10 best 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 cakes-rods before, after and instead of the main food? We are looking for a secret ingredient together!

• An interesting fact: initially pizza was a cake baked on coals from sour dough, which served as a plate for warriors and peasants in the Mediterranean countries. Something cooked in a common cauldron was laid out on a finished cake, and eaten. Agree, very simple and convenient
• There were times, empires disappeared. Wild tribes from the north who won Rome brought with them not only bad, but also good. For example, in the green meadows of Italy, cows began to graze, and the culinary world over time received as a gift to Mozarella cheese
• The search for India opened America to the Old Light, and Europeans - delicious and healthy berries - tomatoes
• The cake, Mozarella and tomatoes met in the city of Naples (or maybe in the neighboring city of Gaeta-Food historians are still arguing about this), and this meeting became fateful: in an unknown hot furnace, an unknown talented bakery baked the first pizza

Italian pizza. Classic pizza recipe

Fans of authentic Italian cuisine claim that italian pizza can only be prepared from Italian products (the list of these very Italian products includes, including water).

In addition, the residents of Naples are sacredly confident that it is the Neapolitan pizza that corresponds to the guaranteed specialty, which was stated by the relevant Department of the EU Council.

The real Pizza Napoletana is simply pizza is characterized by the following characteristics:

• calorie content of 100 g of the product - 149.97 kcal (no more and no less)
• for the preparation of pizza, the exact amount of mozzarella is used, which is necessarily cut into small cubes
• tomatoes should be in a moderately sour and hard, be sure to without a skin and seeds
• pizza flour - a mixture of senior flour (from soft varieties of wheat) and firm flour
• the dough is kneaded and stretched into a cake only with the help of hands
• diameter of the cakes: 30-35 cm
• the thickness of the dough is 3-4 mm with sides (borders) 1-2 cm
• for heat treatment, a special wood stove is used
• baking temperature: 485⁰f or 251.7 ° C
• baking time: from 90 seconds

We will not argue with the culinary guru. Just prepare a delicious pizza, as close as possible to the classic recipe is non -Apotano

The source products for the test

The basis for the original Neapolitano consists of only four components

1. Salt

The easiest component. You will need ordinary sodden salt of large grinding in the amount of 10-11 g

2. Flour

• The flour in our latitudes differs from Italian low protein (gluten). Please note that the protein content in pizza flour should be at least 11-12%. The flour of "Extra" or "enhanced", "special" is marked. If you could not find flour with the corresponding protein content, you will either have to make gluten yourself, or enrich the flour with a panifarine (dry gluten). Only in this case, the pizza dough will be correct: elastic and elastic
• Basic amount of flour (with a high protein content): 340-360 g
• Flour with a high gluten content consumes a larger volume of water when kneading! If you have ordinary senior flour with a protein content of 10%, you should either increase the amount of flour, or reduce the amount of water

3. Yeast

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

4. Water

• Pizza water also has an important secret. The liquid should be clean and cool. Yes, the water temperature should be no more than 20-22 ° C! This temperature slows down the work of yeast and increases the time of maturation of the dough
• The amount of water: 200 ml

If desired, you can add 20 g of olive oil to the dough

Caves for the dough

• Pour all the water into a comfortable container, add salt, 40 g of flour and yeast
• Gently and slowly mix the dough with a wooden shoulder blade until the yeast is completely dissolved. Shovel movements: from top to bottom in a circle
• Gradually enter all the flour into the dough. Metering should take no more than 10 minutes. This will preserve the elasticity of the dough and facilitate further molding of the cake
• If you work with a shoulder blade, knead the dough with your hands
• The finished dough should be smooth, soft and elastic, should not stick to the hands

Walking of the dough

• Put a place in a warm place with tests. Cover the container on top with a damp fabric cloth - this will allow the test to breathe and protect from weathered
• The dough should increase by 2 times. The process can take some time (up to 2 hours). Long -term ripening of the dough allows you to make the final product easily digestible for the gastrointestinal tract

Test molding

• Divide the dough into equal parts and roll the bunks. The weight of each kolobok is 180-250 grams
• Place the bun in a warm place protected from drafts, covering them with cling film or wet tissue cloth
• Wait for the kolobok to grow
• Sprinkle the working surface with a small amount of flour. Form a cake, starting to knead the bun from the center to the edges. The edges of the cakes form the sides of the future pizza. The thickness of the central part of the cake should not exceed 5 mm, while the side should have a height of 1-2 cm. The diameter of the tortilla is 30-35 cm

Picking tomato preparation technology for pizza

The sauce recipe does not claim authenticity!

• Wash 1 kg of fresh, fleshy, to the best of sour tomatoes. Fold them in a capacity suitable in volume, having previously made 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 the skin from them, cut into slices, removing seeds if possible. Put the tomato slices in a colander. This will drain excess moisture

• Warm up 2-3 tablespoons of high-quality olive oil in the stewpan. Reduce the fire to medium
• Pre-peeled garlic (1-2 tooth) is crushed with a flat surface of the knife and release in oil for 1-2 minutes. The oil should be enriched with garlic aromas. Garlic should not fry! After the specified time, remove the garlic from the stewpan: we no longer need it
• Carefully transfer tomatoes to the stewpan. Bring the tomatoes to readiness (they should become soft) under a closed lid over low heat. Time of extinguishing-5-7 minutes
• As soon as the tomatoes have become soft, remove the lid, increase the heating. Stirring constantly, boil the mass to the required density
• A few minutes before the end of the process, salt the sauce to taste. If the sauce seems sour, add a little sugar to it. Italians, unlike us, additionally acidify the sauce with lemon juice or balsamic vinegar, since the southern tomatoes are much sweeter
• Be sure to add 1 teaspoon oregano (dry seasonings) to the sauce, finely chopped fresh basil (you can replace dry spices). If desired, you can also enrich the taste of sauce with black pepper and/or spicy chili pepper
• Let the sauce cool and use for its intended purpose. If you do not like vegetable pieces in the sauce, before use, additionally problem it
• If you have an extra sauce, you can freeze it and use it as necessary after preliminary defrosting

Pizza filling

The sauce is ready. The cake is formed. The next stage is the filling of pizza. Italian pizzayolo claims that pizza should look like the canvases of Raphael or Titian, that is, to be a work of art

Classical "Neapolitano" is a pizza with

• tomato sauce
• mozarella cheese (sometimes the finished dish is additionally sprinkled with parmesan)
• anchovies
• fresh basil
• olive oil
• oregano (dry seasoning)

So, we create a masterpiece

1. Pour the tomato sauce into the center of the tortilla and evenly distribute along the spiral from the center to the sides, not reaching the edge of 2 cm

2. On top, put several generous handfuls of mozzarella, cut into thin bars or small cubes. In Italy, a special semi -hard variety of this cheese is used. Unlike classic round Mozarella, Mozarella for pizza is sold without brine. It is difficult to find a replacement for Italian cheese, but possible. Cheese is very close in the "state of soul" to Mozarell - Suluguni
3. In an artistic mess, scatter pieces of anchovies previously cleansed of bones. If the anchovies in the pizza do not please you, refuse to use them. But then it will no longer be "non -polytano"!
4. Sprinkle with fresh leaflets of basil

Pizza is ready to go to the oven

Pizza baking

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

1. Warm up your oven for 5-10 minutes, putting the temperature to the maximum
2. Place the baking sheet with pizza on the lower level of the oven and bake until cooked. The baking time depends on the temperature regime of your oven, on the quality of the dough, the size of the cakes, the fillings. Be sure to check the readiness of the pizza 7-10 minutes after the start of baking
3. Pizza is considered ready when the border from the dough and the bottom of the pizza acquired a typical, heterogeneous trimmed color
4. Sprinkle hot pizza with olive oil and sprinkle with a pinch of oregano, slightly torn dry seasoning with your fingers

Pizza is ready for serving

How to serve pizza in Italy

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

Pizza Margarita, recipe

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

In the palette palette - three colors of the Italian flag

• red - tomato sauce
• green - fresh basil
• white is Mozarella

It is easy to cook the dish, because Pizza Margherita is just a pizza with cheese and aromatic tomato sauce.

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

1. Lubricate the cake with tomato sauce. If you cook home sauce, there is no time/desire, use a purchased tomato sauce or ketchup. The main thing is that it is of high quality
2. Distribute the cheese on top
3. If desired, thinly chopped tomato rings can be put on cheese. Do not forget to first remove the skin from the tomato
4. Sprinkle pizza with fresh basil leaves

The secrets of the correct baking are described above

Pizza with seafood, recipe

You will be surprised, but for a long time pizza was prepared either with sauce and cheese, or with sauce, cheese and seafood. Meat ingredients began to be added to pizza only at the beginning of the twentieth century

The most famous varieties of pizza with seafood are

Pizza with mussels ( Pizza Con Le Cozze)

To cook this pizza, you will need:

• 185-250 g of pizza dough
• 3-4 tbsp. l. tomato sauce
• 200 g ready -to -use mussels
• 1 garlic tent
• olive oil
• parsley

Preparation:

• Form the cake and grease it with the sauce. Distribute mussels evenly
• Cut the garlic into thin petals, chop parsley
• Distribute greens with garlic on the surface of pizza
• Sprinkle with olive oil and cake
• There is no cheese in the classic recipe, but many Italian pizzaoles cannot deny themselves the pleasure of using several generous handfuls of Mozarella or Parmesan
• Olives will add piquancy dish

Pizza with tuna

• 185-250 g of pizza dough
• 3-4 tbsp. l. tomato sauce
• 1 bank of canned tuna
• 1 bulb chopped by half rings
• 200 g of Mozarella
• olive oil
• parsley

Preparation:

• Form the cake and grease it with the sauce. Put ½ part of the cheese on the sauce
• Distribute fish evenly, on top - onions and greens
• Sprinkle olive oil
• Sprinkle the remaining cheese and bake

Pizza with a sea cocktail

• 185-250 g of pizza dough
• 3-4 tbsp. l. tomato sauce
• 100 g ready -to -use shrimp
• 10 pieces. ready to use mussels
• 200 g ready -to -use octopuses
• 100 g of squid rings ready
• olive oil
• parsley
• mozarella or Parmesan

Preparation:

• Form the cake and grease it with sauce
• Distribute the seafood cocktail evenly on top, sprinkle with finely chopped parsley
• Sprinkle with olive oil, sprinkle with cheese on top and bake

Pizza recipe with sausage

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

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

Form the cake and grease it with the sauce. Distribute several generous handfuls of Mozarella on top. Put thinly chopped sausage on the cheese. Bake. Olive oil is used as topping

Pizza with chicken recipe

• 185-250 g of pizza dough
• 3-4 tbsp. l. tomato sauce
• 100 g of Mozarella
• 50g Parmesan
• 1 chicken breast
• fresh basil
• 10 pickled olives without bones. Instead of olives, you can add canned sweet corn, pieces of fresh Bulgarian pepper or champignons

Provision:

• Boil the chicken fillet with spices and cool
• Form the cake and grease it with sauce
• Distribute Mozarella on top
• Put chicken fillet chopped into cheese. Sprinkle the fillet with chopped basil
• Spread olives evenly on top (you can cut them into two parts)
• Sprinkle the entire surface with grated parmesan. Bake
• Olive oil is used as topping

Pizza with pineapple recipe

Another name of pizza with pineapples is "Hawaiian"

• 185-250 g of pizza dough
• 3-4 tbsp. l. tomato sauce
• 100 g of Mozarella
• 250 g sliced \u200b\u200bby thin portionic pieces of ham
• cutty pineapple cut or cubes (to taste)

Form the cake and grease it with the sauce. Put pineapple on the sauce and sprinkle with cheese. Put the thin ham petals on top. Bake

Advice. The ham can be replaced with boiled chicken breast. In this case, Parmesan will be an additional ingredient, which will need to sprinkle the chicken. Bulgarian pepper chopped by long slices will add piquancy to the dish.

Lenten pizza with mushrooms recipe

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

Preparation:

• Fry mushrooms with onions. Form the cake and grease it with sauce
• Put the finished mushrooms on the sauce
• Put the thinly chopped circles of fresh tomatoes on top (do not forget to pre -remove the skin from them)
• If desired, you can add fresh sweet pepper and canned corn. Bake
• Sprinkle the finished pizza with olive oil and sprinkle with finely chopped herbs

Closed pizza recipe

 Closed pizza or kalzone also refers to classical Italian dishes

• 185-250 g of pizza dough
• a pinch of dried oregano
• olive oil
• a little grated parmesan (2-3 tbsp)
• 2 whole chicken eggs (scribble) and 1 yolk
• 150 g of ricotta. This cheese can be replaced with any soft cottage cheese or cottage cheese. Mark with a fork
• 150 g of mozzarella cut into cubes
• 100 g of high -quality ham. Cut into thin long stripes

1. Prepare the filling. To do this, mix the ham, parmesan, mozzarella, ricotta, 2 eggs, oregano, salt, pepper thoroughly
2. Turn on the oven and heat up to 230 ° C
3. Form a cake with a thickness of not more than 5 mm. Transfer to a baking sheet lubricated with oil or lined with baking paper
4. Put the filling on one half of the cake, cover with the second half and thoroughly flood the edges of the rings
5. Lubricate the kalzone with a mixture of yolk and 1 tbsp. l. olive oil
6. Bake for 20 minutes. Serve closed pizza hot

Mini-pizza or pizza recipe "Easier" in 5 minutes

Preparation tips:

1. As a basis for pizza, you can use thin Armenian lavash
2. Pizza filling can be any. The main thing is that the filling is already ready to use and does not require long -term heat treatment. The presence of cheese is mandatory
3. Keep in mind: mini-pizzas are baked faster than classic pizza-pizza. Baking temperature 180-200 ° C. The oven should be well heated
4. Metal shape can be replaced with disposable molds for foil muffins

Puff pizza recipe

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

Tips:

• Pre -defrost 1 package of nonsense puff pastry (focus on the recommendations of the manufacturer)
• Divide the dough into portioned squares (rectangles, triangles)
• Each portioned piece of dough is well shaken with a fork and only then lubricate the sauce
• The filling can be any. The only condition: the ingredients of the filling should not require long -term heat treatment. It is better to use ready -made products
• Bake pizza on a baking sheet lined with baking paper (baking parchment)
• The temperature and time of baking depend on the recommendations of the manufacturer of the dough, the oven, the size of the pizza, the number and juiciness of the filling

Pizza recipe without dough. Pizza with minced meat recipe

The dough, even made according to all the rules, still remains a carbohydrate product that loses its pizza dietary charms. How to combine pizza and healthy nutrition?

Just! Bake the “correct pizza”, which instead of the basics from the dough is the base of chicken, and there are different delicious useful things or healthy goodies as a filling! Video "Dietary recipes. "Correct pizza" will tell you the recipe and technology for cooking

Video: Dietary recipes. "Correct pizza"