Real Italian pizza, cooking secrets. Secrets of proper pizza

The heroine of the film “Eat. Pray. Love" performed by Julia Roberts after dinner in one of the pizzerias in Naples says that they cook the best pizza in Italy. The success of this film ensured an influx of tourists not only to that same pizzeria (you can now get into it only after standing in a long line), but also to neighboring establishments that gladly serve those who are not willing to wait. At the same time, the owner of the famous pizzeria once said in an interview: “We don’t do anything special. You can easily prepare this pizza at home.” Shall we try?

Preparing the dough

The success of pizza is in thin, well-baked e This dough, so the main attention should be paid to kneading it. It requires flour with high content gluten (traditionally wheat is used, but a mix of other types of flour is also possible). To make the dough “breathe”, you need to sift the flour and add a teaspoon of semolina to it. To make the dough elastic, add a few drops of vegetable oil.

Knead

Take your time kneading the dough: work with it for at least 20 minutes. A kitchen machine, for example, can greatly simplify this labor-intensive process. Moulinex QA509D32, the pulse mode of operation of which will help achieve the desired result. After kneading, leave the dough: minimum time standing time - two hours, optimal - up to six to eight hours.

Roll out the dough into a flat cake

Real pizza masters do not use rolling pins; they stretch the dough with their hands so that it is saturated with oxygen. How thinner base for pizza, the better and faster it bakes That's right.

Preparing the filling

Bring the food until half cooked: mushrooms and chicken should be fried, fish and seafood-blanch. If you don’t have time for this, you can take ready ingredients: ham, sausage, olives. The filling should be evenly distributed on the surface of the pizza.

Choosing cheese

Cheese is not only the most important flavor element m pizza, but also, when placed on the filling, protects it from burning. Ideal option For real pizza– mozzarella, which should be cut into thin slices and spread on the surface of the pizza.

Bake

A professional pizza oven allows you to cook at a temperature of 400 degrees, so pizza is... such a stove Prepares in a matter of minutes, acquiring a delicious aroma and crispy crust. At home, pizza is cooked at 250 degrees for about 15-20 minutes. Overcooking pizza means throwing away the results of your labors. Therefore, carefully monitor the progress of pizza preparation, but do not open the oven door until it is ready. Alternatives to the oven include the microwave, frying pan and mini oven, for example Moulinex OX464E32. Its high power will ensure fast and thorough cooking of pizza.

DELICIOUS PIZZA AT HOME

With all the efforts at home, it is difficult to count on the result that professional pizzaioli get in their ovens: it is impossible to achieve the temperature in a home oven 400 degrees at which “faith is burned”, “faith is flown”,

No open flame from logs — namely, it, in addition to the heat, gives the flatbread that unique aroma, by which one can immediately distinguish a pizza made, as expected, in “forno alenha” — wood stove (on signs in Italian pizzerias there must be a mention of the method of preparation), from the product from the oven ...

However, there is no need to despair: there are many ways to prepare pizza close to the strict Neapolitan standards at home.

The main secret here is to cook the dough well.

What is needed for this?

The main ingredients are flour, water, salt, yeast, olive oil, sugar, milk, some potatoes and strutto (rendered lard)

The most important and most delicate operation in the pizza making process — kneading the dough.

It requires a lot of patience and considerable effort: even a person with strong hands will need 10-15 minutes in order to make the “right” batch. After this, the dough should be covered with something woolen and placed in a warm but not humid place.

When the dough will work and will approximately double in volume, this will mean that it has risen well. After this, you need to apply maximum physical force to him: hit him on the table, roll him out and hit him again.

No rolling pins—knead the dough with your hands only.

The dough should be pressed, but not flattened. The test contains

millions of delicate air bubbles. You can crush them with a rolling pin, so you need to use your fingers and palms to level and roll out the cake to about eight centimeters.

Then you should stretch the dough by vigorously tugging on it with your left hand and holding the flatbread with the edge of your right hand. Ready dough should not tear. You should now have a cake 25-30 centimeters in diameter (“canonical” pizza has a diameter 26 cm), two millimeters thick in the center and six to eight millimeters at the edges (that is, somewhat concave, like a lunar crater).

After this, you can lay out the filling, making sure that it is distributed evenly, taking up as much free space as possible.

You need to start with the “base”: peeled tomatoes and mozzarella.

Be sure to make sure that the filling is completely dry: otherwise the dough will absorb moisture, which will not lead to anything good.

Then you need to pour olive oil over everything, and again, not just like that, but with light circular movements, splashing the oil ...

How long does it take to cook pizza?

There is no exact recipe here — it all depends on the power of the stove and the specific type of pizza. Several baking trays with dough should be baked in the oven one at a time. However, in an oven with air circulation, they can be baked at the same time.

In any case, mozzarella can serve as an indicator of readiness: as soon as the cheese acquires a beautiful pearl shade, you can safely remove the pizza — otherwise, wait too long.

INGREDIENTS OF GOOD PIZZA

Pizza dough can be prepared with yeast or yeast-free method. Depending on the cooking method, it will turn out fluffy or flattened.

Making good yeast dough requires special skill and effort. Therefore it is very important to know

THREE main criteria for this test:

it loves time, peace and warmth.

Before you start making the dough, be sure to remove the food from the refrigerator in advance. To receive good test Usually the primary is mixed dough: yeast room temperature, warm water (30-35 degrees), a little sugar and flour.

All this should stand for 20 minutes. in a warm place until the dough begins to bubble noticeably. Then the remaining water and flour, salt are added, and the dough is finally kneaded. It needs to stand in a warm place for 40 minutes, and the dough should noticeably increase in size. Never add salt ahead of time, otherwise the yeast bacteria simply will not be able to work. Eggs and vegetable oil are also added last.

There are many ways to prepare yeast dough.

Everyone has the right to prepare it at their own discretion. The main thing is that the work gives you pleasure and the result is to your taste

Preparing yeast dough for pizza

first way

To obtain the dough, pour the sifted flour into a bowl and make a well in the middle.

Crumble the yeast into this cavity and add sugar. From prepared water 3 Pour tablespoons into the yeast and stir the yeast in the well until a paste is obtained.

Cover the dough with a lid and let it rise for 15 minutes in a warm place until the yeast forms bubbles.

Then add salt, remaining water and vegetable oil.

Mix the entire contents of the bowl thoroughly using a special mixer attachment.

Form the dough into a ball, lightly sprinkle with flour and, covering it again, let rise for 45 minutes.

On a floured work surface, roll out the dough to the size of the baking sheet.

Grease a baking tray, place the dough on it and shape the edges. Depending on the recipe, spread the dough with tomato sauce or apply another filling to it.

second way

600g flour.25g sugar,20g pressed yeast,10g salt.20 g vegetable oil,60g spicy tomato sauce,300g water

Mix yeast, sugar, 100g water. The temperature of the mixture should not exceed 35°C. Place it in a warm place for 10-20 minutes. Prepare another mixture from vegetable oil and tomato sauce. Add salt and another 100g of water. Beat well until the cream becomes thick. Now mix both parts with flour and remaining water. The dough should be warm and ferment for half an hour. After this, divide it into pieces of 100-140g and roll out into small circles. You can make sides. Place the resulting flat cakes on a baking sheet for proofing, and after half an hour, bake in the oven for minutes 5 at temperature 250 °C. Don't forget to add the filling before doing this.

Basic puff pastry recipes:

2 cups flour, 0.5-0.75 cups cold water, 1/2 egg or yolk, a pinch of salt, a little citric acid, 250 g butter.

2 cups flour, 2/3 tbsp water or milk, 1/2 egg, a pinch of salt, a little citric acid, 1 tbsp. spoon of cognac, 125-150 g sl. butter or margarine

2 cups flour, 1/2 tbsp. water, a pinch of salt, 1 teaspoon of sugar, 200 g of butter, acid.

2 cups flour, 200 g butter, 200 g sour cream, a pinch of salt

The dough preparation process consists of 3 stages:

Kneading the dough: knead everything without oil and put it in a cold place for 30 minutes

Oil preparation: mix cold oil with 2-3 tbsp. spoons of flour, roll out into a square and, too, put in a cold place

Processing dough with butter: roll out the dough, put butter in the middle, fold the edges of the dough inward, roll it out, fold it in half, roll it out again until you get tired of it. An easier way: chop the butter and flour with a knife, add all the ingredients, stir, fold a couple of times , roll it out - and you can put the filling.

Soft dough

2eggs, a pinch of salt, dilute 50g of yeast in 250-300ml of warm milk,400g flour and 4st. tablespoons melted butter or margarine.

Grind the eggs, add salt, then milk and yeast, stir, flour, stir again, and then add butter or margarine, and stir again. Place in a warm place and let rise. The dough is very soft and sticky when raw, but it is also suitable for finished form soft and porous.

Preparation of curd and butter dough

Merge with low-fat cottage cheese liquid.

Place the cottage cheese in a bowl, add salt, olive oil and egg. Knead using the mixer attachments.

Sift the flour onto the cottage cheese and knead the dough well with your hands until it becomes plastic.

Roll out the dough thinly on a floured work surface, place on a greased baking sheet and shape the edge. Place layers of filling in accordance with the selected recipe.

Preparation yeast-free dough for pizza

1 half a glass of kefir, 1 egg, 1 / 4 margarine packs(melt, to be soft) , a little salt, flour

While kneading the dough, ensure that the dough is as dense as dumplings.

Yeast dough still tastes better, but there are other dough options.

SHORT DOUGH

5 00g flour, 250g margarine, 125g sour cream, 50g sugar, 2 yolks, juice of 1/2 lemon, zest of 1 medium lemon, pinch of salt.

Mix flour with sugar and thoroughly chop into well-chilled margarine. Add the egg yolks and all other dough ingredients mixed with sour cream and knead the dough. Wrap it in parchment paper, put in the refrigerator and use as needed. Use for making pizza stuffed with mushrooms, sausages and smoked meats.

FRESH DOUGH

1 egg, 2 tsp. spoons of mayonnaise, 1 tbsp. spoon of sour cream, 1 glass of kefir, 1 teaspoon of soda, 1 tablespoon of slaked vinegar, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 7-8 full tablespoons of flour

Beat the egg with mayonnaise, sour cream, salt and sugar. Add kefir, slaked with vinegar baking soda and stir again. Add flour one spoon at a time and mix into a thick dough. Roll it into a ball and, covering it with an overturned bowl, let it ripen for 10-15 minutes. Knead the dough well and use it for cutting pizza, rolling it into a layer and be sure to prick it in several places with a fork.

SOUR CREAM DOUGH

200g flour, 200g sour cream.

Knead the dough from flour and sour cream, divide into 3 equal parts,

Roll each part into a thin circle. Place on a baking sheet and add filling. Any filling.

VERY SIMPLE DOUGH

The easiest pizza dough recipe: in one glass warm water dissolve 20g of yeast (or 1/3 packet of dry yeast), let stand for 10 minutes,

add 1 tbsp. l. vegetable oil and pour it all into 2 tbsp. flour.

The dough turns out quite stiff, but soft. It rises for about half an hour, increasing in volume by approximately two times. At this time you can start filling.

Main principle:

The tomatoes should be placed on the dough first (salted ones will do in winter), and at the end, sprinkle oil on top of the pizza.

You can use anything you can get your hands on as a filling.:

sausage, boiled meat, sprats, vegetables, etc. All this wealth should be sprinkled with onions, poured with mayonnaise and sprinkled with grated cheese (if you really don’t have time, you can cut it thinly. Even processed cheese will do). And don't forget to sprinkle with oil.

Will deliver pizza b into a preheated oven (1 80-200 degrees) for 30-40 minutes.

Making tomato sauce for pizza

When preparing this sauce (absolutely necessary for pizza), one must remember the first commandment of the Neapolitan cook — nothing extra! Fresh onions and tomatoes — They are already tasty in themselves, so you shouldn’t spoil their taste and aroma with unnecessary spices.

First you need to peel a large onion and chop it finely. Heat olive oil in a shallow pan and stir for 4 minutes for low heat stew chopped onions in it. Using a garlic press, squeeze the peeled garlic into it.

Add tomato paste and peeled tomatoes along with juice. Crush the tomatoes with a fork.

Add spices, herbs and bay leaf. Bring to a boil and for 30 Simmer for minutes over low heat in an open saucepan until thickened. At the end of cooking, remove the bay leaf.

Neapolitan tomato sauce

On 1 , 5 liters of sauce: 1 kg fresh tomatoes, 2 finely chopped onions; 2 Art. spoons of corn oil; 5 crushed cloves

garlic; 200 g tomato paste; By 1 Art. spoon of fresh chopped basil; 1 bay leaf; 2 teaspoons of sugar; salt; pepper.

Peel and finely chop the tomatoes. In a large, preferably cast iron, frying pan, fry the onion until soft. Add the garlic and cook for another minute, stirring. Add tomatoes and tomato paste, herbs, bay leaf, sugar and pepper.

Bring to a boil over high heat. After this, immediately reduce the heat and simmer 30 minutes. Remove the bay leaf and rub the mixture through a sieve. Place in jars and close

Instant Tomato Sauce

1 large onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped,

2 Art. spoons olive oil,1 can of tomatoes in own juice

,1 can of tomato paste (170 d), water (2 cans of tomato paste) 1 Art. spoon of red wine vinegar, 1 / 4 teaspoons of sugar, 1 teaspoon salt, 1 / 4 teaspoons black pepper coarse, seasonings: basil, oregano, marjoram, rosemary, etc.

Sauté the onions and garlic in oil in a large, heavy saucepan until softened. Add tomatoes in their own juice, tomato paste, water, vinegar and sugar, stir. Season with salt, pepper and herbs.

Simmer over low heat while stirring until thickened. From specified quantity food can be prepared about 4 glasses of sauce

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Delicious hot pizza loved by many, but not everyone is ready to spend a lot of time preparing this Italian pie, so home delivery of pizza will be the best solution to this issue

Pizza is one of the most popular dishes all over the world. I don't know a single person who doesn't love her. There are many versions of the origin of this delicious dish. Various sources claim that similar flatbreads were baked by the Egyptians, ancient Greeks, Romans and Persians, but the main priority, of course, is given to the Italians.

In the form in which we prepare it now, pizza appeared in Naples about 200 years ago. Initially, it was considered a dish for the poor, which was prepared quickly from dough, vegetable oil, tomatoes, cheese and seasonings. Itinerant traders prepared it themselves and sold it on the streets at affordable price. After some time, this dish became a favorite among both poor and rich people.

A simple flatbread with cheese filling his incredible taste conquered the whole world. Nowadays, experimental chefs prepare pizza with oysters, caviar, dandelions, and serve dishes with jam, spices and fruits for dessert. Children really like sweet pizzas.

Pizza has long become one of the most favorite dishes not only in Italy, but also among Russians. Pizzerias are growing like mushrooms after rain - if only there was demand. But, of course, the most delicious pizza is homemade pizza.

What tips should you follow to make your pizza truly delicious?

1. The pizza dough must be thin, otherwise the pizza will not be pizza, but a pie with filling. We offer following ingredients for pizza dough: 175 grams of flour, 1 teaspoon of dry yeast, 1/5 teaspoon of salt, 125 grams of warm water, 1 tbsp. spoon of vegetable oil. Knead the dough and let rise for 30-40 minutes.

2. Many people try to make pizza “from what they found in the refrigerator.” This is not correct. It is important to ensure the compatibility of ingredients in pizza. You should not add “atypical” fillings: eggs, potatoes, etc. For example, for Hawaiian pizza- ham and pineapple, for seafood - seafood and capers. And, of course, there is cheese everywhere.

3. The third rule follows from the second rule: do not overload the pizza with toppings! The rule the more the tastier does not apply to pizza! The ingredients should be laid out in one layer (not counting the cheese and tomato).

4. Be sure to grease the dough with sauce first. Most often this is regular tomato sauce, but you can get creative and experiment. We suggest making your own pizza sauce: mix 1 tbsp. spoon of mayonnaise, 1 tbsp. spoon processed cheese, 1 tbsp. a spoonful of tomato paste, 1/2 mushroom cube, add finely chopped dill. Basil and white wine are often added to the sauce. This makes the sauce even more aromatic and very tasty.

5. One of the main secrets of real pizza is... cheese. Many are accustomed to putting it on top. This turns it into a hard crust, which is not very tasty and convenient to eat. Place a layer of cheese on the sauce and then add other ingredients. Sprinkle cheese on top of the pizza a few minutes before removing it from the oven. Then the pizza will turn out tasty and juicy.

There are 3 ways to make pizza:

– First bake the dough, then add the ingredients;

– Add the ingredients to the half-baked dough and finish baking everything together.

– Bake the dough together with the ingredients.

The most common second method is the last one. Of course that's correct. This way the dough will be thoroughly baked and the ingredients will be fried. When baking the dough along with the ingredients, the pizza may become overcooked on top and undercooked on the inside.

7. The most optimal temperature pizza cooking – 260 degrees. This rule applies when baking the dough until half cooked, then adding ingredients and finishing baking. If you are used to baking dough together with ingredients, it is better to set the temperature to a lower temperature – 210-240 degrees.

These are the main secrets, following which you can prepare incredibly tasty, aromatic and juicy pizza. But still, no matter what we do, if the dough is not prepared correctly, the pizza will not turn out good. Therefore, try several recipes and choose the most suitable one for yourself, so that the pizza does not become either a cracker or a cheesecake. Prepare the pizza and serve hot immediately after cooking. Bon appetit.

We hope our article will help you create a true culinary masterpiece!

Today, when every schoolchild knows how to cook pizza at home, it is difficult to imagine that a century ago few people knew about this dish.

Despite the fact that pizza is traditionally associated with Italian culinary tradition, this dish has ancient roots, the ends of which are lost. Even in sources from the 500s BC. e. special pieces of bread with dates and cheese are mentioned, which were prepared by warriors during campaigns. Plato, in his work The Republic, describes the Greek round bread with onions, herbs and butter. Similar prototypes are found in many other ancient cuisines - Etruscan, Roman, etc.

The fundamental difference between these flatbreads and modern pizza is the absence of tomatoes. These vegetables became known to Europeans only in the 16th century and even then were considered poisonous. Low-income residents were the first to eat them and use them as an ingredient. The popularity of pizza increases only with its appearance on the tables of royalty. At the turn of the 20th century, the most famous pizza in the world was named after one of them, Margaret of Savoy.

The dish gained worldwide fame with the resettlement of Italian emigrants to America. The first pizzeria opened in 1905 and since then its popularity has grown rapidly. And in the 40s, the American version of pizza appeared - with high sides.

But, undoubtedly, connoisseurs can taste real pizza only in its homeland - Italy.

The nuances of making delicious pizza

To get perfect pizza, you need to pay attention to a few details:

1. The main secret is how to prepare the pizza dough. The ideal flour for this is soft wheat (bread) flour, which contains enough gluten and provides elasticity. The grade can be the highest or the first. You can also combine varieties and types of flour. For a light consistency, it must first be sifted.
2. In order for the mass to rise better, it is better to do it on boiled water temperature around 35ºC.
3. The dough usually contains yeast. You can add them either diluted in water or dry.
4. First you need to knead the mass without salt and only then add it, diluted with water. If salt is added at the same time as the yeast, it may not rise.
5. The dough must be mixed long and thoroughly to make it elastic. Then you should keep it in a warm place for at least ten minutes.
6. For baking in Italy, a wood-burning oven with a temperature of over 400ºC is used, the cooking time is 2-4 minutes. Make pizza at home in an electric or gas oven can be done in 10-25 minutes, and on the stove - in 10-15.
7. Thin pizza will be crispy if you keep it in an oven preheated to 200ºC for several minutes before adding toppings.
8. Many chefs use their hands to stretch the elastic base into the desired shape so as not to damage the structure. But it is perfectly acceptable to use a rolling pin.
9. Oil applied to your hands will prevent the product from sticking to them.
10. Pizza recipe at home - question creative approach. However, in order not to miss the mark when experimenting with fillings, it is important to remember a few points. The harmony of taste is ensured by five main blocks of composition: dough and sauce; cheese; vegetables and fruits; meat or fish; herbs and spices. They should be combined skillfully. WITH salt dough Sweet fillings do not go together and vice versa. Salty fillings also do not go well with cardamom, lemon and saffron.
11. The cheese is responsible for completing the taste, linking all the elements into a single accord.
12. The richness of Parmesan flavor is best revealed in a simple, classic pizza. Meat - chicken, pork, bacon - harmonizes with spicy goat cheese. Choose for vegetables salty cheese. Abundance herbs and the sour tomato sauce will be refreshed by tender ricotta.

If you plan to cook pizza in the oven with mozzarella, you need to put it in 3-5 minutes before it’s ready.

Original dish recipes

Exists huge amount pizza dough options. It all depends on individual preferences and the amount of time. The Italians themselves treat this element strictly and strictly adhere to the recipe.

On a classical basis

To make your pizza at home the best it can be, knead the dough in a warm room and prepare everything you need in advance:

• 500 g flour;
• 1 tbsp. spoon of oil (olive);
• 5-7 g yeast;
• 1 tsp salt.

The cooking process is as follows:

1. Dissolve yeast in boiled water. Dissolve salt in another container.
2. Place the sifted flour on a clean, prepared board and make a well in the center. Carefully pour olive oil and diluted yeast into it. Making pizza at home is fuss-free. Begin to knead the dough slowly, using your fingers or a fork to add the flour from the edges to the liquid. When will it work out? homogeneous mass, collect it and knead until it becomes elastic and stops sticking to your hands. The process will take about 10 minutes.
3. Add the salt solution to the mass and, stirring, add a little more water until the desired degree of elasticity is achieved.
4. Oil the walls of the dish for finishing the dough, place a circle of dough there, wrap it in a kitchen towel and leave for 1-2 hours in a warm place. You can also put it in the oven, preheated to 35 degrees. Wait for the dough to rise 3 times. It should fall out easily when the container is tipped over.
5. Divide the resulting mass into four parts. Now you need to bake it right away. Make sure the oven is preheated to 250°C.
6. Distribute the mixture over the mold. Brush with sauce and add filling. Unlike in a restaurant, the filling for pizza at home should not be plentiful, because in this case it is quite difficult to monitor whether everything is baked well. When the crust is browned, the dish can be served.

Thick crust pizza is no less popular than thin crust pizza. This hearty dish many people prefer more also because much more filler can be added to it.

For 500 grams of flour you need to take 12.5-20 grams of yeast. Knead the dough in the same way as thin dough. After an hour of rest, we roll out the plate and again send it to rest for 3 hours. Only then can you begin the baking process on a greased baking sheet for about 15-20 minutes.

This is important! Remember that the dry ingredients are placed down after the sauce and then the wet ingredients. Evaporating the moisture from them can increase cooking time.

If you like dough with delicate structure, add mashed potatoes in the amount of 10% of the total.

Of course it's not pizza dough. a quick fix, and spending so much time cooking every time is unacceptable for many. But you can prepare it for future use by storing it in the freezer at cling film in the form of koloboks or plates.

Delicious pizza topping ideas with tomato dressing and cheese topping will allow you to prepare pizza at home:

• Brine shrimp, mixture Italian herbs, smoked salmon, capers. Drizzle lemon and olive oil on top.
• Boiled chicken fillet, layers of bacon, canned pineapples, sweet pepper, mixture hot peppers, salt.
• Potato slices coated in a mixture of French herbs and olive oil, sausage pieces.
• Minced meat, pickled peppers, salad onions.
• Canned tuna, red onion, black olives. Sprinkle with olive oil and lemon juice.

This dough will also allow you to enjoy the famous calzone. Fry any fresh mushrooms and spinach in tomato sauce with garlic and basil. Place the sheet along with the mozzarella in the middle, fold it in half and pinch the ends together like a pie. Bake for 10 minutes.

On kefir dough in a frying pan

If you need to quickly prepare pizza, recipes without yeast will come to the rescue. And it will be even faster if you use a frying pan.

Take a glass of kefir, baking soda(on the tip of a knife), an egg, a teaspoon of sugar, half a glass of flour. This amount will yield about three servings.

Take care of the filling in advance; it will need to be added quickly.

Delicious pizza at home will be made with the following ingredients:

• Thinly sliced ​​olives, sausage slices, tomato rings, paprika, arugula and hard cheese topping.
• Smoked chicken, capers, jalapeno pepper, mozzarella, basil leaves and oregano.

Prepare a kefir mixture with soda, beaten egg, flour and salt.

Distribute the resulting mass onto the heated and evenly oiled surface of the frying pan. It is better to make the layer thinner so that the product is better baked. Use a frying pan with a diameter of 26-28 centimeters. Fry until golden brown crust at the bottom. Using two spatulas, carefully flip the cake over and immediately reduce heat. Apply ketchup with a brush.

Please note that in this version the first thing after the sauce is there's cheese coming to prevent it from burning quickly.

Sprinkle with olives, thin slices of sausage or prosciutto (cured Italian ham).

Prepare delicious pizza You can also use potato dough.

All you need is:

• 1 tbsp. l. flour;
• 1 tbsp. l. heaped sour cream;
• potatoes 350 grams;
• clove of garlic;
• seasonings to taste.

Knead finely grated potatoes with flour, pressed garlic and egg. The mixture should be thick.

Add salt and place in a heated frying pan with oil. Fry for 5-7 minutes until a crust forms. Turn over and fry for a couple more minutes. Grease the surface with mustard and any tomato sauce. Place the filling.

• Cherry tomato slices, fried onions, finely chopped peppers, hot sausages and pieces of different types of cheese.
• Boiled meat separated into fibers, shredded ham, pickled honey mushrooms, green onions.

A quick pizza in the oven made from potatoes is no worse than from a regular dough base.

Pizza buffet

For this recipe, preheat the oven to maximum power. In many stoves it is standard - 275 degrees.

Mix 2.5 cups (400 grams) of flour with a teaspoon of baking powder and 3 tablespoons of olive oil. During the mixing process, add a little water.

The resulting lump is optionally divided into three parts or rolled out entirely. The base is laid out on a baking sheet sprinkled with flour.

You can prepare pizza quickly and tasty with a dressing consisting of tomato puree in its own juice with a pinch of oregano and grated garlic clove. It is applied to the base with a brush.

First the cheese is laid out durum. Top with thin slices pickled cucumber, canned onions, peppers and meat product– sausages, sausages, smoked meats, pieces of boiled meat.

The baking sheet is put into the oven. This pizza will be ready in about 10 minutes. Be careful.

Diet pizza for a healthy diet

Following healthy eating- not a reason to deny yourself a treat. After all, the basis for pizza at home, due to the clarity of the components, allows you to regulate the calorie content of the food consumed.

You can reduce the number of calories using the following techniques:

• Replace wheat flour for wholemeal flour. But at the same time, naturally, taste properties will change.
• Look for the least fatty cheeses for pizza.
• Choose healthy fillings - chicken, seafood, cottage cheese.
• If you don’t have stomach problems, speed up your metabolism even with pizza - with the help of hot peppers.
• Since minimal fat is added to the dough, juiciness can be achieved by adding juicy vegetables.

Thus, homemade pizza can be an element of any diet, because it contains a lot of protein and fiber and a minimum of fat.

The base for it is made from bran, 1 chicken fillet(200-300 g), one egg (or two whites), spices - garlic, herbs, salt. Bring everything until smooth in a blender, and then put it on a baking sheet sprinkled with breadcrumbs(or lightly oiled) and bake in hot oven 10 minutes at 180ºC.

This pizza dough recipe is ideally complemented with... tomato puree with the addition of adjika or Tabasco sauce, sweet peppers, several types of onions, low-fat cheese and corn kernels.

There are countless ways to make puff pastry pizza to suit every taste and occasion. But they are definitely all worth trying! Bon appetit!

From September 12, for 11 days, the pizza festival Pizzafest takes place in Naples. This annual holiday has become a place of pilgrimage for all lovers of the famous Italian dish. Secrets and tricks of how to make real pizza are in our article.

1. Dough

The dream of everyone who undertakes to cook pizza at home is a tender, evenly baked base with a crispy crust. Therefore, the main thing you need to pay attention to is kneading the pizza dough. Italians use flour with a high gluten content. In our conditions, you can use wheat flour premium. Famous pizzaiolos advise adding a little semolina to the dough to make it soft and elastic. And to make the dough more elastic, you can add a little vegetable oil. Although the Neapolitan Pizza Association, which monitors the correct preparation of real Neapolitan pizza, allows the use of only four ingredients for the dough: flour, water, salt and yeast.

The dough must be thoroughly kneaded on the surface of a table sprinkled with flour. Many famous pizzaiolos believe that pizza dough can stand in a dry and warm place for several hours and only benefits from this. But if you can't wait to try the dish, the dough can rest for an hour or two. Then you need to press the dough ball with your palms and roll it out. True pizza masters do not use rolling pins, stretching the dough with their hands and even twirling it on their fingers above their heads to oxygenate it. Remember that the thinner the pizza base, the faster and better it will bake.

2. Baking temperature

The wood-fired pizza ovens used by professional pizzaiolos reach temperatures of up to 400 degrees, so the pizza cooks in minutes with a delicious aroma and crispy crust. At home, it is advisable to preheat the oven to maximum temperature. At 250 degrees, pizza is baked for about 15-20 minutes. Under no circumstances should you overcook it, otherwise it will dry out and turn into an inedible, hard cake. Periodically monitor the baking process by looking into the oven viewing window, but under no circumstances open it.

3. Filling

There are so many toppings for pizza that it is no longer possible to understand what the original version was. And this is good, because everyone can cook pizza to their own taste, choosing the products that they like best. The main thing is that these products are half cooked: champignons, chicken and meat should be fried, fish and seafood should be blanched. If you don’t have time, you can take ready-made ingredients: ham, sausage, olives. The filling should be evenly distributed on the surface of the pizza; you cannot pile everything in the middle. The cheese should be placed on the filling so that it does not burn on top during baking.

4. Sauce

Very often, as a sauce for the beloved “Margarita”, in order to speed up the process, they use ready-made ketchup or tomato paste. But the basis for the sauce should be tomatoes, and tomato paste Instead, there may be apple puree, and then the whole point of the sauce is lost. The best way to prepare the sauce is to take fresh tomatoes, put in boiling water, remove the skin, beat them in a blender and simmer with the addition of salt, oregano and basil. Ready sauce You want to coat the entire pizza base evenly.

5. The right cheese

The ideal option for real pizza is mozzarella. Semi-solid grades with low melting points should not be used. When broken, the cheese should break in time, and not stretch in thin viscous threads. Mozzarella should also be chosen correctly. You should not use brine balls for pizza. Pizza cheese is sold in the form of sticks in vacuum bags; this mozzarella is less moist and fatty. Of course, if there is no mozzarella, you will have to use other varieties hard cheeses, but the effect will not be the same. Pizza cheese should be cut into cubes approximately 1x1 cm and scattered on top of the filling or sauce.