Once upon a time in Italy, pizza was considered a food for the poor.
Today, open pies are considered a real delicacy, and sometimes even a festive dish. There are hundreds of different fillings out there, but the base of all the basics is the tortilla.
If you prepare the dough correctly, then the pizza will be delicious with any filling. Italian culinary specialists are specially trained in this process.
The base is thin, tender, and does not dry out during baking.
Let's make delicious pizza dough like in pizzerias in Italy?
Pizza dough like in a pizzeria - general principles of preparation
A special feature of pizza dough for pizza is its elasticity. It is soft but does not break. It is airy, but subtle. You should not use classic yeast dough for pies for making pizza. It will turn out not at all.
What the base is prepared from in pizzerias:
Flour. Used ordinary wheat flour of the highest or first grade. Sometimes a little cornmeal or starch is added, depending on the recipe.
Butter. Added in strictly limited quantities. Usually, no more than 2 tablespoons are used for 500 grams of flour.
Water or milk. Should be warm, slightly above body temperature.
Salt and sugar. Used to flavor and activate yeast.
Although the pizza dough should be thin, it is still allowed to stand for 15 minutes to an hour, depending on the recipe and ingredients.
Then a cake is formed with your hands. But not every housewife will be able to do this, so it is better to use a rolling pin.
When forming the base, the table is sprinkled with flour or greased with vegetable oil.
Recipe 1: Pizza dough like in the Thin pizzeria
It is with such a dough that the base turns out to be thin, crispy. Despite the presence of yeast, the cake does not rise much. These ingredients will make three slices of thin pizza dough, like in a pizzeria for three open pies.
Ingredients
250 grams of water;
500 grams of flour;
0.5 tsp. sugar and the same amount of salt;
20 grams of oil;
7 grams of yeast.
Preparation
1. Take a bowl, pour warm water, gently pour dry yeast. We do not stop stirring so that they do not grab into lumps.
2. Add olive oil, salt and sugar. We mix everything thoroughly to dissolve the grains.
3. Now add flour, which must be sieved.
4. Knead the dough. It must be elastic. It is important to catch the right consistency. If the mass sticks to your hands, add more flour. But be careful, the base from too tough dough turns out to be tough.
5. Now we divide the dough into 3 equal parts. Each will weigh approximately 270-280 grams. Put the koloboks back into the cup.
6. Cover with a cloth towel, put in heat for half an hour. If you do not plan to bake all 3 pizzas at once, then one kolobok can be put into the refrigerator and even into the freezer by placing it in an airtight bag.
7. After half an hour, take the "rested" dough, roll out the cake. Italians do it without a rolling pin, but we can use a helper.
Recipe 2: Pizza dough like in a pizzeria with aromatic herbs
Recipe for aromatic pizza dough like in a pizzeria, which goes very well with tomato and meat fillings. Ideally, you will need a mixture of Italian herbs for cooking. But if it is not there, then you can limit yourself to a duet of dried basil and oregano, which should preferably be ground in a mortar.
Ingredients
250 grams of flour;
120 grams of water;
15 grams of oil;
0.5 tablespoons of Italian herbs;
1 tsp Sahara;
Yeast bag;
A pinch of salt.
Preparation
1. You need to sift the flour, right on the table. Now we add aromatic Italian herbs to it. If the leaves are large, then rub with a pestle or just with your hands.
2. Dissolve salt and sugar in water, add yeast. Let the grains swell a little.
3. Make a depression in the flour, pour out the liquid and knead the Italian dough.
4. Let the lump rest for about 20 minutes, divide it in half and prepare two thin pizzas. They will not turn out very large. Approximately 25-27 cm in diameter.
Recipe 3: Delicate pizza dough like in a pizzeria with milk
To prepare such a dough, you will need fresh milk, although baked milk can also be used. It is kneaded with yeast, tolerates freezing well, after thawing practically does not change its properties.
Ingredients
200 grams of milk;
0.5 tablespoons of sugar;
0.5 tsp salt;
Small bag of yeast;
400-500 grams of flour;
2 tablespoons of oil.
Preparation
1. We heat milk to body temperature, no need for warmer.
2. Add yeast with granulated sugar, mix.
3. Mix the eggs with the addition of salt, then combine with the milk mixture.
4. Add vegetable oil, it is better to use olive oil.
5. Sift the flour, send it to the total mass and knead the dough. You don't need to pour everything out at once, add gradually so as not to overdo it. The dough according to this recipe will turn out soft, but not sticky to hands and a bowl.
6. Cover with a napkin, let stand for an hour.
7. Divide into two equal parts and use as intended.
Recipe 4: Quick pizza dough like in a pizzeria
It will take no more than 10 minutes to prepare a pizza dough like in a pizzeria. Therefore, you can immediately turn on the oven and prepare the filling. Then you will not have time! Dough without yeast, porosity is achieved by adding baking powder. Instead of it, you can use ordinary soda, but so that the finished product does not acquire an unpleasant odor, it must be extinguished with any acid.
Ingredients
1 teaspoon of sugar, ripper and salt;
2 cups of flour;
200 grams of water;
20 grams of butter.
Preparation
1. Sift the flour and baking powder directly onto the table.
2. Separately mix the egg with granulated sugar and salt until the solids are completely dissolved.
3. Add oil.
4. Pour in warm water.
5. We make a depression in a hill of flour, pour out the water with the products diluted in it and knead the dough.
6. Divide into 2 parts, roll out, lay out the filling and send to the oven!
Recipe 5: Pizza dough like in a pizzeria
One of the most common options for making pizza dough like in a pizzeria. The base is very soft and airy. The recipe is universal, it can be combined with any fillings from sweet fillings to salty and spicy ones.
Ingredients
250 grams of flour;
20 grams of oil;
7 grams of yeast;
200 grams of water;
Preparation
1. Pour water (about 40 degrees) into a bowl, dissolve the yeast and salt. If compressed yeast is used, then the amount should be increased by 3.5 times.
2. Pour 5 tablespoons of flour, stir with a whisk. It will turn out to be a chatterbox. Cover the bowl with a napkin and leave it alone for 10 minutes.
3. Add flour, add oil, mix well. The dough should be soft.
4. Cover with a towel again and leave for 45 minutes.
5. Once the mass rises well, you can make pizza. This amount will make 2 large bases. It is important to roll them out as thin as possible.
Recipe 6: Pizza dough like in a pizzeria on kefir
If the dough with yeast does not work or it simply does not exist, then cook it with kefir with the addition of soda. It also turns out to be thin and very similar to real dough, as prepared for pizza in a pizzeria.
Ingredients
300 grams of kefir;
1 incomplete teaspoon of salt and soda;
15 grams of oil;
How much flour is needed.
Preparation
1. Pour soda into warm kefir, mix. The mixture will start to sizzle, foam, so do not use a small bowl.
2. Break the eggs into another cup, add salt and beat well with a whisk until a light foam appears.
3. Combine the egg mixture with kefir, add butter.
4. Pour in the sifted flour. Knead the dough. We use as much flour as will be absorbed. The dough will be pretty steep.
5. Roll up the bun, cover with a napkin and leave for a quarter of an hour for the gluten to swell. This dough can be used right away, but it is better to let it rest so that it is easier to roll it out.
Recipe 7: Pizza dough like in the Tomato pizzeria
Very tasty and aromatic pizza dough that does not crumble, it turns out elastic and easy to work with. And, of course, it has a pleasant color, which is given by the tomato paste included in the composition.
Ingredients
20 grams of tomato paste or any ketchup;
15 grams of sugar;
300 grams of water;
Yeast bag;
20 grams of oil;
500 grams of flour.
Preparation
1. Combine flour sifted with a sieve with yeast and salt. It is advisable to use fine extra salt.
2. Dilute tomato paste in warm water. Add liquid little by little, grind the sauce well so that no lumps form.
3. Add sugar to tomato water, stir until dissolved.
4. Put butter, flour with yeast, make an elastic dough. We roll 2 balls out of it.
5. Put the koloboks in bags, put them in the refrigerator for an hour.
6. We take out, roll out and prepare the pizza!
Recipe 8: Pizza dough like in a pizzeria with garlic
In Italy, such dough is most often combined with meat fillings. Dried and minced garlic is ideally used. It is simply mixed with flour. But we will do it on fresh cloves so that the process is clear.
Ingredients
175 grams of water;
2 tablespoons of oil;
280 grams of flour;
1 tsp Sahara;
3 cloves of garlic;
0.5 tsp salt;
7 grams of dry yeast.
Preparation
1. Pour warm water into a bowl, put salt, sugar, butter, stir everything well.
2. Now you need to chop the garlic. This is best done with a blender. We put the peeled cloves, interrupt in mashed potatoes.
3. Add the garlic mass to the previously prepared liquid, stir.
4. Sift flour, mix with dry yeast.
5. Pour the garlic water into the flour, knead the dough.
6. Cover with a towel, let sit for 40 minutes.
7. Divide into 2-3 pieces, depending on the desired pizza size. Roll out, put the filling and bake.
No rolling pin at home? You can find a worthy replacement! Take any glass bottle with a flat surface, remove the labels, wipe and you're done! You can also use a foil or cling film roll sleeve. Of course, these objects are not very convenient to wield, but it is quite possible to roll out several even pizza cakes.
A real dough will turn out only if the proportions of the products are observed. Do not pour oil or water "by eye". The result may be disappointing.
The longer the dough remains, the softer it becomes. Consider this if you need to cook it long before baking. In this case, it is better to add a little more flour or sprinkle the table well when rolling out the base.
Dry yeast gradually replaced pressed yeast, since they fit much faster, are not capricious in storage, and are not subject to mold. But if they need to be replaced with raw ones, then increase the amount by 3 times. Conversely, if compressed yeast is indicated in the recipe, then when replacing it with a dry product, you need to reduce the amount.
Pizza is one of the most popular dishes in the world. Recently collected statistics indicate that around 500 million pizzas are eaten every day across the globe. And this was taken into account only those that are bought in supermarkets and ordered in various restaurants and cafes. We are sure that if someone had counted home-made pizzas, this figure would have doubled. Want to finally start making pizza at home, but don't know how to make it delicious? The recipe for Italian pizza, as well as the real dough for it, which we will offer today, will help you master this simple science.
How to choose pizza ingredients: basic principles
Flour
If you want to follow all the canons of making real Italian pizza, go for coarse flour rather than plain wheat flour. It has become quite popular now, so finding it in the supermarket is not a problem.
Yeast
There are two options here: either dry or pressed. The choice is individual and depends only on personal preferences. Choose those that, in your opinion, will be easier to measure exactly according to the recipe. This is important because each extra gram, experts say, will affect both the taste and texture of the dough.
The most popular and favorite option is traditional pizza
Butter
Italians, of course, only use olive. It differs significantly from the sunflower we are used to in both aroma and taste.
Read also:
Spaghetti carbonara recipe - BELLISSMO
Filling
The main principle that most pizza cooks at home are guided by is personal preference. That is, everyone puts what they like on the pizza. That's right, but in the right Italian pizza there are a number of classic toppings that are distinguished by a unique combination of flavors and aromas. We strongly advise you to try them.
Sauce
One of the most important ingredients in any pizza. In our country, they are used to using mixed store-bought ketchup and mayonnaise as a sauce. Even many pizzerias are guilty of this, which would shock any Italian. It will be much better and tastier to cook the tomato sauce yourself.
Take:
- 400 g fresh or canned tomatoes;
- 2 cloves of garlic:
- 1 pinch each dried oregano and basil;
- 1 tbsp. l. vegetable oil;
- salt and pepper.
Peel the tomatoes, place in a blender bowl along with the other ingredients and beat until smooth.
Pizza was originally the food of the poor. It consisted of cheese, delicious and expensive, in our times, "Mozzarella"
Real dough for Italian pizza: recipe and detailed cooking instructions
One of the main features of a professional-made pizza, which is rarely recreated at home, is the dough. It is very thin, crunchy, but at the same time it cannot be called too dry, let alone tough. In fact, in its preparation, everything is not as complicated as it might seem at first glance. There are no specific ingredients or culinary processes in it, but some rules still need to be followed.
Read also:
How to make shawarma at home? Discovering the secret of the perfect shawarma!
The recipe for a classic Italian pizza dough is as follows. The amount of ingredients is designed for 4 large bases (with a diameter of about 30 centimeters), but this does not mean that you need to cook them all at once - you can wrap them in cling film and send them to the freezer. The dough can stay there for up to 3 months, the main thing - do not forget about it the next time you want to treat yourself and your loved ones with this delicious dish.
So take:
- 1 kg of flour;
- 600 ml warm water;
- 15 g dry yeast or 50 g pressed;
- 2 tsp salt;
- 2 tbsp. l. Sahara;
- 100 ml of vegetable oil (preferably olive oil).
The classic ingredients for its preparation are flour, yeast, olive oil, water and a pinch of salt.
In a container with half the required amount of water, add yeast (pressed must be crumbled) and sugar, mix thoroughly. Add salt to the remaining water, add oil and stir. Sift flour into a large bowl or directly onto a clean and dry work surface, make a depression in the top of the slide and pour water with yeast and sugar, as well as water with salt and butter. Knead the dough vigorously for at least 15 minutes, until it starts to come off your hands. Transfer the dough to a bowl lined with flour, cover with a towel and put in a warm place for an hour and a half for the dough to come up. Knead the matched dough again, divide into 4 equal parts, roll them into balls, which need to be dusted with flour.
Read also:
Sassi water - what is it and how to prepare it? Nutritionist's Secret Recipe
The pizza base is made from a layer of dough as follows:
- place the dough on a clean, flat surface;
- stick the fingers of one (non-leading) hand into the dough a few centimeters from the edge;
- with the other hand, pressing on the dough, stretch it to the sides;
- when the layer looks like a disk, start stretching it to the sides with both hands, kneading;
- when the disc reaches 25–30 centimeters in diameter, you can try to do the same as professional pizza makers do - lift it on your knuckles and turn it slightly tossing it up.
Do not try to make the disc look perfectly flat and smooth. The bumps indicate that the dough is saturated with oxygen and will be exactly as needed.
In fact, minced meat for her can be everything that you can find in your refrigerator, this is exactly what real Italians do.
How to make traditional Italian pizza at home: recipes
The recipe for the classic Italian pizza "Margarita"
Literally everyone, even a novice cook, can cook such a pizza. It is very simple, contains a minimum of ingredients in the filling, but nevertheless it is so popular both in Italy itself and abroad that it is certainly one of the first items on the menu of any pizzeria.
To prepare it you will need:
- about 250-300 grams of dough;
- 100-150 grams of tomato sauce;
- 150 g "Mozzarella";
- 1-2 tomatoes;
- 10 basil leaves.
Who among us doesn't like delicious tender pizza?
There are so many varieties of it that everyone will surely find their favorite recipe.
There are two main types of this dish: Italian thin crust pizza and American thick crust.
The ingredients are selected already depending on their own preferences, hence the number of options.
The filling can be: cheese, salami, olives, mushrooms, chicken, seafood and much more.
Pizza is a dish in which there cannot be too many or too few ingredients.
It is easy to prepare according to individual desires, while remaining tasty, satisfying and incredibly aromatic.
How to make a classic pizza dough
Of course, the main component of any pizza is dough. It will depend on him how this favorite dish of all young people will turn out in the end. After all, the filling, as mentioned above, can be absolutely any, but in the preparation of the dough it is important to strictly follow the recipe, and then everything will definitely work out!
To prepare a classic pizza dough, you will need not only flour and other bulk ingredients, but also a rolling pin, as well as a thin low baking dish.
Classic yeast-based pizza dough
Whatever dough you want to make, always roll it out on a floured surface.
1) white flour - 550 g;
2) dry yeast - 2 tsp;
3) salt - 1 tsp;
4) olive oil - 3 tablespoons
5) drinking water - 250 ml.
First you need to mix white flour with dry yeast.
Then add the specified amount of olive oil and pure water.
Now you can knead the dough. Its consistency should be soft and stringy. It is also important to note that it should not break. If this happens, then there is too much moisture in it.
When the amount of time has passed, remove the cling film and roll out the dough with a rolling pin. You should get an even circle with a thickness of about 4 - 5 mm and a diameter of 35 cm.
According to the specified recipe, about 3 pizza bases are obtained.
If desired, the number of components can be halved.
Classic milk-based pizza dough
This classic pizza dough recipe is no less popular. It will appeal to lovers of home cooking.
1) 450 ml of sour milk;
2) two chicken eggs;
3) three glasses of white flour;
4) one teaspoon of baking soda;
5) two tbsp. lies. semolina;
6) one tsp. Lodge. salt.
Add one teaspoon of baking soda to the specified amount of milk and mix.
After that, pour them into flour and salt.
We mix all the ingredients. The dough should be of medium thickness.
For further cooking, take a baking sheet and grease it with oil and sprinkle it with semolina.
Now you can add your favorite ingredients and make your pizza.
Classic pizza dough with spices
This recipe for making a classic pizza dough is distinguished by its spice and some piquancy. Due to the spices, it will turn out with a brighter and more unusual taste.
1) three tbsp. l. flour;
2) two tsp. Sahara;
3) two tsp. yeast (dry);
4) one glass of water;
5) one tsp. salt.
6) three tablespoons of oil (olive);
7) a sprig of rosemary;
8) two tablespoons of grated Parmesan cheese.
First you need to mix one glass of warm water with the specified amount of sugar. This can be done using a mixer.
The next step is to mix yeast with liquid and leave until bubbles appear.
At this stage, you can add flour, oil and a teaspoon of salt. Mix all ingredients with a mixer.
When the dough is firm enough, you can add rosemary and parmesan to it.
The resulting dough must be rolled into a lump and left alone for 40 minutes. During this time, the classic pizza dough will be doubled.
The last step is to roll out the dough with a rolling pin and add the prepared ingredients: vegetables, sausage, etc.
Classic pizza dough with kefir
This classic pizza dough recipe is quite simple and quick to complete. It will take literally 10 - 15 minutes to cook, which will undoubtedly be appreciated by every housewife.
1) 400 g white flour;
2) 300 ml of kefir;
3) two chicken eggs;
4) 50 g of butter;
First of all, beat the chicken eggs. Salt.
In another bowl, put soda slaked with vinegar to the kefir.
Now you can pour the beaten eggs into kefir and stir with your hands.
The next step is to melt the butter and add it to the resulting classic pizza dough.
All that remains is to put the rest of the pizza ingredients on the rolled dough and bake.
The classic pizza dough that crunches
Many of us, especially children, love pizza precisely because of its crisp crust, so this recipe is suitable for connoisseurs of such a classic pizza dough. It is not difficult at all to bring it to life, because all the ingredients are available and inexpensive.
1) two glasses of white flour;
2) two tablespoons. olive oil;
3) two chicken eggs;
4) half a glass of milk;
Heat the milk over low heat, not bringing it to a boil.
Add eggs to it and mix.
The resulting liquid must be slowly poured into flour and salt.
Now you can sculpt the dough. It should be airy and soft.
Classic sour cream pizza dough
For those looking to use the fastest way to make a delicious classic pizza dough, the following recipe will work. To implement it you will have to spend a maximum of 15 minutes.
1) 300 g of wheat flour;
2) 300 g of low fat sour cream.
Stir the sour cream together with the flour and divide into several small parts.
Roll out the poured dough and put the ingredients prepared for the pizza on it.
You should make about three medium-sized pizzas.
Classic pizza dough thin
True connoisseurs of the Italian classic pizza dough will surely appreciate this recipe. Both adults and children will like it.
1) 2.5 cups flour;
4) one tbsp. olive oils;
First of all, heat the water to 70 degrees and add it to honey along with yeast.
Add a mixture of honey and yeast to the flour and knead the dough. The process should take at least 10 minutes.
Now the dough needs to be removed for 45 minutes for it to rise.
After that, knead the dough again and make a thin circle out of it. Its diameter should be about 30 - 35 cm.
Classic pizza dough - tricks and tips
1) Cover the dough with a damp cloth or cling film to make the dough rise better and not dry out.
2) In order for the remnants of the dough to quickly leave the bowl, it must be washed first with cold water and then with hot water.
3) Before you start kneading the dough, rub your hands with olive oil to prevent the dough from sticking.
4) Any yeast dough should stand for 40 - 60 minutes before going to the oven.
5) Also, the dough must be precipitated twice, and only then put in a baking dish
6) If the dough is too wet, then you need to put parchment paper on it and roll it right over it.
7) To make the classic pizza dough look even more appetizing, you can brush it with an egg or butter.
8) The readiness of the dough is determined by its crust. It should be easy to separate from the dishes.
9) It is advisable to choose olive oil from the first pressing, since with it the dough will be smooth and elastic.
10) Before placing the dough on a baking dish, grease it with olive oil and sprinkle with flour.
To make a delicious aromatic pizza like in an Italian restaurant, you need to pay special attention to the preparation of the dough. It is necessary to strictly follow the recipe, and most importantly, always cook with love and good mood!
Dough for thin Italian pizza - recipeThis recipe describes the process of preparing a thin dough for Italian pizza, which is prepared in accordance with Italian canons. This is a quick, simple and in every way simply wonderful dough, which anyone who loves the most popular Italian dish in the world - pizza - should master the preparation of.
It is prepared on thin dough, which is kneaded in water using olive oil - without milk, eggs and other additives. In real Italian pizza, the dough does not rise during baking, remaining thin during cooking, it is slightly crunchy, which makes the pizza even more appetizing, even tastier.
This is a less high-calorie pizza.,
because the less dough, the fewer calories.
Italian pizza thin dough recipe
Ingredients (for 4 pizza bases with a diameter of about 30cm):
1kg flour
600ml water
50g fresh yeast or 15g dry fast acting
20g salt
6 tablespoons olive oil
2 tbsp sugar without a pea
Cooking method:
How to make dough for real thin Italian pizza. Crumble yeast or dry fast-acting yeast into half warm water, add sugar and mix. Sift flour onto a work surface or into a very large bowl, make a hole in the center. Dissolve the salt in the remaining warm water. Pour yeast water and water with salt into a hole in flour, then olive oil. First, knead the dough with a spoon, picking up the flour around the liquid center, then with your hands. Knead the dough for at least 10 minutes - it should lag behind your hands. Put the dough in a bowl sprinkled with flour, cover with a towel and leave warm for 1-1.5 hours to rise. Knead the risen dough quickly, then divide into 4 parts, roll out into circles with a diameter of about 30 cm, place on a baking sheet covered with parchment (it is better to grease a baking sheet (if parchment is not used) or parchment with olive oil). If only one pizza will be baked, then the remaining dough can be put in a cellophane bag or plastic dish with a lid and stored in the refrigerator, you can store it for up to 3 days (it is believed that pizza turns out to be even tastier from the dough in the refrigerator). Happy cooking!
After preparing the pizza dough, brush it with tomato sauce, in which it is better to add fresh or dry basil (Italian pizza is usually made with basil), lay out the food and cheese, bake the pizza until the dough is done and the cheese melts at a temperature of 200-300 degrees. This pizza will impress you with its real Italian taste!
Video recipe for thin Italian pizza dough
Hello dear readers! There are tons of pizza dough recipes on the internet. But I suggest 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 you need 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!
