The pizza in the pizzeria is different, it is thin and delicate, the filling is baked, but not dry, it doesn’t work at home. Or is everything possible? All the details of Italian pizza are revealed here. It turns out that it is very easy to do, with minimal effort and at home. To business?
The foundation of all the basics
What is the main thing in pizza? That's right, basis! It is not worth buying it in a store, although it is very convenient. Also, do not use puff pastry.
It doesn't work at all if you want to make real pizza. Also, do not take for her a pie or any other dough with sugar, but also butter, eggs and other supposedly taste-improving ingredients. They spoil everything.
The composition of this test is very simple:
- 250 g of water;
- 20 ml of oil;
- 0.5 tsp salts;
- 7 g of yeast;
- 500 g of flour.
Only olive oil! No other fats can be replaced in the test. It gives the right taste. The ingredients are mixed, the lump is thoroughly kneading, left for an hour. Such a test does not need to be well suited, climbed many times. It can be kept in the refrigerator, but be sure to wrap it in a bag. The dough tolerates freezing, which is very convenient.
Highlight. According to the given proportions, all the flour will go away. You do not need to add anything extra. There will also be no leftovers.
Roll out or stretch?
Everyone loves pizza for a thin base. For this reason, it is not necessary to roll the cake in advance, otherwise the yeast dough will stand, rise.
Italian pizza makers stretch flat cakes with their hands. You can try it like that. But, if there is no confidence in their abilities and abilities, then it is better to use a rolling pin. It is important that the thickness is the same in all areas.
No rolling pin? Then the dough is stretched by hands, gradually, slowly, trying not to tear. Classic pizza has a round shape. But you can make a rectangle on a baking sheet or square.
One or two pastries?
According to classical technology, pizza is collected on a baking sheet and baked in the oven. But in pizzerias this is not always done. There is one trick. In order for the base to bake, a crisp appeared, it is cooked separately for several minutes, and then the filling is laid out.
What does it look like:
- Grease a baking sheet, sprinkle with flour.
- Roll out the cake, shift.
- Put in the oven, cook at 220 degrees 7-8 minutes.
- Lay out the sauce and filling, bake pizza until cooked.
Thanks to this simple technology, pizza remains crispy, the thin base does not get sour from the sauce, the filling does not dry out in the oven, the cheese does not burn out from high temperature.
Only one thing is important - prepare the sauce and other ingredients in advance in order to quickly collect pizza and re-send it to the oven.
Ketchup, tomato paste?
The most common mistake made at home is to use ketchup or tomato paste instead of sauce. But it is he who gives the very taste and aroma. A sauce is prepared from peeled tomatoes with onions, garlic, boiled and rubbed through a sieve. This is a classic version. There is not always an opportunity and time for it.
Alternative sauce options:
- Tomato with onion. Fry the diced onion. Add chopped tomatoes, boil for about 15 minutes, beat with a blender, season with spices.
- From mashed potatoes and herbs. Combine tomato puree with Italian herbs, salt, season with garlic, you can introduce a spoonful of mayonnaise.
- From ketchup and butter. Mix ketchup with olive oil (4: 1), add garlic, aromatic herbs to taste, you can take the mixture or use only basil.
- Tomato sauce with cheese. Mix tomato puree with grated cheese 3: 1, add spices to taste.
If there is no tomato puree, then you can use pasta, but you have to dilute it with something. Olive oil is best suited for this. Fresh tomatoes are always boiled. The sauce should be a thick consistency. If ketchup is used, it is advisable to familiarize yourself with its composition; you should not take very sharp forms.
More, more toppings
In fact, this cannot be done. Only Russian people cram vegetables, mushrooms, sausages, olives, sauce into pizza and add cheese of different types.
As a result, it is not clear what.
Pizza is the bakery in which you can save on the amount of ingredients.
Ideally, four different products are sufficient.
It is also important to be the first to lay the sauce. Otherwise, the tomato may burn, and the raw foods under it will not bake. As for cheese, it is not necessary to stack it on top.
That’s what housewives often do. As a result, fresh tomatoes, bacon, mushrooms do not bake, remain wet, they have a lot of moisture.
Other nuances of making pizza
- Champignon can be used fresh, but it’s better to boil the mushrooms slightly, with spices, this will greatly improve the taste.
- If you need pizza seafoodthen they are blanched in boiling water for just a minute. No need to overexpose, otherwise in pizza they will become tough.
- The main ingredient of the filling is cheese. No need to use cheap varieties that do not melt, have a bad taste. If there is no way to buy mozzarella, then at least look for analogues.
- Pizza fits perfectly pickled products. In addition to olives, you can add cucumbers, pickled mushrooms, and canned tomatoes to the filling.
- Any pizza can be made dietary, if you use low-fat cheese, and knead the dough on whole-grain flour or bran.
Perfect Pizza Toppings
It was already mentioned above that you do not need to use many products in the filling, pizza from this will only get worse. But it is equally important that the ingredients are combined with each other. It’s impossible to throw the floor of the refrigerator into it just like that.
Most popular options:
- sausage (ham, salami), tomatoes, cheese;
- mushrooms, cheese, tomatoes;
- seafood, cheese, olives;
- three types of cheese, olives;
- bacon, cucumbers, cheese;
- ham, mozzarella, mushrooms.
All these products are laid in addition to the sauce on top of it. It is not necessary to completely cover the surface, let there remain voids. The ingredients are cut into thin slices. Bake pizza for 10-15 minutes, not more. The temperature is not lower than 220 degrees.
