Recipes and name of Italian pizza. Dough for fine Italian pizza (classic thin)

A foreigner may seem that the Italians are obsessed with food. In fact, their entire life revolves around production, purchases, preparation and, mainly, the absorption of food.

As it is possible to absorb it in the company. The word "company" itself is a combination of two Italian words: "CON" ("C") and "rape" ("bread"), that is, "refraction of bread".

But to eat in the company means not easy to divide the bread, for when it comes to the device, the Enthusiasm of Italians does not know the boundaries. Typically, the feast begins with snacks (antipasti), which, as a rule, is less than five. Then follows the first dish (PRIMO) - a wide selection of pasta and rice dishes; Then the second dish (SECONDO) is meat or fish with a garnish of vegetables; Then cheese and finally dessert (DOLCE), which completes Espresso coffee.

Pizza, depending on the filling, can be a snack, and a second dish and dessert. This dish, in shape resembling a sultry Italian sun, with a filling from the diverse national products of this country, always, and on weekdays, and on holidays, finds a place on the table at the Italians.

Despite the fact that the preparation of pizza seems like a process simple and infertility, it has its subtleties. Secret italian cuisine It consists not only in the fact that the ingredients are fresh and high-quality, but also that all Italians, both women and men, are excellent cooks. Preparing they learn from childhood.

In the pizza recipes given below, the exact proportions of the ingredients and detailed description Pizza cooking technology that allow you to cook true pizza not only the Italians.

1. Classic Peperoni Pizza

Ingredients:

250 g Test for pizza -170 gr Cheese mozzarella -80 gr sauce for pizza -90 gr sausage peperoni -10 ml oil olive Pizza dough: 250 GR Wheat flour -200 gr Flour for pizza -230 ml water -2 gr yeast -35 ml Olive oil -2 gr salt Pizza sauce: 100 grams Tomatoes in own juice -5 GR Basil -3 gr salt -10 ml oil olive -2 c oregano

Cooking:

Dough: Yeast dilute in warm boiled water. Wheat flour and flour for pizza mix, pour into sieve, sift through a sieve on the table. Then a flour to gather in a slide and in the center of a slide of flour to make a deepening, pour oil olive oil and add salt. To smash all the hands from the edge to the center in the smooth dough, pouring a little to the flour with warm boiled water and yeast. Then the dough for pizza is divided into three the same parts and roll from each part of the ball. Put the dough for pizza lay on the baking sheet and cover with a pure wafer towel. Pizza dough to withstand for 1 hour. Then the dough can be used to prepare pizza.

Sauce: Fresh green basil is thoroughly rinsed and dried. Then the basil is finely cut. In the blender, mix tomatoes in our own juice with a basil, seasoning oregano, salt and olive oil. Pizza dough roll on the table in the form of a thin round pancake. Top dough lubricate tomato sauce for pizza. Top pizza sprinkle with grated mozzarella cheese. From above on the pizza evenly put the spasha of the peaperoni sliced \u200b\u200bwith thin circles. Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.

2. Unique Focaccia

Ingredients:

250 GR Flour wheat -200 gr Flour for pizza -230 ml water -2 GR yeast -35 ml Olive oil -2 gr salt -5 GR Oregano -5 gr salt -30 ml Olive oil

Cooking method:

Dough: Yeast dilute in warm boiled water. Wheat flour and flour for pizza mix, pour into sieve, sift through a sieve on the table. Then a flour to gather in a slide and in the center of a slide of flour to make a deepening, pour oil olive oil and add salt. To smash all the hands from the edge to the center in the smooth dough, pouring a little to the flour with warm boiled water and yeast. Then the dough for pizza is divided into three the same parts and roll from each part of the ball. Put the dough for pizza lay on the baking sheet and cover with a pure wafer towel. Pizza dough to withstand for 1 hour. Then the dough can be used to prepare pizza. Pizza dough roll on the table in the form of a thin round pancake. Top dough lubricate with olive oil. Sprinkle with dry oregano and a circular sea salt on top of the pizza.

Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.
Finished pizza cut into eight parts.

3. Pizza Porchini - real jam!

Ingredients:

250 g dough for pizza 2 gr salt 200 gr Cheese mozzarella 100 grams white mushrooms 3 gr salt 10 ml oil olive

Cooking method:

White mushrooms carefully and gently rinse from sand and earth. Then mushrooms clean, rinse again and dry. Then white mushrooms blanched, i.e. Boil a few minutes in boiling salted water. Then cut the mushrooms with a medium cube. Pizza dough roll on the table in the form of a thin round pancake. Top pizza sprinkle with grated mozzarella cheese. Top on the pizza evenly lay mushrooms. Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.

Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.

The recipe is designed for 3 big pizza!

4. Pizza Margarita with Cheese - Every lover of pizza must cook it!

Ingredients:

250 GR Flour wheat -200 gr Flour for pizza -230 ml water -2 GR yeast -50 ml Olive oil -200 gr Cheese Mozarella -100 gr tomatoes in own juice -5 c Basil -3 gr salt -2 g Oregano

Cooking method:

Dough: Yeast dilute in warm boiled water. Wheat flour and flour for pizza mix, pour into sieve, sift through the sieve to the table. Then a flour to gather in a slide and in the center of a slide of flour to make a deepening, pour oil olive oil and add salt. To smash all the hands from the edge to the center in the smooth dough, pouring a little to the flour with warm boiled water and yeast. Then the dough for pizza is divided into three the same parts and roll from each part of the ball. Put the dough for pizza lay on the baking sheet and cover with a pure wafer towel. Pizza dough to withstand for 1 hour. Then the dough can be used to prepare pizza.

Sauce: Fresh green basil is thoroughly rinsed and dried. Then the basil is finely cut. In the blender, mix tomatoes in our own juice with a basil, seasoning oregano, salt and olive oil.

Pizza dough roll on the table in the form of a thin round pancake. Top dough lubricate tomato sauce for pizza. Top pizza sprinkle with grated mozzarella cheese.

Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness. Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.
The recipe is designed for 3 big pizza!

5. Pizza la chipolla - Delicious!

Ingredients:

250 grams dough for pizza -180 gr Cheese mozzarella -20 gr onion red -30 gr ham -35 gr pepper Bulgarian -30 gr sausage Salzburg -30 gr sausage peperoni -30 grBacon -30 GR Champignons Marinated -20 gr Ollany 20 gr - Marinated -10 ml Olive oil

Cooking method

Red bow twist and cut into thin half rings. Ham, bacon, Salzburg sausage and peperoni sausage cut into thin slices or slices. The sausage can be used not necessarily the one that is given in the recipe of this pizza. Any sausage that is suitable at hand.

Pepper Bulgarian rinse thoroughly, remove the fruit and all the insides. Pepper walls cut into thin straw.

Pizza dough roll on the table in the form of a thin round pancake. Top pizza sprinkle with grated mozzarella cheese. From above on cheese evenly lay out the ham, bacon, sausage, olives without seeds, pickled onions (pearl bulbs), thinly sliced \u200b\u200bmarinated champignons, bell pepper and red onions. Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.

Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.
The recipe is designed for 3 big pizza!

6. Pizza bolognese

Ingredients:

250 g Pizza dough -150 g Mozarella cheese - 80 gr sauce for pizza -150 gr sauce bolognese -30 gr tomatoes -20 c Pepper Bulgarian -10 ml olive oil Dough: 250 GR Wheat flour -200 gr Flour for pizza -230 ml water - 2 GR yeast -35 ml Olive oil -2 gr salt

Cooking method:

Dough: Yeast Dilute in warm boiled water. Wheat flour and flour for pizza mix, pour into sieve, sift through the sieve to the table. Then a flour to gather in a slide and in the center of a slide of flour to make a deepening, pour oil olive oil and add salt. To smash all the hands from the edge to the center in the smooth dough, pouring a little to the flour with warm boiled water and yeast. Then the dough for pizza is divided into three the same parts and roll from each part of the ball. Put the dough for pizza lay on the baking sheet and cover with a pure wafer towel. Pizza dough to withstand for 1 hour. Then the dough can be used to prepare pizza.

Bulgarian pepper is thoroughly rinsed and dried. Then pepper clean from the internships, seeds and frozen. Then the walls bulgarian pepper cut into a thin straw. Tomatoes are thoroughly rinsed and dried. Remove the fruit. Then the tomatoes cut into a middle cube.

How to cook bolognese sauce, find out in the recipe of another dish.

Pizza dough roll on the table in the form of a thin round pancake. Top pizza sprinkle with grated mozzarella cheese. Lay out evenly meat sauce Bolognese, pepper and tomatoes. Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.

Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.
The recipe is designed for 3 big pizza!

7. Pizza Quatro Formago

Ingredients:

250 g dough for pizza -190 g cheese mozzarella -50 gr Cheese parmesan -50 gr Cheese blue with mold -50 gr Cheese feta -40 c sour cream Dough: 250 GR Flour wheat -200 gr Flour for pizza -230 ml water -2 GR yeast -35 ml Olive oil -2 gr salt

Cooking method:

Mozzarella cheese and parmesan grate. Blue cheese and feta cut into a small cube. Pizza dough roll on the table in the form of a thin round pancake. From above dough grease sour cream. From above on pizza evenly lay out all the cheeses. Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.

Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.
The recipe is designed for 3 big pizza!

8. Pizza with chicken and mushrooms

Ingredients:

0.5 h. Spoons of dry yeast -200 ml. Warm water - Sugar sugar - 0.5 h. Salt spoons -1 h. spoon olive oil -1.5-2 cups of flour
Stuffing: 80 gr. champignons 160 gr. chicken minceda From fillet 150 gr. Cheese 2 Tomato 3-4 Art. Spoons of Italian tomato Sauce. (I have Calve) Seasoning for pizza 1-2 h. Spoons of olive oil

Cooking:

Dough: in a bowl of sifting a glass of flour, add yeast, mix, thin trickle, stirring to pour water, stir, add oil, salt and sugar, add the rest of the sifted flour, knead elastic dough, shifting into a bowl of lubricated vegetable oil, cover with a film and leave in a warm place for lifting minutes by 45-50.

Mushrooms fine cut, grate cheese on a grater, cut the tomatoes by half-scenes. Heat the oven for 200 degrees, straining a parchment, sprinkle with vegetable oil. Dough shifting on the table lubricated with vegetable oil, change, arms or rolling rock thin pellet, move to the 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 a slide, to the detriment) cheese

Cooking:

The dough is obtained liquid, as sour cream, it is pouring into the pan with a lubricated oil and put any filling (tomato, sausage, salt cucumbers, olives, tomatoes, tomatoes, and dr.) Pour the mayonnaise, and above the thick layer of cheese. We recommend the thick layer of cheese.

We put the frying pan on the stove, just a few minutes, the fire is big, do not make the pan immediately cover the lid as soon as the cheese melted a little, the pizza is ready!

Pizza "Margarita"

Pizza Margherita - Recipe 2

For the basics:
1 kg of flour, 600 ml of warm water (better mineral, without gas), 25 g of beer yeast, 3-4 tbsp. Spoons of olive oil.
For filling:
900 g of tomatoes or tomato paste, 350-400 g Mozzarella cheese (can be replaced with any fresh soft-cheese), olive oil, basil greenery, salt.
For Stand:

Cooking
Surprising flour pour out a slide on the table, add salt, olive oil and yeast, pre-divorced in a small amount of warm water. To knead the dough so that it is compact and elastic. Then lay out the dough into a large bowl, sprinkle with flour, cover with a towel and leave for fermentation for 2-3 hours. When it is ready, to knead it again to settle it. Put the dough again for fermentation for 1-1.5 hours.
Cut tomatoes on very small pieces or make a homogeneous mass of them. Roll the dough with a thin layer and put the baking sheet on olive oil. Put the crushed tomatoes on the cooked dough layer (leaving to the edges by 2 cm), pour a little olive oil, salt and add a few leaflets of the basil.
Put everything into a strongly preheated oven (240-260 ° C), by about 15-20 minutes. At the very end (a few minutes before readiness), remove the pizza and put the sliced \u200b\u200bmozzarella or other cheese with a smooth layer, and then put everything in the oven again. Pizza is ready, when the cheese is melted to a semi-liquid state.
Instead of basilic, origano is often used (dry powder greens).

Pizza "Margarita"

Pizza Margherita - Recipe 3
For the basics:

For filling:
8 kalems, 150 g of Mozzarella cheese, 4 tbsp. Spoons grated cheese Parmesan, 400 g rubbed canned tomatoes, 3 tbsp. Spoons of vegetable oil, 1/2 bundle of basil, salt.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
Sugar and yeast dilute with warm (36-37 ° C) water and leave for fermentation for 10 minutes. In the pan of sifting flour, add vegetable oil, pinch salt and yeast solution. Easy smooth dough and, cover with a towel, leave to climb for 30 minutes. Hands, sprinkled with flour, knead the dough well and divide it into 2 parts. Leave it again for 10 minutes, then on the sprinkled flour board roll out of it two korzh with a diameter of about 24 cm.
Splitters cut along, divide, slip and dry. Basil wash, leaves the leaves largely chop. Mozzarella to dry out and cut into 10-12 slices.
Corges to put in two round forms or deep frying pan with a diameter of 20 cm, lubricated with olive oil. On the cakes to put slices of cheese, smear with rubbed tomatoes and sprinkle half vegetable oil. From above to decompose the spots, basil and sprinkle the remaining oil. Sprinkle with grated parmesan.
Bake in the oven 25-30 min at a temperature of 250 ° C.

Pizza "Margarita"

Pizza Margherita - Recipe 4
For the basics:
150 g wheat flour, 1 h. Spoon dry yeast, 100 ml of water, 1 tbsp. Spoon of vegetable oil, 1/2 h. Sugar spoons, salt.
For filling:
4 crushed tomatoes, 25 g of chopped black olives, tomato sauce, 4 chopped chicory leaves, 1 avocado, peeled and sliced \u200b\u200bby slices, 60 g of thin ham slices, 60 g of cheese slices, olive oil, salt and pepper.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
To knead the dough as for the Pizza "Margarita" - 2, adding dried tomatoes and olives into it, and roll it into a cake with a diameter of 25 cm on a slightly sprinkled flour surface. Put the dough on the baking sheet, lubricated with oil, make a small side. Cover and leave for 10 minutes.
Lubricate the dough tomato sauce. Sprinkle with salad leaves and decompose pieces of avocado, ham and cheese. Sprinkle with olive oil and spit salt and pepper.
Bake in a heated oven at 200 ° C for 18-20 minutes until readiness.

Neapolitan pizza

Pizza Napoli - Recipe 1
For the basics:

For filling:
200 g of tomatoes or 1 tbsp. A spoon of tomato paste, 300 g of sausages, 150 g of cheese, nutmeg, salt.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
Dissolve yeast in a small amount of warm water or milk, mix with flour and butter. To knead the soft dough (if necessary, add water) and roll the root with a diameter of 20.5 cm. Put the dough on hot olive oil with olive oil and bake for 10-15 minutes.
Put the cakes chopped with thin circles tomatoes (or lubricate tomato paste) and sliced \u200b\u200bsausages. Salt, sprinkle with ground nutmeg and grated cheese.
Bake in a preheated oven at a temperature of 200 ° C for another 15 minutes.

Neapolitan pizza

Pizza Napoli - Recipe 2
For the basics:
100 g of flour, 1 tbsp. the spoon butter, 5 g yeast.
For filling:
200 g of tomatoes or 1-2 h. Spoons of tomato paste, 200 g fillets of Anchovs (spins), 100 g of olives, 150 g of cheese.
For Stand:
1-2 art. Spoons of olive oil.

Cooking

To put a layer of tomatoes chopped with circles or tomato paste.
In the middle of the pizza, lay out the "star" from the fillet of Anchovov, sprinkle finely chopped olives, and from above - grated cheese and bake.

Neapolitan pizza

Pizza Napoli - Recipe 3
For the basics:
100 g of flour, 1 tbsp. A spoon of cream oil, 5 g of yeast.
For filling:
200 g of tomatoes or 1-2 h. Spoons of tomato paste, 1 bundle of fresh spicy herbs, 150 g cheese, black ground pepper, salt.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
Prepare the dough and korzh, as for Pizza in Neapolitan - 1.
Put tomatoes or tomato paste on the korge. Sprinkle with salt, pepper and sliced \u200b\u200bwith greens of fresh spicy herbs (lovers, mayoran, basil, sage, mint, etc.), sprinkle with grated cheese on top.
Bake, as in the main recipe.

Neapolitan pizza

Pizza Napoli - Recipe 4
For the basics:
200 g of flour, 100 ml of milk, 15 g of yeast, vegetable oil, pepper and salt.
For filling:
200 g Cheese, 500 g of tomatoes, 4-5 sausages, vegetable oil, black ground pepper, salt.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
To knead the yeast dough and leave it for 1 hour to approach. Then make a korzh and lay it out in the form (frying pan), lubricated with olive oil.
Korzh sprinkle with oil, sprinkle with grated cheese, top to put a layer of tomatoes (without peel), chopped with large slices. Susks (sausages or sausage) cut along and put in the form of a lattice, salt, pepper, sprinkle with oil.
Bake in a preheated oven at a temperature of 200 ° C 20-30 minutes.
To the table to serve hot.

Neapolitan pizza

Pizza Napoli - Recipe 5
For the basics:
100 g of flour, 1 tbsp. A spoon of cream oil, 5 g of yeast.
For filling:
200 g of tomatoes or 1-2 h. Spoons of tomato paste, 150 g of cheese, 200 g of ham, 1 bulb, 100 g of Anchovs.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
Prepare the dough and korzh, as for Pizza in Neapolitan - 1.
Put on the cake layer chopped with tomato or tomato paste with circles, then a thick layer of grated cheese, and from above-slices of ham, onion mugs and pieces of anchovs.
Bake in the oven at a temperature of 200 ° С 20-30 minutes.

Neapolitan pizza

Pizza Napoli - Recipe 6
For the basics:
100 g of flour, 1 tbsp. A spoon of cream oil, 5 g of yeast.
For filling:
200 g of tomatoes or 1-2 h. Spoons of tomato paste, 300 g of cheese, 100 g of the fillets of Anchovov, 1 bundle of the etragona, 2-3 tbsp. Spoons of vegetable oil.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
Prepare the dough and korzh, as for Pizza in Neapolitan - 1.
Put a layer in a layer of tomato or tomato paste chopped with circles or tomato paste, on top to decompose the cheese, sliced \u200b\u200bby pieces, and fillets of Anchovs. Sprinkle with the greenery of the Estragona, pour vegetable oil. Bake in the oven.

Tuscan Pizza

Pizza Toskana - Recipe 1
For the basics:
250 g of flour, 150 g of butter, 2 eggs, 1 tbsp. spoon sugar.
For filling:
400 g of fried turkey fillets, 2 grapefruit, 3 carrots, 200 g zucchini, 1 cup sour cream, salt, pepper.
For Stand:
1 tbsp. Spoon fat.

Cooking
To knead the dough, roll the root and lay it out on a greased baking tray.
Turkey finely cut and lay out a uniform layer on the dough. Season with spices. Grapefruits clean, remove skin and slightly squeeze juice. The pulp layer covers turkey. Sprinkle with grated carrots on top, and then chopped zaper. Pour the product sour cream.
Place the pizza in the oven and bake 20-25 minutes until readiness at a temperature of 200 ° C.
To the table dish feed slightly chilled.

Tuscan Pizza

Pizza Toskana - Recipe 2
For the basics:
100 g of flour, 1 tbsp. A spoon of cream oil, 5 g of yeast.
For filling:
400 g of tomato paste, 600 g mozzarella or other young cheese, 500 g of fresh white mushrooms, 250 g of parmesan grated cheese, 6 eggs, several basil leaflets, origano, olive oil.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
Prepare the dough as for Pizza in Neapolitan - 1.
Roll the cake and put it on the baking sheet, lubricated with olive oil. Put on it with a smooth layer crushed tomatoes, sprinkle origano and salted. Put in advance preheated oven (250 ° C) by about 15-20 minutes. 5 minutes before readiness to add mozzarella (small pieces), peeled sliced raw mushrooms And slightly whipped eggs. Sprinkle all grated cheese.
When the pizza is ready, decorate its basil greenery, pour olive oil and serve to the table.

Calabrian pizza

Pizza Calabrese
For the basics:

For filling:
400 g of tomato paste, 600 g Mozzarella or other young cheese, 100-750 g of spicy cheesecake sausages, several leaflets of basilica, 1-2 tbsp. Spoons of olive oil.
For Stand:
1 tbsp. Spoon fat.

Cooking
Prepare yeast dough, roll out the thin root and put it on a greased baking tray. Put on top of a smooth layer crumpled tomatoes, salt.
Put in advance well-heated oven (250 ° C) by about 15-20 minutes. 5 minutes before readiness to add mozzarella (small pieces).
When the pizza is ready, decorate with slices finely chopped spicy sausagesprinkle with olive oil, decorate the Basil Greenery and serve to the table.

Venetian Pizza

Pizza Venezia.
For the basics:
200 g of wheat flour, 15 g of yeast, 200 ml of water, 2 tbsp. Spoons of vegetable oil, some sugar and salt.
For filling:
1 large bulb, 2-3 garlic slices, 300 g of tomatoes, 3 tbsp. Spoons of vegetable oil, 1 h. Spoon spice, 2- 3 sausages or 1 jar Sardin, 150-200 g cheese, salt.
For Stand:

Cooking
Knead the yeast dough and roll the root in size of the battle, make a small side. The shape is lubricating with vegetable oil, put the crude, also lubricated with oil.
Put on the dough sliced \u200b\u200bonion onions, tuned with a mounted garlic and rings of tomatoes, sausages (or sardines) and cubes of cheese. Sprinkle with spices on top.
Put in the oven and bake for 20-30 minutes at a temperature of 200 ° C.
To the table to serve hot.

White pizza

Pizza Bianca.

For the basics:
100 g of flour, 1 tbsp. A spoon of cream oil, 5 g of yeast.
For filling:
200 g of tomatoes, 200 g of tomato paste, 200 g Sprot, 1-2 Art. Spoons of vegetable oil, 1-2 garlic slices, 1/2 h. Spoons of black ground pepper.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
To knead the yeast dough, korzh and tomatoes - as for Pizza in Neapolitan - 1.
At the prepared korzh, lay a layer of tomato paste, top - tomatoes with circles. To tomatoes put half of the sampling, sprinkle with black ground pepper, salt and pushed garlic.
Bake in a hot oven at a temperature of 220 ° C for 20-30 minutes.
Serve hot.

White pizza with cheese

Pizza Bianca Con Formaggio
For the basics:
100 g of flour, 1 tbsp. A spoon of cream oil, 5 g of yeast.
For filling:
200 g of Emmental cheese, 200 g soft cheese, 200 g smoked Korean or sternum, 4 eggs, 1/2 art. Spoons of olive oil, handful of salvia leaves, black ground pepper, salt.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
To knead the dough and cake, as for Pizza in Napletitan - 1.
Cut the Korean on small cubes and fry (without oil) in a pan about 5-7 minutes. Cut into small pieces of cheese of both varieties. Put on the root of a smooth layer of cheese, then-subwoined Korean. Put in advance preheated oven (250 ° C) for 10 minutes. Beat eggs, add pepper and salt to taste. Remove the pizza out of the oven and pour the prepared mass, and then sprinkle with crushed leaves of Salvia.
Bake in the oven for another 10 minutes.

Ligurian Pizza

Pizza Liguria.
For the basics:
400 g of flour, 20 g of yeast, 100 g of margarine, 100 ml of water, 50 ml of milk.
For filling:
600 g of fresh tomatoes, 4 pieces of Anchovs (Salads), purified from bones, 1/2 bulbs, 1-2 garlic slices, 12 black olives, basil, oregano, vegetable oil.
For Stand:
1 tbsp. Spoon of olive oil.

Cooking
Thoroughly mix the flour, margarine, water and yeast, divorced in milk, knead the dough and put it in a warm place for 2 hours. Fry in vegetable oil slices to pink colour, Add tomatoes, peeled from the skin and sliced \u200b\u200bby slices, salt. Stew 30 minutes, then remove from fire, add basil and pieces of anchovs.
Roll dough. Lay it on the frying pan with olive oil so as to cover the wall, and put the cooked stuffing. Add garlic slices to it, olives, sprinkle with soul.
Put in the oven with an average temperature for 40 minutes.

Sicilian pizza

Pizza Siciliana - Recipe 1
For the basics:
100 g of flour, 1 tbsp. A spoon of cream oil, 5 g of yeast.
For filling:
400 g of tomato paste, 600 m Mozzarella or other young cheese, 10 salted miles without bones, 3 tbsp. Spoons of saline capers, 200 g of black olives (without seeds), several leaflets of the basilica, 1 tbsp. Origano spoon, a bit of olive oil.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
To knead the dough as for Pizza in Naplesky - 1, and roll the root with a diameter of 25 cm.
Put a smooth layer of grinding tomatoes, sprinkle Origano and salt. Put in the heated oven (250 ° C) by 15-20 minutes. 5 minutes before the readiness to add mozzarella (small pieces), capers and sprats.
When the pizza is ready, decorate its basil greenery and pour olive oil.

Sicilian pizza

Pizza Siciliana - Recipe 1
For the basics:
500 g of wheat flour, 200 ml of warm milk, 30 g of yeast, 1 egg, salt.
For filling:
1 kg of tomatoes, 3 slices of garlic, 2 bulbs, 1 tsp of salt, 50 ml of vegetable oil, 1 h. Origano spoon, 20 olives, 200 g of solid cheese.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
Sift flour. Yeast to dissolve warm milk, pour into flour and together with salt and egg knead the soft dough. Cover the towel and put for 40 minutes reach.
Tomatoes scratch, remove the skin, cut into pieces. Purified onions and garlic finely cut, salt and mix with tomatoes, bay 2 tbsp. spoons of vegetable oil.
Heat the oven to 200 ° C. From the approached test to roll 4 embers and make a deepening in each. Put the cakes on the baking sheet, lubricated with olive oil, and garnish the tomato. Olives cut in half, remove bones, cut, together with the crumpled cheese and origano sprinkle filling and sprinkle with the remaining vegetable oil.
Put in the heated oven and bake 20-30 minutes.

Pizza in Apuli

Pizza Puglia
For the basics:
200 g of flour, 10 g yeast, 1/2 h. Sugar spoons, 100 ml of warm milk, bet. Spoons of vegetable oil, 1/2 h. Salt spoons.
For filling:
600 g of tomatoes, 1 tsp of ground dry celery, 1 tsp of pepper, 2 h Origano spoons, 150 g of cheese, 2 bulbs, 10 carcasses Sardin, 1 tbsp. Spoon capers, salt.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
Flour to sift the hill, take the middle of the well. Out of the yeast and breed them with milk with a small amount of sugar and flour. To cover with a towel and put for 15 minutes approach. Add 3 tbsp. Spoons of vegetable oil, salt and knead the dough. Roll out two embers, put them on a baking sheet, lubricated with olive oil, and give another 20 minutes to approach.
Tomatoes seek, remove the skin, cut into thick slices and put on the dough. Sprinkle Origano and Celery. Empty fill with cheese. Add finely chopped onions, capers and sardines whole carcasses. Square the pizza remaining vegetable oil.
Bake in the oven 40 min at a temperature of 200 ° C. On the table pizza serve hot.

Pizza in Roman

Pizza Roma.
For the basics:
250 g of flour, 2 tbsp. Spoons of margarine, 100 ml of milk or water, 15 g of yeast.
For filling:
1 tbsp. Spoon of vegetable oil, 400 g of crushed beef, 200 g of cheese, 1 egg, 3 tbsp. Spoons of tomato paste, 1 tbsp. the spoon bread Suharai, black ground pepper, 1/2 green bow beam, 1/2 beam of parsley greenery.
For Stand:
1 tbsp. Spoon of vegetable oil.

Cooking
To knead the dough. After it is suitable, make a korge and put it in a molded form.
To crushed beef add raw eggs, tomato paste, salt, pepper and lay out on the dough. From above to the minced mege slightly chopped cheese cubes, sprinkle with vegetable oil and bake.

Genoese Pizza

Pizza Genovese.
For the basics:
1kg flour, 600 ml of warm water (better mineral, without gas), 25 g of beer yeast, 4 tbsp. Spoons of olive oil.
For filling:
600 m Mozzarella or other young cheese, 400 g of pesto sauce, 400 g of ham, 1/2 art. Spoons of olive oil, salt.
For Stand:
1 tbsp. Spoon of vegetable oil.

Cooking
To knead the yeast dough, roll thin cakes and put them on a lubricated baking tray. Lubricate cakes with sauce, put on top of a smooth layer of mozzarella and salt.
Put in a heated oven (250 ° C) by about 15-20 minutes.
5 minutes before the readiness of adding ham (small pieces).
Serve to the table in the hot.

"Capricious pizza"

Pizza Capricciosa - Recipe 1
For the basics:
100 g of flour, 1 tbsp. A spoon of cream oil, 5 g of yeast.
For filling:
200 g of tomato sauce, 200 g sweet green pepper, 2-3 boiled eggs, 150 g boiled sausage, 50 g of Anchovov, 2-3 tbsp. Spoons of vegetable oil, 1/2 h. Spoons of black ground pepper.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
To knead the yeast dough and make a korzh, as for Pizza in Neapolitan - 1.
On the korzh put a layer of tomato sauce, pieces of sweet pepper, circles of steep eggs, sliced \u200b\u200bsausage and pieces of anchovs. Sprinkle with ground black pepper and pour vegetable oil.
Bake in the oven at a temperature of 200 ° C until readiness.
To the table pizza serve hot.

"Capricious pizza"

Pizza Capricciosa - Recipe 2
For the basics:
100 g of wheat flour, 3 g of yeast, 50 ml of milk, salt.
For filling:
100 g of tomato sauce, 15-20 olives, 1/2 boiled egg, 50 g of ham, 100 g of cheese, 20 g boiled mushrooms, 1 medium-sized bulbs.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
To knead the yeast dough, make a cake, put it on a baking sheet splashing with olive oil, lubricate it with a tomato sauce and put in the oven for 10-15 minutes. Then sprinkle the crude with grated cheese, top to put finely chopped egg and onions, olives, ham and mushrooms.
Bake until readiness (about 10 minutes).

"Capricious pizza"

Pizza Capricciosa - Recipe 3
For the basics:
1 kg of flour, 600 ml of warm water (better mineral, without gas), 25 g of beer yeast, 4 tbsp. Spoons of olive oil.
For filling:
600 g of tomatoes (mature and without peel chopped into small pieces and pressed), 250 g of mozzarella (can be replaced by any fresh soft cheese), 15-20 canned artichokes, 200 g of ham, 1 bunch of parsley, 20-25 black olives without seeds , 2 tbsp. Spoons of olive oil, 4-2 garlic slices, salt, black ground pepper.
For Stand:
1-2 art. Spoons of olive oil.

Cooking
To knead the dough and make a korzh, as for Pizza "Margarita - 1". Finely cut garlic and mozzarella. Put on the root smooth layer crumpled garlic and all the remaining ingredients. Hiding olive oil. Sprinkle with salt and pepper.
Put in a heated oven (250 ° C) for about 20 minutes. When the pizza is ready, sprinkle with a finely chopped parsley.

And if not all, many want to master the recipe for a real Italian pizza. But it is interested in all the dough - his recipe, as a mystery behind the seven castles, unlike the filling, with which everything is more or less understandable.

I want to immediately put an end to all disputes and speculations on the topic that it is very difficult to prepare a real pizza and "art" is only to the chefs of Italian restaurants. Not at all! Of course, some Snorzka is needed (it will come to you if not from the first time, then from 2-3, I am sure :), but in general, the real Italian pizza is not at all sophisticated in the sophisticated, but a dish is very simple, and most importantly - accessible to everyone. Once she was considered a dish of exceptionally poor, replacing both the first and second.

Real Italian Pizza: Recipe

So now I will tell you how to prepare a classic dough for a real Italian pizza. It is on the test that I will stop in detail, because The filling of your pizza can be absolutely any (on that pizza - because it can be humanely "attached" the products that fled in the refrigerator, breathing in them the second breathing).

For the test you need:

water - 125 ml;
dry high-speed yeast - 1.25 pp;
flour - 200-220 g;
olive oil EXTRA VIRGIN - 1 tablespoon;
salt - 1 incomplete teaspoon.

Immediately I want to note: In order for the dough for the real Italian pizza, it turned out 100% correct, use flour just the highest quality (Ideally, the Italian flour variety 00; if you have such an opportunity, you take "extra").

So, in line with yeast in 125 ml of warm water. There will also add some sugar - so yeast will work faster. While they can be left for 9-10 minutes (after the specified time, the water will fit and foam).

I sift the flour, add salt there, we make a small deepening in the flour ("Lunka") and pour the yeast mixture there. Mix well first with a shovel, after begin to move with your hands.

In the first minutes, the dough will be a bit sticky (you can add flour slightly if necessary), after it becomes smoother (a minute or two), add olive oil and continue to be kneaded.

Another important subtletywhich must be taken into account when preparing a real Italian pizza - this is what the dough needs to be pretty kneaded. I do it somewhere 10 minutes (skipping the dough between your fingers, folding in half, turns into different directions). As a result, the dough will become smooth and elastic.

After put the dough in a bowl, cover with a wet towel and put "relax" minutes by 30-40 to a warm place (to a discontinued oven or battery). It should increase in size about twice.

Next, lay out the dough on the table (sprinkled with flour slightly) and start to roll out or, how do real Italian chefs do :), stretch your hands to a round form. Thickness should be somewhere 5 mm. To make fires, you need to take a bit of the edge.

Well here and ready our dough for pizza. Before putting the filling, be sure to wake the foundation Abundant tomato sauce.

Important! Heat the oven to the maximum! Pizza together with the parchment should be transferred to a hot straight (it is better to hold it for 5-10 minutes in the oven). A real Italian pizza is baked at least a minimum of time (5-7 minutes depending on the oven) at maximum temperature. And I also advise on the bottom shelf. As soon as a ruddy roasted crust appears, remove!

Real Italian pizza. By the way, about sauce

Tomato paste can be bought in the store (perhaps so easier). But you can cook sauce to your liking, adding brightness and flavors.

I make sauce like this:

Two tomatoes seek, remove the skin. Cut and send to stew into a frying pan (if necessary, add a little water and olive oil). There I also cut 1 bulb. Salt, pepper (optionally you can add Italian spices of the ORGANO or Basilica). After all the contents are comforting and will become a swirling, remove from the fire and it is blender to uniformity.

P.S. For those who save the figure, I propose to try: soft, with a crispy crust and an exciting aroma, it will certainly surprise you!

Pizza is a favorite delicacy of most children and adults, available now almost every corner. However, in many cases, the purchase of the finished pizza in the store or restaurant is the cheapest pleasure, and his quality sometimes leaves much to be desired. It happens that on a tonewa dough shopping pizza, you can hardly find scarce pieces of products left unknown from what. Pizza, prepared by their own hands from selected ingredients, although it requires some worries and hassle, nevertheless, to its taste, quality and reasonable price is always much superior to their purchased fellow.

Today I will show you in detail how to cook a real Italian pizza at home, and you will make sure that it is not entirely difficult and accessible to anyone, even a novice cook. Classic dough for Italian pizza has a very simple composition and includes mostly flour, water and yeast. The proportions of these components may differ depending on the desired dough thickness, but the main thing is that it never contains eggs, butter and dairy products. Such dough is obtained very easy in its structure and quite freshly taste and serves as a magnificent base for sauce and a variety of fillings.

Italian pizza sauce is preparing from the most ripe and sweet tomatoes and refills with fragrant olive oil and Mediterranean herbs. Cooked from natural selected ingredients, it does not require the addition of a large amount of sugar and artificial flavors, as itself has a saturated and deep tomato taste. In the absence of fresh ripe tomatoes, preserved cut or rubbed tomatoes, of which it turns out at least delicious sauce For pizza.

Another mandatory element of the Italian pizza is Mozarella cheese, which is laying out on tomato sauce in the form of thin plates. For the preparation of pizza use special solid mozzarella, which melts well when heated and creates an additional cream base for the filling. In principle, one mozzarella can be quite enough to obtain delicious pizzaBut if desired, the filling can be slightly poured on top of parmesan or other spicy cheese.

The number and composition of the filling for Italian pizza each can choose to their taste, and there are no prohibitions and restrictions. I advise where it is appropriate, to add a little smoked bacon to the base of the pizza, since the fat that gets out of it when heated, makes pizza especially juicy and fragrant.

If you use these simple recommendations, you can prepare the most delicious Italian pizza at home for your relatives and friends. Prepare pizza with love from quality products - and you will get an unrivaled result!

Helpful information

How to cook Italian pizza - a prescription of yeast dough and tomato sauce for a real Italian pizza with step-by-step photos

INGREDIENTS:

on 2 big pizza

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

2 large ripe tomatoes
2 Tooth. garlic
2 tbsp. l. olive oil
1 tsp. Sahara
salt, pepper, 1/2 h. l. dry basil, 1/2 h. l. Dry Oregano

100 g bacon in cutting
100 g ham in cutting
1 Little Bulgarian Pepper
1 small onion
5 large champignons
40 g Maslin without bones
150 g solid mozzarella for pizza
100 g of solid or semi-solid cheese

COOKING METHOD:

1. In order to prepare Italian pizza with a variety of stuffing, first knead the air yeast dough for it. To do this, dissolve sugar and salt in warm water, pour yeast and leave for 5 - 10 minutes until the mixture starts to foam. While yeast is activated, pour into a large bowl of sifted flour.

2. Add the yeast to the flour and knead the dough with your hands or in the combine using the hook nozzle. Mix it to smoothness and homogeneity for 3 to 5 minutes.

3. As a result, it should turn out thick, hard and almost non-religious dough that needs to be collected into the ball, cover the bowl with a wet towel and put in a warm place for 40 minutes. During this time, the dough will noticeably increase in size.

4. While the dough is suitable, we will make the preparation of Italian tomato sauce for pizza. For this fresh tomatoes Cut in the area of \u200b\u200bthe frozen cross-crosswise and omit in boiling water for a couple of minutes, after which it is cool under the jet of cold water and clean from the peel.

Tip! In order not to burn, it is most convenient to spend this procedure directly in the sink, to the bottom of which to put a bowl with tomatoes and pour them with boiling water from the kettle. After 2 minutes to put in a bowl cold water From the crane and wait for the cooling of tomatoes.

5. Purified tomatoes cut into large cubes and grind with a blender into a homogeneous mass.

6. In a frying pan heat olive oil, put basil, oregano and finely chopped garlic and cook on a small heat for 2 minutes.
7. Pour crushed tomatoes on the pan, add salt, sugar and ground pepper and stew sauce with weak boiling for 35 to 40 minutes to maximum fluid evaporation.

8. As a result, it should be thick, rich and fragrant tomato sauce for Italian pizza.

Tip! If you can not find ripe sweet tomatoes in stores at a reasonable price, a good solution will be used to prepare sauce canned tomatoes Without peel. They are harvested in the ripening season, so in its taste They are noticeably superior to the pale "winter" tomatoes.

9. To prepare a filling for Italian pizza, the onions cut into large rings. Bulgarian pepper cleaned from seeds and cut into thin long straw. Fresh champignons are thoroughly rinsed and cut into plates. Olives cut into ringlets.

10. Mozzarella cut into thin plates, solid or semi-solid cheese rub on a large grater.

For the preparation of pizza, you can use both expensive parmesan and budget semi-solid cheese with saltwaters or sharp taste, for example, Russian, Kostroma, Poshekhonsky or Gaud.

11. It came up the dough to challenge and lay out on the sprinkled table. Divide it into two equal parts and each of them roll out in the circle in size.

12. To transfer the base for pizza to a baking sheet with a parchment or silicone rug, and generously lubricate the surface of the pizza tomato sauce, leaving the fields in 1 - 2 cm by its edge.

Important! Parchment needs to be thickly lubricated with vegetable oil, otherwise it can stick to pizza so that it becomes an integral part of it.

13. Put thin slices of mozzarella on the sauce and distribute 3 - 4 long strips of the chearage or boar-smoked bacon on them.

In the process of baking, bacon and mozzarella will melt and together with tomato sauce, create a thick, gentle and delicious basis for the filling.

14. In random order, put thin slices of ham on pizza, as well as cut mushrooms, olives, onions and bell peppers.

15. Pour pizza from above with grated cheese.

16. Bake Italian pizza in a heated to 220 ° C oven 15 minutes to easy shutting of the edges of the dough and melting cheese. It is necessary to serve a pizza on the table without a delay until it is fresh, hot and air.

Lush, gentle and very appetizing Italian pizza is ready! Immediately before use, it can be poured with fragrant olive oil, infused on herbs and garlic. Bon Appetit!

How to make diet pizza

In this recipe, the dough and pizza sauce are preparing completely from natural products to virtually without adding oil and sugar, so they are best basis for cooking dietary pizza. To make Italian pizza noticeably less calorie, you must carefully approach the selection of the fillings for it. At the same time, it is necessary to give preference to vegetables, mushrooms and low-fat meat products, refusing to use bacon and a large amount of cheese.

The secret opened the Italian himself!

1. Classic pizza Peperoni.

Ingredients:
-250 gr dough for pizza
-170 gr Cheese Mozarella
-80 gr sauce for pizza
-90 Gy sausage peperoni
-10 ml oil olive
Pizza dough:
-250 GR Flour wheat
-200 GR Flour for Pizza
-230 ml of water
-2 GR yeast
-35 ml olive oil
-2 gr salt
Pizza sauce:

-5 c Basil
-3 gr salt
-10 ml oil olive
-2 g Oregano

Cooking:
Dough:

Sauce:

Pizza dough roll on the table in the form of a thin round pancake. Top dough lubricate tomato sauce for pizza. Top pizza sprinkle with grated mozzarella cheese. From above on the pizza evenly put the spasha of the peaperoni sliced \u200b\u200bwith thin circles.

2. Unique Focaccia

Ingredients:
-250 GR Flour wheat
-200 GR Flour for Pizza
-230 ml of water
-2 GR yeast
-35 ml olive oil
-2 gr salt
-5 g Oregano
-5 gr salt
-30 ml oil olive

3. Porch pizza - Hold your fingers!

Ingredients:
-250 g dough for pizza
-2 gr salt
-200 gr Cheese Mozarella
-100 gr white mushrooms
-3 gr salt
-10 ml oil olive

Cooking method:
White mushrooms carefully and gently rinse from sand and earth. Then mushrooms clean, rinse again and dry. Then white mushrooms blanched, i.e. Boil a few minutes in boiling salted water. Then cut the mushrooms with a medium cube.
Pizza dough roll on the table in the form of a thin round pancake. Top pizza sprinkle with grated mozzarella cheese. Top on the pizza evenly lay mushrooms.
Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.
Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.

The recipe is designed for 3 big pizza!

4. Margarita pizza with cheese - every lover of pizza should cook it!

Ingredients:
-250 GR Flour wheat
-200 GR Flour for Pizza
-230 ml of water
-2 GR yeast
-50 ml oil olive
-200 gr Cheese Mozarella
-100 GR Tomatoes in their own juice
-5 c Basil
-3 gr salt
-2 g Oregano

Sauce:
Fresh green basil is thoroughly rinsed and dried. Then the basil is finely cut.
In the blender, mix tomatoes in our own juice with a basil, seasoning oregano, salt and olive oil.

Pizza dough roll on the table in the form of a thin round pancake. Top dough lubricate tomato sauce for pizza. Top pizza sprinkle with grated mozzarella cheese.
Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.
Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.
The recipe is designed for 3 big pizza!

5. Pizza La Chipolla - Delicate!

Ingredients:
-250 g dough for pizza
-180 g Mozarella Cheese
-20 gr onion red
-30 c ham
-35 c Pepper Bulgarian
-30 GR sausage Salzburg
-30 gr sausage peperoni
-30 GR Bacon.
-30 gr champignons marinated
-20 gr maslines
-20 gr Onion pickled
-10 ml oil olive

Cooking method:
Red bow twist and cut into thin half rings.
Ham, bacon, Salzburg sausage and peperoni sausage cut into thin slices or slices. The sausage can be used not necessarily the one that is given in the recipe of this pizza. Any sausage that is suitable at hand.
Pepper Bulgarian rinse thoroughly, remove the fruit and all the insides. Pepper walls cut into thin straw.
Pizza dough roll on the table in the form of a thin round pancake. Top pizza sprinkle with grated mozzarella cheese. From above on cheese evenly lay out the ham, bacon, sausage, olives without seeds, pickled onions (pearl bulbs), thinly sliced \u200b\u200bmarinated champignons, bell pepper and red onions.
Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.
Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.
The recipe is designed for 3 big pizza!

6. Pizza Bolognese

Ingredients:
-250 g dough for pizza
-150 g Mozarella Cheese
-80 gr sauce for pizza
-150 gr sauce bolognese
-30 GR Tomatoes
-20 c Pepper Bulgarian
-10 ml oil olive
Dough:
-250 GR Flour wheat
-200 GR Flour for Pizza
-230 ml of water
-2 GR yeast
-35 ml olive oil
-2 gr salt

Cooking method:
Dough:
Yeast dilute in warm boiled water.
Wheat flour and flour for pizza mix, pour into sieve, sift through a sieve on the table. Then a flour to gather in a slide and in the center of a slide of flour to make a deepening, pour oil olive oil and add salt. To smash all the hands from the edge to the center in the smooth dough, pouring a little to the flour with warm boiled water and yeast.
Then the dough for pizza is divided into three the same parts and roll from each part of the ball.
Put the dough for pizza lay on the baking sheet and cover with a pure wafer towel.
Pizza dough to withstand for 1 hour. Then the dough can be used to prepare pizza.
Bulgarian pepper is thoroughly rinsed and dried. Then pepper clean from the internships, seeds and frozen. Then the walls of the Bulgarian pepper cut into a thin straw.
Tomatoes are thoroughly rinsed and dried. Remove the fruit. Then the tomatoes cut into a middle cube.
How to cook bolognese sauce, find out in the recipe of another dish.
Pizza dough roll on the table in the form of a thin round pancake. Top pizza sprinkle with grated mozzarella cheese. Top posting uniformly meat sauce bolognese, pepper and tomatoes.
Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.
Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.
The recipe is designed for 3 big pizza!

7. Pizza Quatro Formage

Ingredients:
-250 g dough for pizza
-190 g Mozarella Cheese
-50 gr Cheese parmesan
-50 g Cheese blue with mold
-50 gr Cheese Feta
-40 GR Smetana
Dough:
-250 GR Flour wheat
-200 GR Flour for Pizza
-230 ml of water
-2 GR yeast
-35 ml olive oil
-2 gr salt

Cooking method:
Dough:
Yeast dilute in warm boiled water.
Wheat flour and flour for pizza mix, pour into sieve, sift through a sieve on the table. Then a flour to gather in a slide and in the center of a slide of flour to make a deepening, pour oil olive oil and add salt. To smash all the hands from the edge to the center in the smooth dough, pouring a little to the flour with warm boiled water and yeast.
Then the dough for pizza is divided into three the same parts and roll from each part of the ball.
Put the dough for pizza lay on the baking sheet and cover with a pure wafer towel.
Pizza dough to withstand for 1 hour. Then the dough can be used to prepare pizza.
Mozzarella cheese and parmesan grate.
Blue cheese and feta cut into a small cube.
Pizza dough roll on the table in the form of a thin round pancake. From above dough grease sour cream. From above on pizza evenly lay out all the cheeses.
Bake pizza in a special furnace for pizza at a temperature of 400 degrees, until complete readiness.
Finished pizza cut into eight parts. Pizza edges lubricate with olive oil.
The recipe is designed for 3 big pizza!

8. Pizza with chicken and mushrooms

Ingredients:
-0.5 h. Spoons of dry yeast
-200 ml. Warm water
- Sakhara
-0.5 h. Salt spoons
-1 h. Spoon of olive oil
-1.5-2 cups of flour
Filling:
-80 gr. Champignon
-160 gr. chicken minced fillet
-150 gr. Cheese
-2 Tomato
-3-4 st. spoons of Italian tomato sauce (I have Calve)
- Pizza exprypure
-1-2 h. Spoons of olive oil

Cooking:
In a bowl of sift a glass of flour, add yeast, mix, fine-rod, stirring water, stir, add oil, salt and sugar, add the rest of the sifted flour, knead the elastic dough, shifting into a bowl of oiled vegetable oil, cover with a film and leave in a warm place For lifting minutes by 45-50.
Mushrooms fine cut, grate cheese on a grater, cut the tomatoes by half-scenes.
Heat the oven for 200 degrees, straining a parchment, sprinkle with vegetable oil.
The dough shifting onto the table is lubricated with vegetable oil, to skim, hand or rolling with a thin cake, move to the baking sheet.

9. Pizza in a pan in just 10 minutes

Ingredients:
-4 T.L. sour cream
-4 T.L. mayonnaise
-2 eggs
-9 tbsp. flour (without a slide, to the detriment)
-cheese

Cooking:
The dough is obtained liquid, as sour cream, it is pouring into the pan with a lubricant oil and put any filling (tomato, sausage, salt cucumbers, olives, tomatoes, etc.).
Pour the mayonnaise, and above the thick layer of cheese.
We recommend the thick layer of cheese.
Put the pan on the stove, literally for a few minutes, do not make fire
The frying pan immediately cover the lid as soon as the cheese melted a little, the pizza is ready.

About dish

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

the dough is rolled into a thin cake with a thickness of about 4 mm;
it is important to ensure that the cake does not break - professional pizza felt the dough with their hands, so do not allow mistakes;
in the recipe of a real dough for pizza, both in Italy uses flour with an increased gluten content - monitoba or flour with an index "00";
salt is added to the dough dough in the middle of the process to eliminate its contact with yeast, it prevents the reproduction of yeast fungus, only after that olive oil is added and so the amount of flour to obtain an elastic consistency;
yeast dough for pizza as in Italy should be porous, air, some cooks of Italy do not use the rolling pin, stretching the basis of the hand;
the basis is necessary to "rest" before the start of baking;
the ratio of the base and the filling should be 1: 1, if the fillings are too much, the dough will not be sucked;
the main thing in Pizza is in Italian - the selection of the fillings, there must be a taste of cheese, spices and olive oil, the ingredients should not compete, interrupting each other's taste;
you can cook Italian pizza at home in the oven, it should be warmly warm.

Most tasty dish As in pizzeria, it turns out that all stages of preparation are observed. Prepare a real Italian pizza from the chef of Italy simply, if you use a step-by-step recipe with a photo.