Cooking Pizza

Pizza is a popular dish all over the world. True, it is difficult to understand what kind of people he invented. Italians are not at all inventors of pizza. For the first time about the bread cakes, flavored with cheese and dates, the Persians also wrote during the time of Darius the Great. Most likely, the Greeks were the first who began to put on the dough dough additives for further joint baking. But in the modern form pizza designed already Italians.

It is believed that the first such dishes in a familiar form, based on flour with olive oil, greens, tomato and bacon, appeared in Naples in the 16th century. And in the next century, pizza has gained popularity in all of Italy. There were masters for its preparation, pizza-joli. This dish was loved by both commoners and notable people. But only two hundred years later the pizza began to conquer the whole world. America with a dish was introduced by Italian immigrants, from there the dish spread further.

Today, pizza is not even as popular at home as it is in the whole world. They also fell in love with her in Russia. The Italians themselves are rather jealous of this dish, believing that it is only they who can correctly cook it. However, modern pizzasioli from other countries have long surpassed their mastery of arrogant ancestors. Prepare a delicious pizza for us and we, and the most interesting secrets of creating this dish, we will tell. And let it turn out not quite “Italian”, but tasty and original, a real decoration of the table.

Cooking Pizza

Selection of flour.

To prepare a dish that best meets the classic recipes, two kinds of flour will be needed at once. This is the most common white wheat flour, as well as flour from durum wheat, durum. The first to find no labor, but the flour durum in domestic stores is not a frequent guest. It is best to contact a specialized store with products for Mediterranean cuisine. There certainly will be the right flour, Italian-made. That’s only this option is suitable for those who live in large cities. And the prices for imported products are high. But do not despair. Durum flour and Russian industry are produced. At us it is called second grade flour of durum wheat, corresponding to GOST 16439-70. If this standard is indicated on the flour, then you can be sure that this is exactly what is required for a classic pizza.

Prepare the dough.

It’s no secret that there are a lot of options for pizza. Here restrictions are imposed only by the imagination of the cook. The classic dough is made from a mixture of the two above mentioned types of flour, water, yeast, salt and olive oil. The dough should be kneaded with hands, and then let him stand in a warm place. Then a thin cake is rolled out, not more than a centimeter thick. But when preparing a dough for homemade pizza it is possible to experiment and not adhering strictly to the canonical rules. Many add sour cream, eggs, milk or cottage cheese to the flour. The ideal recipe for a pizza test will help create your own imagination and taste.


In the canonical version, Italian pizza is baked in a special “Pompeian” wood-burning oven. It looks like a dome or a hemisphere. But at home for baking is perfect and an ordinary oven, heated to 200 degrees. It is best to cook pizza in a pan with a thick bottom or on a baking sheet. In any case, the bottom and walls of the dishes must first be oiled, preferably olive, and then sprinkle with flour. Those who bake pizza in a frying pan, you can not roll out the dough, but stretch it right in it with the fingers. In this case, the edge of the dough should be left hanging from the mold. Before putting the filling on the dough, he must first be allowed to stand for 10 minutes. Sometimes the dough is even baked until half-finished, so that a crust appears. Then already put the stuffing. This option is perfect for beginners who are not yet sure of their abilities and are afraid of dampness of the dough in the finished product.It is believed that the average time for baking pizza is 30-40 minutes, but it can vary greatly depending on the filling and the type of dough.

Closed pizza.

Not only open pizza is becoming popular, but also closed ones. In this case, the filling is located between two layers of dough. To prepare such an option, the dough should be divided into two parts and rolled into flat cakes. The bottom should be smeared with sauce and put the whole stuffing on it, leaving a couple of centimeters to the edge. They must be moistened with water. And on top of the filling can be sprinkled with cheese. From above it will be necessary to cover with a second cake, carefully combining the edges with pinches. Then pizza should be oiled, make a small hole in it to exit the steam and put in the oven. When the dough acquires a golden color – the dish is ready.

Tomato sauce.

The classic and most popular pizza sauce is tomato sauce. And there are many options for its preparation. Usually recipes of the sauce differ in the composition of herbs and spices. In any supermarket you can buy a jar of ready tomato sauce for pizza, but is not it better to cook it yourself? A kilogram of tomatoes should be cut into quarters and put in an enameled container. Tomatoes should be salted and left for a day. The resulting juice should be drained, and the flesh boil over a small fire to separate the skin. All this must be passed through a colander or sieve. Puree should be slowly cooked, stirring constantly, until it thickens. The next step is adding your favorite spices and cooking on the fire for a few more minutes. After this, the sauce should be added to the sauteed finely chopped onion or garlic. It remains to fill the mashed potatoes with salt and boil for another ten minutes. Delicious and natural sauce – an excellent substitute for a simple, but banal ketchup.

Cooking Pizza

Other varieties of sauce.

Who said that the pizza sauce must necessarily be tomato? It is quite possible to use cream and mushroom options, based on milk and butter, thick and liquid. Each such sauce is able to perfectly shade the dignity of a particular filling. An interesting option is white English sauce, besides it is easy to prepare. In a saucepan, put half a liter of kefir and add 75 grams of white bread loafed on the sieve, 60 grams of butter and a whole peeled onion. The saucepan should be put on fire, allow it to boil and cook over low heat for 10-15 minutes, without forgetting to stir at the same time. The bulb can be removed, and the resulting sauce should be beaten with a mixer. In this case, it is necessary to gradually add cream, with a total volume of 120 milliliters. English sauce will perfectly harmonize with pizza, which includes white boiled or bird meat.

Sea stuffing.

A skilled chef will never tire of coming up with new fillings for his pizza. There is an option for lovers of fish and seafood. In such pizzas do not always add a classic red tomato sauce, they are perfectly suited and white sauces: bechamel, cream sauce. As a stuffing dish can be used and boiled, and smoked, and salted fish. Pizza is often cooked, including with fresh, finely chopped fish. Other seafood, such as crustacean meat, shellfish and even caviar, are also suitable as fillings. The variant with canned tuna is popular, it can be made even independently. It is necessary to mix finely chopped tomatoes, grated Parmesan cheese, ground pepper, salt and chopped garlic. This weight is put on the dough, and on top are laid out small pieces of canned tuna in oil, halves of olives, cut into half rings, onion. From above all this should be sprinkled with grated cheese and herbs. This pizza should be baked for about half an hour in the oven.

Japanese pizza.

If we are talking about pizza with seafood, it’s hard to ignore the Japanese version of pizza, okonomiyaki. In its authentic form, such a dish, of course, can be tried only in Japan.But guests can be surprised by an unusual version of pizza, besides, few people can compare it with the original. To prepare okonomiyaki you need to take 200 grams of already boiled and chilled Japanese noodles, cabbage and squid, and then cut them into small pieces. After this, also finely chopped 100 grams of shrimp and onions. These ingredients, together with grated cheese, are put in a pan, they mix and add to them the shavings of tuna. In our conditions, it is possible to crush canned fish, and in Japan it is taken fresh carcass, which is cut into small slices. Then the mixer needs to mix the egg, three tablespoons of flour with a glass of water, adding the dough to the sliced ​​products. This mixture is poured onto a hot frying pan, on top of it, put thin strips of pork and fry on both sides. Ready already pizza is cut into squares, the nori is showered. Serve this dish is hot and with soy sauce.

Sweet pizza.

Pizza is a kind of hot sandwich, which includes vegetables, meat or fish. However, it can also be sweet, being a delicious dessert. Such options are especially popular with children. The filling is usually the most delicate mascarpone cheese, dried or sweet fruits, nuts. The basis of pizza should be a dough yeast dough. It should be divided into several parts, creating tortillas of 10 centimeters in diameter. Each of them must be greased with cheese, and on top put the pre-soaked and pressed figs. It is sprinkled with crushed nuts and brown sugar. Let the pizza start to rise in a warm place, and then you can start baking it. To do this, the half-finished dish should be placed in a preheated oven for 220 minutes.

Cooking Pizza

Queen of pizza.

Among the whole variety of pizza, one option stands out. He is called the queen of this dish. Pizza Margarita was first prepared in 1889 especially for Queen Margarita of Savoy. The author of the dish was, of course, the Neapolitan, the owner of the pizzeria Rafael Esposito. He picked up the filling for his pizza specifically in accordance with the colors of the national flag of Italy. Red color was given by tomatoes, white – mozzarella, and green – basil. To prepare this pizza yourself, you must start with a premise in a deep frying pan peeled finely chopped tomatoes. There also add pressed garlic and large-sliced ​​leaves of fresh basil. Then all this should be quenched for a few minutes, adding black pepper and salt there. The resulting mashed potatoes should be allowed to cool. With this sauce you can lubricate the prepared pizza base, and top with mozzarella and parmesan cheese. And then the dish is placed in the oven and baked until the appearance of a classic golden ruddy crust.

Add a Comment