Italian pizza

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 consists mainly of just 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, one mozzarella may be completely 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

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!

Italian pizza: recipes for making it at home - Bellissimo!

Pizza is one of the most favorite dishes in the world. Recently collected statistics say that about 500 million pizzas are eaten around the globe once a day. And this only took into account those purchased in hypermarkets and ordered in various restaurants and cafes. We are convinced that if someone had counted home-made pizzas, this figure would have been twice as large. Do you eventually want to start making pizza at home, but don’t understand how to create it so that it’s delicious? The recipe for Italian pizza, as well as the actual dough for it, which we will now offer, will help you master this easy science.

How to choose pizza ingredients: main principles

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

Yeast

There are two options: either dry or compressed. The choice is individual and depends only on personal preferences. Choose those that, in your opinion, will be easier to measure literally according to the recipe. This is important, since any excess gr, according to professionals, affects both the taste and texture of the dough.

The most popular and favorite option is regular pizza.

Oil

Italians, of course, only consume olive oil. It differs significantly from our usual sunflower both in smell and taste.

Interior

The basic principle that governs most pizza making at home is personal preference. In other words, everyone puts what they like on pizza. This is true, but still in the right Italian pizza there are a number of traditional interiors, distinguished by an inimitable combination of tastes and smells. We highly recommend trying them out.

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

Take:

• 400 g new 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 them 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”

True dough for Italian pizza: recipe and detailed {instructions} for making

One of the main features of pizza prepared by a specialist, which is occasionally recreated at home, is the dough. It is very thin and crispy, but at the same time it cannot be called very dry and, most importantly, hard. In fact, in its manufacture everything is not as difficult as it might seem at first glance. There are no specific ingredients or culinary steps in it, but certain rules must still be followed.

The recipe for traditional Italian pizza dough is as follows. The amount of ingredients is designed for 4 huge bases (about 30 cm across), 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 tasty dish.

So take:

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

The traditional ingredients for making it include flour, yeast, olive oil, water and a pinch of salt.

In a container with half the required amount of water, add yeast (pressed ones need to be crumbled) and sugar, stir 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 and dry work surface, make a depression at the top of the mound and pour in water with yeast and sugar, as well as water with salt and butter. Knead the dough vigorously for at least 15 minutes until it begins to pull away from your hands. Transfer the dough into a flour-dusted container, cover with a towel and place in a warm space 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.

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

• Place the dough on a clean, level 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 similar to a disk, begin to stretch it to the sides with both hands, kneading it;
• when the disk reaches 25–30 cm in diameter, you can try to create it the way professional pizza makers do - lift it on your knuckles and turn it, tossing it slightly.

Don’t try to create it so that the disc comes out completely even and smooth. The tubercles indicate that the dough is saturated with oxygen and will be exactly as needed.

In fact, anything you find in your refrigerator can be minced meat for it, this is exactly what true Italians do

How to cook classic Italian pizza at home: recipes

Recipe for traditional Italian pizza "Margherita"

Almost anyone, even a novice cook, can prepare such a pizza. It is very ordinary, contains a minimum of ingredients inside, but nevertheless is so popular both in Italy itself and beyond its borders that it is sure to be one of the first items on the menu of any pizzeria.

For its manufacture it will be useful:

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

From a layer of dough (fresh or defrosted in advance), 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 wide, the tomatoes into slices, and tear any leaf of basil into 4 pieces with your hands.

Italian pizza can be prepared in different ways, but all options are united by the use of fragrant olive oil, fragrant herbs - basil, oregano, etc. fine 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 regular Italian pizza. To make 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 large grater, Parmesan on a small grater, tear the Gorgonzola and Mozzarella with your hands. Distribute the cheeses sparingly 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.

“Marinara” - a recipe for classic Italian pizza with seafood:

• 250 g dough;
• 100 g tomato sauce:
• 200 g frozen “sea cocktail”;
• 50 g “Mozzarella”;
• 20 g Parmesan;
• 10 pieces. dark olives;
• 1 bell pepper;
• 1 tbsp. l. capers;
• 1 tbsp. l. vegetable oil;
• salt pepper.

Form a base from the dough and brush it with sauce. Distribute defrosted seafood moderately over the dough, sprinkle with pepper cut into rings, capers, and olives cut in half. Sprinkle with oil, salt and pepper, grate the cheese on top. Place the pizza in the preheated oven for 20 minutes.

Professional abilities: Cook, Senior Cook, Chef, Home Cook, Nutritionist

Short biography and personal achievements: Creator and improviser in the kitchen. He started cooking at the age of 12 - he learned “from his mother in the kitchen” and from Russian cookery books and magazines, and by the age of 15 he was already inventing his own signature dishes and culinary masterpieces. After completing a 3-month cook course, I immediately received the 4th category. At the age of 19, he began working at a local small restaurant, where he quickly mastered all the necessary roles and operations. Along the way, I studied dietetics and the basics of healthy eating, and tested all the acquired knowledge in practice.

He never stopped learning: he walked around other people's restaurants and adopted their experience, and as a result, at the age of 23 he became a chef in a famous restaurant. Alexey’s teachers include famous Italian chefs; he also worked as a Brand Chef at several start-up Culinary Studios; he still collaborates with some of them, but now in the role of a consultant and food stylist. Creator of countless collections of recipes, culinary magazines and guest of honor on television programs about cooking and healthy eating.

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Time for true Italian pizza: 7 best recipes at home

Tuesday, November 29, 2016 17:42 + to quote book

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