Pizza is an incredibly ancient dish; Roman gladiators reinforced their strength with it. Connoisseurs say that over the past two thousand years, two thousand pizza recipes have been born in the world. Of these, the Neapolitan is considered the most authentic, truly historical, the recipe of which was officially published in the Italian government press in 2004. According to the classic recipe, an authentic pizza must have:

• soft crumbly cake;
• very thin crust;
• stuffing exclusively from mozzarella and tomatoes of a special variety;
• as seasonings only basil, oregano and garlic;
• olive oil.

Even the temperature in the oven was stipulated - exactly 485 degrees - and the time that the raw dough should spend in its heat - 2 minutes. Any deviations from the composition or technology did not give pizza the right to be called Italian.

But we understand that the name is not the point. And the absence of a stone wood-burning stove fully justifies us. Therefore, we will cook the pizza that we like.

What to buy for making pizza

Italian flatbread consists of two parts: tender dough and a sea of ​​various fillings. Let's start with the toppings, since the appearance, aroma and taste of the dish will depend on them. With the same dough, you can make hundreds of pizza variations, endlessly combining ingredients. The saying about the Russian pie, in which you “wrap everything”, is quite applicable to pizza. The main thing is that the products are fresh.

In addition to cheese and tomatoes, they put on pizza:

• seafood and anchovy fish;
• capers and olives;
• ham, sausages and smoked sausage;
• bacon and chicken;
• artichokes and champignons;
• even coconuts and pineapples.

There are varieties of pizza that are refined in their severity, the filling of which uses only cheese (“Four Cheeses”), or only greens (“Marinara”). And there are also luxurious, rich in flavors, such as "Four Seasons", where each sector can be decorated in a special way.

Advice. Make as many sectors in the pizza as there are members in the family. Let the children put their favorite toppings on their own pieces. Who knows, maybe this moment will make them, if not cooks, then at least assistants in the kitchen?

But what about the sauce?

Quite right, between the filling and the dough, there should be a generous layer of tomato sauce, which will add piquancy to the dish and completely eliminate dryness. Ketchup is categorically unsuitable - its taste deteriorates when heated. Classic sauce is prepared according to the following recipe.

Put the tomatoes canned in their own juice into a metal dish (frying pan, ladle or stewpan), add pepper and salt, a couple of cloves of crushed garlic, splash olive oil and simmer until thickened.

There is also a shorter way. Take a jar of ready-made tomato paste, put it in the same ladle, season with olive oil, garlic, salt and, of course, granulated sugar. Once it starts to bubble up, remove from heat.

Transfer the finished sauce to a container of suitable size and store on the refrigerator door. Perhaps he will live to see the next pizza, although it is unlikely: the children will have time to eat it, slowly spreading it on bread from you.

Kefir pizza dough - the easiest approach

For 2 cups of flour, you will need an incomplete glass of kefir, an egg, olive oil (3 tablespoons), a little baking powder and salt. All this should be at room temperature, so half an hour before the start of cooking, the egg and kefir must be removed from the refrigerator and left on the table.

Kefir dough is considered not only elementary, but also the best for homemade pizza. It is prepared quickly (you can start preheating the oven) and as follows:

1. Crack the egg into a bowl, season with salt and beat with a whisk.
2. Pour in the kefir while continuing to whisk.
3. Stir in flour mixed with baking powder.
4. Knead a homogeneous dough.

Attention! See how the pizzaiolo works: tossing the dough, twisting it, almost juggling. The more vigorously you knead the dough, the better it will be saturated with oxygen and baked more airy.

Roll out the finished dough into a circle of a convenient diameter and place on a baking sheet lightly moistened with olive oil and sprinkled with flour. Brush with sauce. Next - the moment of truth: creative imagination in the preparation of the filling. Remember the two thousand varieties? Salami and pickled cucumber, capers and olives, shrimp and green peas - everything that you love is suitable for pizza. Do not forget to sprinkle with finely grated cheese. In the heat of the oven, it will melt and spread with the most gentle influxes. Baking time - a quarter of an hour at a temperature of 200 degrees.

We make pizza dough without yeast - we get a dish like in a pizzeria

Ordinary unleavened dough is somewhat more difficult to knead, but the result is worth it. For a glass of flour, you need half a glass of lukewarm water, a little salt and olive oil.

Sift the flour through a fine sieve into a bowl, table or cutting board to lighten the dough. Make a hole in the center of the piled hill and slowly pour water into it. Knead the dough, add salt, oil and knead again until pleasantly soft. Roll into a ball and cover with cling film, let it lie down for half an hour and reach perfect elasticity, during which time you will have time to prepare the sauce and filling.

Try to do Four Seasons. The dough rolled into a circle is already resting on a baking sheet, decorated with sauce. Mentally break the pizza into quarters:

• winter: an egg cut into thin slices, and mushrooms, like stumps in the snow;
• spring: artichokes and pale green olives;
• summer: bright bell peppers and fiery salami;
• autumn: classic tomatoes and mozzarella.

Sprinkle everything with thin parmesan - and a languid pizza full of hidden bliss can be sent to the oven. For 20 minutes, while it is baking, prepare a round board (plate, dish), circular knife and dry wine. Dinner of the Neapolitan Carbonari is ready.

Advice. Get ready-made yeast dough and try to cook pizza in a slow cooker: dough, filling and 25 minutes in the “Baking” mode. Sprinkle with grated cheese 5 minutes before cooking.

Fantasizing with toppings and periodically changing the dough recipe, you can bake dozens of pizza options at home. It will taste exactly like in a real pizzeria, and at a price it will be much more profitable. And with the money saved, buy vegetables for salad and your favorite juice.

Easy homemade pizza recipe: video

For a long time I tried to achieve the perfect pizza dough to make it work thin and crispy like in a real Italian pizzeria. And finally, I think I found the right recipe. Dough it is done quite simply, do not be afraid of the presence of yeast in the ingredients, because. it's a no-dough yeast dough and it's pretty hard to go wrong here, all the ingredients are just mixed together.

As with all Italian cuisine recipes, the key to success is the perfect pizza bases- quality ingredients. Take clean drinking water, no need to use chlorinated tap water, take high-quality flour of the highest grade, and, of course, I would not replace olive oil with sunflower oil. But, as always, the final decision is up to you, I only advise how to do better, in my opinion.

From the indicated amount of ingredients, 3 pizza bases, each with a diameter of about 30-32 cm, it's just that this is the maximum size that fits on my baking sheet. If you need only one base, divide all the ingredients by 3, if two - remember the school mathematics lessons. You can store it in the freezer, but it tastes much better fresh.

Ingredients

• water 250 ml
• flour 500 g
• live yeast 25 g (or 7 g dry)
• olive oil 20 g
• sugar 5 g (1/2 teaspoon)
• salt 5 g (1/2 teaspoon)

Cooking

In a large wide container, in which it will be convenient to knead the dough, pour slightly warm water (about 30 ° C), the water should not be cold, but it should not be hot either, because. at 50°C, the yeast stops its activity. Put the yeast in the water and stir until it is completely dissolved.

Add sugar and salt.

Pour in the olive oil and stir until the salt and sugar are completely dissolved.

We sift the flour through a sieve, this will not only help to avoid unnecessary impurities from entering the dough, but also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more or a little less amount of flour than indicated in the ingredients, unfortunately, it’s impossible to say for sure here, because. different flour has different properties. If it helps someone, I use Preportovaya flour (probably sold only in St. Petersburg) or Makfa, and put exactly 500 g.

Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to your hands and bowl, but remain soft and elastic. If you have been kneading for quite a long time, and the dough still sticks to your hands, you may need to add a little more flour, if on the contrary - the dough has become very steep, add a little water and knead well again.

This is what a well kneaded dough looks like.

Now we divide the dough into three equal parts, if there are scales, we weigh it, each part weighs about 270 g, one part is one pizza base. We roll each part into a ball, put it in a plastic bag and leave it in a warm place for half an hour. If you do not plan to immediately make 3 pizzas, then remove the dough that is no longer needed in the refrigerator, it will also rise there, but not so quickly. During this time, you can make and prepare the rest of the ingredients for your pizza.

After half an hour, we take the dough out of the bag, it has slightly increased in volume. I usually roll out the dough on parchment, sprinkled with flour, and bake on it, because. it is very difficult to transfer a rather thinly rolled dough onto a baking sheet so that it does not deform, for this you need a special large pizza shovel, like in pizzerias, but I don’t have one.

Now a little more about rolling out the dough. Of course, the Italians will tell you that in no case should pizza dough be rolled out with a rolling pin, it must be stretched with your hands without touching the edges of the dough, this is how a pizza side is formed. You also need to twist the dough in your hands in different ways, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, try it. I experimented a lot with this and realized that in order to qualitatively stretch the dough to such sizes with my hands, so that it is uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at it, you are a pizza master, but it takes me too much time, and the result is not perfect. So I roll out the dough with a rolling pin, but let's not tell the Italians about it.

So, sprinkle some parchment with flour.

We roll out the dough with a thickness of 2-3 mm, we try to ensure that it is rolled out evenly and is round in shape. If you can’t roll out an even circle, put a large plate or dish and simply cut off the bumps along it. But I don’t like to do this, because it’s not clear where to put the scraps and where to get a plate of such large sizes. So we are just trying to roll out an even circle - it's not very difficult.

For my baking sheet, I roll out a circle of 34-36 cm. We bend the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make the sides for our pizza, I spied this method in one of the pizzerias. As a result, we get a pizza with a diameter of 30-32 cm.

We put the sauce that you like on the base (you can do it according to this recipe).

Spread the sauce evenly over the base. Top with a little olive oil.

Together with parchment, transfer the dough to a baking sheet. Preheat the oven to the maximum temperature (250-270°C), bake for 5-10 minutes, until it is well browned on the bottom.

We bake the cake separately so that the dough turns out crispy and well baked. After all, if we put the filling on the raw dough and send it to the oven, then the cheese will already begin to burn, and the dough will not yet be fried to a crisp. Also, the sauce will remain liquid inside, and the filling can move off the finished pizza, but we don’t need this, do we? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400 ° C, and no oven will give us such a temperature, so you have to get out.

We lay out the ingredients on the baked base, according to your desire or recipe and bake, now at the top level of the oven. So there it is, the perfect base for your perfect pizza! Using this base, you can cook, or any other to your taste.

Pizza is an Italian dish that almost everyone loves. But what could be tastier and more natural than homemade pizza? Made in this way, this stuffed cake can decorate even a festive table.

Despite its deliciousness, this dish is not so difficult to prepare. You will only have to tinker with the test. Of course, when too little time is allotted for cooking, the base or dough can be bought ready-made. But it's better to do it yourself.

In this article, I will introduce you several ways to make pizza dough.

But first, a few tips for preparing the dough.

• Don't have a rock? You can always find a worthy replacement in the household! Take any glass bottle with a flat surface, remove the labels, wipe clean and you're done! A plastic bottle will do too. But it must be filled with water and screw the lid well so that the water does not drip.

Personally, I used a piece of plastic pipe. I have several of them in different sizes. Very convenient, no rolling pin needed.

Use a cling film sleeve or a foil roll. Only it must be wrapped with the same film or wide tape if it is made of cardboard.

• The correct dough will turn out only if the correct proportions of the addition of ingredients are observed. No need to add them "by eye". The result may not satisfy you.

• The longer the dough “rests”, the softer it becomes. This must be taken into account if you prepare it long before use. In this case, you need to add more flour or sprinkle it liberally on the surface of the table when rolling out.

• In order to get pizza on a thin base, the dough must be rolled out as thin as possible, ideally - 1-2 mm. If you prefer pizza on a fluffy base, then the dough needs to be rolled out a little thicker - 3-5 mm, as a result, when baking, it will increase in volume by 1.5-2 times.

• Today, when baking, we use dry, quick-raising yeast much more often, because it rises much faster, and keeps well and for a long time. But sometimes there are recipes with pressed yeast (once they were called sticks). The replacement is made 1 to 3. That is, we replace the pressed 3 part with one part of the dry ones.
• Try to cover the sauce - the base of the entire dough, then it will not be too dry around the edges.

• Three secrets of delicious pizza: good dough, delicious sauce and lots of cheese.

• And don't forget to always sift the flour!

How to knead the dough - video

Yeast-free pizza dough

Dough on the water

Products:

• a pound of good quality flour, better than baking flour;
• a glass (200 gr.) of water;
• 5 st. l. better than olive oil, but can be replaced with vegetable;
• 1 tsp topless salt;
• I usually add Provencal herbs to this dough, but you can do without it;
• soda on the tip of a knife, quench with vinegar.

In the sifted flour (not all), put salt, seasonings and pour oil. Stir. Gradually add water, mixing well.

When all the water has been poured out, add the remaining flour and knead the dough well so that it does not stick to your hands.

Recently, for kneading all types of dough, I use a bread machine, because I don’t really like this process. And then you just load all the necessary ingredients, and in half an hour you get a ready-made dough of the desired consistency! You can see the options for bread machines in the verified

But if you don’t have a bread maker, you will have to work with your hands.

Put the finished dough in a plastic bag and refrigerate for half an hour.

Take out the rested dough, slightly remember it with your hands and roll it out, sprinkling a little flour.

Before putting the filling, place the dough on parchment paper and prick all over with a fork. Spray with oil and put in the oven at a temperature of 200-220 degrees for 5 minutes. Remove from oven and spread with sauce. So let it stand for about 10 minutes. After that, you can put the filling. Bake this dough for no more than 10 minutes.

milk dough

Products:

• 4 cups flour;
• 4 eggs;
• 1 glass of milk;
• 1 st. l. olive or vegetable oil;
• 0.5 teaspoon of salt;

Put the sifted flour and salt into a suitable deep container. Stir.

In another bowl, beat the eggs with a whisk and then pour in warm milk (about 30 degrees), add olive oil and mix well.

Gradually pour the contents into the flour, stirring constantly. Knead until the dough becomes elastic and no longer sticks to your hands.

Kefir dough

Products:

• 2 cups of flour;
• 1 cup of kefir, maybe not quite fresh;
• 2 eggs;
• 3 art. tablespoons of vegetable oil;
• half a teaspoon of salt;
• 1/4 teaspoon of soda (you do not need to extinguish soda with vinegar in kefir).

Pour half the flour and all the salt into a suitable bowl. Intervene.

Pour kefir into another bowl, add soda to it. Kefir from this should foam. Carefully pour it into the flour, add eggs, butter and mix it all with a whisk if there is no food processor or bread machine.

While kneading the dough, gradually mix in all the flour.

Roll the finished dough into a ball, sprinkle with flour or cover with a napkin so that it does not wind. Leave warm for 20-30 minutes.

Sour cream dough

Products:

• 2 cups of flour;
• 2 eggs;
• a glass of not very fatty sour cream;
• 2 tbsp. tablespoons of melted and chilled butter;
• 1 st. l. sugar without top;
• 1 tsp topless salt;
• baking powder or soda slaked with vinegar (on the tip of a knife).

On a suitable surface for kneading the dough, sift the flour with a slide and make a well in it. In any bowl, mix sour cream, salt, sugar, eggs and soda.

Beat the softened butter in a separate bowl until the color changes, gradually add it to the sour cream mixture. Mix everything well until smooth and pour into the recess of the cooked flour. Knead the dough as described in the recipes above.

Quick pizza dough in a pan with sour cream and mayonnaise

Products:

• 2 eggs;
• 4 tbsp. spoons of sour cream;
• 4 tbsp. spoons of mayonnaise;
• 9 st. tablespoons of flour with a small slide;
• half a teaspoon of salt.

Crack the eggs into a tall, wide bowl. Add sour cream and mayonnaise there. Stir with a whisk.

Add pre-sifted flour. Mix everything thoroughly so that there are no lumps. The dough turns out to be liquid so that it can be simply poured into the pan. In this case, the pan must be generously greased with vegetable oil.

Right in the pan, grease the dough with ketchup, it is very convenient to do this with a silicone brush, and lay out the prepared filling. We put the pan on the slowest fire, be sure to close the lid tightly. We fry for about 10 minutes. until cheese is completely melted.

Dough for quick pizza on kefir

Products:

• flour, about 500 gr.;
• a glass of kefir;
• 2 tbsp. tablespoons of vegetable oil;
• 0.5 tsp soda;
• a teaspoon of salt without top;
• a little less sugar.

Pour the sifted flour, salt, sugar, soda into a bowl. We mix. Add kefir. Mix thoroughly and add oil. The dough should turn out like dumplings.

After 20 minutes, roll out the dough thinly over the diameter of the pan. Place in a cold, dry skillet and place over medium heat. When the bottom of the dough is sufficiently browned, turn it over and lay out the filling.

This dough is very thin.

Yeast dough for pizza

Quick dough for pizza on the water

Products:

• 7 gr. (2 tsp without top) dry instant yeast;
• a glass of warm water (about 45 degrees);
• a teaspoon of sugar (if you like the dough sweeter, add 2);
• 0.5 - 1 tsp salt;
• 350 gr. (2.5 cups) plain flour;
• 2 tbsp. l. vegetable oil.

Activate yeast. To do this, fill them with warm water, pour sugar and let stand until they rise. It's about 10 min.

The water should be slightly warm. Nothing hot, otherwise the yeast will lose fermentation power!

When the yeast dough is ready, add the sifted flour with salt and vegetable oil to it.

Salt makes it difficult for yeast to ferment, so do not pour it into the yeast, but mix it with flour.

Mix everything thoroughly. Put the dough on the table, pre-dusted with flour, and knead until it becomes homogeneous, soft and elastic. Roll the finished dough into a ball, sprinkle with flour on top or cover with a napkin so as not to wind. Leave for 20-30 minutes.

Ready-made yeast dough can be stored in the refrigerator for up to 1 week or frozen in the freezer for up to 3-4 months. It is almost ready to bake, you just need to defrost it.

Yeast dough for pizza with milk

Products:

• a glass of milk;
• 2 eggs;
• half a kilogram of flour;
• a bag of dry yeast;
• tsp Sahara;
• half a teaspoon of salt;
• vegetable or olive oil - 2 tbsp. spoons.

Activate yeast. To do this, fill them with warm milk, pour sugar and let stand until they rise. It's about 10 min.

Dough with tomato paste or ketchup

Products:

20 gr. tomato paste or any ketchup;

1 tsp Sahara;

300 grams of water or milk;

A bag of yeast;

0.5 tsp salt;

20 grams of olive or vegetable oil;

500 grams of flour.

Thoroughly mix the sifted flour with yeast.

Add a little warm water to the tomato paste or ketchup. Rub well so that no lumps form.

Add salt and sugar to the tomato water, stir until dissolved.

Pour in the oil and gradually stir in the flour and yeast. Knead the dough. We divide into two parts. We put it in packages. One part can be frozen until the next time. Another - just leave in the refrigerator for about 30 minutes.

Yeast dough for pizza with garlic

Products:

175 grams of warm water or milk;

2 tablespoons of oil;

280 grams of flour;

1 tsp Sahara;

3 - 5 cloves of garlic;

0.5 tsp salt;

7 grams (bag) of dry yeast.

It is better to use for chopping garlic, but a press is also suitable if there is no blender.

In warm water or milk, stir salt, sugar, butter. Add minced garlic to it.

Sift flour and mix with dry yeast. Water with all the ingredients dissolved in it is gradually poured into the flour, stirring well.

Knead the dough. We divide into several parts depending on the diameter of the pizza. We put the necessary ball in the refrigerator for half an hour. The rest - freeze until the next time.

Pizza recipe like in a pizzeria from an Italian chef

Enjoy your meal!

Online stores where you can buy blenders, mixers, food processors and bread machines:

• Aliexpress

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Cooking delicious, real pizza at home is far from possible for all housewives. To many, this task seems very difficult and almost impossible.

You can prepare pizza dough like in a pizzeria using several different recipes that use different ingredients, on which the taste of the dish and the thickness of the base depend. Experimenting with various fillings and all sorts of variations of blanks, you can cook a very tasty and original dish at home.

Classic recipe

Properly preparing the dough according to the classic recipe is not as difficult as it seems at first glance. This is a fairly simple recipe that is almost impossible to mess up with something. Even a novice hostess will be able to deal with all the intricacies of the cooking process.

The process of preparing pizza dough according to the classic recipe will not take much time and effort. To do this, you need to perform just a few steps.

1. Thoroughly mix dry yeast with flour, add olive oil, water to the resulting mixture and knead a tender, but at the same time elastic dough that should not stick to your hands;
2. After that, place it in a container, cover with cling film and put in a warm place so that it rises. This process will take approximately 30 minutes to an hour;
3. Punch down the dough that has risen well, divide into three parts and roll out with a rolling pin or stretch with your hands. It should make three pizza bases with a diameter of 32-34 centimeters.

You can put various toppings on the prepared bases and please your family and friends with pizzas with different tastes, they will be no worse than in a restaurant.

Thin dough for Italian pizza like in a pizzeria

Many chefs know that in order to make a delicious and real pizza, you must first prepare a good dough. Real pizza, like in Italy, is made on a very thin dough and baked at a very high temperature.

Ingredients:

• sugar - 2 tablespoons;
• water - 600 ml;
• flour - 1 kg;
• dry yeast - 15 grams or 50 grams of fresh;
• salt - 20 grams;
• olive oil - 6 tablespoons.

Cooking time: 1-1.5 hours.

Calorie content: 260 kcal per 100 grams of workpiece.

Cooking thin dough like in a pizzeria does not take much time and effort:

1. Heat the water so that it is warm, 35-38 degrees and divide into two parts. Pour part of the water into a container, add yeast, sugar and mix well. Add salt to the second part and stir until it is completely dissolved;
2. Sift the flour with a sieve into a deep plate, make a hole in the center and add water with salt and yeast, olive oil. Mix everything gently, first with a spoon, and then with your hands for 10 minutes, until the mass begins to fall behind your fingers;
3. Sprinkle a large container with a small amount of flour, put the mass there, cover it with a waffle towel and leave in a warm place for 60-90 minutes;
4. Punch down the risen dough again, divide into 4 parts and roll out into a thin layer. You should get 4 round bases with a diameter of 30 centimeters;
5. Put the sauce and your favorite toppings on the bases, bake the dough at a temperature of 200-300 degrees so that it does not have time to rise much in the heat.

Pizza prepared according to this recipe will delight you with its exquisite and delicate taste. The bases will be thin and crispy, and if you put a good topping, then the pizza will turn out juicy. This dish is sure to please all family members and guests.

Yeast dough for pizza with milk

Pizza dough can be prepared according to different recipes and use the products that are in the refrigerator. Usually, the basis for this dish is made on water, but you can also make it on milk so that the dough is moderately thin, fluffy and tasty.

Ingredients:

• 1 kilogram of flour;
• olive oil - 4 tablespoons;
• warm milk - 400 ml;
• eggs - 4 pieces;
• sugar - 2 teaspoons;
• 10 grams of dry yeast;
• salt - 1 teaspoon.

Cooking time: 80 minutes.

Calorie content: 271 kcal per 100 grams of dough.

You can prepare rich yeast dough for thin pizza like in a pizzeria very quickly and easily:

Cooking thin pizza like in a pizzeria is a real art, but if you want, you can always learn how to cook delicious and homemade food. Using these simple recipes, you can prepare very thin bases for a future dish.

In order for the pizza to remain thin even after cooking, it is necessary to roll out the blanks very thinly, 1.5-2.5 millimeters thick and bake at a temperature of 200-300 degrees.

You can also use one little secret when preparing this delicious dish. Thin dough at home will turn out if two baking sheets are preheated on the upper and lower shelves.

The lower baking sheet will collect all the heat and give it to the upper one, on which the blank with the filling will lie. Pizza, with the help of this simple secret, will bake much faster and remain thin.

Having spent a little effort, each housewife will be able to please her family and friends with thin pizzas with toppings for every taste. As a filling, you can safely use everything that is in the refrigerator: sausage, meat, onions, bell peppers, tomatoes, anchovies, different types of cheeses, mushrooms, pickled cucumbers, canned corn.

Experimenting and fantasizing, you can create a real culinary masterpiece.

My child has grown up and loves pizza. And the mother had to master this dish. 80% of the pizzas I ate left me indifferent. Sticky dough, tasteless filling, thick crust, oversalted filling, sour tomato - there can be a million flaws. A good pizza, in our opinion with my son, is this: the dough is thin, bubbly, baked and crispy. The sauce is sweet and sour, spicy. There is a lot of cheese, it stretches. The dough is crunchy, the filling is juicy. Everything together smells of breathtakingly Italian herbs. My little boy eats ¾ of his pizza.

Making pizza is extremely easy. Well, the truth is, it's very simple. The simplest yeast dough, which, with due respect, never fails, homemade simple tomato sauce and, of course, mozzarella. Our farms have learned how to make mozzarella, it is available. And nothing can stop me now.

Time for preparing: 2 hours if there is no dough and sauce, and 10 minutes if the dough and sauce were in the freezer

Complexity: simply

Dough Ingredients:

water - 650 ml

salt - 1 tsp

sugar - 1 tbsp.

dry yeast - 2 packets (14 g)

For tomato sauce:

- tomatoes - 800 g (or a can of tomatoes in their own juice along with juice or just tomatoes plus 100 ml of water)
- sugar - 1 tsp
- salt, pepper - to taste
- oregano - 1 tsp (can be substituted with basil)
- garlic - 6 cloves.

For filling:

- mozzarella - 2 packs
- fresh basil - 2 branches

Exit– 2 pizzas and dough for 2 more


I make a lot of dough at once and freeze the leftovers. Yeast dough feels great in the freezer, does not deteriorate, and then you can assemble pizza for breakfast or ciabatta from it in 10 minutes. Yes, and pies. True, this dough is rather bland, so, perhaps, no, not pies.

I breed yeast in warm water with sugar and butter.

I sift flour and salt on a clean surface and make a well.

After a few minutes, I gradually pour the sourdough into the well and mix first with a fork, and then with my hands.

I knead the dough. I knead for about 15 minutes. This is a very important stage. The dough should be well kneaded and saturated with the warmth of the hands. The result will depend on how thoroughly you knead the dough. So get ready for exercise and meditation. The dough is not very steep, tender, and may stick a little to your hands. This is fine.


When the dough is ready, sprinkle the bowl with flour so that the dough does not stick.

I put a lump in there.

Cover with a clean, damp towel and leave to rise for at least an hour. The dough should rise 2 times. When it rises, you can knead and leave for another 1 hour. Or you can bake right away. You don't have to keep it for more than an hour. It is not necessary to stir more than once, because it can become sour: ferment.

While I'm on the sauce. He is elemental.

I peel the tomatoes or don’t peel them (I don’t peel them: blend anyway), add juice if they are from a jar, add chopped garlic, oregano and spices. I bring to a boil (I boil for 5 minutes if fresh) and break it with a blender. If the tomatoes were fresh, you may need 100 ml of water to dilute the sauce. The sauce should be thick, but not as thick as the tomato paste. If the tomatoes are fresh, you may need some extra sugar, say another 0.5 tsp. because it is unlikely that you will make a sauce from red, sweet ripe Sicilian tomatoes.

Everything.

The dough has risen. Now there is no need to knead it in any case. It is necessary very carefully, in order to minimally injure air bubbles, take the right amount, and divide the rest into portions in cling film and freeze. If the dough sticks to my hands, I grease them with vegetable oil. Oven to the max. I have 280 degrees. You can 300 - let's 300. It is necessary to heat together with the baking sheet.

The trick is that the pizza begins to cook furiously right after it comes into contact with the baking sheet, then the dough will not be sticky and will not get wet from the liquid filling, and the filling will not dry out and remain juicy. Pizza needs maximum heat (they say that in stone ovens the heat reaches 400 degrees, so the pizza from there is so beautiful).

No rocks. With my hands, gently, so as not to spoil the bubbles, I stretch the cake. I take it in my hands, hold the canopy, and it pulls back under its own weight. The form is not important to me. I have handmade.