Recipe - thin italian pizza... not difficult, any hostess can handle. Real thin Italian pizza you will succeed if you follow our recipe exactly. Please note that pizza toppings can vary according to your taste. Mistresses on a note: Do not use a rolling pin to form the pizza base, but draw the dough on your knuckles. It is this kind of pizza that turns out to be thin in the middle and has a thickened, crispy crust on the edges.

Thin Italian pizza recipe

5 from 1 reviews

Italian thin crust pizza recipe

Type of dish: Baking

Cuisine: Italian

Output: 3

Ingredients

• Pizza dough:
• 1 tbsp. - warm water,
• 2 tbsp. - flour,
• 1 tsp - dry yeast,
• 2 tsp - sugar,
• 1 tsp - salt,
• 3 tbsp. l. - olive oil,
• Filling:
• 6 tbsp. l. - tomato sauce,
• 1 PC. - a tomato,
• 100 g - sausages (salami),
• a few fresh mushrooms,
• 300 g - grated cheese (mozzarella).

Preparation

1. First, in a small bowl, pour a glass of warm water, add sugar, a pinch of salt, yeast and knead one tablespoon of flour.
2. After 10-15 minutes the yeast will ferment (foam will appear), then add the remaining flour (about two glasses), salt, olive oil to a large bowl, pour in the dough and knead the dough. The pizza dough should be plastic and pliable.
3. Then, spread the dough on a floured surface and knead the dough for at least 10 minutes, adding flour as needed.
4. Grease the dough with olive oil, cover with cling film and put in a warm place for 1-1.5 hours, or until it triples. After the dough has fit, divide it into three pieces and roll up three balls, each piece coming out of a pizza base.
5. Place a ball of dough on a floured surface and form a cake out of it by rolling it in flour.
6. Prepare a baking sheet in advance, brush it with olive oil.
7. Preheat oven to 250 degrees.
8. Place the tortilla on a greased baking sheet and spread the tomato sauce over the pizza, 2 tablespoons per pizza. Cut the sausage, tomato and champignons into plastics and put the filling in one layer.
9. Sprinkle the pizza with grated cheese and place in the preheated oven for 10 minutes, or until the cheese begins to brown.

Bon Appetit!

Especially for our readers, the recipe is thin Italian pizza. Italian pizza on thin crust recipe is not complicated, any housewife can handle it. You will get a real thin Italian pizza if you follow our recipe exactly. Please note that pizza toppings can vary according to your taste. Housewives on a note: they do not use a rolling pin to form the pizza base, but draw the dough on the knuckles. It is this kind of pizza that turns out to be thin in the middle and has a thickened, crispy crust on the edges. Recipe for thin Italian pizza 5 from 1 reviews Italian thin crust pizza recipe Print

Dishes from the national cuisines of other countries are a complete hassle: they are tempted to add well-known ingredients to them so that they become more familiar in taste. Perhaps this is correct, but without real Italian pizza, the world will never be the same - thin, flexible and original-tasting dough should always remain that way! So how should it be, a classic pizza dough?

You might be interested in the recipe —

What are the differences?

Of course, in the traditions of national cuisine, and there is no point in arguing with this. The nourishing Russian cuisine was formed under the influence of the main factor: in conditions of not the most favorable climate, people need fast calories - hence the principles of dough preparation, to which eggs, butter and milk are necessarily added. You don't need dough for the pizza, otherwise you will end up with the same dough pies - just a side view.

In Italy, the climate problem did not exist in principle (except that the northern regions bordering Austria were shocked by the snow), and therefore the need for total calorization of all menu items disappeared. Pizza dough is a classic illustration of this: only flour, water and dried herbs with salt - that's all.

The quality and structure of flour also play a very important role. The Apennines traditionally uses soft wheat flour with a relatively high gluten content (which means less water is needed to knead the dough). Consequently, the taste shades of such a test will be slightly different than from the composition we are accustomed to.

Italian approach

To find an authentic recipe, we even had to translate from an Italian site the culinary confession of a chef of a respected local pizzeria, who brought the classic proportions of ingredients to make a classic dough.

Ingredients:

Water - 600 ml

Soft flour (gluten content - 23%) - 1kg (+ for rolling)

Dry yeast - 50g

Olive oil - 6 tablespoons

Salt - 20g

Sugar - 2 tablespoons

Preparation:

Pour warm water (no higher than 28 degrees) into half a bowl (300 ml), add sugar and crumbled yeast. Pour flour on the table, make a depression in the center - pour in the yeast mixture there. Dilute salt - 300 ml, add olive oil and pour into flour too. Knead until it lags behind the hands, then put it in a saucepan, cover and stand for 1.5 hours so that the dough rises.

When the dough is ready, let it roll out: at the exit, achieve a cake with a thickness of no more than 4 mm. You cannot tear it - you will not be able to “close” it with a piece on top: you have to train to feel the dough. It may take some time, but the result is worth it.

Now comes the fun part. You've probably seen on TV how a pizza chef tosses a circle of dough by spinning it on his finger. If you do not possess this skill, we will disappoint - this is extremely important: during tossing and unwinding, the cake is delicately dried. Of course, you are not shown that there can be 30-40 such tosses. You can get out of the situation and simulate such tricks ... with the help of a hair dryer - blowing cold air on the cake for 3-5 minutes on each side.

And finally, the main thing is the amount of filling. A wide soul requires placing a pound of sausage on a 4 mm thick cake, a similar amount of cheese, tomatoes and olives. Call her to order: according to the canons, the dough cake should not weigh more than 140 grams, and the weight of the filling laid out should not be more than 200-250 grams.

Cheese, sauce and dough

Flexible, tender and tasty pizza dough cannot be obtained without the right balance of liquid (sauce) and hard (actually crust) parts. 70 grams of sauce is the "ceiling" for the above portion of the dough. In addition, pay attention to the rule that everyone in Russia violates: we pour cheese on top of the filling. Italians know the technology of interaction between milk fat and dough better - the cheese is sent to the crust greased with sauce, and only then the main filling follows.

The secret is that the fat melted from the cheese (mozzarella, 43-45%) forms a thin film that does not allow moisture from vegetables and filling to pass to the dough - the cake does not lose its elasticity and does not get wet, and excess moisture leaves the filling during baking.

Now you know everything, all that remains is to get started and make a real classic pizza dough. Enjoy your pizza making!

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Italian pizza! This wonderful dish can not only be enjoyed in a pizzeria, but quickly and easily prepared at home. And the products are suitable those that are in the refrigerator.

Pizza-like dishes appeared several millennia ago. Even the ancient peoples laid out meat, mushrooms, cheese, herbs on bread, heated them over a fire and enjoyed their food. In the 16th century, when tomatoes were brought to Europe, Italians were the first to use them in dough-based dishes. The taste was appreciated, and from that moment on, pizza has become a part of the diet of local residents. Since the dough was then kneaded with feet, this dish was considered for commoners and was not served on the royal table. Later, they mastered other methods of making pizza with a variety of fillings. Today, world chefs have over two thousand types of pizza.

Classic Italian pizza sauce

Ingredients:

• marjoram;
• one teaspoon dry white wine (or lemon juice);
• 2 tsp paste (tomato);
• basil;
• oregano;
• 5-6 fresh tomatoes.

Preparation:

1. Tomatoes are poured over with boiling water and peeled off.
2. The pulp is stewed over the fire for about ten minutes. Then salt and seasonings are added.
3. The finished mixture is rubbed on a sieve, discarding the seeds.
4. For piquancy - add wine or lemon juice. The classic pizza sauce is ready!

Basic recipe for pizza dough

To make pizza dough, of course, you will always need wheat flour, water and oil. Flour is poured onto a table or other flat surface and made into a slide with a dimple in the center. Vegetable oil is poured into the middle, salt / sugar is added. When preparing yeast dough with dry yeast, they are also poured into the center of the flour slide. A little flour is first added to the dough made on the basis of fresh yeast, and then it is also combined with a flour slide. Knead the pizza dough, rinsing well with your hands.

In addition to the main recipe for pizza dough, there are many variations with the addition of milk, kefir, eggs, butter or olive oil, margarine. Whatever dough you knead, it needs to be given time to stand. Depending on the recipe - in a warm or cold place.

Real Italian pizza - classic recipe

Ingredients:

For the test:

• two teaspoons of yeast (preferably in granules);
• litere of water;
• wheat flour (300 g);
• two tbsp. l. oils (vegetable);
• fat (margarine or butter - ¼ pack);
• two tbsp. l. granulated sugar;
• salt - 1 tbsp. l.

For filling:

• mushrooms (200 g);
• bacon (100 g);
• two eggs (C1);
• half a glass of water;
• lemon juice;
• fresh greens.

Preparation:

1. Eggs are broken into a flour hill and a little warm water is poured.
2. Add the rest of the ingredients and knead the dough to a semi-liquid consistency. Give him time to come up in a warm place, covering with a cloth / cellophane.
3. Knead the dough that comes up, add more flour, and knead until it stops sticking. The dough is rolled out thinly-thinly.
4. Mushrooms and bacon are chopped and covered with the base.
5. Beat eggs with a whisk, mix with water and lemon juice. Salt, pepper, add chopped greens.
6. Pour the mixture over the dough sprinkled with mushrooms.
7. They are baked in the oven at medium temperature. 20-25 minutes and Italian thin crust pizza is ready!

Rule of two: yeast dough should double in two hours. Then it is perfect for baking.

Cooking with seafood in Italian

Ingredients:

For filling:

• chicken egg (C2);
• 30 g butter (butter);
• fish fillet (half a kilo);
• boiled shrimp;
• 100 g grated cheese;
• flour - 30 g;
• carrot;
• 100 g sour cream;
• chopped fresh herbs of several types;
• ketchup;
• half a glass of walnuts (walnuts);
• salt pepper.

Preparation:

1. To prepare the filling - the fish is finely chopped (into strips).
2. The dough is rolled out and minced fish is spread on it.
3. Chop tomatoes, carrots.
4. Prepared ingredients and whole tails of shrimp are laid out on the base.
5. An egg is driven into the sour cream, combined with chopped fresh herbs, mixed.
6. Chopped nuts and grated cheese are added. Pour over the resulting sauce.
7. Bake in the oven until tender.

You can decorate pizza with mushrooms before serving. Plant a small fungus in the center and sprinkle with herbs.

Italian pizza "Margarita"

Ingredients:

For the test:

• flour - wheat (half a kilo);
• yeast (mini pack);
• oil (sunflower) - 60 g;
• salt, water.

For filling:

• sour cream cheese (300 g);
• tomatoes (fresh) - half a kilo;
• spicy cheese (100 g);
• seasonings to taste;
• half a teaspoon salt;
• olive oil.

Preparation:

1. Yeast is added to the flour hill, after softening it.
2. Warm water is salted and mixed with flour.
3. Knead a soft elastic dough.
4. Leave to come up in a warm place until doubled.
5. Round cakes are rolled out of the prepared dough.
6. Preheat the oven to 220 degrees, grease two baking sheets with olive oil.
7. Scald tomatoes with boiling water and peel them off. Then cut into slices, and cheese into pieces and lay out everything on the dough.
8. Pepper and salt to taste, sprinkle with grated spicy cheese, sprinkle with olive oil and bake the pizza in the oven for 15-20 minutes.
9. Cut into portions before serving.
10. Decorated with cheese flowers.

Mushroom and pepperoni recipe

Ingredients:

For filling:

• one Bulgarian pepper;
• 200 g pepperoni (salami);
• two tomatoes;
• 100 g of mushrooms;
• bulb;
• 200 g of cheese;
• butter.

Preparation:

1. The pizza dough is prepared according to the basic recipe.
2. To prepare the filling, the mushrooms and onions are finely chopped and fried in a pan.
3. Peppers, salami and tomatoes are chopped.
4. Mix all the ingredients of the filling, season with mayonnaise sauce.
5. Roll out the dough, spread the filling on it, having previously greased it with ketchup.
6. Bake for about 20 minutes.

For convenience, the pizza dough can be rolled out directly on a greased baking sheet.

Sicilian recipe

Ingredients:

For the test:

• wheat flour - half a kilo;
• 0.2 liters of water;
• margarine (one third of the pack);
• salt to taste.

For filling:

• egg;
• celery (root) - 2;
• two fresh tomatoes;
• mushrooms (100 g);
• apple - 3 pcs.;
• olives - 10-15 pcs.;
• a clove of garlic;
• mayonnaise sauce (150 g);
• salt and pepper to taste.

Preparation:

1. Flour is sifted onto a wooden surface in the form of a slide.
2. A depression is made in the middle, and a glass of ice water with salt is poured in. Carefully, using a knife, combine the flour with water.
3. Hands knead steep, lump-free dough. Cover it with a towel and put it in the refrigerator for 1.5-2 hours.
4. Give the softened margarine a longitudinal shape, put it in the refrigerator for an hour.
5. When the dough and margarine have cooled, roll out the dough, giving it a shape like margarine, but twice as much.
6. Put margarine in the middle of the dough and pinch it like an envelope.
7. Sprinkle flour on the table and dough, put the dough seam down and roll it out to length as thin as possible. Fold the dough in three and roll it out again. Again fold the dough in three and keep in the refrigerator for an hour. It is now ready for cutting.
8. The skin is removed from the apples and freed from the seeds, chopped with a knife into squares. Celery is dried in a dry skillet and chopped. The tomatoes are scalded with boiling water, peeled, cut into wedges and seeds removed. Finely chop the mushrooms.
9. Mix everything, add black pepper, mayonnaise, salt, grated garlic.
10. Bake in the oven at 220 degrees for 20-25 minutes. For decoration, olives are used, cut in half.

How to make a traditional Focaccia pizza

Ingredients:

• 0.2 l of water;
• olive oil;
• three glasses of flour;
• half a kilo of soft cheese.

Preparation:

1. Water is mixed with flour, gradually adding, salted.
2. Knead a homogeneous dough. Then they cover it with cling film and leave it in the refrigerator for two hours.
3. A baking dish is greased with olive oil.
4. The dough is divided into four portions and rolled out thinly.
5. Put pieces of cheese on top and cover with a second layer of dough.
6. Pinch the edges, slightly roll out the top layer of the dough, make several cuts, grease with oil and bake.

Italian pizza "Porcini" with mozzarella

• 300 g of dough;
• 200 g mozzarella cheese;
• 100 g of mushrooms;
• olive oil.

Preparation:

1. Mushrooms are boiled and chopped.
2. Mozzarella is passed on a grater.
3. Roll out the dough, lay out the cheese and sprinkle with mushrooms.
4. The edges are greased with oil and placed in the oven for 15 minutes.
5. Remember that real Italian pizza is always thin crust.

When making yeast dough, pass the flour through a sieve. It is saturated with oxygen and the dough will come up faster.

Bolognese at home

Ingredients:

• a pound of ground pork and beef;
• celery stalk;
• tomato paste;
• onions, carrots - 1 pc.;
• bacon (several pieces);
• 3-4 tomatoes;
• olive oil;
• three cloves of garlic;
• a glass of cream;
• a glass of dry wine;
• fresh basil.

Preparation:

1. Vegetables, garlic, bacon are chopped. Fried in olive oil.
2. Tomatoes are peeled and added to vegetables together with minced meat.
3. Stew until half cooked.
4. Then add cream, tomato paste and stew for another ten minutes.
5. At the end - sprinkle with wine, sprinkle with basil. The sauce is ready!

Neapolitan pizza

Ingredients:

For the test:

• wheat flour - a glass;
• yeast (sachet);
• 0.1 liters of warm milk;
• oil (vegetable) - 2 tbsp. l .;
• salt.

For filling:

• a pound of tomatoes;
• cheese (200 g);
• oil (vegetable) - 40 g;
• sausages (5 pcs.);
• pepper, seasonings, salt.

Preparation:

1. Knead the dough with yeast and let it stand for an hour (to rise).
2. Spread in a frying pan with high sides, spreading over the entire surface.
3. Sprinkle the dough with butter, distribute the grated cheese evenly.
4. Then the tomatoes are chopped and distributed over the base.
5. The sausages are cut into several pieces lengthwise and laid out on the dough to make a grid.
6. Half an hour and the Neapolitan pizza is ready!

Italian pizza is famous for its unique taste, crispy crust and always fragrant filling. The highlight of the dish is the base, which is prepared in a special way and baked for exactly one minute in a wood-burning oven. How to make pizza dough at home using a classic Italian recipe?

The peculiarity of this pizza from Italy is the thinnest dough that remains soft and tender after baking. It contains the most "elementary" ingredients: durum wheat flour of the finest grinding possible, live yeast, water and extra virgin olive oil. And no softness additives or flavor-enhancing flavors! Milk and eggs are not used: it is believed that these components weigh down the dough and deprive it of elasticity. As for the filling, it is customary for it to combine a maximum of four components, while cheese must be among them.

Over time, the original recipe has evolved. Currently, in Italy itself, there are over 2 thousand types of pizza, and there are both thin and lush options. Therefore, nothing prevents modern housewives from deviating from traditional ingredients and cooking rules for this dish.

Classic pizza base recipe

Despite the yeast, the finished base is very thin. It does not have a pronounced taste, it turns out to be very soft and plastic.

Ingredients:

• 500 g flour;
• 300 ml of water;
• 8 g fast-acting dry yeast;
• 10 g salt;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. Sahara.

Preparation:

1. Fast-acting yeast does not require pre-activation like their active dry counterparts. They are most suitable for preparing the base. The dough is proofed once, and it turns out not too aromatic - which is required so that the aroma and taste of the filling is not interrupted. Instant yeast can be combined immediately with the rest of the dry ingredients.
2. Combine flour (be sure to sift it through a sieve), yeast, sugar and salt.
3. Spread the dry mixture in a low pyramid on a work surface.
4. Heat the water up to 40 0 ​​С, not more. Pour it in portions into the very center of the dry mixture.
5. Add oil.
6. Knead the dough only with your hands, carefully picking from the outer edges of the flour slide.
7. Knead the mass for no more than 10 minutes. It should become elastic, soft and not stick to your hands.
8. Sprinkle the dough with flour and leave warm to rise and come to full readiness. Be sure to cover it with a towel, otherwise the top will be weathered. It will take about 1.5 hours for the base to rise well.
9. Roll out the finished dough very thinly. Don't worry, it won't get tough. Bring to readiness in a hot oven at a standard temperature (180 0 С) for 10 minutes.
10. The base is ready. If you will bake raw dough with the filling right away, increase the time to 30 minutes.

Chefs very rarely add milk to the dough, because they believe that it makes it heavier, and the wrong proportions of the dairy product can even make the base very tough. Using this recipe option, you will make a treat, just like in a real pizzeria: thin, crusty, very soft.

Ingredients:

• 250 g flour;
• 10 g live compressed yeast;
• 1 tsp Sahara;
• 180 ml warm water;
• ¼ h. L. salt;
• olive oil for greasing the baking sheet.

Preparation:

1. Chop the yeast and stir in 2 tbsp. l. heated water (ideal temperature about 40 0 ​​С). You should get a homogeneous substance. Most importantly, do not overheat the water, otherwise the bacteria will die and the dough will not rise. Leave the yeast mass to stand warm for 15 minutes.
2. When the time is up, add sugar and 2 tbsp to the yeast. l. flour, stir.
3. The dough should now rise, so place it in a warm place, covering it with a cloth. Do not use film: the mass must breathe. Oxygen access to the dough is necessary so that it turns out lush and quickly rises. Be sure to keep in mind that any yeast base does not tolerate drafts.
4. Pour the rest of the flour onto the table. Pour the matched dough, the remaining water into the very center, add salt.
5. Knead the dough vigorously so that it stops sticking to your hands. Do everything quickly. When you achieve the desired consistency, stop mixing, otherwise the mass will become "rubbery".
6. Leave the dough warm for 1 hour.
7. Roll out into a thin layer and bake with filling (30 minutes) or without (10 minutes).
8. If desired, the edges of the pizza can be brushed with yogurt diluted with water - this will make the crust more crispy.

Delicate and thin yeast-free pizza base

It is best to cook a thin base in water: when using dairy or fermented milk products, there is a high probability of getting a dish that is too tough and tasteless.

Ingredients:

• 100 ml warm water;
• 1.5 tbsp. flour;
• 4 tbsp. l. vegetable or olive oil;
• 1 tsp baking powder;
• 0.5 tsp salt.

Preparation:

1. First, mix dry ingredients: salt, baking powder, flour. Be sure to sift it through a sieve to break up the lumps.
2. Lay out the dry mass in a pyramid and add water and oil to the very center.
3. Knead the dough with gentle movements for no more than 10 minutes. As soon as it stops sticking to your hands, stop kneading.
4. Put the dough in the refrigerator for 30 minutes.
5. After half an hour, make a thin base, lay out any filling, bake for 30 minutes. If you sprinkle cheese on top of the pizza, be careful not to turn it into a brown crust. In real pizza, it should be slightly melted.

Cooking fluffy pizza

Dough for fluffy Italian pizza can be prepared with milk, but always with an egg. The base turns out to be soft, delicate, with amazingly crispy sides, not too thin, but not too thick either.

Ingredients:

• 300 g flour;
• 6 g dry yeast;
• 225 ml of heated milk;
• 1 egg;
• ½ tsp salt;
• 2 tbsp. l. olive oil (can be replaced with sunflower oil).

Preparation:

1. Combine flour with yeast and salt.
2. Pour the liquid mass from the egg and milk in small portions into the center of the dry mixture.
3. Knead the dough until it is no longer sticky.
4. Cover it with a cloth and leave to rise for 30 minutes.
5. Roll the raised base into a thin layer. Bake separately or immediately with the filling. You can bake several pizza bases: one with toppings, while others can be stored in the freezer.
6. Despite the fact that the composition of the ingredients is quite simple, the taste is perfect: unobtrusive, pleasant, wonderfully complementing any filling.

Hello dear readers! There are tons of pizza dough recipes on the internet. But I offer you dough recipe for real italian pizza! The most important thing about this recipe is simplicity. You don't need to add any eggs or semolina there. After all, pizza is a flat cake! So let's get started!

Ingredients:

• flour 3 parts
• water 1 part
• olive oil, salt, yeast and sugar

• prepare dough - stir yeast and sugar in warm water
• sift flour
• make a hole in the center and add salt and olive oil to it
• add the dough to the flour and at the same time mix the dough with a fork
• knead the dough for at least 10 minutes
• cover the dough with a towel and leave it warm until it doubles in size

In the process of cooking, I do not like to strictly observe proportions, I rely on sensations and intuition. Dough and desserts are just the opposite case, when it is necessary to strictly observe the proportions! To make pizza dough, we need a measuring cup.

In order for the dough to have the desired consistency, you need to take three parts of flour and one part of warm water. Add yeast to warm water (dry or in briquettes) and sugar to taste.

We mix all this so that all the ingredients are dissolved and we leave our dough for 15 minutes. I don't like sweet pizza dough, so I add half a teaspoon of sugar, i.e. less is better. This amount of sugar is enough to start the fermentation process.

While the dough is infused, let's move on to flour. Sift the flour into a bowl convenient for mixing.

We make a hole in the center with our fingers and add salt there at the rate of a tablespoon per kg of flour and olive oil.

Next, knead the dough with your hands for 10-15 minutes! As a result, the dough should be very elastic to the touch, somewhat reminiscent of modeling clay or clay. Below are two photos. On the first - I kneaded the dough for 3-5 minutes. It looks like this:

And this is what the dough looks like, which I kneaded for 15 minutes.

I think the difference is obvious. The dough is smoother and more uniform. Next, cover the dough with a towel so that it does not become covered with a dry crust, and leave it in a warm place until it doubles in volume.

With such a dough, the pizza should turn out like in a decent pizzeria, because we have prepared an excellent basis for it!