Pizza dough recipe like in Italy. Italian thin crust pizza recipe. How to make real Italian pizza

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 up 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.

Rolling out dough for authentic Italian pizza

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.

Lush cakes

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.

Yeast-free dough

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.

Italian pizza dough without yeast (with milk)

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.

We all know and love pizza - a traditional Italian dish that is made in the form of a thin flatbread with a filling on top. In fact, the minced meat for it can be whatever you find in your refrigerator; this is exactly what real Italians do. They put leftover products in it that are no longer suitable separately.

But you can’t do this with the dough, since this is the basis of the dish, and it is the key to delicious pizza. The classic composition of products for its preparation includes flour, yeast, olive oil, water and a pinch of salt. It is rolled out quite thinly – up to five millimeters, smeared with tomato sauce, then the filling is laid out and everything is baked in a special wood-burning oven called “Pompeian”.

Classic recipe

In a small bowl, mix sugar, yeast and salt in heated water. Add one spoon of flour and leave the dough for ten minutes until it ferments - you will see characteristic bubbles on the surface.

In a separate container, combine the crushed flour and olive oil, pour in the yeast mixture and knead into a soft, pliable dough. The kneading process should take at least ten minutes, since the mass must be thoroughly kneaded.

We coat the base with oil, wrap it in cellophane film and leave it for an hour and a half, it will increase several times. Divide the dough into three parts. We make a flat cake from each, coat it with the prepared sauce, add the filling and bake for ten minutes at a temperature of 210 ° C.

Yeast-free dough recipe

There are many base recipes for this dish that do not include yeast as ingredients. The flour mixture cooks much faster and turns out no worse than yeast.

Components:

• flour – 2 cups;
• olive oil – 1 tsp;
• milk – 140 ml;
• egg – 2 pcs.;
• salt – 0.5 tsp.

Preparation: 35 minutes.

Calorie content: 63 Kcal/100 g.

Drive the cooled eggs into the container and beat with a fork or whisk for about five minutes. Add butter and slightly warmed milk. It’s better to use homemade one, it’s richer and the dough will knead better.

When the liquid becomes homogeneous, add sifted flour in small batches. Place the lump of flour on a flat, dry surface and begin kneading the dough with your hands. You don’t need to use kitchen appliances for this; you should feel its consistency yourself. This process will take ten to twelve minutes.

Transfer the finished base into a deep bowl, cover it with cling film and leave to rest for fifteen minutes. Then roll it out on a floured surface, lay out the filling and bake in a preheated electric oven.

Toppings and sauce for real Italian pizza

For the filling, you can use absolutely any products that you most want to see on pizza. But as for the sauce, no experiments will work here.

Components:

• sun-dried tomatoes - 1 can;
• onion – 1 pc.;
• garlic – 2 pcs.;
• oil – 1 tbsp. l.;
• pepper, salt, oregano - a pinch;
• ham – 230 g;
• parmesan – 120 g;
• mozzarella – 110 g.

Preparation: 15 minutes.

Calorie content: 248 Kcal/100 g.

Prepare a small saucepan with a thick bottom and pour vegetable oil into it. Peel the onion and garlic, chop finely. Open the sun-dried tomatoes and mash them with a fork until they become mushy.

Place the onion in the heated oil to sauté, stirring it constantly so that it does not fry, but only becomes transparent. Add the tomato mixture to it and mix thoroughly, simmer for several minutes and add the garlic and other spices.

Keep on the fire for another one to two minutes and set aside. The sauce should be thick. If you come across small pieces of tomato, it's okay.

Cut the ham into strips. Grate the cheese. If you do not have one of the specified varieties, you can replace it with Russian or Dutch. Once again I would like to note that for the filling you can add many other ingredients: mushrooms, chicken, sweet peppers, olives, corn, seafood, minced meat. This recipe contains ingredients for classic Italian pizza.

1. Do not roll out the dough with a rolling pin, but stretch it on your knuckles as thin as possible, so the base will have an ideal thickness all around, without thick dry edges;
2. Italian pizza should have a combination of several cheeses at the same time, this is what distinguishes it from the rest;
3. To prevent the top of the pizza from becoming dry, drizzle it lightly with olive oil;
4. It is recommended to coat the edges with beaten egg yolk so that they do not turn out dry;
5. Tomatoes can be used not only fresh, but also canned. Ready-made homemade ketchup or sauce will do;
6. For thin Italian pizza, you need a small layer of topping, otherwise it will fall out and the base will tear. If you are preparing thick yeast bread, more like a crumpet, you don’t have to limit yourself here;
7. The readiness of the dish is checked with a toothpick or match; if it is dry, it is ready;
8. The pizza is placed only in a preheated oven;
9. Sunflower and olive oil can be mixed; this trick will help make the dough softer.

Bon appetit!

Who among us doesn’t love delicious, tender pizza?

There are so many varieties of it that everyone will surely find their favorite recipe.

There are two main types of this dish: Italian pizza with thin crust and American pizza with thick crust.

The ingredients are selected depending on your own preferences, hence the number of options.

The filling can be: cheese, salami, olives, mushrooms, chicken, seafood and much more.

Pizza is a dish that cannot have too many or too few ingredients.

It is easy to prepare according to individual desires, while remaining tasty, satisfying and incredibly aromatic.

How to make classic pizza dough

Of course, the main component of any pizza is the dough. It will determine how this favorite dish of all young people will turn out in the end. After all, the filling, as mentioned above, can be absolutely anything, but when preparing the dough it is important to strictly follow the recipe, and then everything will definitely work out!

To prepare classic pizza dough, you will need not only flour and other bulk ingredients, but also a rolling pin, as well as a thin, low baking pan.

Classic yeast-based pizza dough

No matter what kind of dough you want to make, always roll it out on a floured surface.

1) white flour - 550 g;

2) dry yeast - 2 tsp;

3) salt - 1 tsp;

4) olive oil - 3 tbsp.

5) drinking water - 250 ml.

First you need to mix white flour with dry yeast.

Then add the specified amount of olive oil and clean water.

Now you can knead the dough. Its consistency should be soft and viscous. It is also important to note that it should not tear. If this happens, it means there is too much moisture.

When the required amount of time has passed, remove the cling film and roll out the dough using a rolling pin. You should get an even circle about 4 - 5 mm thick with a diameter of 35 cm.

This recipe makes about 3 pizza bases.

If desired, the amount of components can be halved.

Classic milk-based pizza dough

This recipe for classic pizza dough is no less popular. Lovers of home cooking will love it.

1) 450 ml of sour milk;

2) two chicken eggs;

3) three glasses of white flour;

4) one teaspoon of soda;

5) two tbsp. lie semolina;

6) one teaspoon. salt.

To the specified amount of milk you need to add one teaspoon of soda and mix.

After that, pour them into flour and salt.

Mix all the ingredients. The dough should be of medium thickness.

For further cooking, take a baking sheet and grease it with oil and sprinkle it with semolina.

Now you can add your favorite ingredients and make pizza.

Classic pizza dough with spices

This recipe for making classic pizza dough is distinguished by its spice and a certain piquantness. Due to the spices, it will turn out with a brighter and more unusual taste.

1) three tbsp. l. flour;

2) two tsp. Sahara;

3) two tsp. yeast (dry);

4) one glass of water;

5) one tsp. salt.

6) three tablespoons of oil (olive);

7) a sprig of rosemary;

8) two tablespoons of grated Parmesan.

First you need to mix one glass of warm water with the specified amount of sugar. This can be done using a mixer.

The next step is to mix the yeast with the liquid and leave until bubbles appear.

At this stage you can add flour, butter and a teaspoon of salt. Mix all ingredients with a mixer.

When the dough becomes elastic enough, you can add rosemary and parmesan to it.

The resulting dough should be rolled into a ball and left alone for 40 minutes. During this time, the classic pizza dough will double in size.

The last step is to roll out the dough with a rolling pin and add the prepared ingredients: vegetables, sausage, etc.

Classic pizza dough with kefir

This classic pizza dough recipe is quite simple and quick to make. It will take literally 10 - 15 minutes to cook, which every housewife will undoubtedly appreciate.

1) 400 g white flour;

2) 300 ml kefir;

3) two chicken eggs;

4) 50 g butter;

First of all, beat the chicken eggs. Salt.

In another bowl, add soda slaked with vinegar to the kefir.

Now you can pour the beaten eggs into kefir and mix with your hands.

The next step is to melt the butter and add it to the resulting classic pizza dough.

All that remains is to place the rest of the pizza ingredients on the rolled out dough and bake.

Classic pizza dough that's crunchy

Many of us, especially children, love pizza precisely because of its crispy crust, so this recipe is suitable for connoisseurs of this classic pizza dough. It is not at all difficult to implement, because all the ingredients are available and inexpensive.

1) two glasses of white flour;

2) two tbsp. olive oil;

3) two chicken eggs;

4) half a glass of milk;

Heat the milk over low heat, without bringing it to a boil.

Add eggs to it and mix.

The resulting liquid should be slowly poured into flour and salted.

Now you can make the dough. It should be airy and soft.

Classic pizza dough based on sour cream

For those who want the fastest way to make delicious classic pizza dough, the following recipe is perfect. To implement it you will have to spend a maximum of 15 minutes.

1) 300 g of wheat flour;

2) 300 g of low-fat sour cream.

Mix sour cream with flour and divide into several small parts.

Roll out the poured dough and place the prepared pizza ingredients on it.

You should get about three medium sized pizzas.

Classic thin pizza dough

True connoisseurs of Italian classic pizza dough will surely appreciate this recipe. Both adults and children will like it.

1) 2.5 cups flour;

4) one tbsp. olive oils;

First of all, heat the water to 70 degrees and add it to the honey along with the yeast.

Add a mixture of honey and yeast to the flour and knead the dough. The process should take at least 10 minutes.

Now the dough needs to be removed for 45 minutes so that it rises.

After this, knead the dough again and make a thin circle out of it. Its diameter should be approximately 30 - 35 cm.

Classic pizza dough - tricks and useful tips

1) To help the dough rise better and not dry out, cover it with a damp cloth or cling film.

2) To ensure that the remaining dough leaves the bowl quickly, you need to wash it first with cold water and then with hot water.

3) Before you start kneading the dough, rub your hands with olive oil to prevent the dough from sticking.

4) Any yeast dough should rest for 40 - 60 minutes before going into the oven.

5) Also, the dough must be settled twice, and only then placed in a baking dish

6) If the dough is too wet, then you need to put parchment paper on it and roll it out directly.

7) To make classic pizza dough look even more appetizing, you can brush it with egg or butter.

8) The readiness of the dough is determined by its crust. It should be easy to separate from the dishes.

9) It is advisable to choose extra virgin olive oil, as it will make the dough smooth and elastic.

10) Before placing the dough on a baking dish, grease it with olive oil and sprinkle with flour.

To make delicious, aromatic pizza like in an Italian restaurant, you need to pay special attention to preparing the dough. You need to strictly follow the recipe, and most importantly, always cook with love and a good mood!

- This is, of course, the main ingredient of pizza. The remaining ingredients vary depending on the type of pizza. Today, pizza is one of the most popular dishes in the world.

How did pizza come about?

Similar dishes already existed among the ancient Greeks and Romans. They were dishes laid out on slices of bread. Bread with added meat, cheese, olives, vegetables, and dairy products was included in the rations for Roman legionnaires. It was food for both patricians and plebeians.

Roman Marcus Apicius in the 1st century BC. wrote a book containing recipes for the “ancestors” of modern pizza. Olive oil, cheese, pieces of chicken, mint, nuts, garlic, and pepper were placed on the dough in various combinations. The word itself pizza close to words piazza (square) piatto (plate).

In 1522, tomatoes were brought to Europe and in Italy they began to prepare almost classic pizza.

In the 17th century, special people appeared who prepared pizza for peasants. They are called pizzaiolo. One day in 1772, King Ferdinand I was walking incognito through Naples and became hungry. The monarch entered the establishment of Neapolitan pizza maker Antonio Testa. As his hunger was satisfied, the king became more and more delighted with the taste and variety of dishes. Ferdinand I tried to introduce pizza into royal cuisine, but the attempt was unsuccessful.

Some time passed, and another king, Ferdinand II, who also loved pizza, decided to change the attitude of the female part of the royal court to this dish. Ferdinand II called the royal chefs to a secret meeting at which the issue of improving pizza was decided.

The main problem was that pizza dough kneaded with feet, but for a royal dish this was unacceptable!

The secondary task was to find a suitable tool for eating pizza, so as not to smear the noble fingers with grease. Gennaro Spadaccini was appointed responsible for solving the above tasks. Moreover, a limited time was allotted for solving the problems; the Neapolitan nobleman had to be in time before the celebration of the queen’s birthday.
Gennaro completed the assignment on time. The dough was now beaten with a bronze pestle in the shape of a man, and a four-pronged fork was used to eat the pizza. On the day of Margarita of Savoy’s thirtieth birthday, a huge miracle pizza was placed on the festive table, prepared by the married couple of palace culinary specialists - Raffaele Esposito and Rosina Brandi.

The pizza was named after the queen. From this day pizza "Margherita" became a popular dish among the royal court.

Also in the royal kitchen they were allowed to cook “Marinara” and “Four Seasons”. Currently in Italy there are more than two thousand types of different pizzas. And it can be argued that it was Naples that gave the world such a miracle as pizza. In the 19th century, thanks to Italian settlers, pizza came to America. After World War II, pizza delivery services became widespread in the United States, and the food industry began producing semi-finished pizzas.

Types of pizza, composition and recipes:

Depending on the size of the pizza, the amount of dough and toppings varies, but the ratio of ingredients remains approximately the same. Ingredients of Margherita pizza: pizza dough, tomatoes, cheese (mozzarella), tomato paste, olive oil, dried basil, salt, pepper and fresh basil leaves.

Four Seasons Pizza is the most popular pizza in the world.

However, the question arose: how to place all this variety on a layer of dough without making a vinaigrette out of pizza?

The culinary specialist found a way out of this situation. He divided the pizza circle into four sections, each of which was individually covered with its own toppings. The pizzeria's visitors really liked the new dish. Such a work of culinary art must have a name.

The chef associated this pizza with the seasons, and as a result the pizza got the name "Four Seasons". The “winter” sector was occupied by champignons, “spring” was reserved for seafood, “summer” was devoted to (Salame), and “autumn” was occupied by tomatoes.

The pizza was topped with sauce and sprinkled with herbs and mozzarella. Nowadays, Four Seasons pizza is one of the most popular and is a top seller. There are many options for combinations of fillings. In the traditional “Four Seasons”, three sectors (seasons) of the filling are occupied by seafood, and one by mushrooms. Ingredients: dough, mozzarella, tomatoes, salted mushrooms, boiled frozen mussels, fresh or frozen shelled shrimp, olives, salted anchovy, parsley, garlic, orange, salt, sugar, pepper, Worcestershire sauce, Tabasco sauce, fresh basil, Parmesan .

Neapolitan pizza "Marinara"

In fact, “marinara” is also a sauce made from tomatoes, onions, garlic and aromatic herbs.

Due to the preservative properties of tomatoes, this sauce could be stored for quite a long time, which sailors could not help but take advantage of. Therefore, there is a hypothesis that the name of the pizza is associated with this sauce. Ingredients: dough, tomatoes, olives, garlic, Parmesan, salt, sugar, oregano, thyme, basil.
Today, pizza has spread throughout the world. In different countries, people may prefer different ways of preparing this dish. The main differences are in the toppings, for example in Brazil they add green peas to pizza, in Japan they add eel, and in Costa Rica they add coconuts.

Even within Italy, there are differences between Neapolitan pizza and Roman pizza. Capital pizza has a crispy base, while Neapolitan pizza has a soft, crumbly flatbread.

How to make real Italian pizza?

So, we got to the most important thing: a recipe for how to make real Italian pizza.

In 2004, the recipe was published in the official newspaper of the Italian government.

According to this recipe, real pizza should have a thin crust. When cooking, only mozzarella cheese and special varieties of tomatoes should be used. Only basil, olive oil, oregano and garlic can be used as additives.

If one of these rules was violated during production, then the resulting product is not a real Italian pizza.

It is also worth mentioning that real pizza is cooked on coals in a real Italian oven, where the temperature is maintained 485 degrees and pizza there bakes in 2 minutes. However, today this rule is rarely followed.

Recipe and easy way to make Margherita pizza

For good pizza, you first need to make good dough.

1. Take yeast (7 grams) and sugar (1 tablespoon), place them in a bowl and mix with water (4 tablespoons), leave for 15 minutes in a warm place. Mix flour (350 g) with salt (1 tbsp) and make a hole in the center, add olive oil (1 tbsp), yeast mixture and 170-180 g. hot water (60 degrees C).
2. Knead the dough with a wooden spoon.
3. Next, place the dough on the table and knead with your hands for about 5 minutes.
4. Then return the dough to the bowl, cover and leave for 30 minutes until it doubles in size.
5. While the dough is rising, you can start filling.
6. In a large frying pan you need to put tomatoes (400 g canned in their own juice), garlic (2 crushed cloves), basil (2 tablespoons), olive oil (1 tablespoon), pepper and salt.
7. The resulting sauce is simmered for 20 minutes until thickened, then tomato paste is added to it and the sauce is cooled.
8. Knead this base with your hands for a couple more minutes and place it on a baking sheet.
9. The dough is stretched by hand so that its thickness is no more than 6 mm, since it will still rise in the oven.
10. The base is spread with sauce, sprinkled with mozzarella (100 gr.) and Parmesan (grated 2 tablespoons), and placed in a preheated oven, where it is baked for 20-25 minutes at 200 degrees C.

Bon appetit!
And finally, we have prepared for you, dear readers, a video tutorial on how to prepare real pizza from an Italian chef.

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Italian pizza! You can not only enjoy this wonderful dish in a pizzeria, but also quickly and easily prepare it 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.

Classic sauce for Italian pizza

Ingredients:

• marjoram;
• one teaspoon dry white wine (or lemon juice);
• 2 tsp. paste (tomato);
• basil;
• oregano;
• 5-6 fresh tomatoes.

Preparation:

1. Tomatoes are doused with boiling water and the skins are removed.
2. The pulp is simmered on fire for about ten minutes. Then salt and add seasonings.
3. The finished mixture is rubbed on a sieve, discarding the seeds.
4. For piquancy, add wine or lemon juice. Classic pizza sauce is ready!

Basic recipe for pizza dough

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.

Real Italian pizza - classic recipe

Ingredients:

For the test:

• two teaspoons of yeast (preferably in granules);
• liter of water;
• wheat flour (300 g);
• two tbsp. l. oil (vegetable);
• fat (margarine or butter - ¼ pack);
• two tbsp. l. granulated sugar;
• salt – 1 tbsp. l.

For filling:

• mushrooms (200 g);
• lard (100 g);
• two eggs (C1);
• half a glass of water;
• lemon juice;
• fresh greens.

Preparation:

1. Break eggs into a flour slide and pour a little warm water.
2. Add the remaining ingredients and knead the dough to a semi-liquid consistency. Give it time to come up in a warm place, covered with cloth/cellophane.
3. Knead the risen dough, add more flour, and knead until it stops sticking. The dough is rolled out thinly.
4. Mushrooms and bacon are chopped and poured into the base.
5. Beat the eggs with a whisk, mix with water and lemon juice. Salt, pepper, add chopped herbs.
6. Pour the mixture over the dough sprinkled with mushrooms.
7. Bake in the oven at medium temperature. 20-25 minutes and Italian thin crust pizza is ready!

Rule of two: the yeast dough should double in size in two hours. Then it is ideal for baking.

Cooking with seafood in Italian

Ingredients:

For filling:

• chicken egg (C2);
• 30 g butter (butter);
• fish fillet (half a kilo);
• cooked shrimp;
• 100 g grated cheese;
• flour – 30 g;
• carrot;
• 100 g sour cream;
• chopped fresh herbs of several types;
• ketchup;
• half a glass of nuts (walnuts);
• salt pepper.

Preparation:

1. To prepare the filling, finely chop the fish (into strips).
2. The dough is rolled out and minced fish is placed on it.
3. Chop tomatoes and carrots.
4. The prepared ingredients and whole shrimp tails are laid out on the base.
5. Beat an egg into the sour cream, combine with chopped fresh herbs, and mix.
6. Add chopped nuts and grated cheese. Pour over the resulting sauce.
7. Bake in the oven until done.

Before serving, pizza with mushrooms can be decorated. Plant a small mushroom in its center and sprinkle with herbs.

Italian pizza "Margherita"

Ingredients:

For the test:

• flour – wheat (half a kilo);
• yeast (mini package);
• oil (sunflower) – 60 g;
• salt, water.

For filling:

• sour cream cheese (300 g);
• tomatoes (fresh) – half a kilo;
• spicy cheese (100 g);
• seasonings to taste;
• half a teaspoon salt;
• olive oil.

Preparation:

1. Yeast is added to the flour slide, after softening it.
2. Warm water is salted and mixed with flour.
3. Knead soft elastic dough.
4. Leave to rise in a warm place until doubled in size.
5. Roll out the prepared dough into round cakes.
6. Preheat the oven to 220 degrees, grease two baking sheets with olive oil.
7. Tomatoes are scalded with boiling water and the skins are removed. Then cut into slices, and the cheese into pieces and lay everything out on the dough.
8. Pepper and salt to taste, sprinkle with grated sharp cheese, sprinkle with olive oil and bake the pizza in the oven for 15-20 minutes.
9. Before serving, cut into portions.
10. Decorate with cheese flowers.

Recipe with mushrooms and pepperoni

Ingredients:

For filling:

• one bell pepper;
• 200 g pepperoni (salami);
• two tomatoes;
• 100 g mushrooms;
• bulb;
• 200 g cheese;
• oil.

Preparation:

1. Pizza dough is prepared according to the basic recipe.
2. To prepare the filling, mushrooms and onions are finely chopped and fried in a frying pan.
3. Chop peppers, salami and tomatoes.
4. Mix all the filling ingredients and season with mayonnaise sauce.
5. Roll out the dough, spread the filling on it, after greasing it with ketchup.
6. Bake for about 20 minutes.

For convenience, the pizza dough can be rolled out directly on a greased baking sheet.

According to the Sicilian recipe

Ingredients:

For the test:

• wheat flour - half a kilo;
• 0.2 liters of water;
• margarine (one third of a pack);
• salt to taste.

For filling:

• egg;
• celery (root) – 2;
• two fresh tomatoes;
• mushrooms (100 g);
• apple – 3 pcs.;
• olives – 10-15 pcs.;
• a clove of garlic;
• mayonnaise sauce (150 g);
• salt and pepper to taste.

Preparation:

1. Flour is sifted onto a wooden surface in the form of a slide.
2. Make a hole in the middle and pour in a glass of ice water and salt. Using a knife, carefully combine the flour and water.
3. Knead a stiff, lump-free dough with your hands. Cover it with a towel and put it in the refrigerator for 1.5-2 hours.
4. Give the softened margarine a longitudinal shape and place it in the refrigerator for an hour.
5. When the dough and margarine have cooled, roll out the dough, giving it a shape like margarine, but twice as large.
6. Place margarine in the middle of the dough and seal it like an envelope.
7. Sprinkle the table and the dough with flour, place the dough seam side down and roll it out as thin as possible. Fold the dough into thirds and roll out again. Fold the dough in thirds again and keep in the refrigerator for an hour. Now it is ready for cutting.
8. The skins are removed from the apples, the seeds are removed, and chopped into squares with a knife. Celery is dried in a dry frying pan and chopped. Tomatoes are scalded with boiling water, peeled, cut into slices and seeds removed. Finely chop the mushrooms.
9. Mix everything, add ground black pepper, mayonnaise, salt, and grated garlic.
10. Bake in the oven at 220 degrees for 20-25 minutes. For decoration use olives cut in half.

How to make traditional focaccia pizza

Ingredients:

• 0.2 l of water;
• olive oil;
• three glasses of flour;
• half a kilogram of soft cheese.

Preparation:

1. Water is mixed with flour, gradually adding salt.
2. Knead into a homogeneous dough. Then cover it with cling film and leave it in the refrigerator for two hours.
3. Grease the baking dish with olive oil.
4. The dough is divided into four portions and rolled out thinly.
5. Place pieces of cheese on top and cover with a second layer of dough.
6. Pinch the edges, lightly roll out the top layer of dough, make a few slits, brush with butter and bake.

Italian pizza "Porcini" with mozzarella

• 300 g dough;
• 200 g mozzarella cheese;
• 100 g mushrooms;
• olive oil.

Preparation:

1. The mushrooms are boiled and chopped.
2. The mozzarella is grated.
3. Roll out the dough, spread the cheese and sprinkle with mushrooms.
4. Grease the edges with oil and place in the oven for 15 minutes.
5. Remember that real Italian pizza is always thin crust.

When preparing yeast dough, pass the flour through a sieve. It will be saturated with oxygen and the dough will rise faster.

Bolognese at home

Ingredients:

For the test:

• wheat flour - a glass;
• yeast (sachet);
• 0.1 liters of warm milk;
• oil (vegetable) – 2 tbsp. l.;
• salt.

For filling:

• half a kilo of tomatoes;
• cheese (200 g);
• oil (vegetable) – 40 g;
• sausages (5 pcs.);
• pepper, seasonings, salt.

Preparation:

1. Knead the dough with yeast and let it stand for an hour (to rise).
2. Place in a frying pan with high sides, spreading over the entire surface.
3. Sprinkle the dough with oil and distribute the grated cheese evenly.
4. Then chop the tomatoes and distribute them over the base.
5. The sausages are cut into several pieces lengthwise and placed on the dough to form a lattice.
6. Half an hour and the Neapolitan pizza is ready!

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