The right dough for margarita pizza. Italian pizza: how to make a classic "Margarita" at home

16.11.2019

Pizza is popular with both adults and children. She looks sunny and mouth-watering, does an excellent job with hunger, and is appropriate for a family lunch and dinner party. The variety of ingredients that can be included in its composition allows you to create unique combinations so that everyone can find a pizza to their liking. But the most popular and famous in our country is the classic Italian pizza "Margarita". It can be found on the menu of almost any pizzeria or Italian cafe. However, in order to taste this unique dish, it is not necessary to go to a restaurant - it is not difficult to prepare Margarita pizza at home.

Cooking features

It is difficult to find a pizza easier than "Margarita" and tastier than her. The thing is that, despite the outward simplicity, "Margarita" has its own secrets. To make it as tasty at home as in a pizzeria, you need to know them.

You should not buy a ready-made pizza base in the store. No matter how good she is, she cannot replace home. In addition, not any basis is suitable for "Margarita", but only one made according to special recipe... Outwardly, it looks like a recipe for an ordinary yeast dough, but still has its own nuances. So, in its composition, two types of flour must be present: coarse and finely ground. You need to knead the dough softer than for baking bread, so that it turns out to be soft and pliable. You also need to roll it out quite thinly, otherwise instead of pizza you will get a bun spread over tomato sauce under the melted cheese.
The second secret of "Margarita" is in tomato sauce, which is also prepared according to special recipe and cannot be replaced with a purchased one. Otherwise, we can only talk about imitation of the exquisite "Margarita". Sauce is made from fresh tomatoes with the obligatory addition of basil. Other herbs cannot replace it.
The classic "Margarita" is made without filling - immediately after the base is covered with sauce, it is the turn of the cheese. And here, too, there are subtleties. Not every type of cheese can be used for "Margarita". The real Italian "Margarita" is made exclusively with mozzarella. The harder varieties are cut into plates, rather than rubbing. The soft brine mozzarella balls are simply split in half by hand and stacked on top of the sauce.
Bake "Margarita" in a very hot oven placing on a hot baking sheet. Therefore, it is better to preheat the oven in advance. The baking time is 15 minutes. However, if the base has been baked beforehand, the baking time can be reduced. But it's still better to use raw base for a flawless Italian pizza infused with delicate sauce.

The ratio of components in the preparation of dough and sauce also matters. Therefore, you should not take everything by eye - it is better to use the classic recipe.

Classic Italian recipe for homemade pizza "Margarita"

Ingredients (for pizza with a diameter of 35 cm):

Wheat flour coarse grinding - 80 g;
finely ground wheat flour - 160 g;
dry yeast - 3 g;
olive oil - 100 ml (including 50 ml for the sauce);
tomatoes - 0.5 kg;
basil (fresh, preferably green) - 50 g;
salt - 5 g;
mozzarella - 150 g;
water - 150 ml;
dry mixture of Italian herbs (optional) - to taste;
garlic (optional) - 1 clove.

Cooking method:

Mix the coarse and fine flour after sifting it twice.
Pour a tablespoon of warm, but not hot water over the yeast.
Salt the flour.
Spread the flour in the center with your hands, pour 50 ml of olive oil and diluted yeast into it.
Start kneading the dough with your hands, adding water in small portions. The dough should be kneaded with both hands for 10-15 minutes, until it becomes elastic.
Roll the dough into a ball and place in a warm place. Wait for it to rise. This will happen in about two hours.
Roll out the dough into a round cake with a diameter of at least 35 cm. It will be even better if you gently stretch the layer with your hands, trying to use the rolling pin as little as possible. The edges of the cake should be slightly higher, forming barely noticeable sides, which will prevent the sauce from spreading in the future.
Boil water in a kettle and pour the washed tomatoes into it, leave for a couple of minutes. Set a couple of fruits aside before that.
Remove the skins from the scalded tomatoes.
Cut the peeled tomatoes and remove the seeds with a small spoon to leave only the pulp. Grind the pulp with a blender until puree or rub through a sieve.
If you want to add a savory flavor to the sauce, pass a clove of garlic through a press and mix with tomato puree.
Tear off a few basil leaves to decorate the "Margarita", chop the rest of the basil in a blender or chop very finely with a knife.
Mix tomato puree with basil, olive oil and a dry mixture of Italian herbs. Transfer to a small saucepan.
Place the saucepan on the stove and simmer over low heat, stirring constantly, until the sauce thickens. Season with salt to taste, stir and remove from heat. Wait until it cools down to room temperature.
Turn the oven on to maximum power so that it has time to warm up at the right time.
Cover the pizza base thickly with the cooled sauce.
Cut the mozzarella into thin slices, spread the cheese all over the pizza.
Cut the previously set tomatoes into thin circles. Spread the tomato slices on top of the cheese.
Garnish with fresh green basil leaves. If you have purple basil, you can also use its leaves, or you can chop it coarsely and sprinkle it on the pizza.
Remove the preheated baking sheet from the oven and place the "Margarita" on it. You can put parchment on a baking sheet before this.
Send the "Margarita" to the oven and bake it at 250-280 degrees for 12-15 minutes.
Take out the pizza. Before serving, cut it with a special pizza knife, as otherwise you can ruin its appearance.

According to this recipe, the pizza turns out to be juicy, aromatic and very tasty. In addition, its size will allow you to feed several people.

A simple recipe for pizza "Margarita"

Ingredients (for pizza with a diameter of 25 cm):

yeast dough for pizza - 0.25 kg;
tomato sauce - 75 g;
olive oil - 10 ml;
green basil - 2 branches;
tomatoes - 0.15-0.2 kg;
hard cheese (ideally parmesan) - 50 g;
mozzarella cheese - 100 g.

Cooking method:

Brush a baking dish with olive oil and spread the dough over it.
Place the dough in a preheated oven for 10 minutes.
When the dough is lightly browned, remove and cool to room temperature.
Brush the dough with tomato sauce, preferably homemade.
Wash the tomatoes and cut them into slices. It is better if the tomatoes are medium-sized. It is better to cut large tomatoes in semicircles, but this will turn out less beautifully.
Cut the mozzarella into slices or cubes.
Wash, dry the basil, tear off the pizza sheets from it.
Finely grate the Parmesan.
Spread the tomatoes and mozzarella over the sauce.
Arrange the basil leaves on top.
Sprinkle with grated cheese.
Place the pizza dish in the oven. Bake at maximum temperature for 10 minutes.
Let the pizza cool slightly and carefully remove it from the mold.
Cut with a special knife and serve.

This one already uncomplicated recipe can be further simplified by using a ready-made pizza base instead of the dough. If you are worried that it will be difficult to remove the pizza from the mold, you can bake it directly on a baking sheet covered with parchment. But in this case, it is imperative to crush the dough in the center, leaving a kind of fence around the edges.

"I blinded her out of what was" - basic recipe homemade pizza... No wonder this dish was called "the food of the poor." You open the refrigerator, collect the remains of everything that is lying around - pieces boiled meat, sausages, sausages, cheese - so the pizza filling is ready. And for the dough you only need yeast, flour, salt and water.

Pizza "Margarita" is a separate story. You cannot mix everything in the recipe for this pizza. A real Italian pizza on a thin, crispy dough should not contain any other ingredients besides ripe tomatoes, mozzarella cheese and herbs (basil is used in authentic recipes). step by step recipe with a photo, follow it and the delicious Mozzarella pizza will delight you and your loved ones very soon!

Ingredients:

For the test:

Dry yeast - 2 tsp
Sugar - 1 tbsp. l.
Warm water - 250 g
Salt - a pinch
Olive oil - 1 tablespoon
Flour - about 3 cups (it may take more or less depending on the density of the flour)

For filling:

Tomato sauce - 4 tbsp l.
Tomatoes - 2-3 pcs (depending on the size of the future pizza)
Mozzarella cheese - 200 g

Pizza "Margarita" (if we mean the Italian classic recipe) is:

thin crispy dough without eggs, butter and other muffins. Only such a dough made from water / flour / salt can become an ideal base for a juicy filling.
a lot of Mozzarella cheese
fresh ripe tomatoes or tomato sauce
green basil and oregano. No bow!

How to cook

We start with dough. Pour dry yeast (2 tsp) into a small container, pour 100 ml of warm water (not hot), add 1 tbsp. l. sugar, mix. We put the dough in a warm place for 10-15 minutes. This time is needed by the yeast as a jolt. Thus, we check whether our yeast is of high quality, whether it can continue to do its job of raising the dough.

In the photo you can see the foamy yeast cap on the dough, which tells us that everything is going according to plan, we can continue kneading the dough.

Pour the yeast dough into a larger bowl. Pour in the salt, add the remaining water (150 ml).

Now we sift the flour into the dough (it can take up to 3 glasses of flour). The dough should be a little sticky, but elastic enough to roll out.

When you have mixed in about two glasses, stop. You need to let the dough stand a little so that the flour is properly soaked in the liquid, so that its gluten swells. In this case, the dough will be convenient for rolling out, it will not tear, despite its tenderness and softness. Only after the dough has stood for 5-10 minutes can you add oil. If you add it right away, the oil particles will prevent the flour starches from wetting, and the dough will turn out worse.

Add 1 tbsp. l. vegetable oil(you can use both olive and sunflower, corn). We mix.

Now sift the remaining flour and begin to knead with your hands. We want the dough to look smooth. Do not rush to add all the flour at once, even if you feel that the dough is sticking to your hands. Be patient, after 6-8 minutes of kneading, the dough will become smooth and smooth. The bonds between the particles of flour and liquid become stronger every minute, the dough changes its structure and becomes more obedient. This is the very case when time works wonders.

Let the yeast dough stand warm for 30 minutes to rise. I will share the way I use it =) I warm up the oven for 10 minutes at 50 ° C, turn it off, put the dough in the oven, covered with a damp towel. The low temperature and high humidity create the necessary conditions for a good rise of the yeast dough. In addition, a damp towel prevents the top layer of the dough from crusting (i.e. it does not wind up).

Spread the enlarged dough at least twice on a cutting board or silicone mat, roll out a thin crust. This amount of dough is enough for three pizzas with a diameter of 24 cm.

For pizza "Margarita" you need to roll out the dough very thin (2-4 mm). When finished, the dough should be crispy. In order to get an even circle, you can attach a plate to the cake and cut with a sharp knife. It is convenient to roll out the pizza on a parchment sheet to bake on it.

The dough is ideal for thick pizza in the Russian style. Roll out a 0.8 mm-1 cm tortilla thicker - and you get a cool pizza pie with a fluffy crumb and juicy filling.

What to do with the dough trimmings?

You can wind up great buns with sugar. Roll out the rest of the dough, grease butter, sprinkle with sugar and roll. Make a slit along the workpiece and turn it inside out. It turns out a pretty rose, which you need to sprinkle with sugar and bake. Before sending to the oven, brush the surface of the buns with yolk mixed with two tablespoons of milk.

Dough scraps come in handy for making them delicious.

Tomato sauce for pizza "Margarita"

Lubricate the dough cake with tomato sauce. You can cook it yourself or use ready-made

You will need 3-4 medium-sized ripe tomatoes. Pour boiling water over the fruits and peel them. Place the pulp in a saucepan, add the chopped garlic clove and cook for 20-30 minutes, stirring occasionally, until thickened. V ready-made sauce you can add your favorite spices. I love the way oregano "sounds" in pizza.

If you are using a ready-made sauce, choose with sweeter herbs. You can use sweet ketchup.

Now put the tomato rings on the surface, sprinkle with Mozzarella cheese. In the photo I have one layer of cheese. This amount for one pizza should be 3 times more. You can use soft brine cheese in combination with hard cheese, but real pizza"Margarita" is prepared only with Mozzarella.

Mozzarella cheese takes a very long time to melt in a hot oven, which suits us =). Both the dough and vegetables have time to cook until the cheese boils.

We send the pizza to a well-heated oven for 15-20 minutes at 200 ° C.

Bon Appetit!

The history of the origin of the pizza "Margarita"

One day, the Italian queen Margherita of Savoy wanted to taste the pizza that poor people eat. The owner of a Neapolitan pizzeria, Rafaello Esposito, has prepared three versions for Her Highness, two traditional pizzas, and the third a signature one. The improvised one consisted of red ripe tomatoes arranged in a circle, white mozzarella cheese and green basil. These three colors echoed the colors of the national flag of Italy, and it was this pizza that the Queen liked the most.

I would be glad to hear your responses to the recipe! Tell us what kind of pizza they like in your family, what toppings and additives you use most often. If you have a photo of the pizza cooked on this test, attach it to the comment, I will be very pleased. If you will post photos on Instagram, include the #pirogeevo or #pirogeevo tag. Thanks!

Gourmet, tasty, aromatic and simple Italian pizza Margarita is one of the most popular dishes in many countries. It is sure to be on the menu of every pizzeria, but you can also make a dish at home. Margarita is created not only according to the classic recipe, there is different variants cooking.

How to make pizza margarita

Margarita pizza is the basis of the various types of this nutritious and mouth-watering dish... But this does not mean at all that it cannot be complete in taste and aesthetic qualities. The minimum amount of products and a little free time make it possible to create a simple but incredibly tasty pizza at home. As a rule, margarita is cooked in a wood-burning stove, but an oven preheated to a temperature of 250-280 ° C (along with a baking sheet or baking dish) can be an alternative.

Pizza margarita composition

What does a standard dish consist of? The composition of the Margarita pizza in a classic Italian style includes Mozzarella cheese, tomato sauce and fresh basil. Another must-have ingredient is thin, elastic dough, the thickness of which should be no more than 4 millimeters. It will take some time to learn how to prepare such a base, so for home option Margaritas are used with yeast dough of various thicknesses. The filling includes mozzarella balls sold in brine, but other types of cheese are also suitable for pizza.

Pizza dough margarita

The basis of Margarita is a yeast crust. It should stretch and roll well. The result is a delicate, airy dish with a juicy filling. You can knead the dough for pizza manually, using a mixer or a bread machine (programs "Dough", "Dough for pizza"). A tortilla for making Italian pastries is firm, yet soft and thin. If a slice of finished pizza folds in half without any problems and does not break, then the dough is done correctly.

Pizza sauce margarita

An indispensable and integral component of a classic recipe is sauce. It is recommended not to use tomato paste, ketchup, or store-bought tomato sauce. Pizza sauce Margarita is best prepared with your own hands, exclusively from fresh tomatoes, onions, olive oil, garlic and fragrant herbs... If it is not possible to adhere to such rules, then the use of the finished product is allowed.

Homemade margarita pizza recipe

At home, a dish from Italy is made not only according to the classical method, the Margarita pizza recipe is complemented different ingredients... Below are the popular and tasty options cooking homemade baked goods... Try aromatic Italian-style pastries, on thin or regular dough, without yeast, on pita bread. You can cook Margarita in the oven or in a pan.

The classic margarita pizza recipe

Cooking time: 2 hours 30 minutes.
Servings Per Container: 8 Persons.
Caloric content: 210 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

Classic pizza Margarita is a favorite dish in many families, adults and children adore it. Preparing this type of baking is simple, the main thing is to follow step by step instructions... The pizza filling is considered dietary, but the dish as a whole has an average calorie value. First, the margaritas are made, and then the filling is prepared.

Ingredients:

For the test:

wheat flour - 220 grams;
dry yeast - 1 tsp;
warm boiled water- 160 ml;
sugar and salt - ½ tbsp. l .;
olive oil - 1 tbsp l. (and a little for lubrication).

For filling:

tomato sauce - 100 g;
fresh tomatoes - 3 pcs.;
olive oil - 1 tbsp l .;
Mozzarella cheese - 250 g;
ground dried garlic- 5 g;
fresh basil - 1 bunch;
ground pepper.

Cooking method:

Combine water with yeast in a deep bowl. Stir and leave for five minutes.
We introduce sifted flour, add butter, granulated sugar, salt.
We knead the dough by hand or using a mixer.
Roll the soft, elastic mass into a ball, put it in a greased container. We turn the ball over several times so that it becomes covered with fat on all sides.
Wrap the dough cling film, leave for an hour in a warm place.
When it increases in size, knead it with your hands and roll it into a ball again.
Leave the mass, covered with foil, for another 15 minutes.
We spread a sheet of parchment on the table, grease it with olive oil, sprinkle a little with flour.
Preheat the oven to 220-250 degrees along with a baking sheet.
Put the dough on baking paper, roll it out until thin.
Cut a circle out of the layer using a plate. We make several holes in it with a fork, leave to rest for 10-15 minutes.
Then carefully take the base by the edges, transfer it to a baking sheet.
Combine the garlic and oil in a deep container. Grease the dough with the resulting mixture.
Distribute the sauce on top, and spread the mozzarella cut into slices on top of it.
Next, put thin tomato mugs on the pizza. Pepper the filling a little.
Bake the dish for 15 minutes, until the base acquires a golden hue.
Sprinkle the finished pizza with basil and serve.

Oven margarita pizza recipe

Cooking time: 50 minutes.
Caloric value: 192 kcal per 100 g.
Purpose: dinner.
Cuisine: Italian, European.
Difficulty: medium.

The next option for making a hearty appetizing dinner is a recipe for Margarita pizza in the oven. This method of creating baked goods is different from the classic ones, but it allows you to get an equally tasty result. For the recipe, two types of cheese are used, fresh tomatoes, ready-made tomato paste and mayonnaise (preferably homemade). You can decorate the dish not only with basil, it is perfect fresh herbs(parsley, onion feathers).

Ingredients:

flour - 300 g;
egg - 1 pc.;
kefir - 400 ml;
olive oil - 20 g;
fresh tomatoes - 3 pcs.;
onion - 1 head;
Mozzarella - 70 g;
hard cheese - 100 g;
mayonnaise, tomato paste - 25 g each;
soda - 0.5 tsp;
dried basil - 2 tsp;
parsley, green onion feathers.

Cooking method:

Rinse the onion, peel, cut into rings.
Pour boiling water over the tomatoes, peel them, chop them into thin slices.
Hard cheese chop on a grater and cut the mozzarella into slices.
Pour kefir into a deep bowl, pour soda into it and leave the ingredients until the surface of the mixture begins to bubble.
Add butter, egg, mix everything.
Introduce flour gradually. Knead a dough similar in consistency to thick sour cream.
For the sauce, combine mayonnaise, basil and tomato paste. Add a couple tablespoons of water.
Preheat the oven to 200-220 degrees.
The baking sheet is covered with baking paper, the mass for the base is laid out in the center.
Spread the dough over the parchment in the shape of a circle, evenly grease with sauce.
Spread out on top onion rings, tomatoes, mozzarella cheese, parsley sprigs and onion feathers.
Hide the dish under the layer grated cheese.
Pizza Margarita is baked for 20 minutes.

Pizza margarita on thin crust

Cooking time: 2 hours.
Servings Per Container: 4-5 Persons.
Caloric content: 161 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: European, Italian.
Difficulty: medium.

Another way to prepare a nutritious meal for the whole family or a treat for guests is the Margarita pizza recipe for thin crust... If everything is done taking into account the step-by-step instructions, it will turn out tasty dish... No one can resist the delicate crust with crispy sides and tomato, spicy filling. The aromas from homemade baked goods are an immediate appetite.

Ingredients:

For the test:

flour - 200 g;
fresh yeast - 10 g;
olive oil - 1 tbsp l .;
water - 150 ml;
salt - ½ tsp;
sugar - 1 tsp.

For the sauce:

tomatoes in own juice- 250 g;
garlic - 1 slice;
salt - a pinch;
basil, marjoram, oregano - 0.5 tsp each.

For filling:

Mozzarella cheese - 200 g;
tomato - 2 pieces.

Cooking method:

First, the base for the pizza is made. Yeast and sugar are diluted in water.
The flour combines with the salt, oil and liquid ingredients mixed earlier.
Elastic starts up, soft dough... It is rolled up into a ball, slightly oiled, covered with cling film and left for 40 minutes.
Next, the sauce is prepared. Tomatoes are boiled over medium heat until thickened, spices, salt, chopped garlic are added to them.
Tomatoes for the filling are chopped into rings.
The dough rolls out well, is smeared with ready-made cooled sauce.
On top of the base are laid out pieces of cheese (divided by hand), tomatoes and again cheese.
Pizza Margarita is baked for 10 minutes at 230 degrees.
Ready dish sprinkled with oil, garnished with basil.

Margarita pizza - recipe without yeast

Cooking time: 30 minutes.
Servings Per Container: 3-4 Persons.
Caloric content: 220 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Complexity: simple.

Do you want to serve hearty and aromatic dish? The step-by-step recipe is ideal for this - Margarita pizza without yeast. It involves the use of ready-made store-bought dough, but the baked goods will not lose their taste from this. Herbal olive oil, tomato sauce and Italian pickled cheese are also useful. Yeast-free Margarita pizza cooks quickly. It should be served hot.

Ingredients:

thin yeast-free dough- 1 package;
Mozzarella cheese in brine - 150 g;
tomato sauce - 60 g;
olive oil - 1 tbsp. spoon;
fresh basil - a small bunch.

Cooking method:

Ready dough roll out well, put on a baking sheet.
Lay the tomatoes boiled in their own juice on top, spread over the entire surface of the base.
Next, lay out the cheese, divided into large pieces.
Top the margarita with butter.
Bake for 15 minutes at 250 ° C.
Decorate with basil sprigs.

Pizza margarita on pita bread

Cooking time: 35 minutes.
Servings Per Container: 4 Persons.
Caloric content: 200 kcal per 100 g.
Purpose: dinner.
Cuisine: European.
Complexity: simple.

Pizza Margarita on pita bread recipe with a photo is an original, simple and surprisingly tasty dish. Its main advantage is that it is cooked right in the pan. A minimum of free time and an unusual dinner is ready. Such a pizza can be made even by a culinary dilettante, the recipe is very easy. A simple recipe includes pita bread (Armenian or Georgian), fresh tomatoes, and Mozzarella cheese.

Ingredients:

lavash - 2 pcs.;
butter - 20 g;
ham - 150 g;
tomatoes - 2 pcs.;
cheese - 250 g;
dried basil;
salt.

Cooking method:

Unroll lavash, grease with soft butter.
Grind the cheese, sprinkle it on half of the pastry (not reaching the edge).
Place the sliced ham on top.
Chop the tomatoes into rings, distribute over 1/3 of the ham. Salt a little, sprinkle with basil.
Roll up the pita bread. With the second, do the same manipulations.
Fry pizza rolls on each side until golden brown.

How to make pizza Margarita - cooking secrets

Cooking pizza Margarita has several rules. If you stick to them, then homemade dish it will turn out no worse than Italian pastries. Here are the secrets to creating it:

It is recommended to use homemade dough rather than store-bought dough. Kneading it is softer than, for example, bread. It should be elastic, roll out and stretch well. We propose to consider more than one.
To get a pizza that is as similar as possible to the original from Italy, you need to roll out the base thinner, otherwise you will get an ordinary pie with cheese and tomatoes.
If there is no opportunity or time to make the dough at home, then you can purchase a ready-made yeast base. It is available in any major store.
Tomato sauce should also be made at home, rather than bought ready-made. So, the dish will be much tastier. Some housewives replace it with ketchup or ready-made tomato paste with spices.
Only Mozzarella is used for the preparation of real Margarita. It is rubbed, cut with a knife or simply torn by hand. This does not affect the taste.
Before you cook the famous italian dish, it is recommended to preheat the oven along with the baking dish. The pizza will bake faster and get a delicious crust.

Check out other recipes,.

Video: how to cook margarita pizza at home

: For preparing the classic, very delicious pizza Margarita needs very few ingredients, which Gennaro Contaldo will tell you about.

Pizza Margarita is a traditional Italian pizza, perhaps the most popular in the world, even the menu of any pizzeria usually begins with it. The composition of this pizza is unusually simple, its main ingredients are mozzarella cheese, ripe tomatoes and fresh basil leaves, which give it a unique taste and aroma.

According to legend, the pizza owes its name to Margarita Savoyskaya - the wife of the Italian king Umberto I, who is very fond of this pizza.

Recipe perfect pizza"Margarita"

by Gennaro Kontaldo

Ingredients for the dough:

500 g coarse flour,

1 tsp salt,

7 g bag of dry yeast,

325 ml warm water

Preparation:

Pour yeast into water - mix.

Mix flour and salt, pour out water with yeast and stir with a spoon.

Dump the dough on the table and knead with your hands, rolling in a circle - watch the video (at 1:23 min.) An interesting way to knead: stretch the dough and wrap it (2 times).

Divide the dough into 4 pieces, about 150 g each, roll into balls.

Sprinkle the spread with semolina, put the balls of dough, sprinkle with flour, cover with a damp cloth on top and leave to rest for 2 hours.

Watch how to stretch a pizza in the video (at 3:29 min.).

Brush the pizza crust with tomato sauce and garlic,sprinkle with olive oil, this will add flavor to the pizza, add a little salt and sprinkle with parmesan (this is a classic version),

on top of the slices of mozzarella (50 g for each pizza) - just break it with your hands.

Top with basil leaves and pour over with olive oil again.

Sprinkle a baking sheet with semolina and into the oven for 7 minutes t 220 *. This is the perfect pizza!

You can put salami, pickled vegetables, come up with your own - it's very simple!

Italian pizza with a thin crust

by Vincenza Barba(watch at 9:45 min first video)

Dough:

10 g live yeast,

300 ml of water (room temperature),

15 g salt

500 g flour

10 ml olive oil

Dissolve the yeast in water.

500 g flour hard varieties(2 full glasses) pour on the board, make a depression in the middle and slightly pour water (all is not necessary) and quickly knead the dough, the dough should be soft and elastic, for this add 10 ml of olive oil to make a depression in the dough, pour oil and knead slightly ...

We wrap the ball of dough with our fingers to the middle, and then roll it with our palm in a circle on the table to form a ball - put the dough for 2 hours under the film.

One portion of dough is 180 g (withwatch from 21:51 min.)

Sauce for 2 pizzas 200 ml (watch from 22:19 min.):

4 tomatoes,

a pinch of dry basil,

3 tooth. garlic

a pinch of oregano

a pinch of salt and sugar,

2 tsp olive oil

Scald the tomatoes with boiling water, remove the skin. Put tomatoes with garlic, spices and olive oil in a blender.

Pour the sauce into a saucepan and for 5 minutes. on a small fire.

Strain the sauce through a sieve.

Pizza filling:

sausage salami, olives, mushrooms, hard mozzarella

Slice the salami thinly (15 slices for 1 pizza). Slice the olives thinly. Cut the mushrooms into very thin slices (if they are thicker, then the pizza will have a lot of water).

Grate the cheese on a fine grater.

Dough rolling (watch from 8:55 min. Second video):

Sprinkle flour on the table, put a ball of dough, sprinkle with flour on top and press the dough with your hands to form a round pizza - "opening" the dough by pressing your fingers on it and scrolling in a circle expanding it. Then toss the pizza from one palm to the other, tossing it - in d 32 cm.

(At 12:30 min.): Put the dough on parchment paper in the center, pour the sauce and spread over the pizza from the center in a circle (for 180 g of dough, 3 tablespoons)

Sprinkle with mozzarella (100-120 g for 1 pizza). Place mushroom slices on top.

Put the salami only around the edge. In the center - olives (for 1 pizza - 30 g).

Sprinkle mozzarella on top (top layer of cheese - 50 g, bottom layer - 70 g).

Bake at t 250 * 10-15 minutes.

Country style pizza with a fluffy crust

Dough (watch from 17:35 min. First video):

2 tbsp. flour (regular),

200 ml of water,

10 g dry yeast (1 tsp with a slide),

1 tsp Sahara,

1 tbsp olive oil

Sift the flour through a sieve, add 25 g of salt.

Stir yeast in water until dissolved, sugar, pour olive oil.

Make a depression in the flour, pour in water, but not all of it and, collecting the flour to the center, knead the dough, adding water. The dough is kneaded quickly. Leave the ball of dough for 1.5 hours, covered with a film, during this time it will increase 2 times (dry yeast works faster).

Filling:

2 chicken fillets, canned pineapple, corn, cheese, sauce (from the first pizza).

(17:01 min. 2nd video): Sprinkle a dry baking sheet with flour, lay the dough and stretch it with your fingers to form a side.

Brush with Pelati sauce.

Grease the edges of the pizza with an egg.

Bake in the oven for 20-25 minutes. at t 250 *.

P.S .:

* The dough can be stored in freezer wrapped in foil.

* The bottom layer of cheese helps the filling stick to the pizza without slipping off. The ratio of the bottom layer of cheese to the top: 60% to 40%.

* The tomato sauce with oregano and garlic is called "Pelati".

* Durum flour is a cream-colored flour with large grains, unlike ordinary white flour. Price italian flour for pizza from 50 gr. Pizza can also be made from mixed varieties of flour: premium wheat and hard varieties in a 1: 1 ratio.

* The ratio of dough to filling is 1: 1.

Interestingly the dough shapes for the pizza:

Real Italian pizza will not leave anyone indifferent. Spicy sauce from fresh tomatoes, cheese, olives - and all this on an appetizing flatbread with a thin crispy crust. But making pizza the way it is done in an Italian restaurant at home is almost impossible. You can't do thin crust, or does it burn? Does the filling run out and the crust remains dry? Forget your bad experience, the secrets of making pizza were revealed to the TV channel "360" italian chef Vincenzo Dillilo.

Interesting Facts

For pizza, choose a yeast dough.
Add olive oil to the pizza dough.
Pizza should be baked in the oven at 250 degrees.
Bake the pizza in the oven for 2-3 minutes.
The ratio of filling and dough in thin pizza should be one to one.

Ingredients

Wheat flour type 00 - 200 g;
water - 100 ml;
pressed yeast - 2-3 g;
olive oil - 15 ml;
fine salt - 10 g;
sweet tomatoes -300 g;
garlic - 2 cloves;
oregano dry - 1 teaspoon;
mozzarella cheese in brine - 80 g;
green basil - 1 bunch.

Recipe

1. The dough for real Italian pizza must be prepared in advance - preferably the night before.

2. Take 5 grams of compressed yeast and dissolve in a little water at room temperature. After a few minutes, you will feel a characteristic yeast smell - this means that the yeast has begun to work.

3. Sift the flour through a sieve and pour it on the table in a slide. We make a small hole in it and pour out the yeast, olive oil and water that have come up there.

4. All liquid ingredients should be added gradually to avoid clumping in the dough. We knead the pizza dough only with our hands, as is customary in Italy.

5. When the dough becomes elastic to the touch and stops sticking to your fingers, gently form a ball and put it in a dark and cool place for 7-8 hours, or better all night.

6. Gradually roll out the "rested" dough with your hands, kneading the ball and stretching the cake so that the diameter of the pizza is about 30 centimeters.

7. In no case use a rolling pin, do not level the sides of the pizza - it is there that air bubbles should accumulate, then the edges of the finished pizza will be crispy and airy at the same time.

8. While the oven is heating up to 250 degrees, quickly prepare the tomato sauce. Peel fresh tomatoes, cut them arbitrarily.

9. Simmer in a pan with garlic, oregano and olive oil. You can add a little water if the tomatoes are not too juicy.

10. Put the pizza cake on a baking sheet in the oven, bake for 2-3 minutes, then remove.

11. Grease the bottom with tomato sauce, spread the mozzarella cheese and send the pizza back to the oven.

12. Decorate the finished pizza with basil leaves.