Classic pizza recipe. Italian pizza: homemade recipes - Bellissimo! Classic pizza dough - tricks and useful tips

Dishes from the national cuisines of other countries are a complete hassle: it’s tempting to add well-known ingredients to them so that they become more familiar to the taste. This may be correct, but without real Italian pizza the world will not be the same - thin, flexible and original-tasting dough should always remain that way! So what should it be, classic pizza dough?

You might be interested in the recipe —

What are the differences?

Of course, in the traditions of national cuisine, and there is no point in arguing with this. Russian hearty cuisine was formed under the influence of the main factor: in conditions of not the most favorable climate, people need quick calories - hence the principles of preparing dough, to which eggs, butter and milk are necessarily added. You don't need pastry dough for pizza, otherwise you'll end up with the same butter pies - just a side view.

In Italy, the climate problem did not exist in principle (except that the northern regions bordering Austria were shocked by snow), and therefore there was no need for total calorization of all menu items. Pizza dough is a classic illustration of this: just flour, water and dried herbs with salt - that’s all.

The quality and structure of flour also play one of the most important roles. The Apennines traditionally use soft wheat flour, which has a relatively high gluten content (meaning less water is needed to knead the dough). Consequently, the flavors of such a dough will be slightly different than those of our usual composition.

Italian approach

To find an authentic recipe, we even had to translate from an Italian website the culinary confession of the chef of one respected local pizzeria, who gave the classic proportions of ingredients for preparing the classic dough.

Ingredients:

Water - 600 ml

Soft flour (gluten content – ​​23%) - 1 kg (+ for rolling)

Dry yeast - 50g

Olive oil - 6 tbsp.

Salt - 20g

Sugar - 2 tbsp.

Preparation:

Pour warm water (not higher than 28 degrees) into half a bowl (300 ml), add sugar and crumbled yeast. Pour the flour onto the table, make a well in the center and pour the yeast mixture into it. Dilute salt - 300 ml, add olive oil and also pour into flour. Knead until the dough lags behind your hands, then place it in a saucepan, cover and leave for 1.5 hours so that the dough rises.

When the dough is ready, roll it out: at the end, achieve a cake with a thickness of no more than 4 mm. You can’t tear it - you won’t be able to “seal” a piece on top: you need to train yourself to feel the dough. It may take some time, but the results are worth it.

Now comes the fun part. You've probably seen on TV how a chef preparing pizza tosses a circle of dough, rotating it on his finger. If you do not have this skill, we are sorry - this is extremely important: during tossing and unwinding, the cake is delicately dried. Of course, they don’t show you that there can be 30-40 such tosses. You can get out of the situation and simulate such tricks... using a hairdryer - blowing cold air on the cake for 3-5 minutes on each side.

And finally, the most important thing is the amount of filling. A broad soul requires placing half a kilo of sausage, a similar amount of cheese, tomatoes and olives on a 4 mm thick crust. Call her to order: according to the canons, the dough cake should not weigh more than 140 grams, and the weight of the filling should not exceed 200-250 grams.

Cheese, sauce and dough

Flexible, tender and tasty pizza dough cannot be obtained without the correct balance of liquid (sauce) and solid (actually, crust) parts. 70 grams of sauce is the “ceiling” for the above part of the dough. In addition, pay attention to the rule that everyone in Russia breaks: we put cheese on top of the filling. Italians know the technology of interaction between milk fat and dough better - the cheese is placed on a crust greased with sauce, and only then the main filling follows.

The secret is that the fat rendered from the cheese (mozzarella, 43-45%) forms a thin film that does not allow moisture from the vegetables and filling to pass through to the dough - the crust does not lose elasticity and does not become soggy, and excess moisture leaves the filling during the baking process.

Now you know everything, all you have to do is get started and prepare real classic pizza dough. Happy pizza making!

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Winter is getting closer and closer, so losing weight by summer is not yet relevant: on the contrary, having lost the opportunity to enjoy the abundance of fruits and berries, you should console yourself with something more serious. Relax.by has launched a series of articles from an Italian trattoria chef well known to Minsk residents La Scala Ignazio Rossa: the expert shares with us original recipes for the most popular Italian dishes, and at the same time shows how to cook an authentic masterpiece on a simple stove and in a home saucepan. First was the pasta , second ― , the third one is the same one . This time we are learning how to cook traditional pizza.

Pizza, without a doubt, is included in the list of must eat dishes and is the hallmark of culinary Italy along with pasta (its prototype appeared in Naples back in the 16th century after the import of tomatoes to Europe, and a century later they settled therespecial pizzaiolo people who knew how to cook it). The popularity of pizza, it seems, cannot subside: for example, guests of a familiar Minsk trattoria, it’s scary to imagine, eat almost 2.5 thousand pizzas a month.

― In Naples there is the famous pizzeria Da Michele (the queue there always stretches from the street itself), - says Ignazio.― The menu includes only two items - “Marinara” and “Margarita”.

The latter appeared, by the way, with the light hand of the local chef Raffaele Esposito: it was he who baked several versions of the dish for Queen Margherita of Savoy, and she liked the one that, in addition to flatbread, included only mozzarella, tomato sauce and basil more than others. This is how the most popular classic pizza, named after her, became known to the world.

- Pizza cannot have many ingredients: you must feel the taste of dough, tomatoes, cheese, and not a mix of various flavor flashes that drown out one another.

Also, says the chef, the ratio of dough to filling is important: no more, no less than 1/1 (or close to it). Moreover, both the abundance of dough and its shortage are bad: under a too heavy “cap” it simply will not bake properly.

Ingredients for the dough:

*this amount is enough for 3 flatbreads

• Drinking water (250 grams)

- You cannot add tap water to pizza dough: it has different hardness, which can be compensated by varying the amount of salt. Without knowing all the intricacies, just use drinking water.

• Salt (11-12 grams)
• Olive oil (15 grams)
• Flour (400 grams; one with less gluten is suitable, for example, the familiar “Lidskaya” premium grade)
• Live or dry yeast (15 or 6 grams, respectively)

Filling ingredients:

• Tomato sauce (110 grams)
• Ham (40 grams)
• Champignons (70 grams)
• Mozzarella cheese (for pizza; 100 grams)
• Oregano to taste
• Olive oil

Preparation

At Trattoria La Scala, pizza is baked for literally 3 minutes in a special oven at a temperature of almost 400°C. Maximum home oven― 280°C (and in fact, says Ignazio, 220°C), so in this case the dough should be kneaded less dense― add less flour and make sure that after kneading it remains a little sticky. And, of course, hold it longer.

01 Preparing the pizza base.Mix the salt thoroughly in the water by hand, add olive oil, yeast (Ignazio added the prepared dough) and flour.

― Yeast should not experience large temperature changes, so prepare it at room temperature before adding to other ingredients, ― warns the Italian.- By the way, you can replace them with the most ordinary beer.

The finished dough must be placed in a plastic container (sprinkled with a little flour: it will help it rise), and when it rises and falls, form several cakes, send them back and wait until it rises again, twice as much (and this is one of the key points in creating the perfect dough). You can start cooking after 2 hours. By the way, in order to get a standard pizza with a diameter of 33 centimeters, one flatbread should weigh about 250 grams.

You can cook in a mold or directly on a baking sheet; We do not lubricate both options with anything before baking: the dough already contains olive oil. Roll out the flatbread into a thin pizza base.

02 Fill with filling.The first to be added to the base is tomato sauce: it is made from tomatoes crushed in a blender in their own juice, olive oil and salt (to taste).

- The use of ketchups and sauces (not to mention mayonnaise) is the Americanization of pizza. Do not do it this way.

Hard pizza mozzarella is added next.

For her ― fresh sliced ​​mushrooms and ham.

Finishing touches― oregano and a few drops of olive oil.

The Italian himself discovered the secret!

1. Classic Pepperoni Pizza

Ingredients:
-250 gr Pizza dough
-170 gr Mozzarella cheese
-80 gr Pizza sauce
-90 gr Sausage Pepperoni
-10 ml Olive oil
Pizza dough:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-35 ml Olive oil
-2 g Salt
Pizza sauce:

-5 g Basil
-3 g Salt
-10 ml Olive oil
-2 g Oregano

Preparation:
Dough:





Sauce:


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.

2. Unique Focaccia

Ingredients:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-35 ml Olive oil
-2 g Salt
-5 g Oregano
-5 g 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 - you'll lick your fingers!

Ingredients:
-250 gr Pizza dough
-2 g Salt
-200 gr Mozzarella cheese
-100 gr White 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 this!

Ingredients:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-50 ml Olive oil
-200 gr Mozzarella cheese
-100 g Tomatoes in their own juice
-5 g Basil
-3 g Salt
-2 g 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 and dry fresh green basil thoroughly. 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 Sausage Pepperoni
-30 gr Bacon
-30 gr Marinated champignons
-20 g Olives
-20 gr Pickled onion
-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 g Yeast
-35 ml Olive oil
-2 g 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 g Blue cheese with mold
-50 gr Feta cheese
-40 gr Sour cream
Dough:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-35 ml Olive oil
-2 g 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
- a pinch of sugar
-0.5 tsp 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. spoons of Italian tomato sauce (I used Calve)
- pizza seasoning
-1-2 teaspoons olive oil

Preparation:
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 a 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 pan in just 10 minutes

Ingredients:
-4 tbsp. sour cream
-4 tbsp. mayonnaise
-2 eggs
-9 tbsp. flour (without 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 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, don’t make the heat too high
Immediately cover the pan with a lid, as soon as the cheese has melted a little, the pizza is ready.

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

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

Classic sauce for Italian pizza

Ingredients:

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

Preparation:

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

Basic recipe for pizza dough

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

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

Real Italian pizza - classic recipe

Ingredients:

For the test:

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

For filling:

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

Preparation:

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

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

Cooking with seafood in Italian

Ingredients:

For filling:

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

Preparation:

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

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

Italian pizza "Margherita"

Ingredients:

For the test:

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

For filling:

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

Preparation:

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

Recipe with mushrooms and pepperoni

Ingredients:

For filling:

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

Preparation:

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

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

According to the Sicilian recipe

Ingredients:

For the test:

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

For filling:

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

Preparation:

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

How to make traditional focaccia pizza

Ingredients:

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

Preparation:

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

Italian pizza "Porcini" with mozzarella

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

Preparation:

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

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

Bolognese at home

Ingredients:

For the test:

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

For filling:

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

Preparation:

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

- This is, of course, the main ingredient of pizza. The remaining ingredients vary depending on the type of pizza. Today, pizza is one of the most popular dishes in the world.

How did pizza come about?

Similar dishes already existed among the ancient Greeks and Romans. They were dishes laid out on slices of bread. Bread with added meat, cheese, olives, vegetables, and dairy products was included in the rations for Roman legionnaires. It was food for both patricians and plebeians.

Roman Marcus Apicius in the 1st century BC. wrote a book containing recipes for the “ancestors” of modern pizza. Olive oil, cheese, pieces of chicken, mint, nuts, garlic, and pepper were placed on the dough in various combinations. The word itself pizza close to words piazza (square) piatto (plate).

In 1522, tomatoes were brought to Europe and in Italy they began to prepare almost classic pizza.

In the 17th century, special people appeared who prepared pizza for peasants. They are called pizzaiolo. One day in 1772, King Ferdinand I was walking incognito through Naples and became hungry. The monarch entered the establishment of Neapolitan pizza maker Antonio Testa. As his hunger was satisfied, the king became more and more delighted with the taste and variety of dishes. Ferdinand I tried to introduce pizza into royal cuisine, but the attempt was unsuccessful.

Some time passed, and another king, Ferdinand II, who also loved pizza, decided to change the attitude of the female part of the royal court to this dish. Ferdinand II called the royal chefs to a secret meeting at which the issue of improving pizza was decided.

The main problem was that pizza dough kneaded with feet, but for a royal dish this was unacceptable!

The secondary task was to find a suitable tool for eating pizza, so as not to smear the noble fingers with grease. Gennaro Spadaccini was appointed responsible for solving the above tasks. Moreover, a limited time was allotted for solving the problems; the Neapolitan nobleman had to be in time before the celebration of the queen’s birthday.
Gennaro completed the assignment on time. The dough was now beaten with a bronze pestle in the shape of a man, and a four-pronged fork was used to eat the pizza. On the day of Margarita of Savoy’s thirtieth birthday, a huge miracle pizza was placed on the festive table, prepared by the married couple of palace culinary specialists - Raffaele Esposito and Rosina Brandi.

The pizza was named after the queen. From this day pizza "Margherita" became a popular dish among the royal court.

Also in the royal kitchen they were allowed to cook “Marinara” and “Four Seasons”. Currently in Italy there are more than two thousand types of different pizzas. And it can be argued that it was Naples that gave the world such a miracle as pizza. In the 19th century, thanks to Italian settlers, pizza came to America. After World War II, pizza delivery services became widespread in the United States, and the food industry began producing semi-finished pizzas.

Types of pizza, composition and recipes:

Depending on the size of the pizza, the amount of dough and toppings varies, but the ratio of ingredients remains approximately the same. Ingredients of Margherita pizza: pizza dough, tomatoes, cheese (mozzarella), tomato paste, olive oil, dried basil, salt, pepper and fresh basil leaves.

Four Seasons Pizza is the most popular pizza in the world.

What is known about the “Four Seasons” pizza (“Quattro staggioni”) is that it existed back in 1660. At that time, there was a chef living in Naples who prepared delicious pizzas. One fine day he got the idea to make pizza with a lot of different ingredients. The chef selected his favorite products: tomatoes, seafood, ham and mushrooms.

However, the question arose: how to place all this variety on a layer of dough without making a vinaigrette out of pizza?

The culinary specialist found a way out of this situation. He divided the pizza circle into four sections, each of which was individually covered with its own toppings. The pizzeria's visitors really liked the new dish. Such a work of culinary art must have a name.

The chef associated this pizza with the seasons, and as a result the pizza got the name "Four Seasons". The “winter” sector was occupied by champignons, “spring” was reserved for seafood, “summer” was devoted to (Salame), and “autumn” was occupied by tomatoes.

The pizza was topped with sauce and sprinkled with herbs and mozzarella. Nowadays, Four Seasons pizza is one of the most popular and is a top seller. There are many options for combinations of fillings. In the traditional “Four Seasons”, three sectors (seasons) of the filling are occupied by seafood, and one by mushrooms. Ingredients: dough, mozzarella, tomatoes, salted mushrooms, boiled frozen mussels, fresh or frozen shelled shrimp, olives, salted anchovy, parsley, garlic, orange, salt, sugar, pepper, Worcestershire sauce, Tabasco sauce, fresh basil, Parmesan .

Neapolitan pizza "Marinara"

Marinara, like Margherita, is considered a Neapolitan pizza. The word itself is translated as sea or sailor. However, this does not mean that pizza should be with seafood. Perhaps the pizza was named after the fishermen who ate it almost every morning.

In fact, “marinara” is also a sauce made from tomatoes, onions, garlic and aromatic herbs.

Due to the preservative properties of tomatoes, this sauce could be stored for quite a long time, which sailors could not help but take advantage of. Therefore, there is a hypothesis that the name of the pizza is associated with this sauce. Ingredients: dough, tomatoes, olives, garlic, Parmesan, salt, sugar, oregano, thyme, basil.
Today, pizza has spread throughout the world. In different countries, people may prefer different ways of preparing this dish. The main differences are in the toppings, for example in Brazil they add green peas to pizza, in Japan they add eel, and in Costa Rica they add coconuts.

Even within Italy, there are differences between Neapolitan pizza and Roman pizza. Capital pizza has a crispy base, while Neapolitan pizza has a soft, crumbly flatbread.

How to make real Italian pizza?

So, we got to the most important thing: the recipe for how to make real Italian pizza.

In 2004, the recipe was published in the official newspaper of the Italian government.

According to this recipe, real pizza should have a thin crust. When cooking, only mozzarella cheese and special varieties of tomatoes should be used. Only basil, olive oil, oregano and garlic can be used as additives.

If one of these rules was violated during production, then the resulting product is not a real Italian pizza.

It is also worth mentioning that real pizza is cooked on coals in a real Italian oven, where the temperature is maintained 485 degrees and pizza there bakes in 2 minutes. However, today this rule is rarely followed.

Recipe and easy way to make Margherita pizza

For good pizza, you first need to make good dough.

1. Take yeast (7 grams) and sugar (1 tablespoon), place them in a bowl and mix with water (4 tablespoons), leave for 15 minutes in a warm place. Mix flour (350 g) with salt (1 tbsp) and make a hole in the center, add olive oil (1 tbsp), yeast mixture and 170-180 g. hot water (60 degrees C).
2. Knead the dough with a wooden spoon.
3. Next, place the dough on the table and knead with your hands for about 5 minutes.
4. Then return the dough to the bowl, cover and leave for 30 minutes until it doubles in size.
5. While the dough is rising, you can start filling.
6. In a large frying pan you need to put tomatoes (400 g canned in their own juice), garlic (2 crushed cloves), basil (2 tablespoons), olive oil (1 tablespoon), pepper and salt.
7. The resulting sauce is simmered for 20 minutes until thickened, then tomato paste is added to it and the sauce is cooled.
8. Knead this base with your hands for a couple more minutes and place it on a baking sheet.
9. The dough is stretched by hand so that its thickness is no more than 6 mm, since it will still rise in the oven.
10. The base is spread with sauce, sprinkled with mozzarella (100 gr.) and Parmesan (grated 2 tablespoons), and placed in a preheated oven, where it is baked for 20-25 minutes at 200 degrees C.

Bon appetit!
And finally, we have prepared for you, dear readers, a video tutorial on how to prepare real pizza from an Italian chef.

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