To enjoy delicious pizza on a regular basis, you do not need to spend a lot of money ordering this popular dish. It is enough to cook it yourself. There are many delicious options for pizza toppings at home. It remains only to choose the most affordable way for yourself.
Often, small pieces of sausage remain in the refrigerator after breakfast. In order not to transfer products in vain, it is worth collecting them and leaving them in the freezer before making pizza. The recipe will include: 220 g of any sausage (it can be assorted pieces of different varieties), 2 tomatoes, 30 g of canned sweet corn, half an onion, 180 g of hard cheese, ketchup.
- The selected dough is laid out on a baking sheet, miniature bumpers are formed that will hold back the filling.
- Next, the base is generously smeared with any ketchup.
- The filling is laid in the following layers: sausage cubes - tomato circles - corn squeezed from the liquid - thin onion rings - cheese.
- Bake until the cheese is melted.
Such a filling for pizza with sausage is not only tasty, but also economical.
With Chiken
Breast meat goes well with pizza dough and any other additives. In addition to chicken meat (1 fillet), will be used: onion, 120 g of sour cream and the same amount of hard cheese, 8 olives, 3 tbsp. ketchup, egg, 1 small spoonful of mustard.
- The onion is cut into cubes and fried in any oil.
- The dough is rolled out and smeared with ketchup.
- The first layer of the filling is fried until golden onion. Next, lay out the olives cut into thin slices.
- Chicken meat is boiled in salted water with a couple of bay leaves.
- The finished fillet is cut into small pieces and laid out on top of the olives.
- Mustard, egg and sour cream mix well. You can salt the mixture and add any seasoning to it. The mass is whipped and poured over the toppings on the pizza. It is generously sprinkled with grated cheese on top.
Bake for about 25 minutes in a hot oven.
With mushrooms, salami and bacon
Such pastries can hardly be called economical, but it turns out to be very tasty and satisfying. The filling is prepared from the following products: 120 g of salami, 140 g of bacon, 80 g of mushrooms, 170 g of mozzarella cheese and any hard cheese, 75 g of ketchup, the same amount of sour cream, 3 tbsp. l. olive oil.
- Olive oil, ketchup and sour cream are mixed and heated in a pan. You can add your favorite seasonings to the mass and salt it to taste.
- The resulting sauce smears the pizza base.
- A handful of grated hard cheese is poured on top, thinly sliced \u200b\u200bmushrooms and bacon are laid out.
- Slices of salami and cubes of mozzarella cheese are sent on top of the mushrooms and meat.
- It remains to pour the rest of the grated hard cheese and bake the pizza in the oven.
Regular hard cheese can be replaced with parmesan.
Pizza topping with chicken and mushrooms
The meat for this recipe can be taken both boiled and boiled. If possible, use grilled marinated breast. In addition to 150 g of chicken, you will need to prepare: 1 tomato, 120 g of fresh champignons, 170 g of hard cheese, ketchup, a pinch of aromatic herbs.
- First of all, rolled dough (puff or yeast) is smeared with ketchup and sprinkled with aromatic herbs.
- Next comes a third of grated cheese and pieces of fillet cooked in the chosen way.
- The last layers will be slices of peeled champignons and circles of tomatoes.
- All products are covered with the remaining hard cheese.
Perfectly complements the filling with any fresh chopped herbs.
With pineapple and chicken breast
This is a rather exotic version of the filling, which will especially appeal to lovers of combining meat with sweet sauce. To save money, you can use canned pineapples (130 g). In addition to them, it is taken: chicken breast, tomato, onion, 3 champignons, 130 g of cheese, ketchup, a couple of fresh parsley sprigs.
- The dough is generously smeared with ketchup, after which onion rings are poured over its surface.
- The fillet is boiled with salt and laurel leaf, cooled and cut into small cubes. The meat is also laid out over the entire surface of the future pizza.
- Skinless tomatoes are cut into thin circles and sent on top of the meat.
- It remains to lay out thin slices of mushrooms, pineapple cubes and pour grated cheese and chopped greens on the treat.
The dish is baked very quickly - about 10 minutes.
Filling for pizza Margherita
According to this recipe, not only a delicious pizza topping is obtained, but also a budget one. It consists of: 2 garlic cloves, onion, 70 g of tomato paste, tomato, a pinch of dried basil, 120 g of any hard cheese and mozzarella.
- Finely chopped onion fried in oil with chopped garlic. After a couple of minutes, tomato paste is added to the mass. If the taste of the sauce is not saturated enough, you can slightly salt it and add a little sugar.
- 120 ml of boiling water is poured into the mass, and the components are heated until the liquid evaporates. Basil is added at the end.
- The dough is smeared with thickened and chilled sauce.
- Slices of mozzarella cheese, slices of tomatoes and grated hard cheese are laid out on top.
Garnished with fresh basil leaves.
How to cook with pickled cucumbers?
Pickled cucumbers are not the main ingredient in pizza toppings. But they perfectly complement ham, sausage or sausages. You can take 350 g of any of the listed meat products. Also to be used: 2 small pickles, 70 g of ketchup and mayonnaise each, 120 g of Russian cheese.
- Any pizza dough is smeared with ketchup and mayonnaise sauce.
- Top the base with diced pickled cucumbers.
- Circles or thin sticks of sausage are laid out on cucumbers.
- It remains to generously sprinkle future pastries with grated cheese and send it to the oven.
Instead of pickled cucumbers, you can use a pickled vegetable for the filling.
With seafood
Finding high-quality truly fresh products for such a filling is not easy. You should buy them only in trusted specialized stores. For the preparation of the filling is used: 370 g of sea cocktail, 210 g of olives, onion, 230 g of sun-dried tomatoes, 280 g of hard cheese.
- The onion is chopped and fried in any fat until golden.
- Next, sun-dried tomatoes are laid out to the vegetable, kneaded with a fork, and together the components are stewed for a couple of minutes. After cooling, the sauce will be thick in the pan.
- Sauce is spread on the pizza base, finely chopped seafood and halves of olives are distributed on top.
- After sprinkling with grated cheese, the pizza is sent to the oven until cooked.
Main ingredient: squid or shrimp.
Vegetable filling for pizza
Vegetarian pastries with a juicy variety of fillings are also prepared very quickly. For it is used: 2 onions, tomato, 5 tbsp. tomato paste, 120 g cauliflower, bell pepper, salt, 170 g hard cheese, a mixture of ground peppers.
- Boil cauliflower until soft.
- Small onion cubes are sautéed in any oil.
- Bulgarian pepper is baked in foil until soft, after which it is cut into grated sticks.
- Next, all the vegetables are alternately laid out on a pizza base, smeared with tomato paste.
- From above they need to be salted, peppered, and sprinkled with plenty of grated cheese.
You can add broccoli, carrots and any other vegetables to the filling.
In the morning, a hot pizza with a cheese crust will delight a husband who has come out of the shower (you just need to know the recipe for a quick pizza dough - and now you, like the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, colleagues will delight in a hearty Marinara or a classic Margherita, which you will share with everyone working with you in the same office (homemade pizza on a thick fluffy dough and after heating in the microwave tastes great!). In the evening, the family will appreciate pizza on the most ordinary yeast dough - with a glass of tart red wine, a light French comedy and a warm homely atmosphere.
A party for friends, a children's birthday, a business lunch during a break between trainings, a meeting with friends, a picnic in nature - pizza is appropriate everywhere, desired everywhere and needed everywhere.
Surely you have your own tried and tested pizza dough recipe that you use year after year: it does not let you down, suits you completely and does not force you to surf the Internet before every dinner to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet ... do not pass by! A new recipe is always a chance to gain useful experience and write down an even more successful way of preparing a familiar dish in your personal cookbook.
Not many realize that the secret of a delicious pizza lies in a good dough. You can experiment with toppings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is tasteless, you will never get a delicious pizza.
Let's talk pizza dough, shall we?
The most common yeast dough for thin pizza
A classic of the genre, which in one interpretation or another is served in all textbooks on Italian cuisine, which is used by chefs in eminent restaurants and which is most often used in standard recipes. Pizza is a folk and simple food, and therefore should not be prepared technically difficult or problematic. What's more, it doesn't include ingredients that are hard to find, cost a lot of money, and can't be found in the corner store. The basic ingredients of a simple yeast pizza dough are water, yeast, flour, salt, and a little vegetable oil. Everything else is from the evil one.Ingredients:
175 g flour;
125 ml of water;
1 tsp yeast;
1/4 tsp salt;
1 st. l. vegetable oil.
Dissolve yeast in warm water, add salt, oil. Gradually adding flour, knead a soft, not sticky, elastic dough. After the dough is ready, do not be too lazy to knead it on the table additionally by adding one or two tablespoons of flour: yeast dough loves affection, and three “bonus” minutes of attention that you give it will only improve the quality of the finished dish.
Cover bowl with a tea towel and set aside in a warm place until doubled in size. After that, the dough can be kneaded and start molding the pizza.
The most common yeast dough for lush pizza
The first secret of a successful pizza on a magnificent basis is that the dough for preparing this option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour-water.
Ingredients:
225 ml of water;
300 g flour;
1 tsp yeast;
1/3 tsp salt;
2 tbsp. l. vegetable oil.
Pour dry yeast with warm water and wait until they start to “play”. After that, add salt, add vegetable oil (olive - ideal, sunflower - acceptable). Gradually adding flour, knead a smooth, pleasant, not sticky dough. We leave it in a bowl covered with a towel for 1-1.5 hours before rising (the time depends on the air temperature in the room and the quality of the products). After doubling the dough, we cheat and proceed to collect the pizza.
Pizza dough without yeast
Many housewives, for one reason or another, are looking for a good recipe for yeast-free pizza dough. Some do not perceive yeast as a healthy food at all, this product is contraindicated for others, and still others simply do not have enough patience and time to wait for the yeast dough to rise. Exit - dough without yeast. Crispy, dry, thin and very tasty.Ingredients:
2 cups of flour;
0.5 cups of milk;
1/2 tsp salt;
1/2 tsp soda;
2 eggs;
3 art. l. vegetable oil.
Mix flour, salt and soda. In a separate bowl, stir milk, eggs and butter. Pour two-thirds of the flour into the liquid mass, stir with a spoon until a homogeneous sticky substance. Put the spoon aside, grease your hands with vegetable oil and, gradually adding the remaining flour, begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and let it rest for 15 minutes. After that, you can work with the test.
Kefir pizza dough recipe
Kefir dough is loved by those who prefer quick pizza preparation options - no need to knead for a long time, no need to wait for rise and proofing. Another significant plus of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the package, which no one wants to drink. The expiration date is about to expire, and on the way home, a new portion of fermented milk products is bought. Throwing away the leftovers just like that - the hand does not rise, which means that you need to come up with something that will allow you to use them without forcing your family to drink kefir that has stood in the refrigerator for several days. The way out is kefir dough for pizza, classic or, for example, as non-standard as.
Ingredients:
1 glass of kefir;
2.5 cups flour;
10 ml of vegetable oil;
1 egg;
1/3 tsp salt;
1/3 tsp soda.
Mix flour, salt and soda.
In a separate bowl, mix vegetable oil, kefir and egg.
Gradually pour the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You can’t knead it for a very long time - you will “drive out” all the air, and the dough will turn out to be “clogged” and tough. After all the ingredients are mixed, with your hands dipped in vegetable oil, spread the dough into a well-oiled form and spread evenly. Then you can work with the filling.
Pizza dough with sour cream
Perhaps, among all non-canonical pizza dough options, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal labor (measured, mixed, received), you have a wonderful pizza base ready - tasty, tender, not dry and not hard. Great option! Of course, a real pizzaiolo will most likely just faint if you show him an indistinct mass without yeast, which we will call sour cream pizza dough. Let's not irritate him - we will agree that we will officially call the culinary masterpiece on liquid sour cream dough an open pie, and among ourselves we will still call it pizza. Homemade and extremely tasty.
Ingredients:
1/2 cup sour cream;
1 egg;
1/2 tsp soda;
1/2 tsp salt;
1/2 cup flour.
Mix sour cream with egg, add salt and soda. Pour in the flour and knead with a few sharp movements a homogeneous lumpy dough. We spread it in a well-greased form, level it with a spoon. You can work with stuffing.
Cottage cheese pizza dough
Soft, with a pleasant creamy aftertaste, tender and does not dry out for a long time. This is the dough that should be prepared for two large pizzas at once, because on the second day, and even on the third, it remains tasty and appetizing.
Ingredients:
250 g of cottage cheese;
1 egg;
50 g butter;
1/2 tsp salt;
1/2 tsp soda;
1.5 cups flour.
Grind cottage cheese with an egg, add soda, salt and softened butter. Gradually adding flour, knead a soft dough. It may slightly stick to your hands - try to limit yourself to the specified amount of flour so as not to "hammer" the dough and make it tough. To spread the dough on a baking sheet, line it with baking paper, lightly grease with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Next, you can spread the filling.
Yeast puff pastry for pizza
And this is the most time-consuming of all the above pizza dough recipes. Obviously, no one will cook this every day, but sometimes you can treat yourself to a wonderful puff pastry with yeast - it is soft, and crispy, and tender, and solid at the same time.
Ingredients:
200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp salt;
3/4 cup liquid;
1 egg;
3 tsp Sahara.
Pour warm water into a bowl, add sugar and yeast.
Quickly rub the ice cream butter into flour on a coarse grater, mix just as quickly until crumbs are obtained.
After the yeast starts to “play”, add the egg, stir well and pour into the flour mass. We stir without fanaticism, if necessary, add another spoon or two of flour, collect the dough into a ball and, covering the bowl with cling film, hide the dough in the refrigerator for 1.5-2 hours. After that, the dough can be taken out and cut.
Beer pizza dough
Ingredients:
1/2 glass of beer;
125 g butter (half a pack);
1/3 tsp salt;
1/3 tsp soda;
1.5-2 cups of flour.
Mix beer with melted butter, add salt and soda. We mix in the flour - you should get a soft, not sticky dough, very pleasant and tender. We roll it into a thin layer or stretch it with our hands and fill it with stuffing.
Pizza from ready dough
An option for the lazy, busy, in a hurry and who hate to "play" with the dough, but who love to eat deliciously - pizza on purchased puff pastry, unleavened or yeast. Defrost, put on a baking sheet, distribute the filling and put in the oven - that's it. It cannot be said that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a store-bought semi-finished product can be said with full confidence.
5 tips for making delicious pizza dough:
- It seems to many that the unfortunate half a spoonful of salt in the dough is not felt at all and is not felt, so you can just forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what needs to be strengthened, so in no case should you count on the fact that the salinity of the finished dish will even out with the help of the filling and ignore the addition of salt to the dough.
- Having stuffed your hand and trained, proceed to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. Pizzaiolo shows that prepare treats for you by beautifully tossing dough in the air are not only part of the cooking show. It is also a completely justified way to prepare the perfect pizza: it does not tear the delicate yeast fibers, and provides a soft and pleasant dough structure.
- A common mistake that a generous Slavic soul makes when preparing pizza is a thick, thick layer of toppings. We conscientiously forget that we are not preparing an open pie, namely pizza, and we strive to put more toppings, believing that, since we are preparing for ourselves, there is nothing to be greedy. However, the reality turns out to be different - and the pizza does not come out quite the way it should turn out. Ideal option: both the filling and the amazingly tasty base must be felt in the finished dish. Do not forget about this, laying out the next time meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.
- Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-fired oven, which provides a dry and very good heat. To get closer to a similar picture at home, set the temperature control in your oven to at least 220 degrees.
- For the same reason as described above, it is worth spreading the dough not on a cold metal sheet, but on a well-heated surface. To do this, hold the baking sheet in the preheated oven for about 10 minutes, and only then transfer the dough onto it.
Good luck with your experiments and delicious pizza!
It is not known exactly when pizza became popular around the world. At first, it was a simple thick cake made from dough and poured with tomato sauce. And now - a thin pie made from yeast dough, with the addition of filling. Not so long ago, the D.O.C. mark was established in Italy, confirming the high quality of pizza. It is assigned only to those dishes in which the dough is rolled out by hand, and not by machine or with a rolling pin. This is the secret to making real pizza.
How to make pizza dough
Unleavened yeast dough
- A glass of warm water or milk.
- Salt - one second teaspoon.
- Yeast - 20 grams.
- Egg.
- Unrefined olive oil or margarine - three to four tablespoons.
- Sugar - one and a half tablespoons.
- Flour - four to five glasses.
Cooking:
Pour warm water or milk (about 30 ° C) into an enamel bowl and add yeast. Mix the sifted flour, salt, egg, sugar for about 5-8 minutes until a not very steep, homogeneous dough comes out. Add warm olive oil, stir, cover loosely and set aside. After 2 hours, the dough should rise and you need to knead it. After 40-50 minutes, the dough should begin to fall off. You need to knead again, sprinkle with flour and put on the table to cut.
Influence of ingredients on the quality of the dough:
- If you increase the amount of oil, then the cake will come out crumbly, and it will not be stale longer.
- If you take milk instead of water, then the appearance and taste will improve.
- If you take a little water, you get a tough pizza.
- If you take a lot of water, you get a flattened, blurry pizza.
How to make pizza without dough
The pizza making process is good because you can experiment at any time. Let's make a pizza with potatoes instead of dough. Cooking time 10-20 minutes. Let's say we have a family of 4 people. For 4 servings we need:
- Basil - eight leaves.
- Pepperoni - eight to ten slices.
- Mariner sauce - one-fourth cup.
- Mozzarella cheese - three-fourths of a glass.
- Salt - four teaspoons.
- Potatoes - two things.
Cooking:
Potatoes should be cut into thin strips. They are used as a crust. To get a crispy crust, you should use a cast-iron skillet with a thick bottom. It is necessary to pour 3-4 tablespoons of unrefined olive oil into it. Then heat the skillet until smoky and spread the potatoes evenly.
After 5 minutes, evenly sprinkle the potatoes with grated mozzarella cheese and sprinkle with salt. Without waiting for the cheese to melt, add the pepperoni slices and spread with the marinera sauce.
As soon as the bottom of the crust becomes golden brown, it means that the pizza is ready. You can also add 5-6 pieces of fresh basil for flavor 2-3 minutes before you take the pizzas off the heat.
How to cook pizza at home
Italian classic pizza is cooked on wood in a special oven, in which the temperature reaches 400 ° C. Agree, in modern apartments it is difficult to repeat such a technological process. But you can make classic thin pizza dough. To make it, you need a special kind of flour. It is extracted from the inside of the grain. Its feature is a low gluten content. Such a bag of flour is marked with two zeros.
Ingredients:
- Salt.
- Fresh yeast - fifteen grams (only fresh, not dry).
- Water of high quality - one hundred grams.
- Flour - Two hundred and fifty grams.
Cooking:
First, let's prepare the brew. Dissolve the yeast in a small amount of water. Add some water, 50 grams of flour and mix. You will get a liquid substance, which should be left for 20 minutes. Pour flour onto the table and mix it with salt. Make a hole in the middle and pour the batter into it. Knead the dough with vigorous movements, gradually adding flour.
The dough should come out moist, soft and elastic. From it we form 2 koloboks and let them brew until the volume doubles (takes about 2 hours). And one more piece of advice. It is impossible to form a disk using a bottle or a rolling pin. It should be tossed and stretched. This is difficult to do without experience, but there is no other way out. The Italians do it so that the dough is well baked and filled with air.
How to cook pizza in the oven
To make pizza in the oven, you need to use yeast dough. It is necessary that the proofing takes 40-60 minutes. In addition, before putting the dough into the mold, you need to let it fall 2 times. There are 2 methods of cooking pizza in the oven - on a baking sheet or in a pan. A thin frying pan is not suitable for the oven. The bottom should be at least two millimeters thick. A baking sheet should be greased with vegetable oil.
You can not roll out the pizza crust, just smooth it with your hands over the entire surface so that the edges hang a little. Before baking, you must still let it brew for about 7 minutes. If you decide to bake pizza in a pan, then sprinkle the bottom with semolina and grease with vegetable oil - so that the cooked pizza can be easily removed. Put the dough on the pan and leave for 10-15 minutes, and only then put in the oven.
Pizza in the oven is usually baked in 2 stages. First, put the dough and bake until half cooked (a thin crust on top, and raw inside). They take it out of the oven, put the filling and bake it again, until it is ready. The average baking time depends on the ingredients of the product and the type of oven, and takes 30-50 minutes.
How to cook pizza quickly
To make everything fast, take the pizza recipe on thinly rolled dough. Buy ready-made dough.
Ingredients:
- Sauce.
- Salt.
- Olive unrefined oil.
- Greenery.
- Champignons - three hundred grams.
- Hard cheese - three hundred grams.
- Boiled pork - three hundred grams.
- Half-smoked or smoked sausage - three hundred grams.
- Fatty mayonnaise or fat sour cream - one hundred grams.
- Thin pizza bases.
Cooking:
Cut the mushrooms into small slices and fry until tender. Boiled meat and sausage cut into strips. Onion cut into half rings. Pour the prepared base with sauce - circles and tees. Pour the base with sour cream or mayonnaise so that the places where there is no sauce are filled. It turns out that the base on which the filling rests is smeared with either sour cream (mayonnaise) or sauce.
Put the sausage and meat on the base in a checkerboard pattern. Top with a thin layer of mushrooms and herbs. Salt to taste. Cut the cheese into small strips and sprinkle it all over the pizza. Put all this in the microwave for 5 minutes at a power of 75%. Garnish the cooked pizza with chopped herbs.
How to cook pizza in the microwave
Making pizza in the microwave is even easier than in the oven, and it takes much less time to cook. In the oven, the dough is baked much worse than in the microwave. Another plus is that pizza ingredients do not burn when microwaved. The dough is soft and fluffy. For this method of preparation, the dough must be made slightly liquid, with a small amount of yeast. Before baking, put a glass of water in the oven and warm it up a little.
Dough Ingredients:
- Salt - to taste.
- Sugar - a tablespoon.
- Water - half a glass.
- Margarine - one hundred grams.
- Flour - one and a half cups.
Filling Ingredients:
- Hard cheese - two hundred grams.
- Ground red pepper.
- Ground black pepper.
- Tomato sauce.
Cooking:
Grate margarine on a fine grater. Then manually grind it with flour. Pour salt, prepared flour mixture and sugar into a bowl with cool water. Knead the dough. Then place it in the refrigerator for 30 minutes. After that, divide into two parts and roll out. Put both parts together again, knead for a couple of minutes, divide into two parts and roll out again. This procedure is repeated a couple of times. At the end, roll out the cake to the desired thickness.
Once the dough is ready, bake it for 4-8 minutes in the microwave at 800 watts. Mix black and red pepper with tomato sauce. Pour this mixture over pizza and top with grated cheese. Put it back in the oven and bake for 1-1.5 minutes at 800 watts.
This recipe is good because it is prepared quickly, since there is no need to knead the dough. You buy it.
Ingredients:
- Greenery.
- Hard cheese.
- Semi-smoked or smoked sausage.
- Ketchup.
- Fresh garlic - three to four slices.
- Lokuwitz - 5 pieces.
- Frozen puff pastry.
Cooking:
Puff pastry is suitable either yeast or non-yeast. Separate the layers from each other and defrost them. This is best done at room temperature.
Peel and finely chop the onion. Do the same with garlic. Then take a frying pan, put it on the fire, pour a little salt on the bottom (so that the oil does not splash), pour vegetable oil and fry until golden brown. Cool and add the required amount of ketchup. Stir. This mass will serve as a layer between the filling and the cake. It is also needed to pour pizza on top.
Prepare the filling. The easiest method is to put the sliced sausage on the baked cake, and sprinkle with grated cheese on top. However, if you turn on the fantasy, then there will be a lot of options! You can look in the refrigerator and pick up all the food from it.
And finally, the main secret! Roll out the dough in one direction only!
Lubricate all the cakes with a mixture of onion and ketchup. Spread the filling evenly on each layer, and sprinkle with grated cheese on top.
Preheat oven to 180°C. Put pizza in it. Wait another 2-3 minutes, from the moment the cheese starts to melt, and the pizza is ready!
Scientists say that baker's yeast is very harmful to humans. They do not die during heat treatment, and in the intestines they can suppress the beneficial microflora responsible for immunity. Therefore, we will prepare pizza without yeast. And to make it even more useful, add rye flour.
Dough Ingredients:
- A pinch of salt.
- Water is a glass.
- Rye flour - one and a half glasses.
- Whole wheat flour - one and a half cups.
To get a soft dough, you should add a little soda and replace the water with kefir
Filling Ingredients:
- Not rennet cheese - three hundred grams.
- Bulgarian sweet pepper - one or two things.
- Boneless olives - three hundred grams.
- Onion - a small head.
- Tomatoes - three or four things.
Cooking:
Mix salt, wheat and rye flour. To make a soft dough, put a pinch of soda in kefir and let it brew for about 5 minutes. At this time, air bubbles will begin to appear to the kefir, which will give softness to our dough. Pour water or kefir into flour mixture. Knead the dough until it sticks to your hands. Make a bun out of the dough, then roll it into a thin layer. Place on a baking sheet and bake for 15 minutes.
Chop the onion, bell pepper, olives and tomatoes. Mix olives and onions, add spices and salt. As soon as the cake is baked, lay out the tomatoes, sprinkle with a mixture of olives and onions, lay the bell pepper on top and sprinkle everything with grated cheese. Bake 10 minutes in the oven.
In this method of cooking pizza, you first need to heat the pan to the desired temperature. Then pour vegetable oil and heat it up. Lay out the dough and fry on both sides. If you cook under the lid, this process will take less time. In this case, generously grease the pan with oil, put the dough, stuffing and cook over low heat.
The dough cooks quickly. The filling is prepared in advance. It should be thick so that there is no spreading. A good option would be one in which dried vegetables, fish or meat are on the bottom, and raw or soft foods can be on top.
Video lessons
Today's article will be about pizza. This Italian product, like pasta, has long taken root with us.
But one thing is a thin pancake, on which there are several pieces of meat, sausage and vegetables, lightly covered with melted cheese on top, and another thing. homemade pizza – pie, in which you select all the ingredients and their quantity at your discretion. You can feed several adults with such pizza to satiety, with little finance. Compare for yourself:
I will say right away that the number of products will be given based on one and a half baking sheets, since we usually leave a small baking sheet for those who have not eaten, and you are already themselves In the course of cooking, you will select the amount of products that you consider optimal.
We will need:
1. Boiled sausage - 500 grams (take "Doctor's");
2. Hard cheese - about 300 grams (usually we take "Dutch");
3. Sunflower oil;
4. Flour;
5. Yeast (dry);
6. Tomatoes - 4 pcs;
7. Onion - 2 heads;
8. Fresh cucumbers - 3 pcs;
9. Greens;
10. Mayonnaise.
Take good quality mayonnaise and sausage, because we make our loved ones for ourselves. Bulgarian pepper is not for everyone, but keep in mind, it adds piquancy and flavor to pizza.
Let's start with yeast dough, which is prepared in the same way as for cooking.
We take 400 grams of warm milk, one egg, half a teaspoon of salt, and mix everything.
Pour about 300 grams of flour over the milk - do not mix. Pour a bag of dry yeast on top of the flour, and now the whole thing can be mixed.
While kneading the dough, gradually add flour. Don't make the dough too tight. Many recipes say that you need to add flour until the dough stops taking it and so that it does not stick to your hands. This case does not suit us, the dough should be soft, elastic. The denser the dough, the heavier the cake, and we need a light, porous cake. The dough will stick to your hands, but do not add flour, but rather grease your hands with sunflower oil.
This should be the dough, and now cover it with a towel and put it in a warm place for an hour and a half. You can fill the bathroom with warm water, and lower the cup of dough into it.
While the dough is rising, let's cut the products. Usually we do the cutting procedure with the whole family, it is fast, and everyone can say that they participated in the preparation of pizza. Let's start with the onion. Onion cut into half rings.
Cut the tomatoes into rings, if it doesn’t work out, then you can cut them into half rings. There is no fundamental difference here.
The next step is to cut the bell pepper, who does not like it, you can add, for example, fried mushrooms. In a word - improvise.
It is advisable to cut cucumbers for pizza into thin slices - they are so softer, and if the skin is hard, then cut it off.
We cut the sausage into small cubes. Once again, don't skimp on sausage, because you have to eat.
It remains to grate the cheese on a coarse grater, and wait for our dough to come up.
When the dough is ready, you will see that it has doubled in size.
Lubricate the baking sheet with sunflower oil, separate a piece about two to thirds in size from the main mass of the dough and distribute it evenly over the entire surface of the baking sheet so that you get a semblance of a large pancake.
Turn on the oven and set the regulator to 200 degrees. While you form the pizza, during this time your oven will heat up.
The final stage has begun. Take three teaspoons of tomato paste and dilute them in water to make a thick tomato juice, and spread it with a spoon over the surface of the pancake. Leave a little tomato for the remaining piece of dough. Lay the sausage on top in a single layer.
Put cucumbers on the sausage and put a little mayonnaise on top. Adjust the amount of mayonnaise according to your discretion and taste.. Maybe someone loves a lot, and someone a little, again, use any mayonnaise, from classic varieties to light ones. Who loves.
Now we are laying the bell pepper, but since not everyone in our family loves it, therefore only half of the pizza is covered with pepper. Instead of pepper, you can put, for example, mushrooms. Sprinkle the whole thing on top with onion, and to make the onion juicier and softer, lightly crush it in your hand until juice appears, and again apply a little mayonnaise to the top layer.
We put tomatoes in one row, lightly apply mayonnaise and cover the whole thing with grated cheese.
Now put the pizza in the oven for about twenty to twenty-five minutes. But periodically lift the edge of the cake, and watch its bakedness so that it does not burn. The time depends on how your oven bakes..
You can also watch a video on how to make homemade pizza pie.
Bon Appetit!
Good luck!
Pizza on yeast dough
For: one and a half glasses of milk, 2 tbsp. mayonnaise, 2 tbsp. vegetable oil (can be olive), 1 bag of dry quick yeast, flour (how much dough will take), salt.
Pour yeast into a bowl, a pinch of salt, pour warm milk, part of the flour. We mix everything. Leave it warm for the dough to rise. After 15-20 minutes, add the rest of the ingredients to the dough. And you need enough flour to knead a thick, non-fluid dough. Let the dough stand in a warm place for about 15 minutes. Now you need to take a piece from it, roll it out thinly and put the pancake into a round shape, lifting the edges along the sides of the form. Grease the bottom of the pizza with ketchup. Then lay out the ingredients to taste. Any! Toppings can be many! On top, pizza is usually sprinkled with grated hard or tender cheese so that it melts well.
Pizza needs to be put in the oven at 180 degrees. Bake until golden edges of dough. Serve hot.
Pizza "Classic" in Italian
Knead the dough from 2.5 cups of flour sifted through a sieve, a glass of warm water, a couple of tablespoons of olive oil, a bag of quick dry yeast, a teaspoon of salt.
Knead and let stand warm to make the dough rise. To make it more magnificent as soon as possible, you can put it in a bowl in another container with hot water. While the dough is rising, make the filling.
Finely chop the garlic, two cloves, fry it in one spoonful of vegetable oil in a pan, add finely chopped tomatoes, salt, pepper, add finely chopped oregano (bunch), simmer for 10 minutes.
We roll out the dough, put it in a mold (if the molds are small, then divide the dough in half). The dough should be no thicker than half a centimeter. I put tomato sauce on it. Cheese (grated), basil leaves are placed on top. Next, put the pizza in the oven and bake until cooked.
To such a pizza, you can add halves of olives, olives, ham, cut into strips or other types of meat, such as smoked chicken, carbonate, pieces of boiled beef. But the classic Italian pizza with oregano and basil is cooked just like that.
