Pizza Recipe at home Puff pastry. Pochase-free and yeast dough pizza

P Izza is one of the products of the Fastfud industry, but cooked at home, it will not be much harmful than traditional pies or dumplings, especially if the base is from the dough without yeast. It can be said that this is a dish - corrosive for the hostess, it can be prepared from everything that is in the refrigerator. A simple scheme is taken as the basis: dough, filling, sauce and cheese. The original taste and also, especially fast in cooking, it turns out a pizza on the finished trunk puff pastry. Stuffing is a wide field for culinary fantasy: sausages from fermented to boiled, meat from a steamed cooked stash, fish, seafood, vegetables, even cheese (if you take a few "contrasting" varieties). In general, every mistress has pizza, like borsch, - dishes are unique.

Ingredients

• carbonic puff pastry - 500 g
• champignons - 7-9 pcs.
• semi-solid cheese - 200 g
• sausage - 300 g
• tomato sauce - 2-3 tbsp.
• basil - to taste
• oil for Stand - On Eye

Step-by-step cooking process at home

• Dough to defrost in the refrigeration chamber. On the lubricated vegetable oil sheet, lay the dough, slightly stretch your hands to the desired size. The finished puff pastry rolling is better not to roll - from this it can lose weight worse.
• Distribute tomato sauce based on a thin layer. Sauce needs quite a bit, a large amount can twist the dough. By the way, the souce options for pizza are also a great set. Some love pizza with various tomato-based sauces, others prefer pizza with white sauce (mayonnaise or sour cream), third - prefer clean olive oil and spices.
• Mushrooms wash and cut into slices. For pizza will fit fresh champignons Or oyster, you can also use canned mushrooms.
• Sausage and tomatoes also cut into thin circles. If tomatoes are very watery, especially winter varieties, it is better to remove a juicy piece of fetus with seeds, leaving only a dense pulp.
• Chip chip prepare with a large grater. The choice of the grade of cheese is undoubtedly changing the taste of pizza. Soft varieties Type Mozarella or Suluguny give softness and rich creamy tint, solid grades With a sharp taste - piquancy and squeak, the feelings of pizza turns out to be less oily.
• Put the layers of fillings based on. Mushrooms are laid out on the sauce, then the sausage, top of the tomatoes, which are sprinkled by the basil. The final barcode is a grained cheese layer.
• Pizza is not long. The oven is pre-warmed up to 200 degrees, before installing the pizza, the temperature must be reduced to 180 degrees. It will take about 15 minutes on baking.
• Pizza on the trimming puff pastry is ready. Bon Appetit!

This recipe for those whom the pizza really wants, but mess around with yeast and flour, wait two hours, while the opara rises, it simply does not have time. It is for such cases that definitely keep a puff pastry in the freezer. Because there is nothing easier than pierced pizza yeast dough. Why yeast? First, it is easier to work with it - it is plastic, does not require a gentle handling when rolling. Somehow distributed in contrast, defended the layers in the middle - and you can already immediately lay out the filling. Secondly, yeast puff pastry is obtained by baking more subtle and more gentle. At the same time maintaining its puff crisp structure. Delicate is unimaginable! Starting take any kind of soul wishes.

I decided to try to make a pizza with a filling of red fish, cheese and vegetables. This is the following set:

• 1 packaging of puff yeast test,
• 300 g of red fish (raw),
• 100 g of solid cheese,
• one small Mozarella circle (125 gram bag),
• 3 cherry tomatoes,
• half of the usual bulbs and half of the red bulbs,
• dried provencal herbs And Oregano (this is necessary, otherwise pizza is not a pizza).

How I prepared pizza from puff yeast dough

Reasoned ready dough. The layers put on the tray, the hands connected in the middle and distributed the dough so that the dough would just go to the edges. The rolling pin is not needed! And it is not necessary to be afraid that in the process can be on a puff pastry to form dents or it can break. If some holes turned out, then in these places just connect the dough. Under the stuffing, nothing will be visible, the sides during baking will rise and shake. The stuffing can be postponed so that the pizza looks beautiful - here you can play in the colors of ingredients and even come up with some patterns, if there is a desire to hit the audience with its artistic taste.

Further solid cheese I finned on a large grater and sprinkled the layer of puff pastry. I know that the widespread mistake of our home cooks is to sprinkle with a cheese filling from above, so you can not disassemble what pizza you put on the table. Our task is to make filling favorably. And the cheese is melted and under it.

Put the stuffing you can like you. I cut red fish with thin transverse stripes and laid out circles. Mozarella cut along four thin reservoirs, and then another three parts. Lined pieces in the intervals between the fish. From above, not worrying about the order, sprinkled by half rings. Tomato cut along four parts. And one finely poured on top. Sounded, sprinkled Orego. Putting a pizza to the oven preheated to 200 degrees to the lower shelf (this is done so that the dough is properly protected, and the filling and cheese are not burned). Baked pizza 35 minutes. Readiness I determined the well-shredded test edges.

As I thought, the pizza on a puff past was very, very tasty. Well, time to do it, I left seven minutes, no more.

Delicious homemade pizza

Recently, I came to visit, where the finished puff pastry was already defined, which the hosts thought to use for the preparation of pizza. There was no choice and I baked pizza on the usual puff pastry.

Friends! The result exceeded all expectations! Pizza came out fine, juicy and very tasty. Baked minutes 15. I advise everyone!

And I will give a pizza recipe from home dough From what was used at hand + from dough residues - a cake recipe with apple filling and oranges. Everything is very delicious!

Structure

for 1 baking sheet

• Puff pastry frozen - 1 package (400-500 g);
• Olive or vegetable oil - 2-3 tablespoons;
• Tomato paste - 2-3 tablespoons;
• Middle Size Tomatoes - 2-3 pieces;
• Sausage smoked (we had a servolet of Moscow) - 150-200 g;
• Champignons - 6-8 pieces of medium (can be smaller);
• Solid cheese (we had a Suluguni tasty, it will be tasty) - 70-100 g

Flour for dough rolling and popping is less than 0.5 glasses.

How to cook

1. Prepare all the ingredients of Pizza

• Dough defrost According to the instructions on the package.
• Cut the ingredients for pizza filling: tomatoes and sausage - thin circles, champignons - thin, in profile. Grate the cheese on a shallow grater.
• Pull with flour table for dough rolling, rolling pin and bastard. Put the oven to heal strongly, to 250-260 Degree S.
• Roll the dough to thin (but not to be broken. But if there are holes, you can head a piece of dough, it will stick well). I had 2 layers. The first was enough for most of the opposition. From the second rolled reservoir, I cut off a piece so that it was enough to cover and the empty part of the opposition, and the edge of the first layer is 1-2 cm (the dough layers will be connected to the mustache, in a single canvas). And the remains of the second layer cut into strips and paved or rim around the pizza (made of sterns).

2. Collect pizza

• Lubricate the bottom of the dough with vegetable oil. On top to lay out tomato paste And smear a spoon over the entire surface.
• Share mugs of tomatoes, and then sausages, evenly throughout the bottom of the pizza. So that in every portion then turned out to be your tomato and sausage. Over sprinkle with mushrooms (evenly, over the entire surface). I also sprinkled with a pinch of dried basil for fragrance.
• Sprayed pizza sprinkled with grated cheese. And remove in the oven to be drunk before girlishing cheese crust (I had 15 minutes, if not less). The temperature in someone else's oven was first at all maximum (I did not immediately find a thermometer). Putting a baking sheet somewhere on 260-270 degrees, and immediately reduced, it was baked at 240-250. But very quickly.

Pregnant Pizza

Any yeast homemade dough is suitable, which is well rolled. It will be required by 1 baggage at the rate of 250 g of flour (that is, a little). Yesterday I did the dough from 500 g of flour, so baked and pizza, and a cake with an apple-orange filling. I will write a recipe in terms of only 1 pizza.

Composition on 1 pizza (size with a baking sheet)

• Yeast - at the rate of 250 g of flour (I had dry, fast, at the rate of 1 package per 500 g of flour \u003d 25 g of live yeast. Watch on the package, for how much flour your yeast);
• Sugar - 0.5 tablespoon;
• Watery warm - 1/4 cup;
• Salt - 0.5 teaspoons;
• Butter creamy - a small piece (or vegetable - 1-2 tablespoons);
• Egg - 1 piece;
• Flour - 250 g. This is a little more than 1.5 glasses. (See not so much by weight, how much does the dough do not stick to the hands. If it is lipnet, spread it yet). + Flour will need for rolling and sprinkling.

Dilute yeast B. warm water With sugar (water should not be hot, just nice warm). After about 5 minutes, the yeast will be revived and foam will begin to form. Then join the pan all the components of the test. Add flour if necessary. If suddenly the dough turned out to be too cool, add a little water. Easy. Cover the lid and put 1.5 to a warm place to raise.

The finished dough roll thinly in the form of the opposition (the rolling pin and the surface of the table to sprinkle with flour, and if the dough is lipot, then it is also). To transfer the dough on the baggage (shaped by flour), lubricate the dough (bottom of the pizza) with oil and tomato paste, put the stuffing, sprinkle with cheese. And bake in very hot (warmed up to 250-260 degrees in advance with) oven 10-15 minutes. As soon as the tasty smell of baking go, and the edges of a bit will be twisted - ready.

Lubricate the base of pizza with oil and, then, tomato paste (for juiciness) pizza on the contrary before shipping Pizza pizza very quickly at a very high temperature

This pizza is also on a pylled dough (trunk) with chicken, sweet pepper and apple

Delicious homemade pizza, the usual cheese was not, but with melted, too, it turned out to be delicious

Slice homemade Pizza. This time there was only the melted routine, but, it was still very tasty!

It is a piece of pizza, which with chicken and apple

Other Pizza Filling Options

Meat-sausage

The meat part of the filling can consist of a sternum / bacon, ham, even boiled sausage (but better - in a fat). Can be put i. chicken fillet (boiled, roasted, stew), but if it is a breast fillet, then it is dry, in my opinion. In Pizza, something more juicy is tastier.

You can meat and not put. With mushrooms, too, delicious and satisfying. For those who are interested in the second.

What instead of mushrooms

This pizza on a home dough with tomatoes, sausage and melted cheese (what happened)

You can simply not put mushrooms. Or Add bulgarian pepper, Cornishons or olives, olive rings, handful of corn, peas. Just look how much all products are combined with each other.

If you like sharp, then chili pepper or any bitter fruit pepper will be good (in very moderate quantities, from a small punch - a third of the pod or even less).

Beans in tomato (instead of tomato paste, wash the bottom tomato from canned food) + bell pepper, Tomatoes are also very tasty. And if you add me a meat with a fat or sala to this, it will be great.

If there are no tomatoes

Tasty will be combined with pork with a fat (bacon) with pieces of pineapple. Or pork with apples. Champignons, meat (chicken or pork) and apples too good combination. But apples should be sour.

If there is no meat and mushrooms

Suitable canned fish In oil (type of sardine, tuna, pink salmon, etc.).

A piece of pizza with chicken on a puff dough

Where to give an excess dough

My home test was 2 pizza, from the second part I was baked with a filling cake from what was at hand. Two large apples were fined on the grater, added half the orange peeled peeling there (each slicker across 4 parts). I confess, grazing the zestors yet. The smell was breathtaking! A piece of cake brought home, ate. So an empty cellophane package, in which he lay this piece, flavored before morning!

But, I warn you, the zest is not felt here as in the biscuit. Having stood, she begins to chase a little (and from Lemon, and from orange. Not to mention tangerines and grapefruits, their zest is not suitable at all, she is always bitter). If you do not like this, then the zest do not put, the orange pulp is enough.

Apples (no heart and peel) - rubbed on a coarse grater. Mixed with oranges. All without sugar, just a sour-sweet such filling. And there are few sugar in the test, by the way. And it was very tasty, juicy.

In short, it rolled the dough, to the center - filling with a slide. Above the slide gathered the edges of the dough in the nodule, defended. And crushed her palm to the cake.

It is necessary to bake at the same high temperature 250-260 from about 15-20 minutes (before girlishing). The baking sheet is not lubricated, just sprinkle with flour.

The finished cake can be lubricated by a piece of creamy or a small amount of vegetable oil, it will become brighter, rumor and bliss.

Apple pie From the yeast home dough cut off from a hot cake, could not wait, such a tasty smell!