Perhaps it is difficult to find a person who will refuse to try pizza on thin crust with fragrant and juicy filling... We invite you to try the most successful recipes cooking it!

Pizza has long been international dish... She is loved and cooked everywhere, and they have completely forgotten that she owes her birth to sunny Italy. It is Italian pizza that is a favorite product of gourmets all over the world, so this article will focus on it.

We will tell you how to cook it in several different ways and teach you all the intricacies of Italian cuisine.

What types of pizza are there in Italy?

Unlike our housewives, who prefer to cook this dish with meat and aromatic sausages, Italian cooks put seafood and mushrooms on the pizza, sprinkling the dough with nuts and various herbs. Often, berries and fruits, for example, grapes, also get there. And, of course, you will never find mayonnaise or ketchup in a classic pizza from Italy.

Delicious filling for Italian pizza

What filling is pizza made in Italy?

1. Carbonara - popular pizza based on smoked brisket, parmesan and tender mozzarella.

2. Marinara - made with mozzarella, tomatoes, oregano and basil.

3. Salmone is very tasty, original pizza with salmon, fillet of other red fish, lemon peel, moscarpone, arugula.

4. Fungi - a pizza for mushroom lovers, for the preparation of which oyster mushrooms, champignons, chanterelles, white are used. Parmesan and mozzarella are also used in the recipe.

5. Four cheeses - original recipe with cheese platter: blue mold, white mold, hard parmesan, mozzarella.

6. Neapolitan - made from the following ingredients: onions, thyme, tomatoes, peppers, garlic, salt, anchovy fillets, Swiss cheese, olives.

Features of real Italian pizza

In Italy, a special law was passed on the rules for preparing pizza:

• the shape should be round - up to 35 cm in diameter;
• the cake should be thin, when cooking it is thrown up and rotated by hands;
• spices - only parsley, basil, oregano and garlic;
• special varieties of tomatoes and flour, mozzarella from the southern regions of the country are suitable for the filling;
• only olive oil is used for the preparation of pizza.

And now the recipes themselves!

Recipe 1. Italian pizza cooked on regular bread

This recipe will be useful for people who do not have time to cook. complex dishes... But being totally busy is not a reason to deny yourself your favorite delicacy. So, for cooking we need:

• some cheese called mozzarella (150 gr),
• about twelve green olives,
• a couple of mint leaves,
• 7 medium sized tomatoes
• 1 clove of garlic,
• about one tablespoon of capers,
• 4 tablespoons of tomato paste,
• olive oil.

Before you start cooking, preheat the oven to 240 degrees. Take slices wheat bread and fry them in a toaster or in a skillet, rub with chopped garlic and brush with tomato paste. Then on each bread slice, place a few circles of tomatoes, a leaf of basil, a small piece of cheese, capers and olives. Sprinkle all this with a few drops of olive oil and place in the oven for 10 minutes. Pizza is prepared quickly. You just need to wait for the cheese to melt. The dish is served on the table with green lettuce and fresh vegetables.

Recipe 2. Italian pizza on the dough

We talked about the so-called "on hastily", And now let's discuss the classic Italian pizza on the dough. Depending on the wishes, pizza is made, both from thin and from lush dough... It is prepared with the addition of flour, water, salt, yeast and olive oil. If you want to get a thin dough, then you need very little yeast, vegetable oil you only need 1 spoon and half the flour than for a fluffy pizza.

Standard proportions:

Ingredients:

• three glasses of flour;
• 200 grams of lukewarm water;
• one bag of dry yeast;
• A couple of tablespoons of olive oil;
• 1 teaspoon sugar, 1 teaspoon salt.

The preparation is as follows. Yeast combines with water and sugar, it takes some time and they come to life. After that, knead the dough, combining it with the remaining ingredients. The formed dough is left a little in a warm place, then it is gently crumpled and spread on a greased olive oil baking sheet. The filling is laid out on the pizza, which is sprinkled with cheese. All this is sent to the oven and baked until fully cooked.

And now that we've talked about the dough, it's time to talk about the options for pizza toppings.

Recipe 3. Italian pizza "Margarita"

The pizza recipe is fixed in a special standard. Brush the dough with tomato sauce made from exclusively San Marzano tomatoes. Place in the oven for 10 minutes, then remove and add the young Mozzarella di Buffalo cheese. Sprinkle the pizza with extra virgin olive oil, sprinkle with sea salt, top with a few fresh basil leaves. Place again in the oven for a few minutes until tender. Simple, isn't it, like everything ingenious.

Recipe 4. Italian Peperoni pizza

Ingredients:

• 250g ready-made dough for thin Italian pizza
• 100-150g Mozzarella cheese
• 100g pepperoni sausage
• 80-100g tomato sauce
• 10ml olive oil
• olives (optional)

How to make Italian Pepperoni pizza:

Roll out the dough with a diameter of about 30 cm, brush with tomato sauce, sprinkle with grated mozzarella cheese, top with thin slices of pepperoni sausage and rings of olives. Bake pizza in an oven heated to 250-300 degrees for no more than 10 minutes, edges ready-made pizza brush with olive oil and serve hot, cut into 8 pieces. Bon Appetit!

Recipe 5. Italian pizza "Four seasons"

Ingredients (for 1 pizza 30cm diameter):

• 50g Parmesan cheese
• 30g each pickled artichokes, salami and pitted olives
• 20g each sweet pepper, Mozzarella cheese and fresh mushrooms
• 3 cherry tomatoes
• 1 hard boiled egg
• 3 tbsp tomato sauce

How to make Italian pizza

How to make the classic Four Seasons pizza? Cut the champignons in half lengthwise, then cut the halves into thin plates, cut off the base of the artichokes, leaving only the plates. Thinly chop the salami, pepper - half rings, cherry - into halves, if the mozzarella cheese balls are small - also cut them in half, the egg - in half, cut the halves into plates, grate the Parmesan on a fine grater. Roll out the dough for thin pizza into a 30cm flat cake no more than 1cm thick, put on a dish greased with olive oil, make markings with a knife, slightly cutting the dough into 4 equal sectors (do not cut through the dough to the end). Grease the pizza with tomato sauce, retreating from the edges by 1-2 cm, put mushrooms and an egg in the upper right sector, then, moving clockwise, artichokes and olives, the third sector - salami and Bell pepper, the last one is cherry and mozzarella. Sprinkle the pizza with grated cheese, bake in an oven heated to 220 degrees for 20 minutes. Bon Appetit!

Recipe 6. Italian pizza with sage

To prepare it, we need:

• about 450 grams of dough and several types of cheese;
• 100 g Dor Blue and 100 g Gouda;
• a couple of sage leaves;
• 1-2 cloves of garlic;
• some flour and black pepper.

We heat the oven to a temperature of 220 degrees, cut the Dor Blue cheese into small cubes and grind the Gouda using a coarse grater. Garlic can be passed through the garlic. Then we take the dough and put it in a baking dish, sprinkle with flour, roll it out over the entire area. In order for it to bake well, pierce it in several places with a fork. Put cheese, garlic and sage leaves on top of the dough. Pepper, salt and send to bake on the lower level of the oven for about 15 minutes. Then we take it out and let it reach at an average level for about 3 minutes.

Recipe 7. Italian fish pizza with salmon

For cooking we need:

• about 100 grams canned salmon,
• 100 gram of mushrooms,
• some tomato,
• 50 grams mozzarella cheese,
• one tomato,
• some chopped dill,
• 1 courgette zucchini,
• black pepper,
• salt to taste
• olive oil for frying.

Roll out the dough in the shape of a circle, put it in a baking dish, grease it liberally with tomato. Top with shabby zucchini and tomato thinly sliced ​​into circles. Open the canned food with salmon, drain the excess liquid, separate the fish from the seeds and knead well. We put a layer of salmon on the pizza, on top - thinly sliced ​​mushrooms, dill and cheese. Salt, pepper and put in the oven, preheated to 200 degrees for 20 minutes until fully cooked.

Recipe 8. Italian seafood pizza

The so-called Seafood Cocktail, it includes various seafood (mussels, shrimps, pieces of red fish, etc.). We also need:

• about 60 grams of mozzarella cheese and 20 grams of parmesan,
• some olives,
• yellow bell peppers,
• capers,
• marjoram,
• dried oregano,
• olive oil,
• salt and pepper.

Roll out the dough in a circle. Sprinkle generously with flour and spread on a greased sheet. Gently put a seafood cocktail there, sprinkle it with pepper, cut into large cubes, on top.

Then add capers, cheese, sprinkle with herbs. The final touch is to throw in the olives, pepper, salt and oil. We bake in the oven, preheated to 200 degrees until tender. The cooking time is approximately 20 minutes.

Do you like Italian pizza? What fillings do you prefer? Share with us in the comments!

And if not all, then many people want to master the recipe for real Italian pizza. Namely, everyone is interested in the dough - its recipe is like a secret behind seven locks, in contrast to the filling, with which everything is more or less clear.

I want to immediately put an end to all disputes and speculations about what to cook real pizza it is very difficult and "art" can only be done by chefs Italian restaurants... Not at all! Of course, some skill is needed (it will come to you, if not the first time, then from 2-3, I'm sure :), but in general, real Italian pizza is not at all a sophisticated delicacy, but the dish is very simple, and most importantly - accessible to everyone. Once it was considered a dish exclusively for the poor, replacing both the first and the second.

Real Italian pizza: recipe

So, now I will tell you how to make a classic dough for a real Italian pizza. It is on the test that I will dwell in detail, because Your pizza can have absolutely any filling (that's why it is a pizza - after all, in this way you can humanely "attach" products that are lying in the refrigerator, breathing a second wind into them).

For the test, you will need:

• water - 125 ml;
• dry fast-acting yeast - 1.25 tsp;
• flour - 200-220 g;
• Extra Virgin olive oil - 1 tablespoon;
• salt - 1 incomplete teaspoon.

I want to note right away: in order for the dough for real Italian pizza to be 100% correct, use flour only myself highest quality (ideally - Italian flour of grade 00; if you cannot get one, then take "Extra").

So, let's dilute the yeast in 125 ml of warm water. Add a little sugar there - this way the yeast will work faster. While they can be left for 7-10 minutes (after the specified time, the water becomes cloudy and slightly foams).

Sift the flour, add salt there, make a small depression ("hole") in the flour and pour the yeast mixture into it. Mix well first with a spatula, then begin to knead with your hands.

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

Another important subtlety, which must be taken into account when preparing a real Italian pizza, is that the dough must be kneaded well. I do this for about 10 minutes (passing the dough between my fingers, folding in half, twisting in different directions). As a result, the dough will become smooth and elastic.

After that, put the dough in a bowl, cover with a damp towel and set it to “rest” for 30-40 minutes in a warm place (to a slightly open oven or battery). It should approximately double in size.

Next, put the dough on the table (sprinkle it with a little flour) and start rolling or, as real Italian chefs do :), stretch it with your hands until it reaches a round shape. The thickness should be somewhere around 5 mm. To make the bumpers, you need to pinch the edge a little.

Well, our pizza dough is ready. Before putting the filling, be sure to coat the base. copiously tomato sauce.

Important! Preheat the oven to the maximum! Transfer the pizza along with the parchment to a hot baking sheet (it is better to keep it in the oven for 5-10 minutes). Real Italian pizza is baked for a minimum of time (5-7 minutes depending on the oven) at the maximum temperature. And I also advise on the bottom shelf. As soon as a golden brown crust appears, take it out!

Real Italian pizza. By the way, about the sauce

You can buy tomato paste at the store (perhaps the easiest way). But you can make the sauce to your liking, adding brightness and flavor.

I make the sauce like this:

Scald 2 tomatoes, peel off. Cut and send to stew in a skillet (add a little water and olive oil if necessary). Cut 1 onion there. Season with salt and pepper (Italian spices such as oregano or basil can be added if desired). After all the contents have quenched and become mushy, remove from heat and simmer until smooth with a blender.

P.S. For those who preserve their figure, I suggest trying it: soft, with a crispy crust and exciting aroma, it will certainly surprise you!

The recipe is taken from an Italian restaurant.

Dough:
175 g flour
1/4 tsp salt
1 tsp dry yeast
125 ml warm water
1 tbsp. l. olive oil

Mix together salt, flour and yeast. Mix water and oil. Knead the dough well. Roll into a ball, brush with olive oil, wrap in plastic wrap and put in heat for 45 minutes. Then roll it out thinly on a floured table, leaving thicker edges. Grease with pizza sauce (except for the edges), sprinkle with grated gouda cheese (it melts well), spread the filling in a thin layer on top. Put in an oven heated to 210 degrees for about 20 minutes.

Pizza sauce:(quantity for 2 pizzas, since I usually make 2 pieces for the whole family)
1 tbsp. l. olive oil
1/2 onion
2 cloves of garlic
0.5KG ripe tomatoes or 0.4 l of sautéed tomatoes
1 tbsp. l. tomato paste
1/4 tsp oregano
1/4 tsp basilica
1 Bay leaf
salt pepper

Heat oil in a saucepan, add finely chopped onion and garlic. Put out. Add finely chopped peeled tomatoes (or cooked sautéed tomatoes), tomato paste, oregano, basil, bay leaf, season with salt and pepper. Put out 15 minutes. Remove bay leaves.

Pizza filling:

1) Capricciosa: Gouda cheese, tomato sauce, ham or brisket, mushrooms

2) Margarita: gouda cheese, tomato sauce
3) Fungi: gouda cheese, tomato sauce, mushrooms
4) Vesuvius: Gouda cheese, tomato sauce, ham
5) Tyrolean: tomato sauce, gouda cheese, brisket
6) Vegetarian: tomato sauce, gouda cheese, vegetables, corn
7) Neapolitan: tomato sauce, gouda cheese, sardines or anchovies
8) Specialty: tomato sauce, gouda cheese, green bell peppers, onion, egg
9) Cannonade: tomato sauce, gouda cheese, ham, bacon, onion
10) Spicy: tomato sauce, gouda cheese, ham, bacon, feferons
11) Bianca: tomato sauce, gouda cheese, brisket, garlic, pickled cucumber
12) Pineapple: tomato sauce, gouda cheese, pineapple, ham
13) Tuna: tomato sauce, gouda cheese, tuna, onion, parsley
14) Bolognese: tomato sauce, gouda cheese, Ground beef, parmesan
15) Quattro stagioni: tomato sauce, gouda cheese, ham, mushrooms, squid or mussels
16) Frutti di Mare: tomato sauce, gouda cheese, shrimp, squid, mussels, onion, parsley
17) Italian: tomato sauce, gouda cheese, prosciutto (Parma ham)
18) Gourmet: Tomato sauce, gouda cheese, ham, bacon, salami, feferons
19) Marinara: Tomato sauce, gouda cheese, squid, onion, parsley
20) Quattro Formaggio: tomato sauce, gouda cheese, gorgonzola, roquefort, parmesan
21) Romance: tomato sauce, gouda cheese, ham, egg, gorgonzola, feferons

22) Diablo: tomato sauce, gouda cheese, ham, prosciutto, feferons
23) Pizuncato: tomato sauce, gouda cheese, mortadela, green bell pepper
24) Pizza "6": tomato sauce, gouda cheese, ham, bacon, mushrooms, egg, sweet and spicy pheferons

(Eggs, seafood, onions, mushrooms, if indicated in the filling, are added raw. The egg is poured into the middle of the pizza. It is baked in the oven.)

My favorite fillings: capricciosa + olives and feferons, tuna and frutti di mare. In general, I have done it a hundred times already, because mine adore it to the point of impossibility.

I also wanted to add that I often do thin pizza for the whole baking sheet of 2 portions of dough (rectangular) (this is faster than 2 separate pizzas), because I have 3 men and one of them, of course, is not enough. I cut it with a special round pizza knife, first cross on a cross diagonally, then in the corners.

The key to success in making real Italian pizza is its base - the dough. To prepare it, use the finest flour - zero grinding in pure form or with the addition of ordinary flour top grade... Real Italian pizza is usually made from thin dough, but depending on taste preferences, the dough can be made fluffy.

Real, ideal Italian pizza is baked in a special Italian oven with oak wood at a temperature of 485 degrees for 1-1.5 minutes. With this preparation, the pizza turns out to be deliciously crispy on the outside, fragrant and juicy on the inside. It is extremely difficult to achieve such a result without a miracle oven, but we will tell you how to make dough for Italian pizza so that the pizza is as close to the original as possible.

Classic dough for Italian pizza

Ingredients:

• flour - 2 cups;
• dry yeast - 1 tsp;
• water - 1 glass;
• granulated sugar - 2 tsp;
• salt - 1 tsp;
• olive oil - 3 tbsp spoons.

Preparation

First of all, let's prepare. To do this, add yeast, sugar, a little salt, one tablespoon of flour to a small bowl with a glass of warm water, mix and put in a warm place. We check the readiness of the dough by the fluffy cap formed on top. Usually 10-15 minutes are enough for this.

Now we knead the dough. Transfer the dough into a larger bowl, add olive oil, salt, flour about two glasses and knead the dough. Then we spread the whole mass on a table or countertop, sprinkled with flour, and knead the dough for about ten minutes, adding a little flour if necessary. The dough should be soft, pliable, pliable and not very stringy.

Grease the kneaded bun with olive oil, cover with a towel and put in a warm oven for about two hours. Then we divide the approached dough into three parts, from which our pizza bases will turn out. Now we knead each part with our hands on a floured surface until a cake is obtained, which we then stretch on our knuckles. Thus, you get a ready-made base for thin Italian pizza from the classic recipe.

Yeast-free pizza dough

Ingredients:

• flour - 2 cups;
• milk - 1/2 cup;
• eggs - 2 pcs.;
• salt - 1 tsp;
• olive oil - 2 tablespoons spoons.

Preparation

Pour milk, thoroughly mixed with eggs and olive oil into the flour mixed with salt, and knead the dough. As a result, we get a soft and elastic consistency. The kneading time should be at least fifteen minutes. Then let the dough settle under a damp towel for half an hour, divide into parts, roll out the dough and form a pizza.

Pizza dough with provencal herbs

Ingredients:

• flour - 2 cups;
• milk - 1/2 cup;
• dry yeast - 3 tsp;
• eggs - 2 pcs.;
• salt - 1/2 tsp;
• granulated sugar - 1 tsp;
• olive oil - 2 tablespoons spoons;
• Provencal herbs to taste.

Preparation

Stir yeast, salt and sugar in milk heated to a warm state. Then gradually add flour. At the end of the kneading, add olive oil, Provencal herbs and knead well for fifteen minutes. We leave covered dough with a towel, in a warm oven until it is suitable. Then we divide it into parts and form the base for the pizza with our hands.

The present italian dough for pizza, both thin and fluffy, it is prepared with yeast without adding eggs or dairy products. You need to knead it with love, in a calm atmosphere and only with your hands, no rolling pins. Then the pizza will turn out to be really tasty and truly Italian.

It can be very diverse. It all depends on your taste and the availability of food in the refrigerator. The required minimum is tomato sauce and cheese.

Italian pizza! You can not only enjoy this wonderful dish in a pizzeria, but quickly and easily prepare it at home. And the products are suitable those that are in the refrigerator.

Pizza-like dishes appeared several millennia ago. Even the ancient peoples laid out meat, mushrooms, cheese, herbs on bread, heated them over a fire and enjoyed their food. In the 16th century, when tomatoes were brought to Europe, Italians were the first to use them in dough-based dishes. The taste was appreciated, and from that moment on, pizza has become 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 making pizza with a variety of fillings. Today, world chefs have over two thousand types of pizza.

Classic Italian pizza sauce

Ingredients:

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

Preparation:

1. Tomatoes are poured over with boiling water and the skin is removed from them.
2. The pulp is stewed over the fire for ten minutes. Then salt and seasonings are added.
3. The finished mixture is rubbed on a sieve, discarding the seeds.
4. For piquancy - add wine or lemon juice. Classic sauce ready for pizza!

Basic recipe for pizza dough

To make 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 slide with a dimple in the center. Pour into the middle vegetable oil add salt / sugar. When cooking yeast dough with dry yeast - they are also poured into the center of the flour slide. A little flour is first added to the dough made on the basis of fresh yeast, and then it is also combined with a flour slide. Knead the pizza dough, rinsing well with your hands.

In addition to the main recipe for pizza dough, there are many variations with the addition of milk, kefir, eggs, butter or olive oil, margarine. Whatever dough you knead, it needs to be given 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);
• litere of water;
• wheat flour (300 g);
• two tbsp. l. oils (vegetable);
• fat (margarine or butter- ¼ packs);
• two tbsp. l. granulated sugar;
• salt - 1 tbsp. l.

For filling:

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

Preparation:

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

Rule of two: yeast dough should double 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);
• boiled shrimp;
• 100 g grated cheese;
• flour - 30 g;
• carrot;
• 100 g sour cream;
• chopped fresh herbs several types;
• ketchup;
• half a glass of walnuts (walnuts);
• salt pepper.

Preparation:

1. To prepare the filling - the fish is finely chopped (into strips).
2. The dough is rolled out and minced fish is spread on it.
3. Chop tomatoes, carrots.
4. Prepared ingredients and whole tails of shrimp are laid out on the base.
5. An egg is driven into the sour cream, combined with chopped fresh herbs, mixed.
6. Chopped nuts and grated cheese are added. Pour over the resulting sauce.
7. Bake in the oven until tender.

You can decorate pizza with mushrooms before serving. Plant a small fungus in the center and sprinkle with herbs.

Italian pizza "Margarita"

Ingredients:

For the test:

• flour - wheat (half a kilo);
• yeast (mini-pack);
• 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 hill, after softening it.
2. Warm water is salted and mixed with flour.
3. Knead a soft elastic dough.
4. Leave to come up in a warm place until doubled.
5. Round cakes are rolled out of the prepared dough.
6. Preheat the oven to 220 degrees, grease two baking sheets with olive oil.
7. Scald tomatoes with boiling water and peel them off. Then cut into slices, and the cheese into pieces and lay out everything on the dough.
8. Pepper and salt to taste, sprinkle with grated spicy cheese, sprinkle with olive oil and bake the pizza in the oven for 15-20 minutes.
9. Cut into portions before serving.
10. Decorated with cheese flowers.

Mushroom and pepperoni recipe

Ingredients:

For filling:

• one Bulgarian pepper;
• 200 g pepperoni (salami);
• two tomatoes;
• 100 g of mushrooms;
• bulb;
• 200 g of cheese;
• butter.

Preparation:

1. The pizza dough is prepared according to the basic recipe.
2. To prepare the filling, the mushrooms and onions are finely chopped and fried in a pan.
3. Peppers, salami and tomatoes are chopped.
4. Mix all the ingredients of the filling, season with mayonnaise sauce.
5. Roll out the dough, spread the filling on it, having previously greased it with ketchup.
6. Bake for about 20 minutes.

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

Sicilian recipe

Ingredients:

For the test:

• wheat flour - half a kilo;
• 0.2 liters of water;
• margarine (one third of the 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 on a wooden surface in the form of a slide.
2. A depression is made in the middle, and a glass of ice water with salt is poured in. Carefully, using a knife, combine the flour with water.
3. Hands knead a steep, lump-free dough. Cover it with a towel and put it in the refrigerator for 1.5-2 hours.
4. Give the softened margarine a longitudinal shape, put it in the refrigerator for an hour.
5. When the dough and margarine have cooled down, roll out the dough, giving it a shape like margarine, but twice as much.
6. Put margarine in the middle of the dough and pinch it like an envelope.
7. Sprinkle flour on the table and dough, put the dough seam down and roll it out to length as thin as possible. Fold the dough in three and roll it out again. Again fold the dough in three and keep in the refrigerator for an hour. It is now ready for cutting.
8. The skin is removed from the apples and freed from the seeds, chopped with a knife into squares. Celery is dried in a dry skillet and chopped. The tomatoes are scalded with boiling water, peeled, cut into wedges and seeds removed. Finely chop the mushrooms.
9. Mix everything, add black pepper, mayonnaise, salt, grated garlic.
10. Bake in the oven at 220 degrees for 20-25 minutes. For decoration, olives are used, cut in half.

How to make a traditional Focaccia pizza

Ingredients:

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

Preparation:

1. Water is mixed with flour, gradually adding, salted.
2. Knead a homogeneous dough. Then cover him up cling film and leave in the refrigerator for two hours.
3. A baking dish is greased with olive oil.
4. The dough is divided into four portions and rolled out thinly.
5. Put pieces of cheese on top and cover with a second layer of dough.
6. Pinch the edges, slightly roll out the top layer of the dough, make several cuts, grease with oil and bake.

Italian pizza "Porcini" with mozzarella

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

Preparation:

1. Mushrooms are boiled and chopped.
2. Mozzarella is passed on a grater.
3. Roll out the dough, lay out the cheese and sprinkle with mushrooms.
4. The edges are greased with oil and placed in the oven for 15 minutes.
5. Remember that real Italian pizza is always thin crust.

When making yeast dough, pass the flour through a sieve. It is saturated with oxygen and the dough will come up faster.

Bolognese at home

Ingredients:

For the test:

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

For filling:

• a pound 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. Spread in a frying pan with high sides, spreading over the entire surface.
3. Sprinkle the dough with butter, distribute the grated cheese evenly.
4. Then the tomatoes are chopped and distributed over the base.
5. The sausages are cut into several pieces lengthwise and laid out on the dough to form a grill.
6. Half an hour and the Neapolitan pizza is ready!