Pizza is the perfect meal for a company: family dinner, get-togethers with friends, big parties. Firstly, everyone loves her - well, almost everyone. Second, pizza is a lot of fun to make. It is very simple and you can experiment in the process. And the result is guaranteed to be delicious. In this article, we will reveal the secrets of making real Italian pizza and share the tips of professional chefs.

Let's talk about the test

Homemade pizza starts with dough. Of course, you can buy a ready-made semi-finished product in the store. But much more interesting to do it yourself. By the way, it takes a few days for real pizzaiolo to cook pizza, and the point is in the dough. They knead it and leave it to rise for several days. You will say - but I want pizza here and now. Well, there is a special life hack for this. To make the dough rise faster, you can heat it in the oven. Heat the stove to 70 degrees. Then cool for 10 minutes and put the dough in the oven. Make sure that the temperature is not higher than this mark, otherwise the yeast will die. Under the baking sheet, you can put a tray with warm water - then the dough will be even more tender and fluffy.

Is the dough ready? Remove the rock! This is no joke: Italian chefs do not roll out the dough with a rolling pin, but knead it with their fingers, and then unroll it, thanks to which the cake takes on the look we are used to. By the way, perfectly round pizzas are the prerogative of fast food. It is difficult to achieve the shape of the correct circle by hand, so the pizza from the hands of a real pizzaiolo can be a little uneven - this is a sign of its authenticity. Well, if you don’t have a special round board, it doesn’t matter. Homemade pizza is good because it can be any - even round, even rectangular, in the shape of a baking sheet.

Dough thickness classic recipe Italian pizza - 3 mm in the center, up to 2 cm at the edges. These standards are protected by a special EU status. There is even a law according to which all pizzerias in Europe must comply with them.

As you know, all people are divided into two categories: those who eat the pizza crust, and those who leave it on the plate. Personally, we think that the crispy crust is the tastiest thing in the dough! You also need it to hold a piece and not get your hands dirty. Therefore, when you smear the dough with sauce and lay out the filling, do not fill the cake entirely - leave 1.5 - 2 cm around the edges. And here's how to make the crust really crunchy. Turn the pan upside down. Cover it with parchment cornmeal. And put pizza on top. Then we put it in the oven for 10 minutes, and voila: it crunches no worse than in the best Italian pizzeria.

By the way, it is also better to reheat yesterday's pizza in the oven. In the microwave, it loses its crunchiness, becomes dry and tough. And if you put it on the same parchment and send it to the oven for 5-8 minutes, it will be as tasty as yesterday.

There are a lot of pizza dough recipes. We offer a classic - easy and quick to prepare. You will need five ingredients: flour, yeast, olive oil, salt and water. The main thing here is flour: we advise you not to save on it and take a good, Italian one.

Dilute a bag of yeast in 125 ml of warm water. Pour the flour into a deep bowl, salt. Make a small indentation in the center of the slide and carefully pour the water with yeast into it. Stir the mixture with a fork. Then, when the dough begins to turn out, knead it with your hands. Add more flour if necessary until it comes together. Pour the olive oil into the bowl and knead for another 10 minutes. After that, the dough will become elastic and smooth. Wait until it rises - and you can cook.

5 golden rules for toppings

Like it or not, the most delicious thing in pizza is the topping. We have collected for you 5 life hacks that will make her simply divine.

1. Main rule: no more than four ingredients in one pizza. Then their tastes will not mix into something indistinct, but will complement and emphasize each other. The thickness of the filling is no more than 1 cm.

2. Do not use raw mushrooms and bow. When cooking, moisture will begin to be released from them, which will soak the pizza dough. Pre-fry them lightly in a pan to release the juice.

3. The same goes for tomatoes: ordinary tomatoes give a lot of juice. Instead, it is better to take cherry.

4. Be careful when buying mozzarella. In large supermarkets you can find a special one, marked "for pizza". This is exactly what you need: regular mozzarella is stored in brine and contains a lot of moisture. Special - drier, it will melt and stretch beautifully.

5. Some products are best added after baking. For example, arugula and basil only retain their flavor while fresh. And jamon and prosciutto lose their delicate taste when baked. Decorate with them ready pizza- and the dish will look beautiful, as if a food stylist has worked on it.

A few words about the sauce

Sauce is an important element of pizza. It should be juicy, saturated, but at the same time not too bright. So that it sets off and emphasizes the taste of the filling, but does not drown it out.

● Do not be lazy. Want to make the right sauce? Do not take ready-made tomato paste as a basis. Use canned tomatoes instead own juice: in large supermarkets you can find both Russian and Italian ones. Drain the liquid, chop them and add spices. Provence herbs, salt, pepper - done!

● Experiment. Failed to buy canned tomatoes? It's OK. An excellent sauce can be made from fresh tomatoes. Peel them from the skin, cut and pour over with boiling water. Simmer in a skillet for 10 minutes, then pass through a blender. Add spices: oregano, garlic, Bay leaf. Return the sauce to the stove and reduce by about half.

● Do not overdo it. Sauce should not be too much. In the most delicious recipes pizza emphasizes: no more than three tablespoons of sauce per standard circle of dough.

● Watch the consistency. Make the sauce too thin and your pizza will float.

● Show imagination. Classic sauces are prepared from tomatoes, but the beauty of pizza at home is that you can invent new unusual combinations for it. You can replace the tomatoes with hummus or marrow caviar. Or take cream cheese- It goes well with chicken and pineapple.

And a little bonus: Jamie Oliver's perfect and easy sauce. Ready in 10 minutes. You will need 3 cans canned tomatoes in its own juice, 4 cloves of garlic, a bunch of basil, 8 tablespoons of olive oil, salt and pepper. Chop the garlic, fry it with basil in olive oil. Add tomatoes, salt and pepper. After a couple of minutes, remove from heat, pass through the city. And simmer for another 10 minutes over low heat.

Too lazy to cook?

This happens too! Tough day at work. Sudden guests. Spontaneous party. There are situations when you really want pizza, but there are no products at hand, or there is not enough time. Then you can order it. Delivery restaurant "Gusto" offers pizza according to traditional Italian recipes. Large selection of toppings - from classic to unusual combinations. There is a special menu for children. And a nice bonus for those who adhere to the principles proper nutrition- whole grain pizza. Delivery in Ufa is free.

Pizza is one of the most popular food in the world. Recently collected statistics say that about 500 million pizzas are eaten every day around the globe. And this was taken into account only those that are bought in supermarkets and ordered in various restaurants and cafes. We are sure that if someone counted more pizzas home cooking, this figure would be twice as high. Do you want to finally start making pizza at home, but don't know how to do it so that it tastes good? The recipe for Italian pizza, as well as the real dough for it, which we will offer today, will help you master this simple science.

How to choose pizza ingredients: basic principles

Flour

If you want to follow all the canons of making real Italian pizza, give preference to not simple wheat flour, and coarse flour. It has now become quite popular, so finding it in the supermarket is not a problem.

Yeast

There are two options here: either dry or pressed. The choice is individual and depends only on personal preferences. Choose those that, in your opinion, will be easier to measure exactly according to the recipe. This is important because every extra gram, according to experts, will affect both the taste and texture of the dough.

The most popular and favorite option is traditional pizza

Butter

The Italians, of course, use only olive oil. It differs significantly from the sunflower we are used to in both aroma and taste.

Read also:

12 Recipes for the Perfect Grill in the Oven

Filling

The main principle that guides most pizza-makers at home is personal preference. That is, everyone puts on pizza what he likes. This is correct, but still in the correct Italian pizza there are a number of classic toppings with a unique combination of flavors and aromas. We strongly recommend trying them.

Sauce

One of the most important components of any pizza. In our country, they are used to using mixed store-bought ketchup and mayonnaise as a sauce. Even many pizzerias do this, which would shock any Italian. Much better and tastier to cook tomato sauce on one's own.

Take:

• 400 g fresh or canned tomatoes;
• 2 cloves of garlic:
• 1 pinch each of dried oregano and basil;
• 1 st. l. vegetable oil;
• salt and pepper.

Peel the tomatoes, put in a blender bowl along with other ingredients and beat until smooth.

Pizza was originally the food of the poor. It consisted of cheese, delicacy and not cheap, in our times, "Mozzarella"

Real Italian pizza dough: recipe and detailed cooking instructions

One of the main features of professionally prepared pizza, which is rarely recreated at home, is the dough. It is very thin, crispy, but at the same time it cannot be called too dry and, moreover, hard. In fact, in its preparation, everything is not as difficult as it might seem at first glance. No specific ingredients or culinary processes it does not, but some rules still need to be observed.

Read also:

How to cook the perfect steak?

classic recipe Italian dough for pizza looks like this. The amount of ingredients is designed for 4 large bases (about 30 centimeters in diameter), but this does not mean that they all need to be cooked at once - you can wrap them in cling film and put in the freezer. The dough can lie there for up to 3 months, the main thing is not to forget about it the next time you want to treat yourself and your loved ones to this delicious dish.

So take:

• 1 kg of flour;
• 600 ml of warm water;
• 15 g dry yeast or 50 g pressed;
• 2 tsp salt;
• 2 tbsp. l. Sahara;
• 100 ml vegetable oil (preferably olive oil)

The classic composition of the products for its preparation includes flour, yeast, olive oil, water and a pinch of salt.

In a container with a half of the required amount of water, add yeast (pressed must be crushed) and sugar, mix thoroughly. Pour salt into the remaining water, pour in the oil and mix. In a large bowl or directly onto a clean and dry work surface, sift the flour, make a well in the top of the hill and pour in the water with yeast and sugar, and the water with salt and oil. Knead the dough vigorously for at least 15 minutes, until it begins to fall behind your hands. Transfer the dough to a bowl dusted with flour, cover with a towel and leave for an hour and a half in a warm place so that the dough comes up. Knead the risen dough again, divide into 4 equal parts, roll them into balls that need to be dusted with flour.

Read also:

Recipes for fragrant croutons for beer

The base for pizza is made from a layer of dough as follows:

• place the dough on a clean, flat surface;
• stick the fingers of one (non-leading) hand into the dough a few centimeters from the edge;
• with the other hand, pressing on the dough, stretch it to the sides;
• when the layer becomes like a disk, start stretching it to the sides with both hands, kneading it;
• when the disk reaches 25-30 centimeters in diameter, you can try to do as professional pizzaioli do - lift it on your knuckles and turn it, tossing it slightly.

Do not try to make the disk perfectly even, smooth. The bumps indicate that the dough is saturated with oxygen and will be exactly as it should be.

In fact, everything that you have in your refrigerator can be minced meat for her, this is exactly what real Italians do

How to cook traditional Italian pizza at home: recipes

Recipe for classic Italian Margherita pizza

Literally everyone, even a novice cook, can cook such a pizza. It is very simple, contains a minimum of ingredients in the filling, but nevertheless it is so popular both in Italy itself and abroad that it is certainly one of the first items on the menu of any pizzeria.

For its preparation you will need:

• about 250-300 grams of dough;
• 100-150 grams of tomato sauce;
• 150 g "Mozzarella";
• 1-2 tomatoes;
• 10 basil leaves

Read also:

Three of the best and healthiest fresh herb recipes

From a layer of dough (fresh or pre-thawed), form a pizza blank according to the instructions described in this article. Lubricate the finished “disk” with sauce and send it on an inverted baking sheet covered with parchment to the oven for 5-7 minutes at a temperature of 250 degrees. In the meantime, prepare the filling: cut the cheese into slices 5 mm thick, the tomatoes into slices, and tear the basil into 4 pieces with your hands.

Italian pizza can be prepared in different ways, but all options are united by the use of fragrant olive oil, fragrant herbs - basil, oregano, etc. great cheeses Parmesan, Pecorino, Mozzarella and more

When the cake is browned, remove it from the oven, put cheese, tomatoes, herbs on it, send it to the oven for another 10 minutes.

Recipe for homemade pizza "4 cheeses"

Another traditional Italian pizza. To prepare it, take:

• 250 g of dough;
• 100 g of sauce;
• Mozzarella cheese (one ball);
• 50 g of Gorgonzola, Parmesan, Fontina cheeses;
• arugula or basil.

Lubricate the rolled out layer of dough with sauce, rub Fontina on a coarse grater, Parmesan on a fine grater, tear Gorgonzola and Mozzarella with your hands. Spread the cheeses evenly over the dough. Put the pizza in an oven preheated to at least 250 degrees for 10 minutes, then decorate with arugula or basil leaves and serve.

- This is, of course, the main ingredient of pizza. The rest of the ingredients differ 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 additions of meat, cheese, olives, vegetables, dairy products was included in rations for Roman legionnaires. It was the food of both patricians and plebeians.

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

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

In the 17th century, special people appeared who prepared pizza for the peasants. They are called pizzaiolo (pizzaiolo). One day in 1772, King Ferdinand I was walking incognito in Naples and got hungry. The monarch went to the establishment of the Neapolitan pizzaiola Antonio Testa. As the hunger quenched, the king admired the taste and variety of dishes more and more. Ferdinand I tried to introduce pizza into the royal kitchen, 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 convened the royal chefs for a secret meeting, at which the question of ennobling pizza was decided.

The main problem was that pizza dough kneaded with feet, and for royal dish it was unacceptable!

Dear reader, to find an answer to any question about holidays in Italy, use. I answer all questions in the comments under the relevant articles at least once a day. Your guide in Italy Artur Yakutsevich.

A secondary task was to find a suitable tool for eating pizza, so as not to grease the noble fingers. Gennaro Spadacchini was appointed responsible for solving the above tasks. Moreover, a limited time was allotted for solving 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 human-shaped bronze pestle, and a four-pronged fork was used to eat pizza. On the thirtieth birthday of Margaret of Savoy on festive table hoisted a huge miracle pizza prepared by the couple of palace cooks - Raffaele Esposito and Rosina Brandi.

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

Also, in the royal kitchen, they were allowed to cook "Marinara" and "Four Seasons". At the moment 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 immigrants, pizza came to America. After World War II, the pizza delivery service became widespread in the United States, as well as food industry began to produce semi-finished pizzas.

Types of pizza, composition and recipes:

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

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

What is known about the Four Seasons pizza (Quattro staggioni) is that it existed as far back as 1660. At that time there was a chef in Naples who prepared delicious pizzas. One fine day, he had the idea to make a pizza with many different ingredients. The cook selected his favorite foods: tomatoes, seafood, ham and mushrooms.

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

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

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

Pizza was poured with sauce on top, sprinkled with herbs and mozzarella. In our time, Four Seasons pizza is one of the most popular and is a sales leader. There are many options for filling combinations. 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 shrimp in shell, olives, salted anchovy, parsley, garlic, orange, salt, sugar, pepper, Worcestershire sauce, Tabasco sauce, fresh basil, parmesan .

Neapolitan pizza "Marinara"

Marinara, like Margherita, is considered a Neapolitan pizza. The word itself is translated as marine or sailor. However, this does not mean that pizza should be with seafood. Perhaps the pizza was named after the fishermen who used it almost every morning.

In fact, marinara is also a sauce made from tomato, onion, garlic and aromatic herbs.

This sauce, due to the preservative properties of the tomato, could be stored for a long time, which sailors could not help but take advantage of. Therefore, there is a hypothesis that the name of pizza is associated with this sauce. Ingredients: dough, tomatoes, olives, garlic, parmesan, salt, sugar, oregano, thyme, basil.
Today, pizza has spread all over the world. AT different countries people may prefer different variants cooking this dish. The main differences are observed in the filling, for example, in Brazil they add to pizza green pea, in Japan - eel, and in Costa Rica - coconuts.

Even in Italy, there are differences between Neapolitan pizza and Roman pizza. The metropolitan pizza has a crispy base, while the Neapolitan pizza has a soft crumbly tortilla.

How to cook real Italian pizza?

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

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

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

If one of these rules was violated during manufacture, 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 kept 485 degrees and pizza there baked in 2 minutes. However, today this rule is rarely followed.

Recipe and easy way to make margherita pizza

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

1. We take yeast (7 gr.) And sugar (1 tablespoon), put them in a bowl and mix with water (4 tablespoons), leave for 15 minutes in a warm place. Mix flour (350 gr.) With salt (1 tablespoon) and make a hole in the center, add olive oil (1 tablespoon), yeast mixture and 170-180 gr. hot water(60 degrees C).
2. Knead the dough with a wooden spoon.
3. Next, put 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 to double in size.
5. While the dough is rising, you can work on the filling.
6. In a large frying pan, 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 stewed for 20 minutes until thickened, then tomato paste is added to it and the sauce cools.
8. We knead the base that has come up to this with our hands for a couple more minutes and put 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 cooking real pizza from an Italian chef.

↘️🇮🇹 USEFUL ARTICLES AND SITES 🇮🇹↙️ SHARE WITH YOUR FRIENDS

Recipe taken from an Italian restaurant.

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

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

Pizza Sauce:(amount for 2 pizzas as I usually make 2 for the whole family)
1 st. l. olive oil
1/2 onions
2 cloves of garlic
0.5 kg ripe tomatoes or 0.4 l sautéed tomatoes
1 st. 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 ready-made sautéed tomatoes), tomato paste, oregano, basil, bay leaf, season with salt and pepper. Simmer for 15 minutes. Remove bay leaf.

Pizza topping:

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

2) Margherita: 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) Speciale: tomato sauce, gouda cheese, green Bell pepper, 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, pickles
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) Romansa: tomato sauce, gouda cheese, ham, egg, gorgonzola, feferoni

22) Diablo: tomato sauce, gouda cheese, ham, prosciutto, feferoni
23) Pizunkato: tomato sauce, gouda cheese, mortadella, green bell pepper
24) Pizza "6": tomato sauce, gouda cheese, ham, bacon, champignons, egg, sweet and spicy feferons

(Eggs, fruits of the sea, onions, champignons, 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 toppings: capriciosa + olives and feferons, tuna and frutti di mare. In general, I have already done it a hundred times, 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 servings 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 with a special round pizza knife, first criss-cross diagonally, then in the corners.

Anyone who has visited Italy at least once will always remember the rich and deep taste. Italian cuisine! Hot pasta with melting cheese and fresh tomatoes, famous onion soup, the most delicate dessert"Tiramisu", a rich collection of traditional Italian wines and, of course, pizza!

Birth story

If you go to Italy for real pizza, you can be a little disappointed. This is a dish that is firmly entrenched in the menu of Russian pizzerias has nothing to do with its Italian counterpart. And, according to many travelers, our product is tastier! Unexpected, right?

Chefs have long adapted the recipe to Russian taste preferences. And we love pizza with rich, varied toppings. The traditional Italian pizza is thin dough and an even thinner layer of filling from two or three components.

To understand why Italian pizza looks the way it does, we need to look at history. Many centuries ago this dish in Italy was considered food for the poor. And only then, having fallen in love with King Ferdinand II, it was able to get to the royal court.

True, the king worked hard, proving to Queen Margarita the merits of such a delicacy. I had to come up with a new way of kneading dough with a whisk(they used to get in the way with their feet) and make special forks so that the royals do not get their fingers dirty.

And what tools are needed today to make real Italian pizza at home according to any of the recipes?

Tools and components

If you rarely cook, you can use the most common kitchen utensils that are in every home:

• a flat table surface or a large cutting board for rolling out dough;
• rolling pin;
• convenient deep bowls for mixing ingredients;
• grater;
• knife;
• hob with oven.

Professional chefs preparing pizza in a special oven that heats up to almost 500 degrees, as well as a special round knife for cutting the finished product.

But you can cook pizza without these devices. The main thing is to choose fresh food and add some inspiration to them!

And on our website you will find a recipe for making a classic. Try to cook this dish like in real Italian restaurant!

Dough

So what products do we need? According to the classic dough recipe for a real thin Italian pizza, you need to prepare the following ingredients:

• clean water (1 glass);
• flour (1 cup);
• natural olive oil;
• salt (1 teaspoon);
• sugar (1 teaspoon);
• dry yeast (1 teaspoon).

Slightly heat the water and add a spoonful of flour, salt, sugar and yeast to it. For convenience, it is best to use a deep bowl. When the yeast ferments (and this will happen literally in 10 minutes), we carefully pour the remaining flour and olive oil into them.

Knead the resulting dough. It should turn out quite thick. Then we roll it out and proceed to the preparation of the filling.

How to cook Italian yeast dough for real pizza at home - look at the video:

But the filling for Italian pizza depends on which recipe for cooking at home you choose.

Filling options

We bring to your attention two traditional recipe delicious real Italian pizza on a thin crust in the oven with a photo of the results.

With seafood

To implement this recipe, we need: frozen peeled shrimp, boiled mussels, squid, 1-2 types of cheese, pitted olives, bell pepper, ketchup or tomato paste, spices to taste. Instead of shrimp, mussels and squid, you can use the ready-made mixture "Sea Cocktail".

When all the components are ready, we proceed directly to cooking:

• Take the prepared dough and transfer it to a baking sheet, which must first be treated with oil.
• Slightly flour the dough and grease with ketchup or tomato paste.
• Lay out the seafood in an even layer.. We should not have empty seats on the circle.
• We distribute on the surface of the circle pre-cut into small squares bell pepper.
• Adding olives.
• On a coarse grater Grate cheese and sprinkle generously im a future culinary masterpiece.
• Adding spices to taste- salt, pepper, aromatic herbs.
• Preheat the oven and put the pizza in it for 15-20 minutes.

"Four Seasons"

This recipe will become especially popular in those homes where each family member has their own special taste preferences . This type was invented many centuries ago and you can still find such a pizza in any classic pizzeria.

The peculiarity of this recipe is a subtle combination of several flavors at once. Therefore, for cooking, we need: marinated artichokes, salami, cherry tomatoes, Mozzarella cheese, fresh mushrooms, bell peppers, ketchup, egg.

• We spread the rolled out dough on a baking sheet greased with vegetable oil.
• Apply a thin layer of ketchup and make small cuts on the circle of our future pizza. We should get four identical sectors.
• Hard boil an egg and cut it into small pieces.
• Filling in the first sector our pizza with sliced ​​egg and mushrooms (which we also pre-cut).
• Second sector fill with artichokes and whole olives.
• To the next sector we spread the sausage, cut into thin slices and bell pepper, which should also be cut into small pieces.
• last sector fill with cheese and tomatoes cut in half.
• Sprinkle all ingredients grated cheese, add pepper, salt and spices taste.
• We send our culinary creation to the oven for 15-20 minutes.

When our pizza is ready it is important to properly serve it on the table. How can this be done?

Classic and unusual video recipes from masters

"Margarita"

How to make the classic Italian Margherita pizza named after the Queen:

"Sicilian"

Cooking Italian pizza according to the Sicilian traditional recipe:

With mushrooms and pepperoni

Let's get acquainted with the recipe for pizza with mushrooms and pepperoni - a masterpiece of Italian cuisine:

Quick breakfast

Quick pizza for breakfast from Yulia Vysotskaya with onions, peppers and zucchini:

mini pizzas

Another recipe is small pizzas that are perfect for breakfast:

How to serve?

If you have ever ordered a pizza that was incredibly delicious? So delicious and fresh that you could eat it with your hands right out of the carton?

The same feed rule will work with home variation- you can simply present guests with hot and delicious pizza, which will be eaten in just five minutes. But you can do it nicely:

• Posting the finished product in a flat large plate or on a special wooden board-tray.
• Using a special round or regular knife, cut the pizza into several identical pieces..
• We serve our product on the table hot (the cheese must be stretchy!).
• Pizza can be served with various sauces and olive oil.
• In advance ask guests if they need cutlery. Many people prefer to eat this dish only with their hands.
• Don't forget to put napkins on the table.
• Serve every guest small flat plate, from which it would be convenient to eat pizza.