet:
1 tbsp. spoon of vegetable oil.

Preparation
Knead the yeast dough. After it has risen, make the cake and place it in a pan greased with vegetable oil.
Add raw eggs, tomato paste, salt, pepper to the chopped beef and place on the dough. Lightly press diced cheese into the minced meat on top, sprinkle with vegetable oil and bake.

Pizza in Genoese style

Pizza Genovese
For the base:
1 kg of flour, 600 ml of warm water (preferably mineral water, without gas), 25 g of brewer's yeast, 4 tbsp. spoons of olive oil.
For filling:
600 g mozzarella or other young cheese, 400 g pesto sauce, 400 g ham, 1/2 tbsp. spoons of olive oil, salt.
For the baking sheet:
1 tbsp. spoon of vegetable oil.

Preparation
Knead the yeast dough, roll out thin cakes and place them on a greased baking sheet. Brush the cakes with sauce, place mozzarella on top in an even layer and season with salt.
Place in a preheated oven (250°C) for about 15-20 minutes.
5 minutes before readiness, add ham (small pieces).
Serve hot.

"Capricious Pizza"

Pizza capricciosa – recipe 1
For the base:
100 g flour, 1 tbsp. spoon of butter, 5 g of yeast.
For filling:
200 g tomato sauce, 200 g sweet green pepper, 2-3 boiled eggs, 150 g boiled sausage, 50 g anchovies, 2-3 tbsp. tablespoons vegetable oil, 1/2 teaspoon ground black pepper.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Knead the yeast dough and make the crust as for “Neapolitan Pizza – 1”.
Place a layer of tomato sauce, pieces of sweet pepper, slices of hard-boiled eggs, sliced ​​sausage and pieces of anchovies on the crust. Sprinkle with ground black pepper and pour over vegetable oil.
Bake in the oven at 200°C until done.
Serve the pizza hot.

"Capricious Pizza"

Pizza capricciosa – recipe 2
For the base:
100 g wheat flour, 3 g yeast, 50 ml milk, salt.
For filling:
100 g tomato sauce, 15-20 olives, 1/2 boiled egg, 50 g ham, 100 g cheese, 20 g boiled mushrooms, 1 medium-sized onion.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Knead the yeast dough, make a crust, place it on a baking sheet sprinkled with olive oil, grease it with tomato sauce and place in the oven for 10-15 minutes. Then sprinkle the crust with grated cheese, top with finely chopped eggs and onions, olives, ham and mushrooms.
Bake until done (about 10 minutes).

"Capricious Pizza"

Pizza capricciosa – recipe 3
For the base:
1 kg of flour, 600 ml of warm water (preferably mineral water, without gas), 25 g of brewer's yeast, 4 tbsp. spoons of olive oil.
For filling:
600 g tomatoes (ripe and without skin, cut into small pieces and squeezed), 250 g mozzarella (can be replaced with any fresh soft cheese), 15-20 canned artichokes, 200 g ham, 1 bunch of parsley, 20-25 black pitted olives , 2 tbsp. spoons of olive oil, 4-2 cloves of garlic, salt, ground black pepper.
For the baking sheet:
1-2 tbsp. spoons of olive oil.

Preparation
Knead the dough and make a crust, as for pizza “Margherita - 1”. Finely chop the garlic and mozzarella. Place chopped garlic and all remaining ingredients on the crust in an even layer. Drizzle with olive oil. Sprinkle with salt and pepper.
Place in a preheated oven (250°C) for about 20 minutes. When the pizza is ready, sprinkle with finely chopped parsley.

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.