Real pizza recipe. Real Italian pizza

Perhaps it is difficult to find a person who refuses to try pizza on a thin dough with a fragrant and juicy filling. We invite you to try the most successful recipes for its preparation!

Pizza has long been an international dish. She is loved and cooked everywhere and has already been 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 in our article we will talk about it.

We will show 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 fragrant sausages, Italian cooks put seafood and mushrooms in pizza, generously sprinkling the dough with nuts and various herbs. Often there are also berries with fruits, for example, grapes. And, of course, you will never find mayonnaise or ketchup in classic pizza from Italy.

Delicious toppings for Italian pizza

What toppings are used for pizza in Italy?

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

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

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

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

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

6. Neapolitan - prepared 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 on the rules for making pizza has been adopted:

• 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 hand;
• spices - only parsley, basil, oregano and garlic;
• special varieties of tomatoes and flour are suitable for the filling, mozzarella from the southern regions of the country;
• Only olive oil is used to make pizza.

Now for the recipes!

Recipe 1. Italian pizza cooked on plain bread

This recipe will be useful for people who do not have time to prepare complex dishes. But total employment is not a reason to deny yourself your favorite treat. So, for cooking we need:

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

Before you start cooking, preheat the oven to a temperature of 240 degrees. Take slices of wheat bread and fry them in a toaster or in a pan, rub with minced garlic and brush with tomato paste. Then top each slice of bread with a few tomato slices, a basil leaf, a small piece of cheese, capers and olives. Sprinkle all this with a few drops of olive oil and send it to the oven for 10 minutes. The pizza is ready quickly. All you have to do is 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 "quickie" option, and now we will discuss the classic Italian pizza on the dough. Depending on the wishes, pizza is made from both thin and fluffy 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 will need quite a bit of yeast, you need only 1 tablespoon of vegetable oil and two times less flour than for lush pizza.

Standard proportions:

Ingredients:

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

The preparation looks like this. Yeast combines with water and sugar, it takes some time and they come to life. After that, the dough is kneaded, combining it with the remaining ingredients. The formed dough stands a little in a warm place, then it is gently punched down and laid out on a baking sheet greased with olive oil. The pizza is topped with a topping topped with cheese. All this is sent to the oven and baked until fully cooked.

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

Recipe 3. Italian Margherita Pizza

The pizza recipe is fixed in a special standard. Lubricate the dough with a tomato sauce made exclusively from San Marzano tomatoes. Put in the oven for 10 minutes, then remove and add the young Mozzarella di Bufalo cheese. Drizzle the pizza with extra virgin olive oil, sprinkle with sea salt, and top with a few fresh basil leaves. Place back in the oven for a few minutes until done. Simple, isn't it, like all ingenious things.

Recipe 4. Italian Pepperoni Pizza

Ingredients:

• 250g ready-made thin Italian pizza dough
• 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, grease with tomato sauce, sprinkle with grated mozzarella cheese, top with thinly sliced ​​pepperoni sausage and olive rings. Bake pizza in an oven heated to 250-300 degrees for no more than 10 minutes, grease the edges of the finished pizza with olive oil and serve it hot, cut into 8 pieces. Bon appetit!

Recipe 5. Italian pizza "Four Seasons"

Ingredients (for 1 pizza 30cm diameter):

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

How to make Italian pizza

How to cook classic Four Seasons pizza? Cut the mushrooms in half lengthwise, then cut the halves into thin plates, cut off the base of the artichokes, leaving only the plates. Thinly cut the salami, pepper - into half rings, cherry tomatoes - 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 30 cm cake no more than 1 cm thick, put it on a mold greased with olive oil, make markings with a knife, slightly cutting the dough into 4 equal sectors (do not cut the dough all the way through). Lubricate 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 is salami and sweet pepper, the last is cherry and mozzarella. Sprinkle 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 gr Dor Blue and 100 gr 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 Dor Blue cheese into small cubes and grind Gouda with a large grater. Garlic can be passed through a garlic maker. Then we take the dough and put it in a baking dish, sprinkle with flour, roll it 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 of canned salmon,
• 100 grams of mushrooms
• some tomato,
• 50 grams of mozzarella cheese,
• one tomato,
• a little chopped dill
• 1 zucchini squash,
• black pepper,
• salt to taste
• olive oil for frying.

We roll out the dough in the form of a circle, put it in a baking dish, generously grease with tomato. Put grated zucchini and thinly sliced ​​tomato on top. Canned salmon should be opened, drained of excess liquid, separated from the bones and mashed well. We lay a layer of salmon on pizza, on top - thinly sliced ​​\u200b\u200bmushrooms, dill and cheese. Salt, pepper and send to the oven, heated to 200 degrees for 20 minutes until fully cooked.

Recipe 8. Italian seafood pizza

The so-called sea cocktail is suitable as a filling, it includes various seafood (mussels, shrimp, pieces of red fish, etc.). We will also need:

• about 60 grams of mozzarella cheese and 20 grams of parmesan,
• a few olives
• sweet yellow pepper,
• capers,
• marjoram,
• dried oregano,
• olive oil,
• salt and pepper.

Roll out the dough in the shape of a circle. Dust generously with flour and place on a greased sheet. Carefully 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, pour oil. Bake in the oven, preheated to 200 degrees until cooked. Cooking time is approximately 20 minutes.

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

To understand what differences the recipes of a real traditional pizza have, it is worth going back, even if only in thoughts, to the days of medieval Italy.

They are very diverse, the world knows more than 1000 analogues and varieties of cooking this snack.

In the event that you have a desire to bake a real Italian pizza at home, I advise you not to lose sight of the information presented in this article.

First, let's study the technical rules.

Technological principles of making classic pizza from Italy

Traditional pizza from Italy can be prepared even at home. One has only to follow some recommendations known to professional pizza makers.

First of all, you need to pay attention to the selection of ingredients, then the pizza will turn out to be very tasty and original.

Flour

Pizzaioli loudly declare that only a special kind of flour should be taken on pizza. This is durum or semolina. Of course, in our country it is difficult to find such a curiosity, but this is not a reason to postpone the preparation of delicacies for better times.

Real Italian pizza will turn out tasty and soft, the recipe of which will include TV flour. varieties with finely ground wheat. Fortunately, in our country there is plenty of such flour.

Vegetable oil

Italians use rast. olive oil. If the recipe calls for butter, without a clear indication of its type, I advise you to take whatever you like for pizza.

The classic pizza recipe includes an olive. oil. Thus, the pizza becomes more tender and softer.

Water

The exact amount of water is unknown even to professional culinary specialists, and therefore the recipe may not indicate the exact value, so you should personally focus on the consistency of the dough in each case.

Yeast

You can use any type of yeast for baking pizza, it can be dry, live. The recipe does not always give exact directions.

That's all about the test. We stop in this article on a yeast basis, and therefore I propose to talk about other types separately.

Italian pizza is prepared only with yeast, it is important that the recipe includes it in the set of products.

Types of Italian pizza

One of the most famous is the classic pizza. This recipe is known all over the world. Pizza comes out thin in an open baked variation.

Other varieties will be appreciated by gourmets and pizza connoisseurs: closed; foccacha; on a dense thick crust.

The recipe for Italian pizza on a thick crust is also popular among our compatriots. What can not be said about calzone - a closed version of pizza, similar to a huge dumpling, fried in a pan, and Italian focaccia bread.

The last option is called very beautifully, look at the photo, what is a similar pizza - classic bread, similar to traditional chapati from India or pita bread from Armenia.

Only focaccia pizza has a special component in the form of sauce, as well as spices. You can eat the dish as a separate snack, the taste of Italian wind pizza is piquant and interesting.

To take on pizza toppings

If you could go back in time, you would know that only poor people used to eat pizza. It was prepared from Mozzarella cheese, which today is quite expensive.

Since the time when tomatoes began to be brought to Italy from America, they were also added to pizza to complement the taste of cheese.

Since the country has mild climatic conditions, a lot of various herbs have always grown on its territory, and therefore it is customary to dilute the classic pizza recipe with basil.

After a while, chefs came up with variations of delicious Italian pizza, adding toppings from different TVs. cheeses, seafood, fish, meat additives and even fruits.

So the cake for the poor became famous all over the world, quickly winning the love of people of different social strata and interests in life.

Below will be presented recipes for different types of pizza with photos step by step, which can be prepared at home.

Marinara

This is the oldest pizza recipe that has survived to this day. It is very easy to make pizza using it, and the ingredients for the dish are inexpensive.

For the test, take: 200 gr. coarse and soft flour; 1 PC. chickens. testicle; 100 ml of water; 3 tbsp olive oils; 5 gr. dry instant yeast; 1 pinch of salt and sugar.
Stuffing: 10 pcs. olives; 250 gr. tomatoes; 8 fresh basil leaves; 3 tbsp olive oils; 3 cloves of garlic; oregano, thyme, salt, sugar.

Making homemade dough for Marinara - Italian pizza:

1. I mix two varieties of flour, sow through a sieve a couple of times.
2. I add salt, dry yeast and sugar there.
3. I beat the egg with a fork, put the olive. oil. I interfere.
4. I add 100 ml of warm water to the testicle, about 35 gr. I pour the mixture into the flour.
5. I roll the dough into a ball, leave it in a warm place for 60 minutes.
6. I spread the rolled layer into the mold and pierce it a couple of times with a fork in different places. For 1 hour aside, the dough will need to rise a few times.

You can make the pizza topping like this:

1. I scald the tomatoes with boiled water, remove the skin. Cut in half and remove all seeds.
2. I cut the tomato pulp into pieces, add salt, sugar, olive to them. oil, basil leaves.
3. Juice will appear in the tomato mixture, it must be drained. I cut the garlic into plastics, olives into mugs, grated parmesan.

That's all, it remains only to collect the pizza:

Spread on top of the base volume. pasta, then garlic, olives, fall asleep with spices, cheese and sprinkle with olives. oil. I bake pizza in the oven at 200 gr. 20 minutes. Hot flavored pizza is served on the table.

Calzone

A real Italian closed pizza called Calzone will appeal to many for its taste and ease of preparation.

Components: 1 bunch. basilica; 70 ml of olive oil; 200 gr. chickens. minced meat with stewed onions; 2 tsp yeast (in dry form); 150 gr. tomato; 1 tsp salt; 0.5 tsp sugar; spices; 200 gr. mozzarella; 500 gr. flour; 2 pcs. garlic cloves; dill; stu of water.

Action algorithm:

1. I mix salt, sugar, water (it should be warm). I dissolve the yeast in the mass, knead with olives. oil (35 ml). Sow flour, add to the mixture. The mass should be elastic. I cover with foil and send to a warm place. You want the dough to triple in size. At this time, it is worth preheating the oven to 220 gr.
2. I blanch the tomatoes, cut into cubes. I rub the cheese, remove the leaves from the basil. Knead, add the rest of the olives. oils and spices. I mix everything and put the minced meat.
3. I divide the dough into 4-6 equal parts, as well as the filling. I make cakes of 4 mm each in thickness. I cover it with stuffing, wrap it in a crescent, like dumplings, close it.
4. I send the pizza to bake until ready, sprinkle the baking sheet with flour in advance. I take some olives. oil, adding garlic and dill to spread the finished pizza on top.

Tropicana

Cooking a traditional Italian appetizer on the table called Tropikanka is not difficult.

Take: 50 ml sol. oils; 400 gr. var. Chicken; 3 pcs. canned pineapple; 0.5 st. sauce; 0.5 tsp salt; 1.5 tsp dry yeast; floor st. water (warm); 8 pcs. olives (without bones required); 1 tbsp Sahara; sesame, basil; 100 gr. tv. cheese and Mozzarella; 350 gr. flour.

The cooking method is shown here:

1. First of all, I sow the flour, then I mix it with other ingredients, forming a hill from the mass. At the top of it, in the center, I make a hole, I mix it in the water. oil, pour the mixture into the hole. Now I knead the mass and send it for a while to a warm place.
2. I preheat the oven and make the filling. I turn Mozzarella cheese into layers with a knife, chicken into pieces, into half rings - pineapples, cut olives lengthwise, and tv. I need to grate the cheese.
3. I give the dough a shape, grease the base with sauce, put Mozzarella; chicken, cons. Pineapple and olives, grated cheese. I send it to bake in the oven.

I decorate the finished pizza with basil, falling asleep with sesame seeds. Before serving, I divide the pizza into equal portions with a special knife.

Sonnet

The Italian way of making pizza includes the following set of products:

100 ml sauce with spices; 10 pcs. olives and olives; 150 gr. tv. cheese; 300 gr. flour; 100 gr. fried mushrooms (champignons); floor st. water; spices (spices); 25 ml olive oils; 2 pcs. tomato; 1 tsp sugar, salt; 100 gr. ham; 5 gr. dry yeast.

Cooking algorithm:

1. I preheat the oven to about 240 degrees. At this time, I mix salt, butter, sugar in warm water, add flour. I let the dough rest for 20 minutes, covered with a towel.
2. 50 gr. I cut the cheese into plates, rub the other part on a grater. Tomatoes and ham cut into slices, as thin as possible.
3. I form the dough with a thickness of 5 mm. I smear the base with pasta, season with spices, distribute: cheese, fried mushrooms, ham, St. tomatoes, grated cheese, olives and olives complete the composition. Even kids will like pizza, and you will enjoy that your family is delighted with the dish.

Sonetta pizza is served on the table, decorated with basil or arugula. It is better to cut the pizza into portions.

Hawaiian pizza

Components: 100 ml vol. sauce with garlic; 200 gr. boiled shrimp; 10 pieces. olives; 50 gr. cheese "Roquefort"; 100 gr. mussels (take pickled ones); 250 gr. sl. test; 4 things. cons. pineapple 100 gr. tv. cheese (grate); 25 ml lim. juice; 1 PC. sl. pepper.

Cooking algorithm:

1. I cook shrimp, put them ready in water with the addition of lime. juice. The temperature in the oven should be 230 gr., You need to preheat it.
2. I roll out sl. dough. I pour the sauce on the layer, cover it with grated cheese, but only 1/3 of it. I put pepper in rings, seafood, pineapple in triangles, sprinkle with cheese.
3. This is followed by olives, cut lengthwise, slices from Roquefort, and after them the rest of the olives. That's it, I'm sending the pizza to bake.

cheese glade

Components: 300 gr. test; 200 gr. sl. cheese; 100 ml white garlic sauce; 100 gr. Mozzarella, cheese (rennet), cottage cheese, TV. cheese; basil, dill; large pitted olives; spices (spices); arugula; 50 gr. Roquefort.

Recipe for cooking:

1. Sl. cheese, herbs, cottage cheese, basil, mix the sauce with spices. Now I take a blender and grind everything. I cut rennet and Mozzarella into pieces, tv. cheese on a grater. I put the filling on the dough: pasta, cheese in pieces, grated TV. cheese, olives.
2. I bake in the oven at 220 gr. When the pizza is ready, you need to cut it into portions and decorate on top with sliced ​​Roquefort, arugula and basil. Look at the photo, what kind of pizza turns out to be appetizing if you bake it at home in the oven with all your heart and a great mood.

Pizza stuffed with delicious roast beef

Components: 300 gr. test; 100 gr. cottage cheese (preferably fatty); 50 ml olive oils; 250 gr. roast beef (marinated); 150 gr. sl. cheese; 3 cloves of garlic; 50 ml cream (fat content 33%); 1 PC. onion; 2 pcs. celery (stalks); arugula; basil leaves; 150 gr. tv. cheese; spices; onions (greens); olives.

Pizza Recipe:

1. I grind garlic, celery leaves, greens in a blender. I add cottage cheese to the resulting mass, spices, cl. cheese and cream. I spread the pasta on the dough, put slices of roast beef on top, cut olives and onion rings in rings.
2. Pizza is baked at 200 gr. You need to keep it at this temperature in the oven for 20 minutes.

When the pizza is ready, you need to cut it into portions with a knife, and put chopped onion and arugula leaves on top. This pizza is very juicy, and its taste is unique. See for yourself by preparing a snack at home.

Making a homemade pizza that will look like the one that Italians cook is not a big problem. You just need to know some culinary tricks to cope with this task.

• The dough will turn out layered if you roll it into a layer and fold it again, and then repeat the procedure again. This needs to be done several times.
• Pizzaioli are sure that you need to prepare the base for pizza in a cool room.
• To make the dough elastic and acquire elastic properties, you can add citric or acetic acid to its composition.

Prepare a snack to please your family with delicious oven baked goods. Why not make a whole home pizzeria restaurant to try out all the pizza cooking methods that I have presented above for your reference.

My video recipe

- 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 a royal dish it was unacceptable!

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 day of the thirtieth birthday of Margherita of Savoy, a huge miracle pizza was placed on the festive table, prepared by the couple of palace cooks - Raffael 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". 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, and the 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. In different countries, people may prefer different ways of preparing this dish. The main differences are in the filling, for example, green peas are added to pizza in Brazil, eel in Japan, and coconuts in Costa Rica.

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.

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And if not all, then many 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 on the topic that it is very difficult to cook a real pizza and only the chefs of Italian restaurants can do this “art”. 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 refined 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 what pizza is for – after all, in this way you can humanely “attach” the products lying around in the refrigerator, breathing a second wind into them).

For the test you will need:

• water - 125 ml;
• dry fast 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 turn out 100% correct, use flour of the highest quality(ideally - Italian flour grade 00; if you can’t buy this, then take Extra).

So, dilute the yeast in 125 ml of warm water. We also add a little sugar there - so the yeast will act faster. While they can be left for 7-10 minutes (after the specified time, the water will become cloudy and foam a little).

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 One thing that must be taken into account when preparing a real Italian pizza is that the dough needs to 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 put it to “rest” for 30-40 minutes in a warm place (to an ajar oven or battery). It should roughly double in size.

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

Well, our pizza dough is ready. Before you put the filling, be sure to coat the base rich tomato sauce.

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

Real Italian pizza. Speaking of sauce

Tomato paste can be bought at the store (perhaps the easiest way). But you can cook the sauce to your liking, adding brightness and flavors.

I make the sauce like this:

Scald 2 tomatoes, remove the skin. Cut and send to stew in a pan (if necessary, add a little water and olive oil). Chop 1 onion there. Salt, pepper (if desired, you can add Italian spices such as oregano or basil). After all the contents are quenched and become mushy, remove from heat and puree until smooth with a blender.

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

Pizza dough - the secrets of Italian cuisine

How to make Italian pizza dough?

Pizza dough does not require special skills to prepare, everything you need is usually found in every kitchen: flour, water, salt, sugar, olive oil and yeast. The only thing you will need additionally is to give off the warmth of your hands and create a quiet, calm atmosphere in the kitchen, because the yeast dough for pizza is "live" and does not "like" fuss, noise and drafts.

1 large yeast pizza or a couple of medium thin ones

Ingredients:
1 glass of warm water
3 cups flour (one of them preferably finely ground)
1 teaspoon sea salt
1 sachet active dry yeast or 2 tsp. without a slide
1 teaspoon of sugar is better than cane sugar
2 tablespoons extra virgin olive oil
and a little for greasing the mold and dough

Cooking:

In a large wide bowl (or on the desktop), sift the flour and mix with salt. Preliminarily dissolve the yeast with a small amount of warm water with sugar, let it stand for 3-5 minutes, and then pour it into the mixture of flour and salt. Then knead with your hands to a soft dough. This will take about 5-7 minutes. Put the pizza dough on the table and knead until it becomes elastic.

Place the dough in an oiled bowl, cover with a clean towel and leave in a warm place for 30-45 minutes. You can also leave it on the table, covering the dough with a slightly damp cloth. The finished dough should be elastic when stretched, not tear, but not shrink.

When the dough is suitable, divide it into 2 equal parts, depending on what size and thickness you like pizza, if it is large and fluffy, then you can not divide it. Knead each part lightly with your hands, stretching and returning the dough to the shape of a ball. Then again cover each ball of dough with a damp towel and leave for another 15 minutes.

It is best to roll out the yeasty Italian pizza dough with your hands, so as not to disturb the delicate structure of the dough.

To do this, sprinkle flour on the surface of the table, lay out the dough and begin to stretch it. Press a little in the center and stretch the dough into a circle, while leaving the edges of the dough a little thicker than the rest of the surface, so it is easier to form a low rim. If you want to get a very thin pizza, then leaving the side is not necessary.

Yeast pizza will taste better if the mold or baking sheet is lightly greased with olive oil and sprinkled with a little flour.

Before laying out the filling, sprinkle the base with olive oil, this will keep the dough from getting wet if the filling is juicy. If the sauce is too thick, you can skip this.

Bake in the oven for 10-15 minutes at a temperature of 220-230 degrees - the pizza will become crispy and golden. Thin pizza should be eaten hot, then you will feel all the charm of yeast dough and juicy toppings.

The warmth of your hands and the pizza dough will turn out like in Italy - thin and crispy.

Yeast pizza - what is the secret of its popularity?

I think that the dough for her is not greasy and light enough, otherwise "bread cake".

The olive oil added to the dough gives it a special elasticity and a wonderful taste, so I advise you to cook only using olive oil and preferably of excellent quality - this is the key to success.

Sometimes milk is added during cooking, but the classic Italian pizza dough is still cooked on water, the Italian dough rises better. And only according to this recipe you can cook a thin pizza.

In addition, it is important what kind of yeast you use. Check them in advance, the dough may not rise due to poor quality or acquire an unpleasant beer smell. Pizza dough is best made with fresh yeast for excellent results. You can also use dry yeast - they have never let me down.

I also advise you to strictly observe the amount of salt and sugar indicated in the recipe. Excess salt limits the action of yeast and does not allow the dough to rise, and with a lack of fermentation slows down and the dough is vague.

Of course, you can use a food processor or a bread machine to knead the dough, but believe me, the yeast dough for pizza, to which you give the warmth of your hands, will turn out much tastier.

After all, the key to success in preparing Italian dough is in the warmth of your hands and the desire to please loved ones with wonderful Italian pizza.