Recipe for real Italian pizza dough. Italian pizza: recipes for cooking at home - Bellissimo! How to make American Pizza Dough

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-fired oven. How to cook pizza dough at home, based on a classic Italian recipe?

The peculiarity of real pizza from Italy is the thinnest dough, which remains soft and tender after baking. It consists of the most "elementary" ingredients: durum wheat flour of the finest possible grinding, live yeast, water and extra virgin olive oil. And no additives for softness and flavors that enhance the taste! 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 changed. 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 the rules for preparing 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 of salt;
3 art. l. olive oil;
1 st. l. Sahara.

Cooking:

Fast acting yeast does not require pre-activation like their dry active counterparts. They are most suitable for preparing the base. The dough is put on proofing once, and it turns out not too fragrant - which is required so that the aroma and taste of the filling are not interrupted. Instant yeast can be combined directly with the rest of the dry ingredients.
Mix flour (be sure to sift it through a sieve), yeast, sugar and salt.
Spread the dry mixture in a low pyramid on the work surface.
Heat the water to 40 0 C, no more. Pour it in portions into the center of the dry mixture.
Add oil.
Knead the dough only with your hands, carefully collecting from the outer edges of the flour slide.
Knead the mass for no more than 10 minutes. It should become elastic, soft and not stick to your hands.
Sprinkle the dough with flour and leave in a warm place to rise and reach full readiness. Be sure to cover it with a towel, otherwise the top will weather. In order for the base to rise well, it will take about 1.5 hours.
Roll out the finished dough very thinly. Don't worry, it won't get hard. Bring to readiness in a hot oven at a standard temperature (180 0 C) for 10 minutes.
The base is ready. If you will bake the raw dough immediately with the filling, 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 hard. According to this version of the recipe, you will prepare a delicacy, as in a real pizzeria: thin, with a crust, very soft.

Ingredients:

250 g flour;
10 g of live pressed yeast;
1 tsp Sahara;
180 ml of warm water;
¼ tsp salt;
olive oil for greasing the pan.

Cooking:

Grind yeast and stir in 2 tbsp. l. heated water (ideal temperature is about 40 0 C). 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.
When the time is up, add sugar and 2 tbsp. l. flour, stir.
Now the dough should rise, so put it in a warm place, covering it with a cloth on top. Do not use film: the mass must breathe. The access of oxygen to the dough is necessary so that it turns out magnificent and rises quickly. Be sure to note that any yeast base does not tolerate drafts.
Sprinkle the rest of the flour on the table. Pour the approached dough into the very center, the remaining water, add salt.
Knead the dough intensively so that it stops sticking to your hands. Do everything quickly. When you achieve the desired consistency, stop kneading, otherwise the mass will become "rubber".
Let the dough rise in a warm place for 1 hour.
Roll out into a thin layer and bake with filling (30 minutes) or without it (10 minutes).
If desired, the edges of the pizza can be smeared with yogurt diluted with water - this will make the crust more crispy.

Delicate and thin pizza base without yeast

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

Ingredients:

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

Cooking:

First, mix the dry ingredients: salt, baking powder, flour. Be sure to sift it through a sieve to break up lumps.
Put the dry mass in a pyramid and add water and oil to the very center.
Gently knead the dough for no more than 10 minutes. As soon as it stops sticking to your hands, stop kneading.
Put the dough in the refrigerator for 30 minutes.
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, make sure it doesn't turn brown. In a real pizza, it should be slightly melted.

Cooking great pizza

The dough for lush Italian pizza can be cooked in milk, but always with an egg. The base is soft, tender, with amazingly crispy sides, not too thin, but not too thick.

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).

Cooking:

Mix flour with yeast and salt.
Pour the liquid mass from the egg and milk into the center of the dry mixture in small portions.
Knead the dough so that it is no longer sticky.
Cover it with a cloth and let it rise for 30 minutes.
Roll out the risen base into a thin layer. Bake separately or immediately with the filling. You can bake several pizza bases: one with toppings, and send the others to storage in the freezer.
Despite the fact that the composition of the ingredients is completely uncomplicated, the taste is perfect: unobtrusive, pleasant, wonderfully complementing any filling.

Here, one wonders, why does it turn out like this: you are going to make pizza, but a hot sandwich comes out? What do Italians put in the dough, or what secrets do they know that they end up with a thin, crunchy, melt-in-your-mouth base? Let's look into this issue. So, real pizza should be baked in a wood-fired oven. The desired temperature regime (485 degrees) is created there. In such an oven, pizza is baked in one and a half minutes. But do not despair. We can approximate the baking conditions for products even in the presence of an ordinary oven - gas or electric. But Italian pizza dough requires the most effort. This is where you have to work. Because everything else - the preparation of the filling and the baking process - are mere trifles. So, we put on an apron and get to work.

If you want your Italian pizza dough to be as close to ideal as possible, and you only have a gas oven at your disposal, stock up on two baking sheets. At the top, set the form with the product. Place an empty baking sheet underneath. It will heat up and give off heat upwards, thereby compensating for the rather low temperature of conventional ovens (up to 250 degrees). You can use a stone instead of a baking sheet. And, of course, it is necessary to increase the baking time - about ten minutes. Cakes - those served in an Italian pizzeria, should be thin and moderately crispy. But there are many lovers of thick and lush dough. Outwardly, the product resembles an ordinary baked goods, but how satisfying! In some regions of Italy, pizza dough is made without yeast. Here we will look at a variety of recipes.

We take a not too big bowl and pour a glass of boiled warm water into it. We dissolve in it a pinch of salt and two teaspoons of sugar. I put yeast. It is better that the bacterial culture is fresh. Then we need 25 grams. If you are using dry yeast, you will need one teaspoon. This is steam. Sprinkle it with one tablespoon of flour. We put in a place where it is warm and there are no drafts. When foam appears on the surface, it means that the yeast has fermented, and it is time to prepare the pizza dough. The Italian recipe instructs us to pour two cups of flour into a large bowl, salt it a little and pour in three soup spoons of oil (olive, of course). Add to a large bowl and brew. We start kneading. It is very important to feel the density of the dough with your hands. No cook will tell you exactly how much flour you need - after all, the properties of different varieties are very different. The dough should become plastic and pliable. If it is too liquid - add flour, if "rubber" - water. Knead for at least ten minutes.

Rolling out dough for authentic Italian pizza

This is a real art, because we do not have to use a rolling pin. But first you need to let the test pass. Lubricate the bowl with vegetable oil. We form the dough into a ball. We also grease it with oil and put it in a bowl. Cover with cling film and put in a warm place. What's happening? After an hour or an hour and a half, the dough will rise to about three times its volume. We crush it and divide it into parts. Usually three pizza crusts come out of this amount of dough. Grease a baking sheet with olive oil, and heat the oven to maximum. Sprinkle the countertop with flour and lay out the first piece of dough. We form a cake. Using your knuckles, pull it out by the edges until you get the dough for Italian pizza - thin in the middle, thickened at the edges. Stretch the cake, give it a round shape. Transfer to a baking sheet. Lubricate with tomato paste, decorate with filling, sprinkle with cheese. We twist the edges of the pizza up and put the baking sheet in the oven.

Lush cakes

This recipe also has its "adepts". In a jug, mix a glass (225 ml) of warm water with two tablespoons of olive oil (you can use a mixer). In a large bowl, mix 300 grams of flour, a pinch of salt, a teaspoon of dry yeast. Add water and oil from a pitcher. Knead until smooth. Lay out on a floured worktop. Continue kneading for about three more minutes. We shift the gingerbread man into a bowl greased with olive oil, cover with a film and put in a warm place protected from drafts. After forty minutes, when the lush Italian pizza dough has doubled, we take it out and knead again. Roll out with a rolling pin to make a circle with a diameter of 30 centimeters.

Yeast-free dough

This is exactly what the base should be to make a real Italian pizza. Dough without yeast is made in various ways, but they all come down to one thing: beer bacteria are replaced with sour-milk ones. Here is the first recipe: on sour cream. Whisk two eggs with a teaspoon of salt. Dissolve soda in a glass of sour cream (at the tip of a knife). Dissolve two tablespoons of butter. We connect all three components. Gradually add two cups of flour and knead the dough. It must be flexible and pliable. Roll out and place on a greased baking sheet. Making pizza and baking. Cakes will come out moderately lush.

Italian pizza dough without yeast (with milk)

In a large bowl, mix two cups of flour and a spoonful of salt. In a separate container, beat two eggs, warm milk (100 milliliters) and olive oil (two tablespoons, no more). Pour this mixture into the flour. Slightly knead until smooth. Transfer to a work surface sprinkled with flour. Knead for about ten minutes. At first, the dough will be sticky, but then it will become smooth and elastic. Wet the towel with cold water so that it becomes damp (but not wet). We wrap a bun in it and leave it for a quarter of an hour. After that, we crush and roll into a thin layer. This pizza base will come out crispy like puff pastry.

Italian pizza! You can not only enjoy this wonderful dish in a pizzeria, but you can quickly and easily cook at home. And the products are suitable for those that are in the refrigerator.

Dishes similar to pizza appeared several millennia ago. Even the ancient peoples spread meat, mushrooms, cheese, herbs on bread, warmed it up on the fire and enjoyed the meal. In the 16th century, when tomatoes were brought to Europe, the Italians were the first to use them in preparing a dish based on dough. 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 the 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 toppings. 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.

Cooking:

Tomatoes are poured over with boiling water and the skin is removed from them.
The pulp is stewed on fire for ten minutes. Then salt and seasonings are added.
The finished mixture is rubbed on a sieve, discarding the seeds.
For spice - add wine or lemon juice. Classic pizza sauce is ready!

Basic pizza dough recipe

To prepare pizza dough, you will always need, of course, wheat flour, water and oil. Flour is poured onto a table or other flat surface and made into a pile with a hole in the center. Pour vegetable oil into the middle, add salt / sugar. When preparing yeast dough with dry yeast, they are also poured into the center of the flour slide. In a dough prepared on the basis of fresh yeast, a little flour is first added, and then also combined with a flour hill. Knead the dough for pizza, kneading well with your hands.

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

Real Italian pizza - a classic recipe

Ingredients:

For test:

two teaspoons of yeast (preferably in granules);
litere of water;
wheat flour (300 g);
two st. l. oils (vegetable);
fat (margarine or butter - ¼ pack);
two st. 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 herbs.

Cooking:

Eggs are broken into a flour hill and a little warm water is poured.
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.
Punch down the risen dough, add more flour, and knead until it stops sticking. The dough is rolled out thinly.
Mushrooms and bacon are crushed and covered with a base.
Eggs are beaten with a whisk, mixed with water and lemon juice. Salt, pepper, add chopped greens.
Pour the mixture over the dough sprinkled with mushrooms.
Bake 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);
shrimp cooked;
100 g of grated cheese;
flour - 30 g;
carrot;
100 g sour cream;
chopped fresh herbs of several types;
ketchup;
half a glass of walnut (walnut);
salt pepper.

Cooking:

To prepare the filling - finely chop the fish (straws).
The dough is rolled out and minced fish is laid on it.
Chop tomatoes, carrots.
Prepared ingredients and whole shrimp tails are laid out on the base.
An egg is driven into sour cream, combined with chopped fresh herbs, mixed.
Add chopped nuts and grated cheese. Drizzle with the resulting sauce.
Bake in the oven until done.

Before serving, pizza with mushrooms can be decorated. Plant a small fungus in its center and sprinkle with herbs.

Italian pizza "Margherita"

Ingredients:

For test:

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

For filling:

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

Cooking:

Yeast is added to the flour slide, after softening it.
Warm water is salted and mixed with flour.
Knead soft elastic dough.
Leave to rise in a warm place until doubled in size.
Round cakes are rolled out of the prepared dough.
The oven is heated to 220 degrees, two baking sheets are greased with olive oil.
Tomatoes are scalded with boiling water and the skin is removed from them. Then cut into slices, and the cheese into slices and lay everything on the dough.
Pepper and salt to taste, sprinkle with grated spicy cheese, sprinkle with olive oil and bake pizza in the oven for 15-20 minutes.
Before serving, cut into portions.
Decorate with cheese flowers.

Recipe with mushrooms and pepperoni

Ingredients:

For filling:

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

Cooking:

Pizza dough is prepared according to the basic recipe.
To prepare the filling, mushrooms and onions are finely chopped and fried in a pan.
Cut peppers, salami and tomatoes.
Mix all the ingredients of the filling, season with mayonnaise sauce.
The dough is rolled out, the filling is spread on it, previously smeared with ketchup.
Bake for about 20 minutes.

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

Sicilian recipe

Ingredients:

For test:

wheat flour - half a kilo;
0.2 liters of water;
margarine (one third of a 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.

Cooking:

Sift flour in the form of a slide on a wooden surface.
Make a well in the middle and pour in a glass of ice water with salt. Carefully, using a knife, combine flour with water.
Hands knead a cool, lump-free dough. Cover it with a towel and refrigerate for 1.5-2 hours.
Give the softened margarine a longitudinal shape, put it in the refrigerator for an hour.
When the dough and margarine have cooled, roll out the dough, giving it a shape like that of margarine, but twice as much.
Margarine is placed in the middle of the dough and pinched like an envelope.
Sprinkle the table and the dough with flour, put the dough with the seam down and roll it out in length as thin as possible. Fold the dough in thirds and roll out again. Again, fold the dough in three and keep in the refrigerator for an hour. Now it is ready for cutting.
The skin is removed from the apples and freed from the seeds, chopped with a knife into squares. Celery is dried in a dry frying pan and chopped. Tomatoes are scalded with boiling water, peeled, cut into slices and seeds removed. Mushrooms finely chopped.
Everything is mixed, black ground pepper, mayonnaise, salt, grated garlic are added.
Bake in the oven at a temperature of 220 degrees for 20-25 minutes. For decoration use olives, cut in half.

How to make traditional focaccia pizza

Ingredients:

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

Cooking:

Water is mixed with flour, gradually pouring in, salted.
Knead a homogeneous dough. Then cover it with cling film and leave for two hours in the refrigerator.
Grease a baking dish with olive oil.
Divide the dough into four portions and roll out thinly.
Spread pieces of cheese on top and cover with a second layer of dough.
Pinch the edges, slightly roll out the top layer of dough, make a few cuts, brush with oil and bake.

Italian pizza "Porcini" with mozzarella

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

Cooking:

Mushrooms are boiled and crushed.
Mozzarella is passed on a grater.
The dough is rolled out, cheese is laid out and sprinkled with mushrooms.
The edges are greased with oil and put in the oven for 15 minutes.
Remember that real Italian pizza is always thin crust.

When preparing yeast dough, pass the flour through a sieve. It will be saturated with oxygen and the dough will rise faster.

Bolognese at home

Ingredients:

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

Cooking:

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

Neapolitan style pizza

Ingredients:

For test:

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

For filling:

half a kilo of tomatoes;
cheese (200 g);
oil (plant) - 40 g;
sausages (5 pcs.);
pepper, spices, salt.

Cooking:

Knead the dough with yeast and let it stand for an hour (to rise).
Spread on a frying pan with high sides, distributing over the entire surface.
The dough is sprinkled with oil, grated cheese is distributed evenly.
Then chop the tomatoes and distribute them over the base.
Sausages are cut into several pieces along and laid out on the dough to make a lattice.
Half an hour and Neapolitan pizza is ready!

Pizza has long been an international dish. She is loved and cooked everywhere and has already been completely forgotten that she owes her birth to sunny Italy. It is Italian pizza that is a favorite product of gourmets all over the world, so in our article we will talk about it.

We will show you how to cook it in several different ways and teach you all the intricacies of Italian cuisine.

What types of pizza are there in Italy?

Unlike our housewives, who prefer to cook this dish with meat and fragrant sausages, Italian cooks put seafood and mushrooms in pizza, generously sprinkling the dough with nuts and various herbs. Often there are also berries with fruits, for example, grapes. And, of course, you will never find mayonnaise or ketchup in classic pizza from Italy.

Delicious toppings for Italian pizza

What toppings are used for pizza in Italy?

1. Carbonara is a popular pizza based on smoked brisket, parmesan and tender mozzarella.

2. Marinara - made from mozzarella, tomatoes, oregano and basil.

3. Salmone - very tasty, original pizza with salmon, fillet of other red fish, lemon peel, moscarpone, arugula.

4. Fungi - pizza for mushroom lovers, for the preparation of which oyster mushrooms, champignons, chanterelles, porcini are used. Parmesan and mozzarella are also used in the recipe.

5. Four cheeses - original recipe with cheese platter: with blue mold, with white mold, hard parmesan, mozzarella.

6. Neapolitan - prepared from the following ingredients: onions, thyme, tomatoes, peppers, garlic, salt, anchovy fillets, Swiss cheese, olives.

Features of real Italian pizza

In Italy, a special law on the rules for making pizza has been adopted:

the shape should be round - up to 35 cm in diameter;
the cake should be thin, when cooking it is thrown up and rotated by hand;
spices - only parsley, basil, oregano and garlic;
special varieties of tomatoes and flour are suitable for the filling, mozzarella from the southern regions of the country;
Only olive oil is used to make pizza.

Now for the recipes!

Recipe 1. Italian pizza cooked on plain bread

This recipe will be useful for people who do not have time to prepare complex dishes. But total employment is not a reason to deny yourself your favorite treat. So, for cooking we need:

a little cheese called mozzarella (150 gr),
about twelve green olives,
a couple of mint leaves
7 medium sized tomatoes
1 garlic clove
about one tablespoon of capers,
4 spoons of tomato paste,
olive oil.

Before you start cooking, preheat the oven to a temperature of 240 degrees. Take slices of wheat bread and fry them in a toaster or in a pan, rub with minced garlic and brush with tomato paste. Then top each slice of bread with a few tomato slices, a basil leaf, a small piece of cheese, capers and olives. Sprinkle all this with a few drops of olive oil and send it to the oven for 10 minutes. The pizza is ready quickly. All you have to do is wait for the cheese to melt. The dish is served on the table with green lettuce and fresh vegetables.

Recipe 2. Italian pizza on the dough

We talked about the so-called "quickie" option, and now we will discuss the classic Italian pizza on the dough. Depending on the wishes, pizza is made from both thin and fluffy dough. It is prepared with the addition of flour, water, salt, yeast and olive oil. If you want to get a thin dough, then you will need quite a bit of yeast, you need only 1 tablespoon of vegetable oil and two times less flour than for lush pizza.

Standard proportions:

Ingredients:

three glasses of flour;
200 g of slightly warm water;
one bag of dry yeast;
A couple of tablespoons of olive oil;
1 teaspoon sugar, 1 teaspoon salt.

The preparation looks like this. Yeast combines with water and sugar, it takes some time and they come to life. After that, the dough is kneaded, combining it with the remaining ingredients. The formed dough stands a little in a warm place, then it is gently punched down and laid out on a baking sheet greased with olive oil. The pizza is topped with a topping topped with cheese. All this is sent to the oven and baked until fully cooked.

And now, when we talked about the dough, it's time to talk about the options for pizza toppings.

Recipe 3. Italian Margherita Pizza

The pizza recipe is fixed in a special standard. Lubricate the dough with a tomato sauce made exclusively from San Marzano tomatoes. Put in the oven for 10 minutes, then remove and add the young Mozzarella di Bufalo cheese. Drizzle the pizza with extra virgin olive oil, sprinkle with sea salt, and top with a few fresh basil leaves. Place back in the oven for a few minutes until done. Simple, isn't it, like all ingenious things.

Recipe 4. Italian Pepperoni Pizza

Ingredients:

250g ready-made thin Italian pizza dough
100-150g Mozzarella cheese
100g pepperoni sausage
80-100g tomato sauce
10ml olive oil
olives (optional)

How to make Italian Pepperoni Pizza:

Roll out the dough with a diameter of about 30 cm, grease with tomato sauce, sprinkle with grated mozzarella cheese, put pepperoni sausage and olive rings cut into thin circles on top. Bake pizza in an oven heated to 250-300 degrees for no more than 10 minutes, grease the edges of the finished pizza with olive oil and serve it hot, cut into 8 pieces. Bon Appetit!

Recipe 5. Italian pizza "Four seasons"

Ingredients (for 1 pizza 30cm diameter):

50g Parmesan cheese
30g marinated artichokes, salami and pitted olives
20g each of sweet pepper, Mozzarella cheese and fresh champignons
3 cherry tomatoes
1 hard boiled egg
3 tbsp tomato sauce

How to make Italian pizza

How to cook classic Four Seasons pizza? Cut the mushrooms in half lengthwise, then cut the halves into thin plates, cut off the base of the artichokes, leaving only the plates. Thinly cut the salami, pepper - into half rings, cherry tomatoes - into halves, if the mozzarella cheese balls are small - also cut them in half, the egg - in half, cut the halves into plates, grate the parmesan on a fine grater. Roll out the dough for thin pizza into a 30 cm cake no more than 1 cm thick, put it on a mold greased with olive oil, mark it with a knife, slightly cutting the dough into 4 equal sectors (do not cut the dough all the way through). Lubricate the pizza with tomato sauce, retreating from the edges by 1-2 cm, put mushrooms and an egg in the upper right sector, then, moving clockwise, artichokes and olives, the third sector is salami and sweet pepper, the last is cherry and mozzarella. Sprinkle pizza with grated cheese, bake in an oven heated to 220 degrees for 20 minutes. Bon Appetit!

Recipe 6. Italian pizza with sage

To prepare it, we need:

about 450 grams of dough and several types of cheese;
100 gr Dor Blue and 100 gr Gouda;
a couple of sage leaves;
1-2 cloves of garlic;
some flour and black pepper.

We heat the oven to a temperature of 220 degrees, cut Dor Blue cheese into small cubes and grind Gouda with a large grater. Garlic can be passed through a garlic maker. Then we take the dough and put it in a baking dish, sprinkle with flour, roll it over the entire area. In order for it to bake well, pierce it in several places with a fork. Put cheese, garlic and sage leaves on top of the dough. Pepper, salt and send to bake on the lower level of the oven for about 15 minutes. Then we take it out and let it reach at an average level for about 3 minutes.

Recipe 7. Italian fish pizza with salmon

For cooking we need:

about 100 grams of canned salmon,
100 grams of mushrooms
some tomato,
50 grams of mozzarella cheese,
one tomato,
a little chopped dill
1 zucchini squash,
black pepper,
salt to taste
olive oil for frying.

We roll out the dough in the form of a circle, put it in a baking dish, generously grease with tomato. Put grated zucchini and thinly sliced tomato on top. Canned salmon should be opened, drained of excess liquid, separated from the bones and mashed well. We lay a layer of salmon on pizza, on top - thinly sliced \u200b\u200bmushrooms, dill and cheese. Salt, pepper and send to the oven, heated to 200 degrees for 20 minutes until fully cooked.

Recipe 8. Italian seafood pizza

The so-called sea cocktail is suitable as a filling, it includes various seafood (mussels, shrimps, pieces of red fish, etc.). We will also need:

about 60 grams of mozzarella cheese and 20 grams of parmesan,
a few olives
sweet yellow pepper,
capers,
marjoram,
dried oregano,
olive oil,
salt and pepper.

Roll out the dough in the shape of a circle. Dust generously with flour and place on a greased sheet. Carefully put a seafood cocktail there, sprinkle it with pepper cut into large cubes on top.

Then add capers, cheese, sprinkle with herbs. The final touch is to throw in the olives, pepper, salt, pour oil. Bake in the oven, preheated to 200 degrees until cooked. Cooking time is approximately 20 minutes.

Do you like Italian pizza? What toppings do you prefer? Share with us in the comments!

Pizza has become the most famous and popular Italian dish. In addition to the classic recipes for dough and toppings, there are many quick original ideas that originate from the classic ones. But today we will not talk about how to simplify the process and cooking time. We will share the recipe for real Italian pizza dough. You will be surprised, but it is simple and easy. Ingredients are for 3 pizzas. This is done for convenience, because it is quite difficult to calculate the exact norms for one. You can cook just one pizza and put the rest of the dough in the freezer, or surprise your loved ones with three different types of toppings.

To prepare the dough for a real Italian pizza, you need:

boiled warm, but not hot, water 300 ml;
flour 500 g;
dry yeast 10 g;
sugar 10 g;
salt 5 g;
any vegetable oil 30 ml.

Let's move on to making the dough for a real Italian pizza!

1. We need a deep container for making sourdough. Pour water into it, put a tablespoon of flour and add sugar, yeast and salt. Mix the contents and leave for 20 minutes. During this time, the yeast will begin to ferment and foam will form.

2. We take another container. In it we put all the remaining amount of flour, a little salt and pour in vegetable oil and ready-made dough. Knead the dough from these ingredients.

3. Important: remember that the dough should not be overly dense. The ideal pizza dough is elastic, easy to work with and does not stick to your hands. At the same time, it should not tear.

4. When the kneading of the dough is over and it has reached the desired consistency, we begin another significant stage of work. The dough should be rolled out as thinly as possible.

5. To begin with, we divide the entire product into three parts, equal in size. We roll out each part with a rolling pin, doing it very carefully. Ideally, the dough should be slightly thicker around the edges and thin in the middle.

6. When the dough has become the desired thickness, it remains to prepare any filling to your taste. If you want to make the dish completely Italian - make a filling of tomato sauce, mozzarella, tomato slices and basil.

7. Preheat the oven to 250 ° C, cook the pizza for 12-15 minutes.

This dish will pleasantly surprise family and friends with its taste and aroma, and the preparation is quite simple. We wish you bon appetit!

Information

Recipe name:

Real Italian pizza dough

Alexandra