Real narrow Italian pizza

The recipe is taken from an Italian restaurant.

Dough:
175 g flour,
1/4 tsp.
salt 1 tsp.
dry yeast 125 ml warm water
1 tbsp. l. olive oil

Mix salt, flour and yeast. Mix water with oil. Knead the dough well. Roll into a ball, brush with olive oil, wrap in cling film and place in a warm place for 45 minutes. Later roll out thinly on a floured table, leaving thicker edges. Spread pizza sauce (not counting the edges), sprinkle with grated Gouda cheese (it melts well), and spread the filling on top in a thin layer. Place in an oven preheated to 210 degrees for approximately 20 minutes.

Pizza sauce: (amount for 2 pizzas, because I usually make 2 pieces for the whole family)
1 tbsp.
l. olive oil 1/2 onions
2 cloves of garlic
0.5 kg of ripe tomatoes or 0.4 liters of sautéed tomatoes
1 tbsp.
l. tomato paste 1/4 tsp.
oregano 1/4 tsp.
basil 1 bay leaf
salt, pepper

Heat oil in a saucepan, add finely chopped onion and garlic. Put it out. Add finely chopped peeled tomatoes (or ready-made sautéed tomatoes), tomato paste, oregano, basil, bay leaf, season with salt and pepper. Simmer for 15 minutes. Remove bay leaf.

Pizza interior:

1) Capricciosa: Gouda cheese, tomato sauce, ham or brisket, champignons

2) Margherita: Gouda cheese, tomato sauce
3) Fungi: Gouda cheese, tomato sauce, mushrooms
4) Vesuvius: Gouda cheese, tomato sauce, ham
5) Tyrolean: tomato sauce, Gouda cheese, brisket
6) Vegetarian: tomato sauce, cheese gouda, vegetables, corn
7) Neapolitan: tomato sauce, Gouda cheese, sardines or anchovies
Speziale: tomato sauce, Gouda cheese, greenish bell pepper, onion, egg
9) Canonada: tomato sauce, Gouda cheese, ham, bacon, onion
10) Special: tomato sauce, Gouda cheese, ham, lard, feferons
11) Bianca: tomato sauce, Gouda cheese, brisket, garlic, pickles
12) Pineapple: tomato sauce, Gouda cheese, pineapple, ham
13) Tuna: tomato sauce, cheese gouda, tuna, onion, parsley
14) Bolognaise: tomato sauce, Gouda cheese, minced beef, parmesan
15) Quattro Stagioni: tomato sauce, Gouda cheese, ham, champignons, squid or mussels
16) Frutti di Mare: tomato sauce, Gouda cheese , shrimp, squid, mussels, onion, parsley
17) Italian: tomato sauce, Gouda cheese, prosciutto (Parma ham) 18)
Gourmet: Tomato sauce, Gouda cheese, ham, lard, salami, feferons
19) Marinara: Tomato sauce, cheese gouda, squid, onion, parsley
20) Quattro Formaggio: tomato sauce, gouda cheese, gorgonzola, roquefort, parmesan
21) Romanza: tomato sauce, gouda cheese, ham, egg, gorgonzola, feferons

22) Diablo: tomato sauce, gouda cheese, ham, prosciutto, feferons
23) Pizzuncato: tomato sauce, Gouda cheese, mortadella, greenish bell pepper
24) Pizza “6”: tomato sauce, Gouda cheese, ham, lard, champignons, egg, sweet and spicy feferons

(Eggs, seafood, onions, champignons, if indicated in the entrails, are added raw. The egg is poured into the middle of the pizza. It is baked in the oven.)

My favorite entrails: capricciosa + olives and feferons, tuna and frutti di mare. I’ve absolutely made it 100 times already, because mine loves it beyond belief.

I also wanted to add that I often make a narrow pizza for the entire baking sheet from 2 portions of dough (rectangular) (this is faster than 2 separate pizzas), because I have 3 men and one, naturally, is not enough for them. I cut with a special round pizza cutter, first crosswise at an angle, then at the corners.

Italian pizza

Pizza is the favorite delicacy of most kids and adults, available at the moment on virtually any corner. But, in almost all cases, buying ready-made pizza in a store or restaurant is an expensive pleasure, and its quality immediately leaves much to be desired. It happens that on the thin dough of a store-bought pizza you can hardly find meager pieces of goods left over from who knows why. Pizza, prepared with your own hands from selected ingredients, although it requires some hassle and hassle, nevertheless, in terms of taste, quality and reasonable cost, it is always far superior to its store-bought counterparts.

Now I will show you in detail how to prepare real Italian pizza at home, and you will make sure that it is completely easy and accessible to anyone, even a novice cook. Traditional Italian pizza dough has a very common composition and mainly contains only flour, water and yeast. The proportions of these components may vary depending on the desired thickness of the dough, but the main thing is that it never contains eggs, butter or dairy products. This dough is very light in structure and quite bland in taste and serves as an excellent basis for sauce and various interiors.

Italian pizza sauce is made from the ripest and sweetest tomatoes and seasoned with fragrant olive oil and Mediterranean herbs. Prepared from natural selected ingredients, it does not require the addition of a huge amount of sugar and artificial flavors, because it itself has a rich and deep tomato taste. In the absence of new ripe tomatoes, it is not forbidden to eat canned chopped or pureed tomatoes, which make an equally delicious pizza sauce.

The remaining indispensable element of Italian pizza is mozzarella cheese, which is spread on tomato sauce in the form of thin slices. To make pizza, they use a special hard mozzarella, which melts perfectly when heated and makes an additional creamy base for the inside. In principle, mozzarella alone may be enough to get a tasty pizza, but if desired, the filling can be lightly sprinkled with Parmesan or other special cheese on top.

Anyone can choose the quantity and composition of the interior for Italian pizza according to their own taste, and there are no prohibitions or restrictions. I recommend adding a little smoked bacon to the base of the pizza where appropriate, because the fat it renders when heated makes the pizza especially juicy and flavorful.

If you use these simple tips, you can prepare the most delicious Italian pizza at home for your family and friends. Prepare your pizza with love using high-quality ingredients for unrivaled results!

Necessary information

Difficulty level:	3*	Serving Size:	200 g
Preparation time:	1.5 hours	Calorie content per serving:
Number of servings:	8	Cost of one serving:	48 rub.

How to cook Italian pizza - recipe for yeast dough and tomato sauce for true Italian pizza with step-by-step photos

INGREDIENTS:

for 2 huge pizzas

500 g flour
320 ml water
10 g dry yeast
1 tsp. salt
1 tsp. Sahara

2 huge ripe tomatoes
2 teeth garlic
2 tbsp. l. olive oil
1 tsp. Sahara
salt, pepper, 1/2 tsp. dry basil, 1/2 tsp. dry oregano

100 g bacon tenderloin
100 g ham tenderloin
1 small bell pepper
1 small onion
5 large champignons
40 g pitted olives
150 g hard mozzarella for pizza
100 g hard or semi-hard cheese

COOKING METHOD:

1. In order to prepare Italian pizza with different interiors, first knead airy yeast dough for it. To do this, dissolve sugar and salt in warm water, add yeast and leave for 5 - 10 minutes until the mixture begins to foam. While the yeast is activating, pour the sifted flour into a large bowl.

2. Add yeast to the flour and knead the dough with your hands or in a food processor using the hook attachment.
Knead until smooth and homogeneous for 3 to 5 minutes. 3. The result should be a thick, viscous and virtually non-sticky dough, which must be collected into a ball, cover the bowl with a wet towel and place in a warm space for 40 minutes.
During this period of time, the dough will noticeably increase in size. 4. While the dough is rising, let's start making Italian tomato sauce for pizza. To do this, cut the freshest tomatoes crosswise in the area of the stalk and put them in boiling water for a few minutes, then cool them under running cool water and peel them.

5. Cut the peeled tomatoes into large cubes and grind with a blender into a homogeneous mass.
6. Heat olive oil in a frying pan, add basil, oregano and finely chopped garlic and cook over low heat for 2 minutes.
7. Pour crushed tomatoes into a frying pan, add salt, sugar and ground pepper and simmer the sauce at low simmer for 35 - 40 minutes until the water has evaporated.
8. The result should be a thick, rich and fragrant tomato sauce for Italian pizza.

9. To prepare the filling for Italian pizza, cut the onion into large rings. Peel the bell pepper from seeds and cut into narrow, long strips. Carefully wash the fresh champignons and cut them into slices. Cut the olives into rings.

10. Cut the mozzarella into thin slices, grate hard or semi-hard cheese on a large grater.

11. Knead the risen dough and place it on a floured table.
Divide it into two equal parts and roll each of them into a circle according to the size of the baking sheet. 12. Transfer the pizza base to a baking sheet lined with parchment or a silicone mat and generously brush the surface of the pizza with tomato sauce, leaving a 1-2 cm margin around the edge.

13. Place thin slices of mozzarella on the sauce and distribute 3 to 4 long strips of raw smoked or cooked smoked bacon over them.

14. Place thin slices of ham, as well as chopped mushrooms, olives, onions and bell peppers on the pizza in a random order.

15. Sprinkle grated cheese on top of the pizza.
16. Bake Italian pizza in an oven preheated to 220°C for 15 minutes until the edges of the dough lightly brown and the cheese melts.

Pizza must be served promptly, while it is fresh, hot and airy. Fluffy, warm and very appetizing Italian pizza is ready!
Just before use, you can pour it with fragrant olive oil infused with herbs and garlic. Bon appetit!

Thin dough for Italian pizza: a traditional recipe from a chef

Pizza is one of the most popular culinary products all over the world. In Italy, only pasta can compete with it. The dish gained its popularity back in the 18th century. Pizza, like in Italy, is prepared in compliance with certain rules. The leading role in this is played by the dough, the secrets of which are shared with pleasure by the best pizzaiolos and chefs of Italian restaurants.

About the dish

Italy is considered to be the birthplace of pizza, although a similar dish was prepared in Old Greece. The traditional recipe for a frisky dish is a narrow flatbread with mozzarella cheese, sauce and olive oil.

To prepare the dish correctly, you need to know a few secrets of Italian pizza. There are certain rules that chefs follow when making:

the dough is rolled out into a narrow flat cake approximately 4 mm wide;
It’s important to make sure that the flatbread doesn’t tear – professional pizzaiolos feel the dough with their hands, so they don’t make mistakes;
in the recipe for real pizza dough, like in Italy, flour with a high gluten content is used - Monitoba or flour with the index “00”;
salt is added to the kneaded dough in the middle of the process to prevent its contact with yeast, it prevents the proliferation of yeast fungus, only after this add olive oil and enough flour to obtain an elastic consistency;
yeast pizza dough, like in Italy, must be porous and airy; some Italian chefs do not use a rolling pin, stretching the base with their hands;
the base needs a “rest” time before starting baking;
the ratio of base and inside must be 1:1; if there is too much inside, the dough will not bake;
The main thing in Italian pizza is the selection of the inside, it should contain the taste of cheese, spices and olive oil, the ingredients should not compete, interrupting the taste of each other;
You can prepare Italian pizza at home in the oven; it should be thoroughly preheated first.

The most delicious dish, just like in a pizzeria, comes out if all the manufacturing steps are followed. It’s easy to prepare real Italian pizza from an Italian chef if you use the step-by-step recipe with photos.

Thin Italian pizza

Option 1: Traditional recipe for narrow Italian pizza

The most popular Italian pizza is Margherita, named after the queen. This recipe can rightfully be considered traditional. The dough comes out narrow and crispy, and the regular interior is loved by adults and children.

Ingredients:

Flour - 470 g;
Dry yeast - 2 g;
Water - 380 ml;
Tomatoes - 500 g;
3 cloves of garlic;
Olive oil - 50 ml;
Mozzarella - 300 g;
Basil - 30 g;
Oregano, salt, pepper.

Step-by-step recipe for narrow Italian pizza

Sift the flour, combine it with salt and yeast.

Pour clean water into the future dough in portions, stirring constantly. The most convenient way to do this is with a wooden spatula.

When the dough becomes homogeneous, cover it with cling film. Leave for 5-6 hours so that the workpiece grows well in size.

Divide the risen dough into four parts. Roll each of them into a ball, then roll out thinly. To get real Italian pizza, you need to stretch the dough by hand. Remember it well, turn it over a couple of times. Place the resulting cake on a board sprinkled with flour.

Now we will prepare a fragrant tomato sauce. To do this, put a frying pan with olive oil on the fire. Warm it up well.

Wash and place the oregano and basil on a cardboard towel. When the leaves are dry, chop them finely. You can also use dried herbs. Save some of the basil for the inside.

Peel the garlic and chop it very finely. Fry it over medium heat for about half a minute, then add the basil and oregano to the pan.

Peel half the tomatoes and puree them in a blender. Pour them into the frying pan. Stir all the ingredients of the sauce, add salt and pepper. Boil for another 10 minutes over low heat.

Process the sauce with a blender until it becomes homogeneous. Divide the entire tomato mass into four parts.

Turn on the oven at highest power. Place a baking tray lined with parchment paper in it for a couple of minutes. It should be hot when we put the dough on it.

Let's start making the inside. To do this, cut the tomatoes and mozzarella into thin slices. You can tear the basil leaves, but it is better to place them completely on the pizza.

Brush the sauce onto the narrow crust. Scatter mozzarella over it and top with basil and tomatoes. Pepper the filling. Place the pizza in the oven for 6 minutes.

To make real pizza, use special metal granite. It is inserted into the oven and the dough is placed on top. Granite heats up unsurpassedly, so the dough comes out exactly as needed. It will be soft on the inside, but toasted on the outside.

Option 2: Frisky recipe for narrow Italian pizza

If you can't wait to try a delicious pizza, prepare a quick, yeast-free dough. You can use any ingredients as the inside, but it is better to prepare them in advance.

Ingredients:

Flour - 600 g;
Vegetable oil - 20 ml;
Cheese - 300 g;
Sausages - 300 g;
Tomatoes - 3 pcs.;
Testicle;
Water - 200 ml;
Tomato sauce - 60 g.

How to quickly cook a narrow Italian pizza

Break the egg into a deep bowl. Pour the oil there, add salt and a pinch of sugar.

Beat the egg mixture with a mixer. When the mass becomes homogeneous, add water to it.

Option 3: Thin Italian pizza without meat on rye dough

This pizza will appeal to vegetarians and adherents of proper nutrition. It is prepared on rye dough without adding meat. Despite this, the baked goods come out very tasty and satisfying.

Ingredients:

Rye flour - 250 g;
Olive oil - 25 ml;
Tomatoes - 270 g;
Garlic clove;
Sweet pepper - 75 g;
Reddish onion;
Sesame seeds, herbs to taste;
Water - 100 ml;
A mixture of Italian or Mediterranean herbs, salt.

Step by step recipe

Combine flour with olive oil and clear water. Stir the ingredients well until smooth. It's better to do it by hand.

Salt the resulting dough, add dry herbs to it. Stir again until the spices are evenly distributed.

In a blender, grind 100 g of tomatoes with chopped garlic and salt. Roll out the dough, make sides. Brush it with tomato sauce.

Peel and finely chop the onion and bell pepper. Cut the remaining tomatoes into slices. Distribute the vegetable filling over the crust.

Bake the pizza for 20 minutes at 180°.

If you don’t want to give up meat, you can add fried minced meat from various types of meat to the filling. Mushrooms are also often added to this pizza. Fry them with onions or boil them in advance.

Option 4: Thin Italian pizza with mushrooms and triple cheese

This recipe uses a unique inside of mushrooms and 3 types of cheese. We combine Parmesan with mozzarella and goat cheese to create an unusual combination of flavors and textures.

Ingredients:

Flour - 200 g;
Champignons - 250 g;
Dry yeast - 5 g;
Vegetable oil - 20 ml;
Goat cheese - 100 g;
Parmesan - 40 g;
Half an onion;
Mozzarella - 150 g;
Water - 120 ml.

How to cook

Heat the water to a temperature slightly above room temperature. Dissolve the yeast in it, add a pinch of sugar. Let the mixture stand for a quarter of an hour. Bubbles should appear on its surface.

Pour the flour into the mixer bowl. Add the dough and vegetable oil and salt. Knead the dough. It must be kneaded for at least 10 minutes. The finished dough will be very soft and pleasant to the touch, it will not stick to your palms.

Roll the dough into a ball and leave it warm under a towel for an hour. During this period of time you can prepare the filling.

Wash the mushrooms thoroughly and cut them into slices. Remove the peel from the onion and chop it too.

Heat a frying pan with a drop of oil. Fry the onion until soft, then add the mushrooms. Simmer everything together for a couple of minutes, add salt and pepper at the end.

Roll out the dough thinly and place it in a greased pan. Grate mozzarella on top, arrange mushrooms and onions.

Cut the goat cheese into pieces. Finely grate the Parmesan. Place two types of cheese on the pizza. Place in the oven, preheated to maximum, for 10 minutes.

You can eat not only champignons, but also any other mushrooms, fresh or frozen. To enhance the flavor, add a handful of dried wild mushrooms.

Option 5: Thin Italian pizza “Four Seasons”

For a larger group, pizza with 4 types of interior is suitable. It is served in virtually all Italian cafes, but you can prepare this dish at home.

Ingredients:

Yeast dough - 1 kg;
Tomato sauce - 50 g;
2 testicles;
Mushrooms - 80 g;
Dutch cheese - 100 g;
Marinated artichokes - 50 g;
Olives - 50 g;
Salami - 70 g;
Oil - 10 ml;
Cherry tomatoes - 70 g;
Mozzarella - 100 g;
Bell pepper - 75 g.

Step by step recipe

Boil the eggs hard. Fill them with cool water, then peel and finely chop.

Prepare the dough and sauce according to the traditional recipe. Grease a baking sheet with oil and place the rolled out crust on top. Spread tomato sauce over it.

Make small cuts along the sides of the pizza base. Conditionally divide it into four sectors. At the same time, turn on the oven at 200°.

Each sector needs to be filled with different fillings. Fill part of the dough with a boiled egg. Place pitted olives and marinated artichokes in the next section.

Slice the tomatoes and mozzarella into thin slices. Fill another ¼ of the dough with them.

Chop the salami and bell pepper, seeded. Distribute the filling over the outermost sector.

Top the pizza with grated Dutch cheese. Bake it for a quarter of an hour.

You can use other types of innards at your discretion. But they must certainly be combined together.