Classic pizza: Italian dough recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

From the moment that pizza gained worldwide popularity, recipes from restaurants quickly migrated to the home cooking of housewives from all over the world. But perfectly tasty pizza, the same as in a restaurant, does not always come out. Traditional or classic pizza, which is prepared in a pizzeria, differs mainly in the dough. In a cafe or restaurant, we get a pizza that has a thin and crispy crust, with a golden crust and a soft core. At home, we take out a lush, ruddy base from the oven, which is very tasty, but differs from the ideal and resembles an oven pie.

In order to cook the most delicious classic pizza at home, you need to figure out what it is, how to cook the dough correctly, and what recipes there are.

What is Italian pizza?

Italian pizza is a national dish that dates back several centuries of its existence. The dish looks like an open baked flatbread made of unleavened dough, on top of which the filling is laid. Today, pizza is a world famous dish with over a thousand recipes. But the classic pizza recipe is considered the standard.

Classic dough recipe

The most important thing in making the right pizza is the right recipe, and the special technology that will prepare the perfect pizza dough. The classic recipe can be used as a basis for preparing various types of dishes. For the test you will need:

• boiled water temperature 40o С – 0.3 l;
• dry or live yeast - 10 g or 0.5 packs;
• granulated sugar - 20 g;
• s alt - 1 teaspoon;
• durum flour - 1 cup;
• soft flour - 1 cup;
• vegetable oil – 30 ml.

First of all, the dough is prepared. Pour warm water into a deep bowl, add sugar, yeast and pour one tablespoon of flour of both varieties. Mix all ingredients thoroughly and leave to rise in a warm place.

After a quarter of an hour, the yeast will dissolve in the bowl and foam will form on the surface. In another bowl, flour, s alt, butter and the approached dough are mixed. The dough is kneaded. One of the important factors affecting its quality is the correct consistency. The result should be a soft and at the same time elastic dough for pizza. The classic Italian recipe implies a thin base that is easier to roll out of pliable dough.

How to cook the blank?

As a rule, the above recipe for classic pizza at home involves cooking five or six bases. Such a volume cannot always be prepared and eaten at one time, so it is recommended to make blanks that can be stored in the freezer for up to6 months.

So, the first step is the formation of a ball from the dough. The lump should be about fifteen centimeters in diameter. The ball must be rolled in flour, then laid on a dry surface, for example, on a cutting board and buried with your fingers, at a distance of one centimeter from the edge. With the other hand, lightly press and pull the dough to the side, turning it.

Step two - stretching. As soon as the ball becomes a disc shape, it is necessary to continue to stretch it in different directions, until its diameter increases to a size of twenty-five centimeters. In this case, the main thing is not to try to level the base sheet, it will be in special tubercles, otherwise the dough will lose air, and the pizza will turn out not pretty and without peculiar spots on the crust.

The third step is formation. Having laid the resulting disk of dough on the knuckles, at a distance of a couple of centimeters from the edges, you need to start twisting the base, moving your hands under it at a high pace. In the process of such manipulations, it will become thinner and expand. Once the dough has reached a size of thirty centimeters, put it on a cutting board in flour.

Now the base is almost ready, like the pizza itself, a classic Italian recipe that can be changed depending on the availability of food in the refrigerator.

Pizza classic

In order for Italian pizza to come out, you canturn on the music and, enjoying the pleasant atmosphere, start cooking.

How to make the base is already very clear, but the rest needs to be de alt with. To start preparing the sauce:

• tomatoes - 2 pieces;
• vegetable oil - 2 tablespoons;
• garlic - 2 cloves;
• spicy ground pepper - a pinch;
• oregano, basil or other Italian spices to taste;
• s alt and sugar - 1 teaspoon each.

Filling, as a rule, can be anything, from cheese and olives, ending with sausages, meat or seafood. But the classic Italian pizza contains Mozzarella cheese (one hundred and fifty grams) and one tomato.

To prepare the sauce, the skin is removed from the tomato and the seeds are taken out (this is not necessary, but this is the classic recipe). Then the tomatoes are cut into small cubes and sent to a frying pan, previously greased with olive oil. Tomatoes give juice. As the sauce boils down, stir it, and after fifteen minutes, as soon as it thickens, add s alt, sugar, spices and garlic to it. The proportions in the recipe are not indicated, as the sauce is made to taste. Tomato and Mozzarella filling should be thinly sliced and put on a prepared base, pre-lubricated with sauce.

Ready, but raw pizza, send to a preheated oven and bake at a temperature of 220 to 230 degrees Celsius for ten minutes.

Pizza thin

How to cookthe classic Italian pizza dough is already known, and the preparation of the sauce is usually standard. Now about the stuffing. The recipe for thin pizza uses several types of toppings, from which it acquires a unique taste.

You will need:

• tomato sauce - 100 g;
• ham – 70g;
• cheese - 30 g;
• tomatoes - 2 pieces;
• olives - 30 g;
• olives 30 g;
• mushrooms (champignons) - 50 g;
• vegetable oil (for greasing the pan) - 1 tablespoon.

On the prepared workpiece, smeared with sauce or tomato paste, all the stuffing is laid out in random order. Before laying out, ham and vegetables are cut into cubes. Finally, cheese is rubbed on top. Bake in the oven at about 220 degrees Celsius for eight minutes.

Pizza "4 cheeses"

The classic pizza called "4 cheeses" is especially popular with us. It has a delicate taste and aroma of four different cheeses.

For cooking you will need:

• cheeses "Mozzarella", "Parmesan", "Dor Blue", "Emmental" - 100 g each;
• Italian herbs (spices) - to taste;
• tomato - 1 piece;
• vegetable oil.

The classic Italian pizza recipe lists four recommended cheeses, but you may not have some of them on hand, and this is not a problem. Cheese can be substituted foranalogues.

So, we rub each kind of cheese on a grater, and you can crumble soft cheese with your hands. Cheeses are laid out in layers on the finished base, spices are sprinkled, and a tomato cut into slices is laid out on top. Bake for up to fifteen minutes in the oven at 200 degrees.

Secrets of delicious pizza

1. To prepare a thin and crispy pizza, two baking sheets are placed in a preheated oven, pizza on top and empty below.
2. The process of kneading the dough requires a good mood, you can turn on the music, but not loudly, but in the background.
3. Flour must be sifted, so the dough will turn out homogeneous.
4. Fresh yeast is always better than dry. But in the absence of these, you can replace.
5. When kneading the dough, first add only half of the flour, and mix the rest gradually.
6. It is advisable to replace vegetable sunflower oil with olive oil. It has less flavor and will be invisible when baked.
7. The process of kneading the dough must be continued until it stops sticking to your hands. It must be remembered that pizza at the stage of kneading and forming the base should not be torn. The dough should be soft and elastic.

Result

Summarizing, classic pizza can be made at home. It is only necessary to adhere to some rules, and a persistent and attentive hostess will have an excellent Italian dinner. Experimenting with fillings is not only possible, but necessary. After all, the classic loves perfection.