Pizza has long been an international dish. It is loved and prepared everywhere and people have completely forgotten that it owes its birth to sunny Italy. Italian pizza is a favorite product of gourmets all over the world, so our article will focus on it.
We will tell you how to cook it in several different ways and teach you all the intricacies of Italian cuisine.
Unlike our housewives, who prefer to cook this dish with meat and aromatic sausages, Italian cooks put seafood and mushrooms on pizza, generously sprinkling the dough with nuts and various herbs. Often berries and fruits, such as grapes, also end up there. And, of course, you will never find mayonnaise or ketchup in classic pizza from Italy.
What toppings do they use on pizza in Italy?
1. Carbonara is a popular pizza based on smoked brisket, Parmesan and tender mozzarella.
2. Marinara - made from mozzarella, tomatoes, oregano and basil.
3. Salmone - very tasty, original pizza with salmon, fillet of other red fish, lemon zest, moscarpone, arugula.
4. Fungi - pizza for mushroom lovers, for the preparation of which oyster mushrooms, champignons, chanterelles, and porcini are used. Parmesan and mozzarella are also used in the recipe.
5. Four cheeses - original recipe with assorted cheeses: blue mold, white mold, hard Parmesan, mozzarella.
6. Neapolitan - prepared from the following ingredients: onions, thyme, tomatoes, peppers, garlic, salt, anchovy fillets, Swiss cheese, olives.
Italy has adopted a special law on the rules for preparing pizza:
And now the recipes themselves!
This recipe will be useful for people who do not have time to prepare complex dishes. But being completely busy is not a reason to deny yourself your favorite treat. So, for preparation we will need:
Before you start cooking, preheat the oven to 240 degrees. Take slices of wheat bread and fry them in a toaster or in a frying pan, grate with ground garlic and brush with tomato paste. Then, on each slice of bread, place several slices of tomatoes, a basil leaf, a small piece of cheese, capers and olives. Sprinkle all this with a few drops of olive oil and place in the oven for 10 minutes. The pizza is prepared quickly. You just need to wait until the cheese melts. The dish is served on the table with green salad leaves and fresh vegetables.
We talked about the so-called “quickie” option, and now we’ll discuss classic Italian pizza with dough. Depending on your wishes, pizza is made from either thin or fluffy dough. It is prepared with the addition of flour, water, salt, yeast and olive oil. If you want to get a thin dough, then you will need very little yeast, only 1 spoon of vegetable oil and half as much flour as for fluffy pizza.
Standard proportions:
Ingredients:
The preparation is as follows. The yeast combines with water and sugar, some time passes and it comes to life. After this, knead the dough, combining it with the remaining ingredients. The formed dough rests for a while in a warm place, then it is gently kneaded and placed on a baking sheet greased with olive oil. The pizza is topped with toppings and sprinkled with cheese. All this goes into the oven and bakes until fully cooked.
And now that we’ve talked about the dough, it’s time to talk about pizza topping options.
The pizza recipe is set in a special standard. Brush the dough with tomato sauce made from exclusively San Marzano tomatoes. Place in the oven for 10 minutes, then remove and add young Mozzarella di Bufalo cheese. Drizzle the pizza with extra virgin olive oil, sprinkle with sea salt, and top with a few fresh basil leaves. Place back in the oven for a few minutes until done. Simple, isn’t it, like everything ingenious.
Ingredients:
How to make Italian Pepperoni pizza:
Roll out the dough to a diameter of about 30cm, brush with tomato sauce, sprinkle with grated mozzarella cheese, and top with thinly sliced pepperoni sausage and olive rings. Bake the pizza in an oven heated to 250-300 degrees for no more than 10 minutes, grease the edges of the finished pizza with olive oil and serve it hot, cutting it into 8 pieces. Bon appetit!
Ingredients (for 1 pizza 30cm in diameter):
How to make classic Four Seasons pizza? Cut the champignons in half lengthwise, then cut the halves into thin slices, cut off the base of the artichokes, leaving only the slices. Thinly cut the salami, the pepper into half rings, the cherry tomatoes into halves, if the mozzarella cheese balls are small, also cut them in half, the egg in half, cut the halves into plates, grate the Parmesan cheese on a fine grater. Roll out the dough for thin pizza into a 30cm flat cake no more than 1cm thick, place it on a pan greased with olive oil, make marks with a knife, lightly cutting the dough into 4 equal sectors (do not cut through the dough all the way). Grease the pizza with tomato sauce, moving 1-2 cm from the edges, place mushrooms and egg in the upper right sector, then, moving clockwise, artichokes and olives, the third sector - salami and sweet peppers, the last - cherry tomatoes and mozzarella. Sprinkle the pizza with grated cheese and bake in an oven preheated to 220 degrees for 20 minutes. Bon appetit!
To prepare it we will need:
Heat the oven to a temperature of 220 degrees, cut the Dor Blue cheese into small cubes and grind the Gouda using a coarse grater. Garlic can be passed through a garlic press. Then we take the dough and put it in a baking dish, sprinkle it with flour, and roll it out over the entire area. In order for it to bake well, pierce it in several places with a fork. Place cheese, garlic and sage leaves on top of the dough. Pepper, salt and bake on the lower level of the oven for about 15 minutes. Then take it out and let it simmer at medium level for about 3 minutes.
To prepare we will need:
Roll out the dough into a circle, place it in a baking dish, and generously grease it with tomato. Place grated zucchini and thinly sliced tomato on top. Canned salmon should be opened, excess liquid drained, the fish separated from the bones and mashed thoroughly. Place a layer of salmon on the pizza, top with thinly sliced mushrooms, dill and cheese. Salt, pepper and place in the oven, preheated to 200 degrees for 20 minutes until fully cooked.
The so-called sea cocktail is suitable as a filling; it includes various seafood (mussels, shrimp, pieces of red fish, etc.). We will also need:
Roll out the dough into a circle shape. Sprinkle generously with flour and place on a greased sheet. Carefully place the seafood cocktail there, sprinkle it with pepper cut into large cubes on top.
Then add capers, cheese, sprinkle with herbs. The final touch is to add olives, pepper, salt, and oil. Bake in an oven preheated to 200 degrees until done. Cooking time is approximately 20 minutes.
Do you like Italian pizza? What fillings do you prefer? Share with us in the comments!
To understand what differences the recipes for real traditional pizza have, it’s worth transporting yourself, even if only in your thoughts, to the times of medieval Italy.
They are very diverse; the world knows more than 1000 analogues and varieties of preparing this snack.
If you have a desire to bake real Italian pizza at home, I advise you not to ignore the information presented in this article.
First, let's study the technical rules.
Traditional pizza from Italy can even be prepared at home. You just have to follow some recommendations known to professional pizza makers.
First of all, you need to pay attention to the selection of ingredients, then the pizza will turn out very tasty and original.
Pizzaiolos loudly declare that only a special type of flour should be used for pizza. This is durum or semollina. Of course, in our country it is difficult to find such a curiosity, but this is not a reason to put off preparing the delicacy for better times.
Real Italian pizza will turn out tasty and soft, the recipe for which will include TV flour. varieties of finely ground wheat. Fortunately, there is plenty of such flour in our country.
Italians use rast. olive oil. If the recipe says to use oil without clearly indicating its type, I advise you to use what you like best for the pizza.
The classic pizza recipe includes olives. oil. Thus, the pizza becomes more tender and softer.
The exact amount of water is unknown even to professional cooks, and therefore the recipe may not indicate the exact value, so you should personally focus on the consistency of the dough in each case.
You can use any type of yeast for baking pizza, it can be dry or live. The recipe does not always give precise instructions.
That's all about the test. We are focusing on yeast in this article, and therefore I propose to talk about other types separately.
Italian pizza is prepared only with yeast, it is important that the recipe includes them in the set of ingredients.
One of the most famous is classic pizza. A similar recipe is known all over the world. The pizza turns out thin in the open baking variation.
The remaining varieties will be appreciated by gourmets and pizza connoisseurs: closed; foccacia; on a thick thick crust.
The recipe for Italian thick-crust pizza is also popular among our compatriots. The same cannot be said about calzone - a closed version of pizza, similar to a huge dumpling fried in a frying pan, and Italian focaccia bread.
The last option has a very beautiful name, look at the photo to see what this pizza is like - classic bread, similar to traditional chapati from India or lavash from Armenia.
Only focaccia pizza has a special component in the form of sauce and spices. The dish can be eaten as a separate appetizer; the taste of Italian oven-baked pizza is spicy and interesting.
If you could go back in time, you would find out that before, only poor people ate pizza. It was made from Mozzarella cheese, which is quite expensive today.
Since tomatoes began to be brought to Italy from America, they have also been added to pizza to complement the taste of cheese.
Since the country has mild climatic conditions, a lot of different herbs have always grown on its territory, and therefore it is customary to dilute the classic pizza recipe with basil.
Over time, culinary experts came up with variations of delicious Italian pizza, adding toppings from different TVs. cheeses, seafood, fish, meat additives and even fruits.
This is how the flatbread for the poor became famous all over the world, quickly winning the love of people of different social classes and interests in life.
Below you will find recipes for different types of pizza with step-by-step photos that you can prepare at home.
This is the oldest pizza recipe that has survived to this day. Making pizza using it is very simple, and the ingredients for the dish are inexpensive.
For the dough, take: 200 gr. coarse and soft flour; 1 PC. chickens testicle; 100 ml water; 3 tbsp. olive oils; 5 gr. dry instant yeast; 1 pinch each of salt and sugar.
Filling: 10 pcs. olives; 250 gr. tomatoes; 8 fresh basil leaves; 3 tbsp. olive oils; 3 cloves of garlic; oregano, thyme, salt, sugar.
Making dough at home for Marinara - Italian pizza:
The pizza topping can be made like this:
That's all, all that remains is to assemble the pizza:
I lay out the volume on top of the base. pasta, then garlic, olives, sprinkle with spices, cheese and sprinkle on the olives. oil I bake pizza in the oven at 200 degrees. 20 minutes. Flavorful pizza is served hot.
A real Italian closed pizza called Calzone will appeal to many for its taste and ease of preparation.
Components: 1 bunch. basilica; 70 ml olive oil; 200 gr. chickens minced meat with stewed onions; 2 tsp yeast (dry); 150 gr. tomato; 1 tsp salt; 0.5 tsp sugar; spices; 200 gr. Mozzarella; 500 gr. flour; 2 pcs. garlic cloves; dill; stu of water.
Algorithm of actions:
It is not difficult to prepare a traditional Italian appetizer for the table called Tropicana.
Take: 50 ml plant. oils; 400 gr. var. Chicken; 3 pcs. canned pineapple; 0.5 tbsp. sauce; 0.5 tsp salt; 1.5 tsp. dry yeast; half st. water (warm); 8 pcs. olives (without bones required); 1 tbsp. Sahara; sesame, basil; 100 gr. TV cheese and mozzarella; 350 gr. flour.
The cooking method is presented here:
I decorate the finished pizza with basil and sesame seeds. Before serving, I use a special knife to divide the pizza into equal portions.
The Italian method of preparing pizza includes the following set of products:
100 ml sauce with added spices; 10 pcs. olives and black olives; 150 gr. TV cheese; 300 gr. flour; 100 gr. fried mushrooms (champignons); half st. water; spices (spices); 25 ml olives oils; 2 pcs. tomato; 1 tsp sugar, salt; 100 gr. ham; 5 gr. dry yeast.
Algorithm for preparing the dish:
Sonneta pizza is served garnished with basil or arugula. It's better to cut the pizza into portions.
Components: 100 ml volume. garlic sauce; 200 gr. boiled shrimp; 10 pieces. olives; 50 gr. Roquefort cheese; 100 gr. mussels (take marinated ones); 250 gr. sl. test; 4 things. cons. pineapple; 100 gr. TV cheese (grate); 25 ml lim. juice; 1 PC. sl. pepper
Cooking algorithm:
Components: 300 gr. test; 200 gr. sl. cheese; 100 ml white garlic sauce; 100 gr. Mozzarella, cheese (rennet), cottage cheese, tv. cheese; basil, dill; large pitted olives; spices (spices); arugula; 50 gr. Roquefort.
Cooking recipe:
Components: 300 gr. test; 100 gr. cottage cheese (preferably fat); 50 ml olives oils; 250 gr. roast beef (marinated); 150 gr. sl. cheese; 3 cloves of garlic; 50 ml cream (fat content 33%); 1 PC. onion; 2 pcs. celery (stems); arugula; basil leaves; 150 gr. TV cheese; spices; onions (greens); olives.
Pizza recipe:
When the pizza is ready, you need to cut it into portions with a knife, and put chopped onion and arugula leaves on top. This pizza turns out very juicy, and its taste is unique. See for yourself by preparing this snack at home.
Making homemade pizza that is similar to what the Italians make won't be a big problem. You just need to know some culinary tricks to cope with this task.
Prepare a snack to please your family with delicious baked goods. Why not make a whole home pizzeria restaurant to try out all the pizza cooking methods that I presented above for your information.
Everyone loves pizza - both adults and children. But many housewives do not dare to cook it at home: they are afraid that the dough will not work out. I know for sure - until recently I didn’t even want to hear about it, until I was persuaded to take a risk and try this recipe for pizza dough like in a pizzeria.
By the way, I got the following recipe for pizza dough like in a pizzeria from the chef of a chain of Italian restaurants in our city, so my expectations of getting real pizza dough like in a pizzeria were justified. To say that I was pleased with the result is to say nothing: thin pizza dough like in a pizzeria is very easy to prepare, but it turns out really tasty!
I’ll tell you a secret: this homemade pizza with yeast is a thousand times tastier than the one at the pizzeria. As you understand, the filling for homemade pizza can be different, but in my family one of the favorite options is with ham, hunting sausages and mushrooms. Nourishing, tasty, appetizing - a great dinner with the family!
Ingredients:
For 2 pizzas with a diameter of 20-22 cm:
For pizza dough like in a pizzeria:
For the sauce:
For filling:
For decoration:
First of all, we prepare the dough for Italian pizza, just like in a pizzeria. Sift the flour and pour it into a container that will be convenient to use with a mixer.
Add dry yeast to the flour.
Now it's time for salt and sugar.
Add unflavored olive oil.
And mix everything with a mixer.
Then add water and use the mixer again.
This completes the work of the mixer. Remove the dough from the bowl and form it into a ball with your hands.
Now get ready - you'll have to work hard. To ensure that the dough is elastic and does not stick to your hands, you will need to knead it for 7-10 minutes. It is in kneading by hand that the secret of thin pizza dough, like in a pizzeria, lies.
Now you need to send the dough to proof. We choose a container (I have a plastic container with a lid) that is large enough in size - after all, the dough will double in volume. Lightly grease the bottom of the container with olive oil and place the dough into it. Cover the container with a lid or towel and place in a warm place, protected from drafts. In the summer I put the pizza dough on the balcony, and in the winter in an electric oven preheated to 30-40 degrees.
At this point, the pizza adze can be frozen if you want to make the pizza another day and don't want to fuss with the dough. Divide the dough into two parts, wrap each part in cling film and place in the freezer. Before cooking, remove the dough and defrost at room temperature. You can use the “defrost” mode in the microwave or oven. After defrosting, the pizza dough will “fit” and will be completely ready for further work.
After 40-50 minutes, the pizza dough should rise properly.
We divide our pizza dough into 2 parts.
Using a rolling pin, roll out the dough into a circle with a diameter of about 20 cm.
Mix all the ingredients for the sauce: chopped tomatoes without skins, tomato paste, Provençal herbs, olive oil. We taste it - if there is not enough salt, then add it too.
Using a spoon, spread the sauce onto the dough, backing up a little around the edges.
Wash the mushrooms, cut into slices and lightly fry in a frying pan with a little olive oil.
Cut the ham into thin slices.
We cut the hunting sausages into rings.
Three hard cheeses on a medium grater.
So, one wonders why it turns out this way: you’re going to make a pizza, but what comes out is a hot sandwich? What do Italians put in their dough, or what secrets do they know that result in a thin, crispy base that melts in your mouth? Let's look into this issue. So, real pizza should be baked in a wood-fired oven. There the desired temperature regime is created (485 degrees). In such an oven, pizza is baked in one and a half minutes. But don't despair. We can approximate the conditions for baking products even in the presence of an ordinary oven - gas or electric. But Italian pizza dough requires the most effort. This is where you have to work. Because everything else - making the filling and the baking process - is mere nonsense. So, put on an apron and get to work.
If you want your Italian pizza dough to be as close to perfect as possible, and you only have a gas oven at your disposal, stock up on two baking sheets. Place the mold with the product on top. Place an empty baking sheet underneath. It will heat up and release heat upward, thereby compensating for the rather low temperature of conventional ovens (up to 250 degrees). You can use a stone instead of a baking sheet. And, naturally, it is necessary to increase the baking time - about ten minutes. The crusts - those served in an Italian pizzeria - should be thin and moderately crispy. But there are many lovers of thick and fluffy dough. Externally, the product resembles an ordinary baked goods, but how satisfying! In some regions of Italy, pizza dough is made without yeast. Here we will look at a variety of recipes.
Take a not too large bowl and pour a glass of boiled warm water into it. Dissolve a pinch of salt and two teaspoons of sugar in it. Add the yeast. It is better that the bacterial culture is fresh. Then we need 25 grams. If you are using dry yeast, you will need one teaspoon. This is a dough. Sprinkle it with one tablespoon of flour. We put it in a place where it is warm and there are no drafts. When foam appears on the surface, it means the yeast has fermented and it’s time to prepare the pizza dough. The Italian recipe instructs us to pour two cups of flour into a large bowl, salt it a little and pour in three soup spoons of oil (olive, of course). Add the dough to a large bowl. Let's start kneading. It is very important to feel the density of the dough with your hands. No cook will tell you exactly how much flour you will need - after all, the properties of different varieties are very different. The dough should become plastic and pliable. If it is too liquid, add more flour; if it is rubbery, add water. Knead for at least ten minutes.
This is a real art, since we don't have to use a rolling pin. But first you need to let the test come up. Grease a bowl with vegetable oil. Form the dough into a bun. We also grease it with oil and place it in a bowl. Cover with cling film and put in a warm place. What's happening? After an hour or an hour and a half, the dough will have risen to approximately three times in volume. We crush it and divide it into parts. Typically this amount of dough makes three pizza crusts. Grease a baking sheet with olive oil and preheat the oven to maximum. Sprinkle the countertop with flour and lay out the first piece of dough. We form a flat cake. Using your knuckles, pull it out over the edges until you get Italian pizza dough - thin in the middle, thicker at the edges. Stretch the cake and give it a round shape. Transfer to a baking sheet. Grease with tomato paste, decorate with filling, sprinkle with cheese. Curl the edges of the pizza up and place the baking sheet in the oven.
This recipe also has its “adherents”. In a jug, mix a glass (225 ml) of warm water with two tablespoons of olive oil (you can use a mixer). In a large bowl, mix 300 grams of flour, a pinch of salt, and a teaspoon of dry yeast. Add water and oil from the jug. Knead until smooth. Place on a floured countertop. Continue kneading for about three more minutes. Transfer the bun to a bowl greased with olive oil, cover with film and place in a warm place protected from drafts. After forty minutes, when the fluffy Italian pizza dough has doubled in size, take it out and knead it again. Roll out with a rolling pin to make a circle with a diameter of 30 centimeters.
This is exactly what the base should be like to make a real Italian pizza. Dough without yeast is made in various ways, but they all boil down to one thing: beer bacteria are replaced with fermented milk bacteria. Here is the first recipe: with sour cream. Beat two eggs with a spoon of salt. Dissolve soda in a glass of sour cream (on the tip of a knife). Melt two tablespoons of butter. We combine all three components. Gradually add two cups of flour and knead the dough. It should be elastic and pliable. Roll it out and place it on a baking sheet greased with vegetable oil. We decorate the pizza and bake it. The cakes will come out moderately fluffy.
In a large bowl, mix two cups of flour and a spoonful of salt. In a separate container, beat two eggs, warm milk (100 milliliters) and olive oil (two tablespoons, no more). Pour this mixture into the flour. Stir slightly until smooth. Transfer to a work surface sprinkled with flour. Knead for about ten minutes. The dough will be sticky at first, but will become smooth and elastic. Wet the towel with cold water until it is damp (but not wet). Wrap the bun in it and leave for a quarter of an hour. After this, knead and roll into a thin layer. This pizza base will come out crispy, like puff pastry.
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.
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.
For the test:
For filling:
Rule of two: the yeast dough should double in size in two hours. Then it is ideal for baking.
For filling:
Before serving, pizza with mushrooms can be decorated. Plant a small mushroom in its center and sprinkle with herbs.
For the test:
For filling:
For filling:
For convenience, the pizza dough can be rolled out directly on a greased baking sheet.
For the test:
For filling:
When preparing yeast dough, pass the flour through a sieve. It will be saturated with oxygen and the dough will rise faster.
For the test:
For filling:
