Top 10 recipes for homemade pizza. Italian, classic and lean pizza recipe

What is the secret of Italian pizza? And why do most of us agree to eat these open tortillas-pies before, after and instead of the main meal? We are looking for a secret ingredient together!

• An interesting fact: originally the pizza was a flat cake baked on charcoal, which served as a plate for warriors and peasants in the Mediterranean countries. On a ready cake spread something, cooked in a common cauldron, and ate. Agree, it's very simple and convenient
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• There were times, empires were disappearing. Wild tribes from the north, conquered Rome brought with them not only bad, but also good. For example, cows in the green meadows of Italy began to graze, and the culinary world eventually received as a gift mozzarella cheese
• Searches of India opened the Old World to America, and Europeans - delicious and healthy berries - tomatoes
• Lepeshka, mozzarella and tomatoes met in the city of Naplesto be in the neighboring city of Gaeta - food historians are still arguing about it), and this meeting became fateful: in an unknown hot oven an unknown talented baker baked the first pizza

Italian pizza. Classic pizza recipe

Classic pizza Neapolitano

Fans of authentic Italian cuisine claim that it is possible to cook Italian pizza only from Italian products( the list of these most Italian products includes, among other things, water).

In addition, the inhabitants of Naples are firmly convinced that it is the Neapolitan pizza that corresponds to the guaranteed specialty, which was declared by the relevant department of the Council of the EU.

This Pizza Napoletana from simple pizza has the following characteristics:

• calorie content 100 g of product - 149.97 kcal( no more and no less)
• for pizza making use the exact amount of mozzarella, which is necessarily cut with small blocks
• , tomatoes should be sourly andsolid without seeds and skins
• pizza flour - a mixture of premium flour( from soft wheat varieties) and solid flour
• the dough is kneaded and pulled into a flat cake only with the help of the hands
• diamthree cakes: 30-35 cm
• thickness of dough 3-4 mm with curbs( curbs) for 1-2 cm
• for cooking using a special wood stove
• baking temperature: 485⁰F or 251,7⁰С
• baking time: from 90 seconds

Howshould be baked Italian pizza

Let's not argue with culinary gurus. Just cook delicious pizza as close as possible to the classic Neapoletano prescription

The initial products for the

test The basis for the original Neapolitano consists of only four components of the

1. Salt

The simplest component. You will need a conventional table salt in the amount of 10-11 g

1. Flour

• Flour in our latitudes is different from Italian low protein( gluten).Note that the protein content of the pizza flour should be at least 11-12%.Such flour as "Extra" or "Reinforced", "Special" sort is marked. If you can not find the flour with the appropriate protein content, you'll either have to make gluten yourself, or enrich the flour with panifarin( dry gluten).Only in this case the dough for pizza will be correct: elastic and elastic
• Base amount of flour( high protein content): 340-360 g
• High-gluten meal consumes more water when mixing! If you have an ordinary high-grade flour with a protein content of 10%, you should either increase the amount of flour or reduce the amount of water

1. Yeast

• The original recipe uses only live( fresh) yeast. The basic amount of flour will need 18-20 g of fresh yeast
• . If you are used to working with dry fast yeast, use about 6 g

1. Water

• Pizza water also has an important secret. The liquid must be clean and cool. Yes, the water temperature should not be more than 20-22 ° C!This temperature slows the work of yeast and increases the maturation time of the test
• Water quantity: 200 ml

If desired, you can add 20 g of olive oil

into the dough. Knead the dough

• Pour all the water into a convenient container, add salt, 40 g flour and yeast
• Gentlyand slowly mix the dough with a wooden spatula until the yeast is completely dissolved. Shovel movements: from top to bottom in a circle
• Gradually enter all the flour into the dough. Stirring should not take more than 10 minutes. This will preserve the elasticity of the dough and facilitate further molding of the
• . If it is difficult to work with the spatula, knead the dough with your hands
• The finished dough should be smooth, soft and elastic, it should not stick to your hands

Delicious pizza is, first of all, a tasty dough

Prooftest the

• Place the test container in a warm, draft-proof place. Top of the container must be covered with a damp tissue cloth - this will allow the test to breathe and protect it from weathering.
• The dough should increase 2 times. The process can take some time( up to 2 hours).Long-term aging of the dough allows the final product to be easily digestible for the digestive tract

. On the photo: on the left - the dough to the proofing, on the right - the increased dough

. Molding the dough

• Divide the dough into equal parts and roll the koloboks. The weight of each kolobok is 180-250 grams.
• Place the koloboks in a warm, draft-protected place, covering them with food film or a damp cloth
• Wait until the balls grow.
• Sprinkle the work surface with a small amount of flour. Form a cake, starting to knead the bollocks from the center to the edges. The edges of the flat cake form the sides of the future pizza. The thickness of the central part of the flat cake should not exceed 5 mm, while the edge must have a height of 1-2 cm. The diameter of the flat cake is 30-35 cm.

Pizza cake is formed only by hand, without using a rolling pin!

Technology of cooking tomato sauce for pizza

The sauce recipe does not pretend to be authentic!

• Wash 1 kg of fresh, fleshy, moderately acidic tomatoes. Fold them in a suitable capacity by volume, previously making cross-shaped incisions( as in the photo below).Pour the tomatoes with boiling water and leave for a few minutes. Carefully drain the water, let the tomatoes cool. Remove from them peel, cut into slices, if possible, removing the seeds. Tomato slices in a colander. This will drain excess moisture

A quick way to remove the peel from the tomatoes

• Warm 2-3 tablespoons of quality olive oil in a saucepan. Reduce heat to medium
• Pre-clean the garlic( 1-2 teeth) with a flat knife and squeeze it into the oil for 1-2 minutes. The oil should be enriched with garlic flavors. Garlic should not be roasted! After the specified time, remove the garlic from the saucepan: it will no longer be needed.
• Carefully place the tomatoes in the saucepan. Bring the tomatoes to the ready( they should become soft) under the closed lid on low heat. Extinguishing time - 5-7 minutes
• As soon as the tomatoes become soft, remove the lid, increase the heat. Constantly stirring, respect the mass to the required density of
• A few minutes before the end of the process, sauce the sauce to taste. If the sauce seems to be sour, add a little sugar to it. Italians, unlike us, additionally acidify the sauce with lemon juice or balsamic vinegar, as southern tomatoes are much sweeter than
• . Add 1 teaspoon oregano( dry seasoning), finely chopped fresh basil( you can replace it with dry spice).If desired, you can also enrich the taste of the sauce with black pepper and / or hot chili pepper
• Let the sauce cool and use as directed. If you do not like vegetable slices in the sauce, before using it, test it additionally
• In case you have an extra sauce left, you can freeze it and use it as necessary after preliminary defrosting.

Ready sauce for pizza

Pizza filling

Sauce ready. The flat cake is molded. The next step is filling the pizza. Italian pizzasiolo claims that the pizza should look like Raphael or Titian paintings, that is, be a work of art.

. Classical Neapolitano is a pizza with

• tomato sauce
• with mozzarella cheese( sometimes a ready-made dish is additionally sprinkled with Parmesan)
• with anchovies
• with fresh basil
• oliveoil
• oregano( dry seasoning)

So, create a masterpiece

1. In the center of the flat cake pour the tomato sauce and evenly spiral from the center to the sides, not reaching the edge of 2 cm

Kaproperly distribute the sauce over the top, place the pizza

1. several generous handfuls of mozzarella, sliced ​​thin cubes or small cubes. In Italy, use a special semi-hard variety of this cheese. Unlike classic round mozzarella, pizza mozzarella is sold without brine. It is difficult to find a replacement for Italian cheese, but it is possible. Cheese is very close to the "state of mind" for mozzarella - suluguni
2. In an artistic mess, scatter pieces of anchovies, previously cleaned from bones. If the anchovies in pizza do not please you - refuse to use them. But then it will not be "Neapolitano"!
3. Sprinkle with fresh basil leaves

Pizza ready to go to the oven

Pizza baking

A special pizza oven is a luxury even for specialty restaurants. At home, you have to use ordinary gas or electric ovens.

1. Warm your oven for 5-10 minutes, setting the temperature to maximum
2. Place the pan with pizza on the bottom level of the oven and bake until cooked. Baking time depends on the temperature of your oven, on the quality of the dough, the size of the flat cake, and the filling. Be sure to check the pizza's readiness 7-10 minutes after the start of the baking.
3. Pizza is considered ready when the dough border and the bottom of the pizza have acquired the typical non-uniform baked color
4. . Sprinkle the hot pizza with olive oil and sprinkle with oregano pinch, rinsing the dry seasoning with fingers

Pizza ready to serve

How to serve pizza in Italy

• Usually the dish is batch, that is: one pizza - one serving. That's why the Italians do not cut pizza before serving
• Pizza is eaten with a knife and fork. If someone is comfortable eating, holding a portioned piece of his hands - it will not be condemned. After all, the main thing is to enjoy the dish

Pizza Margarita, recipe

Pizza Margherita( Pizza Margherita) is a classic of the Italian cooking school. The dish is named after Margarita of Savoy, the second half of the Italian king Umberto I.

In the palette of pizza - three colors of the Italian flag

• red - tomato sauce
• green - fresh basil
• white - mozzarella

Cooking the dish is easy enough, because Pizza Margherita is just a pizzawith cheese and a fragrant tomato sauce.

The technology of dough and sauce preparation, the technique of pellet molding is described in detail at the beginning of the article. The case for small: fill the pizza.

1. Lubricate the cake with tomato sauce. If cooking home sauce is not time / desire, use a purchased tomato sauce or ketchup. The main thing that he was a quality
2. From the top distribute the cheese
3. If desired, the cheese can be put thinly sliced ​​tomato rings. Do not forget to remove the
4. peel from the tomato first. Sprinkle the pizza with fresh basil leaves

Pizza Margarita before baking

The secrets of the correct baking are described above.

Pizza with seafood, recipe

You will be surprised, however, for a long time pizza was cooked either with sauce and cheese,or with sauce, cheese and seafood. Meat ingredients began to add to pizza only at the beginning of the 20th century

The most famous pizza with seafood are

Pizza with mussels( Pizza con le cozze )

Pizza with mussels

To prepare this pizza, you will need:

• 185-250 g testfor pizza
• 3-4 tbsp.l.tomato sauce
• 200 g ready-to-eat mussels
• 1 clove of garlic
• olive oil
• parsley

Preparation:

• Mold the cake and grease it with sauce. Evenly distribute the mussels
• Garlic cut into thin petals, chop the parsley
• Spread the herbs with garlic over the surface of the pizza
• Sprinkle with olive oil and bake
• There is no cheese in the classic pizza recipe, but many Italian pizzasiolos can not deny themselves the pleasure of using several generous handfuls of mozzarella or parmesan
• Olives will add a spicy dish

Pizza with tuna

Pizza with tuna

• 185-250 g of pizza dough
• 3-4 tbsp.l.tomato sauce
• 1 canned tuna cans
• 1 onion, cut into half rings
• 200 g mozzarella
• olive oil
• parsley

Preparation:

• Mold the cake and grease it with sauce. On the sauce lay ½ part of the cheese
• Spread evenly the fish, top with onions and greens
• Sprinkle with the olive oil
• Sprinkle the remaining cheese and bake

Pizza with a sea cocktail

Pizza with a sea cocktail

• 185-250 g of pizza dough
• 3-4 tbsp.l.tomato sauce
• 100 g ready-to-eat shrimp
• 10 pcs.ready-to-eat mussels
• 200 g ready-to-eat octopus
• 100 g ready-to-eat squid rings
• olive oil
• parsley
• mozzarella or Parmesan

Preparation:

• Mold cake and grease it with sauce
• Top evenly distribute a seafood cocktail, sprinkle with finely chopped parsley
• Sprinkle with olive oil, top with cheese and bake

Recipe for pizza with sausage

Pizza with sausage or pizza "Pepperoni" - an invention of Italian immigrants in America. If you order Pepperoni in an American pizzeria, you will really bring a delicious pizza with spicy sausage as a filling. But in Italy, such an order can play with you a cruel joke: pepperoni for an Italian - a spicy pepper. Be careful when making an order!

Pizza with sausage

• 185-250 g of pizza dough
• 3-4 tbsp.l.tomato sauce
• mozzarella cheese
• 100 g spicy salami, ideally salami-pepperoni
• olive oil

Mold the cake and grease it with sauce. On top, distribute a few generous handfuls of mozzarella. On the cheese, put thinly sausage. Bake it. Olive oil is used as a topping

Pizza with chicken recipe

Option for serving finished pizza with chicken

• 185-250 g of pizza dough
• 3-4 tbsp.l.tomato sauce
• 100 g mozzarella
• 50g parmesan
• 1 chicken breast
• fresh basil
• 10 marinated olives without pits. Instead of olives, you can add canned sweet corn, slices of fresh Bulgarian pepper or champignons

Preparation:

• Chicken fillet boil with spices and cool
• Mold cake and grease it with sauce
• Top spread mozzarella
• Put cheese chopped chicken fillets on cheese. Fillet sprinkle with chopped basil
• On top, evenly spread the olives( you can cut them into two pieces)
• Sprinkle whole surface with grated parmesan. Bake
• Olive oil is used as topping

Pizza with pineapple recipe

Pizza with pineapple or Hawaiian pizza

Another name for pizza with pineapple is "Hawaiian"

• 185-250 g of pizza dough
• 3-4 tbsp.l.tomato sauce
• 100 g mozzarella
• 250 g chopped thin portions of ham
• cut into cubes or cubes canned pineapple( to taste)

Mold cake and grease it with sauce. On the sauce lay the pineapple and sprinkle with cheese. Top with thin petals of ham. Bake

Board. The ham can be replaced with a boiled chicken breast. In this case, the additional ingredient will be parmesan, which will need to be sprinkled with chicken. Piquantly, the dish will add the Bulgarian pepper, cut into long slices.

Lenten pizza with mushrooms recipe

Lenten pizza with mushrooms and tomatoes

• 185-250 g of pizza dough
• 3-4 tbsp.l.tomato sauce
• 150-200 g fresh champignons
• 1 small onion
• several fresh tomatoes
• olive oil
• favorite fresh herbs

Preparation:

• Fry mushrooms with onions. Form cake and grease it with sauce
• Put the prepared mushrooms
• on the sauce. Put finely chopped circles of fresh tomatoes on top( remember to remove them first)
• If desired, add fresh sweet pepper and canned corn. Bake
• Prepared pizza with olive oil and sprinkle with finely chopped greens

Closed pizza recipe

Closed pizza: an example of serving

Closed pizza or calzone also refers to the dishes of classical Italian cuisine

• 185-250 g of pizza dough
• pinch of dried oregano
• olive oil
• a little grated Parmesan( 2-3 tablespoons)
• 2 whole chicken eggs( to stir) and 1 yolk
• 150 g ricotta. This cheese can be replaced with any soft curd or curd cheese. Mash by the fork
• 150 g mozzarella cut into cubes
• 100 g quality ham cut into thin long strips

1. Prepare the filling. To do this, carefully mix the ham, parmesan, mozzarella, ricotta, 2 eggs, oregano, salt, pepper
2. Turn on the oven and heat up to 230 ° C
3. Form a cake with a thickness of no more than 5 mm. Transfer to a baking tray, oiled or lined with baking paper
4. . Lay the filling on one half of the cake, cover with the second half and carefully coat the edges of the calcite
5. . Lubricate the calzone with a mixture of yolk and 1 tbsp.l.olive oil
6. Bake for 20 minutes. Serve the closed pizza hot

Mini pizza or pizza recipe "Simpler simple" for 5 minutes

How to make a mini pizza or pizza recipe "Easier easy" for 5 minutes

Cooking tips:

1. As the basis for pizza, you can use thin Armenian lavash
2. The filling for pizza can be any. The main thing is that the filling is already ready for use and does not require long heat treatment. Presence of cheese is mandatory
3. Please note: mini-pizzas are baked faster than classic pizza-tortillas. The temperature for baking is 180-200 ° C.The oven should be well heated
4. The metal mold can be replaced with disposable molds for muffin from foil

Molds made of foil for mini pizza

Puffed pizza recipe

Perhaps this recipe can also be attributed to the mini-pizza version in 5 minutes

Puffed pizza: how to cook

Advices:

• Pre-unfreeze 1 package of a lean-free puff test( refer to the manufacturer's recommendations)
• Divide dough into serving squares( rectangles, triangles)
• Each is portionedth piece of the dough is well forked and then lubricated with sauce
• The filling can be any. The only condition: the ingredients of the filling should not require prolonged heat treatment. It is better to use ready-to-eat products
• Bake pizza on a baking sheet baking sheet( baking parchment)
• The temperature and baking time depend on the recommendations of the dough manufacturer, the oven, the size of the pizzas, the quantity and the juiciness of the

filling. Pizza with minced recipe

The dough, even made according to all the rules, still remains a carbohydrate product, depriving pizza of dietary delights. How to combine pizza and healthy food?

Simple! Bake "Correct pizza", which instead of the base of the dough - the basis of chicken mince, and as a filling different tasty usefulness or useful goodies! Video "Dietary recipes."The right pizza" will prompt the recipe and technology of cooking the dish

Video: Dietary recipes."The Right Pizza"