Despite the fact that pizza is a traditional Italian dish, it managed to firmly enter the. Today without pizza it’s hard to imagine a hearty breakfast, a youth party, a quick snack, a picnic in nature or a friendly get-together in a big company. If initially pizza was considered a food for the poor, then for today it is a dish that is eaten with equal pleasure by ordinary housewives as well as millionaires.
You can order ready-made pizza in a cafe or buy it in a supermarket, but there’s nothing tastier than a homemade pizza cooked by yourself. Classical Italian pizza has a thin crust and a juicy filling. The main ingredients of this dish include tomato sauce and cheese, and the remaining ingredients – mushrooms, meat, ham or seafood – are added at will.
To ensure that the result is not overshadowed by your expectations, you should remember the basic rules for making authentic Italian pizza. Pizza dough should be prepared well in advance so that it can climb well. A longer fermentation time helps the test to increase in volume, and also makes it taste sweeter. To knead the dough should not be treated with fanaticism: this must be done only until it reaches the required consistency – it will cease to be sticky and will stretch well. Excessive kneading of the dough can lead to the fact that the finished pizza will be very fragile.
Before rolling out the dough, let it stand in a warm place to make the dough soft and supple. Some professionals believe that the basis for pizza should be partially prepared in advance. In this case, you need to lightly bake the rolled dough in the oven, after which put the stuffing on it and bring it to the ready. This is done in order to avoid digesting the filling and burning of cheese, since the dough is prepared much longer.
To get the perfect crispy crust, it’s best to use a bakery flour with a high protein content. If your goal is pizza with a soft lush base, you need to add more water to the dough or use less flour. A more damp dough will allow a softer crust. In this case, it is better to use flour with a low protein content.
Avoid using expensive ingredients – always grab easily accessible foods such as ham, minced meat, sausages, mushrooms, vegetables, etc. for the filling. For greater savings, use the ingredients that you already have in your refrigerator, for example, sausage, left after breakfast. Ingredients for the filling must necessarily be fresh.
Remember that canned and wet foods tend to make the pizza raw. To prevent this from happening, try to remove excess water from such products.
Never skimp on sauce, as it determines the final taste of pizza and helps to make the filling more juicy. Sauce made from tomato paste, which is almost always at hand – is undoubtedly very fast and convenient, but do not be too lazy to make a sauce of fresh tomatoes and spices that can really enrich the taste of pizza. If you have good quality Mozzarella cheese, do not “bury” it under other ingredients, but place it on top. Remember that not every filling is suitable for dough of different thicknesses. So, thin crispy dough is best suited for meat and vegetable fillings, while for pizza with a filling of several types of cheese it is better to use a lavish dough that will support the melted cheese mass well.
If you like juicy pizza, you can add a little chopped onion to the filling. Pizza should be served to the table immediately, as soon as it was cooked, until the cheese froze. Chilled pizza can be heated in the oven or microwave, but it’s best to serve freshly prepared pizza, since nothing compares to the aroma of fresh baked goods. From time to time, watch for oven-baking pizza, especially by the end of cooking time. It can quickly move from a half-ready state to a re-frying state in the last few minutes.
Cutting a pizza with a bad knife can destroy the filling and make the snack unattractive, worsening the impression of pizza. In this case, it’s best to cut the pizza with special sharp scissors, as soon as you get it out of the oven.
With this business, it’s better not to hesitate, as the dough will harden as the pizza cools, and it will be more difficult to cut it.
Thanks to the scissors cutting the cheese will remain in its place, and the filling will not fall apart.
The secret of delicious pizza, cooked at home, also lies in the drinks that you serve in this snack. Remember that excessively sweet, coffee and carbonated drinks can break the taste of pizza. The best options in this case will be green tea, mineral water, tomato or orange juice, dry wines and beer. Observing all these simple tips, rest assured that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from relatives and guests.
The recipe for yeast dough for pizza requires active dry yeast. Make sure the yeast is fresh and the expiration date on the package has not expired. You can use general purpose flour for cooking dough, but special bread flour contains more gluten than conventional flour, which makes it crisp.
Slim dough for pizza
- 2 cups of flour,
- 3/4 cup warm water,
- 1 teaspoon of dry yeast,
- 1.5 teaspoons of salt,
- 2 teaspoons of Italian herbs.
Dissolve yeast in water. Add flour, salt, Italian herbs and mix. Put the dough on the table and knead the smooth elastic dough for about 5 minutes. If the dough strongly adheres to the hands and table top, like chewing gum, add an extra amount of flour – 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while preparing the filling.
When everything is ready, divide the dough into two parts and form a large disk from each part. The dough should have a thickness of not more than 6 mm. To get a very thin base, the dough must be rolled with a rolling pin. If the dough starts to shrink back, leave it for 5 minutes, and then continue rolling.
Put the dough on a baking sheet lined with parchment paper.
Bake at 220 degrees for 4-5 minutes. Take the dough out of the oven, lay out the filling and bake for another 6-8 minutes.
Pizza with sausage, cheese and tomatoes is a classic recipe familiar to many. If you have almost nothing at hand, except for a piece of sausage, tomatoes and cheese, this recipe will become for you a real wand. Using this recipe as a basis, you can create your own version of this wonderful treat, if you add champignons, olives, sweet peppers or corn to the filling.
Pizza with sausage, cheese and tomatoes
- For the test:
- 1.5 cups of flour,
- 2 teaspoons of dry yeast,
- 1 teaspoon of sugar,
- 0.5 teaspoon of salt,
- 1 tablespoon of vegetable oil,
- 1 glass of warm water.
- For filling:
- 5-7 tomatoes,
- 200 g of cheese,
- 200 g of sausage.
Knead the dough, stirring the warm water with butter, sugar, salt and yeast and adding flour at the end. From the received test to form a sphere, cover with a towel and put in a warm place for 15-20 minutes. When the dough increases in size, divide it into two parts – you will get two pizza basics with a diameter of 25 cm. Roll out the dough and lay it on a baking sheet.
Cut two tomatoes into slices, and grind the rest with a knife or with a blender. Lubricate the resulting sauce with dough.
Shredded cheese is divided into two parts. With one part of the cheese sprinkle the base with tomato sauce. Put the sliced slices and tomato slices. Sprinkle the remaining cheese on top and bake the pizza in a preheated 180 degree oven for about 10 minutes.
Rarely can you find a person who refuses from home pizza, because homemade pizza – it’s always delicious and every time the original treat, the filling in which you can constantly vary depending on the preferences and contents of the refrigerator. We suggest you to prepare a juicy pizza with chicken filling.