Pizza is one of the most popular and loved dishes all over the world. And many of us periodically want to please relatives with this delicious dish. But how do you make pizza? In this subcategory you will find the simplest and most delicious pizza recipes. This is pizza without yeast, thin pizza, pizza in the oven and even pizza in a slow cooker.
In addition to the variety of dough and cooking methods, pizza also impresses with a variety of toppings. The most popular is pizza with sausage, mushrooms, seafood and various types of cheese. But today, due to their boundless imagination, many hostesses add onions, tomatoes, chicken eggs, pickled cucumbers, boiled meat and vegetable mixtures to pizza. And even during fasting, you can enjoy your favorite dish. To do this, you just need to pay attention to the recipe for homemade pizza - lean pizza. Delicious pizza can also be a great symbol of the holiday. For example, Halloween pizza "Spider Web" is a great dish option if guests unexpectedly decide to visit you on the eve of the holiday.
Cooking pizza will take you a minimum of time, and the taste and aroma are simply unforgettable. Fast pizza, namely its recipe, should always be at hand for every hostess, because sometimes there is sorely not enough time for cooking. Is not it? It is very convenient that here are pizza recipes with photos. Now you don't have to wonder how to make homemade pizza. After all, thanks to such recipes, you will be able to cope with the preparation of the dish without any problems.
And remember, pizza at home is much healthier, tastier and more aromatic. Choose the most appetizing pizza recipe and start cooking. What could be better than flavored pizza? Recipes at home in the oven made especially for you. Make the family holiday!
29.03.2018
Lean pizza
Ingredients: tomato, mushroom, onion, tomato paste, flour, water, yeast, oil, salt, sugar, onion, dillI love pizza very much, which is why I can’t refuse it even in a post. I have described the recipe for lean pizza in detail for you.
Ingredients:
- 1 tomato,
- 200 grams of mushrooms,
- 1 onion,
- 3 tablespoons tomato paste,
- 200 grams of flour,
- 125 ml. water,
- 1 tsp yeast,
- 1 tbsp olive oil,
- salt,
- sugar,
- a bunch of green onions
- a bunch of dill.
21.03.2018
Lazy pizza pancakes
Ingredients: kefir, egg, sour cream, baking powder, flour, salt, boiled sausage, cheese, tomatoes, sweet pepper, vegetable oilToday we will cook a very tasty and simple snack - lazy pizza in the form of pancakes. The dish turns out very tasty and cooks very quickly.
Ingredients:
- a glass of kefir;
- 1 egg;
- 2 tablespoons sour cream;
- 1 tsp baking powder;
- 2 cups of flour;
- salt;
- 150 grams of boiled sausage;
- 100 grams of hard cheese;
- 1 tomato;
- half sweet pepper;
- 4-5 tablespoons vegetable oils.
19.03.2018
Fast pizza in a pan in 10 minutes
Ingredients: egg, mayonnaise, sour cream, flour, ham, mushroom, pepper, tomato, sauce, mayonnaise, oil, salt, garlic, onion, cheeseFor lunch or dinner, cook a very tasty and quick pizza. I have detailed the recipe for you.
Ingredients:
- 1 egg,
- 3 tablespoons mayonnaise,
- 3 tablespoons sour cream
- half a cup of flour
- 80 grams of ham,
- 2-3 champignons,
- a third of sweet pepper,
- 1-2 tomatoes,
- 1 tbsp tomato sauce
- salt,
- spices,
- 5-6 green onion feathers,
- 80 grams of hard cheese.
21.02.2018
Yeast-free puff pastry pizza
Ingredients: dough, sausage, cucumber, garlic, cheese, tomato, ketchup, onion, oil, spiceThere are a lot of pizza recipes. But if you want to cook pizza quickly, then this simple and quick pizza recipe from yeast-free puff pastry will come in handy. Today we will prepare such a pizza with sausages with cucumber and hard cheese.
Ingredients:
- 250 grams of puff pastry without yeast,
- 250-300 grams of sausages,
- 1 pickled cucumber,
- 1 clove of garlic,
- 80 grams of hard cheese,
- 1-2 tomatoes,
- 2 tablespoons ketchup or sauce
- 1 onion,
- 1 tbsp vegetable oils,
- spices.
21.02.2018
Lazy loaf pizza in the oven
Ingredients: long loaf, sausage, cheese, pickled cucumbers, greens, mayonnaise, ketchupAny housewife will love this recipe for a very tasty, and most importantly, quick-to-cook lazy pizza on a loaf with sausage and cheese.
Ingredients:
- loaf - 7-8 pieces,
- half-smoked sausage - 150 grams,
- cheese - 70 grams,
- pickled cucumbers - 2 pcs.,
- greenery,
- mayonnaise - 1 tablespoon,
- ketchup - 1 tbsp.
17.01.2018
Fast and tasty economy pizza on lavash
Ingredients: lavash, tomato, salami sausage, cheese, mayonnaise, ketchup, saltPizza can be cooked in 10 minutes if you use not a yeast dough cake as a base, but ordinary thin pita bread. It will turn out just as tasty and beautiful, but preparing such a dish is much faster and easier.
Ingredients:
2 pieces of thin pita bread;
- 1-2 pieces of tomato;
- 200 gr of sausage (such as Salami);
- 100 gr of hard cheese;
- 2 tablespoons mayonnaise;
- 2 tablespoons ketchup;
- salt.
29.11.2017
Pizza "Hawaiian" with pineapple and ham
Ingredients: water, yeast, salt, sugar, vegetable oil, flour, ham, canned pineapples, ketchup, cheeseLet the sun into the house. How? Very simple, make Hawaiian Pineapple Pizza. Our recipe will show all the nuances of cooking.
For the test you will need:
- 150 ml of water;
- 10 g of yeast;
- a teaspoon of salt;
- a teaspoon of sugar;
- 60 ml of vegetable oil;
- two glasses of flour;
For filling:
- 150 g of ham;
- 200 g canned pineapples;
- 60 g of spicy ketchup;
- 150 g of cheese.
29.11.2017
Chicago pizza
Ingredients: chicken breast, asparagus beans, yeast or puff pastry, tomato paste, hard cheese, spinach, salt, ground black pepperWant to make delicious, juicy, crispy American-style pizza? Turn on the oven, today we are preparing Chicago pizza.
For the recipe you will need:
- 500g yeast or puff pastry;
- chicken fillet - 300g;
- hard cheese - 200 g;
- asparagus beans - 200g;
- tomato paste - 100g;
- spinach - 100g;
- garlic - 3 cloves;
- vegetable oil - 1 tbsp;
- ground pepper and salt.
29.11.2017
Pizza with sausage and mushrooms on yeast dough
Ingredients: fresh yeast, water, flour, vegetable oil, salt, sugar, sausage, mushrooms, onion, basil, oregano, black pepper, paprika, homemade adjika or thick tomato sauce, mayonnaise, hard cheesePizza is a favorite dish of Italians and Americans. And recently, pizza has been prepared in almost every home. I offer my recipe for making this yummy, which my family is delighted with. I made buns from this dough, and today I want to talk about an excellent pizza from this dough. Pizza made from yeast dough is not inferior to Italian pizza. Try it, you won't regret it!
Components:
for the test:
- flour - 1.5 cups;
- warm water - 1 tbsp.;
- fresh yeast - 10 gr.;
- sugar - 1 teaspoon;
- vegetable oil - 1 tbsp. spoon;
- salt - ½ teaspoon.
For filling:
- mushrooms (fresh champignons) - 150 gr.;
- vegetable oil - 2 tbsp. spoons;
- hard cheese - 100-150 gr.;
- onion - 2-3 pcs.;
- sausage or ham - 150 gr.;
- thick tomato sauce or homemade adjika - 2 tbsp. spoons;
- mayonnaise (you can sour cream) - 1 tbsp. spoon;
- oregano - 0.5 teaspoon;
- black pepper - 0.5 teaspoon;
- basil - 0.5 teaspoon;
- paprika - 0.5 teaspoon.
25.11.2017
Pizza with minced meat and cheese
Ingredients: flour, water, salt, sugar, yeast, vegetable oil, minced meat, onion, hard cheese, tomato sauce, black pepperMany chefs have their own signature pizza recipe. This famous dish is known in many parts of the world. Yes, and we have a lot of housewives at least once baked pizza at home. Moreover, everything you like can serve as a filling - meat, vegetables, fish, mushrooms, etc. We offer a not too laborious recipe for pizza with minced meat. If you like thin pizza, then the base should be rolled out thinner. The fried minced meat can be spread in layers with other filling ingredients, or mixed.
Products:
for the base:
Wheat flour - 1 incomplete glass;
- fresh yeast - 10 g;
- warm water - 70 ml;
- salt and sugar - ½ teaspoon each;
- vegetable oil - 2 tbsp. l.
For filling:
- minced meat - 300 g;
- tomatoes (sauce, adjika, ketchup) - 2 tbsp. l;
- onion - 2 onions;
- hard cheese - 100-150 g;
- vegetable oil - 2 tbsp. l;
- salt, ground black pepper - to taste.
23.11.2017
Chicago pizza with mushrooms
Ingredients: puff pastry, mushrooms, hard cheese, sweet pepper, onion, tomato sauce, ground black pepper, saltIt's good to have enough pizza for everyone. A large Chicago-style pizza can satisfy any appetite.
For the recipe you will need:
- 0.5 kg of puff pastry;
- 0.5 kg of mushrooms;
- 1-2 sweet peppers;
- 1-2 bulbs;
- 1 glass of tomato sauce;
- black pepper and salt to taste.
09.10.2017
Puff pastry pizza
Ingredients: puff pastry, sausage, cheese, tomatoes, sweet pepper, ketchup, mayonnaise, olive oilI suggest making pizza on puff pastry. the recipe for such a pizza is very simple, because all you need is to defrost the dough itself and cut the filling.
Ingredients:
- puff pastry - 500 grams,
- boiled sausage - 250 grams,
- hard cheese - 150 grams,
- tomatoes - 200 grams,
- sweet pepper - 150 grams,
- ketchup - one and a half tablespoons,
- mayonnaise - 1 tablespoon,
- olive oil.
01.10.2017
Pizza Hawaiian with chicken and pineapple
Ingredients: flour, yeast, olive oil, sugar, salt, water, chicken fillet, canned pineapple, cheese, tomato sauce, herbsAmong the variety of pizza recipes, you can get lost, but there are still toppings that are most popular. Among them - Hawaiian pizza, with chicken and pineapple. Try it and you cook it, you will definitely like it!
Ingredients:
- flour - 650 gr;
- raw yeast - 15 gr;
- olive oil - 3 tablespoons;
- sugar - 1 tablespoon;
- salt - 1 tsp;
- water - 250 gr.
For filling:
- chicken fillet - 300 gr;
- canned pineapples - 200 gr;
- hard cheese - 150 gr;
- tomato sauce - 100 gr;
- a little greens - parsley.
13.08.2017
Pizza in a pan for 10 minutes on kefir
Ingredients: kefir, flour, eggs, soda, salt, sausage, onion, cheese, ketchup, mayonnaise, vegetable oilProbably, each of you had such a situation when in some 10-15 minutes you had to cook something quickly. In order not to get lost at such moments, save yourself this simple recipe for the most delicious and fastest pizza in a kefir pan.
Ingredients:
- kefir - 200 grams,
- flour - one and a half glasses,
- chicken egg - 1 pc.,
- soda - 1 tsp,
- salt - to taste,
- sausage - 150 grams,
- bow - 1 pc.,
- cheese - 70-100 grams,
- tomato sauce or ketchup - 2 tablespoons,
- mayonnaise - 2 tablespoons,
- vegetable oil - 1 tbsp.
02.08.2017
Zucchini pizza in the oven
Ingredients: zucchini, flour, tomatoes, onions, eggs, cheese, baking powder, salt, sausage, mayonnaiseWho doesn't love pizza? There are hardly any. Do you know how delicious zucchini pizza is baked in the oven? Well, just don't give up! Our recipe with a photo will help you figure out both the zucchini pizza dough and the filling.
Ingredients:
- zucchini - 300 gr;
- flour - 150 gr;
- tomatoes - 2 pcs;
- bulb - 1 piece;
- egg - 1 pc;
- cheese - 70 gr;
- baking powder - 1 tsp;
- salt to taste;
- sausage - 200 gr;
- mayonnaise - 50 gr.
30.07.2017
Pizza in a pan in 10 minutes
Ingredients: flour, egg, milk, sugar, baking powder, salt, tomato, ketchup, sausage, cheese, seasoningEveryone loves pizza, right? But it is not always possible to wait for its preparation. In this case, a recipe for cooking pizza in a pan will come to the rescue: in just 10 minutes, without sour cream, kefir and yeast, you will get an excellent pizza!
Ingredients:
- 175 gr flour in / s;
- 1 egg;
- 50 ml of water or milk;
- 1 tsp Sahara;
- 0.25 tsp baking powder;
- salt;
- 1-2 pieces of tomatoes;
- 2-3 tablespoons ketchup or tomato sauce;
- 200 gr boiled or smoked sausage;
- 50 gr of hard cheese;
- seasonings as desired;
- greens at will.
05.07.2017
Yeast dough for pizza like in a pizzeria
Ingredients: water, flour, salt, sugar, olive oil, yeastThe key to a good pizza is a good dough. Of course, if you want your pizza to be like a pizzeria, it must be a yeast dough. Just such a recipe we offer you today.
Ingredients:
- 1 glass of water;
- 2.5 cups of flour;
- 1 tsp salt;
- 1 tsp Sahara;
- 2 tablespoons olive oil;
- 1.5 tsp dry yeast.
08.06.2017
Yeast dough pizza with sausage and cheese
Ingredients: flour, water, dry yeast, salt, sugar, sunflower oil, sausage, cheese, onions, olives, tomatoes, ketchup, basil, oreganoPerhaps all housewives know: pizza is the dish that no one ever refuses. One of the most popular recipes - with sausage and cheese, tasty and satisfying. Let's cook this pizza together today?
Ingredients:
- 220 gr flour;
- 150 ml of water;
- 1 tsp fast-acting yeast flies;
- 0.5 tsp salt;
- 0.5 tsp Sahara;
- 3 tablespoons sunflower oil;
- 200 gr sausages;
- 120-150 g of hard cheese with a fat content of at least 50%;
- 1 onion;
- 10-15 olives;
- 2 tomatoes;
- 3-4 tablespoons ketchup;
- 3-4 pinches of basil;
- 3-4 pinches of oregano.
07.06.2017
Mini pizza on a loaf
Ingredients: white loaf, sausage, cheese, egg, tomatoes, black pepper, Provence herbs, mayonnaise, ketchup, adjika, greensI don't like doing dough, that's why I cook pizza on a loaf. Cooking mini-pizzas, we will cook in the oven, you can choose whatever filling you like.
Ingredients:
- 8-10 slices of white loaf;
- 150 grams of boiled sausage or ham;
- 80-100 grams of hard cheese;
- 1 egg;
- 2-3 tomatoes;
- black pepper to taste;
- Provence herbs to taste;
- 3 tablespoons mayonnaise;
- 2 tablespoons ketchup or tomato sauce, adjika;
- to decorate the greens.
01.06.2017
Pizza with vegetables
Ingredients: water, sugar, salt, olive oil, flour, yeast, eggplant, tomatoes, sweet bell pepper, onion, basil, oregano, ground pepper, ketchup, cheese, fresh herbsWhen you don’t want to load your stomach with heavy meat products, cook a tender eggplant pizza. An amazingly delicious dinner is guaranteed!
For cooking you will need:
- 150 ml of warm water;
- 1/2 tsp Sahara;
- 1/2 tsp salt;
- 3 tbsp. l. olive oil;
- 250 g flour;
- 7-8 g of yeast.
Filling:
- 1 eggplant;
- 3-4 tomatoes;
- 1 sweet pepper;
- 2 onions;
- a little basil, oregano, ground pepper, salt;
- 3 tbsp. l. ketchup;
- 100 g of cheese;
- some greenery.
I offer you a recipe for the simplest do-it-yourself pizza with a photo that I know. It turns out very, very tasty pizza is easy and simple! And inexpensive - I don’t understand at all why the delivery of a large pizza is offered for 1500-2000 rubles, if homemade pizza costs 200-250 rubles even after the price rises) Although, of course, it all depends on the filling - I make pizza from what I was lying around in the refrigerator, that is, I don’t buy anything special at all. If you don’t have the right products, then I recommend the online service instamart.ru, they have fast delivery.
So what is required for making yeast pizza in the oven:
Ingredients for yeast pizza dough:
-1 egg
-Glass of water
-4 mugs of flour
- Half a teaspoon of salt
- Packet of instant yeast
- A little bit of butter for the pan
For stuffing - whatever)
For the pizza topping:
The filling can be made from anything: add mushrooms, sausage, olives ...
I have lying around in the fridge:
3 sausages
onion
cheese
boiled eggs
2 tomatoes
Mayonnaise and ketchup.
Oh yes - for those who keep their figure, go on diets and follow the benefits of food - you will have to forget about it for the evening)
According to my ingredients, homemade pizza is large, 12 pieces of a good size. Enough for a big company!!!
How to make pizza dough easy recipe:
Take an egg, beat with a fork, add a glass of warm water (I take room water - boiled - and add a drop of hot). Stir with a fork until completely smooth. Sprinkle in half a teaspoon of salt. The dough will turn out quite bland, you can add more salt.
Mix flour with instant yeast. I had a package of yeast that says "for 1 kg of flour". I'm lazy, so I poured half the bag into a mug of flour, mixed it with my finger, added it to the egg with water. Then also the remaining half of the package. And began to stir the dough.
You just have to knead the dough well! Then put it in a warm place - I put it closer to the stove. And get stuffing! The dough will rise at this time.
I chopped, as you can see in the photo, what was - a little onion (a third), 3 eggs (one is enough, but I like it with three), sausages, tomatoes.
How to cook pizza:
Sprinkle the table with flour, the rolling pin too.
Roll out a large pancake the size of your baking sheet. Or a little more - bend the edges. From these proportions, the dough comes out onto a large pizza pan with an average thickness of the dough (you will see in the photo below, the dough will still rise in the oven from the thickness of the rolled out)
Grease a baking sheet with a piece of butter. I don't like sunflower oil pizza.
Transfer the pizza dough to a baking sheet. I put a rolling pin on the dough in the middle, bend one edge of the dough onto it from above, then from below, quickly transfer and straighten it. If the dough is sticky, sprinkle with flour before this, it will be easier to transfer.
Lubricate the dough with mayonnaise and ketchup. If you have a lot of cheese - here you can grate a layer of cheese on the dough - it will be tastier.
Spoon this muck)
Pour on top, evenly distributing pizzas, onions, eggs, sausages throughout the dough.
Lay out the tomatoes. Tomatoes can be sprinkled with ground black pepper. If you like, add greens. And some more mayonnaise and ketchup.
Rub cheese on a coarse grater on top of all this disgrace. I have two different pieces lying around - it will be even tastier)
Bend the edges. In order not to rise too much later, press with a fork around the perimeter. Who is not lazy - you can melt a piece of butter in the microwave and grease the edges with a culinary silicone brush (I took it for 14 rubles in Auchan). This will give a golden brown.
Put in the oven (I'm cold). I bake pizza at 200 degrees for 10 minutes! That is, the pizza is baked quickly! But I have a good new oven - there is a “pizza” mode - 15 minutes, 5 minutes it heats up to 200 degrees and bakes for 10 minutes. I used to bake homemade pizza in an old, old gas oven for about 40 minutes at a maximum temperature that was not determined there)
That's all! Simple and delicious - a pizza recipe in a hurry! Bon appetit) More recipes
Pizza is an international dish that has gained worldwide fame in the last century. Pizza came to our tables straight from Italy, where it is considered a traditional national fast food dish. Historically, this is any cake or slice of bread covered with minced meat, vegetables, heated in the oven. Classic pizza is a round thin flatbread covered with circles of ripe red tomatoes or smeared with tomato sauce, sprinkled with minced meat or sausage, with various vegetable or mushroom additives, with the obligatory participation of grated cheese.
Thanks to the availability of ingredients for pizza, the speed of preparation and the win-win taste of a spicy hot dish, it has become the most popular food that you can buy on any continent of the planet, or you can simply cook pizza at home on your own, choosing one of the many recipes with which we and invite you to get acquainted in this culinary selection.
How to prepare pizza dough and toppings?
Pizza dough at home and yeast, and flour for it is only wheat. It is preferable that the pizza cake is as thin as possible, but this is not for everyone, as some gourmets like a fairly fluffy pie base, while others make pizza from ready-made puff pastry, which is sold in stores, which naturally simplifies and speeds up the baking process.
The filling is the most diverse: various sausages, ham, any boiled meat, fish, seafood, eggs, mushrooms (boiled, pickled, salted), vegetables, spices and always cheese.
Pizza sauce made from fresh tomatoes gives the finished pizza a particularly pleasant taste. It is prepared from ripe tomatoes without skins, but it can be replaced with ketchup or tomato paste. For an appetizing bouquet of flavors, spices, Provencal herbs, herbs and onions are added to the tomato sauce, which in balance determines the taste of pizza in the end.
According to this recipe, you will be able to cook two large pizzas in the oven from a thin yeast dough with mushrooms, onions, olives, cheese and salami.
Pizza Dough Ingredients:
- wheat flour - 500 grams;
- granulated sugar - 1 tablespoon;
- yeast - 8 grams;
- drinking water - 300 milliliters;
- oil - 1 tablespoon.
Pizza topping:
- salami - 150 grams;
- tomato sauce - 2 tablespoons;
- fresh onion - 1 piece;
- oil - 1 tablespoon;
- olives - 50 grams;
- hard cheese - 100 grams;
- pickled champignons - 150 grams;
- fresh champignons - 150 grams;
- basil and oregano (oregano) - optional.
Pizza with mushrooms and salami according to a homemade recipe is prepared as follows:
- Add all the dry ingredients to the sifted flour, mix. Gradually adding water, knead the dough, add oil at the end and, dividing the dough into two equal pieces, let them stand in a warm place for half an hour.
- Cut the salami, peeled from the outer skin, into thin circles.
- Fry chopped champignons and onions in vegetable oil.
- Marinated champignons cut into strips.
- Cut olives into rings.
- Roll out one half of the dough, leaving low sides, a round cake, with a diameter of 30 centimeters. Spread the surface of the cake with tomato sauce, sprinkle with chopped herbs and spread half of the mushrooms and olives on top.
- Put the slices of salami in the next layer and sprinkle the whole cake with grated cheese.
- In an oven preheated to +200 C, place a baking sheet, greased with oil, with the first pizza for 15-20 minutes.
During this time, prepare the second pizza and bake it in the oven in the same way.
Popular pizza recipe with sausage and tomatoes
This fairly common method of making pizza at home is different in that the dough for it is used - on kefir.
Dough Ingredients:
- wheat flour - 250 grams;
- kefir - 80 milliliters;
- chicken egg - 1 piece;
- baking powder - 0.5 sachet;
- table salt - 0.5 teaspoon.
For filling:
- any sausage - 250 grams;
- tomato sauce - 1-2 tablespoons;
- ripe tomatoes - 3 pieces;
- hard cheese - 100 grams.
Pizza with sausage and tomatoes according to a popular recipe is prepared like this:
- Add a fresh egg, salt to kefir and stir with a whisk. Next, gradually adding flour with baking powder, knead the dough, which is allowed to rest for 15 minutes.
- While the dough is resting, prepare the filling: cut the tomatoes into circles, and grate the cheese on a coarse grater.
- In the sauce part, mix the tomato sauce, including your preferred spices and Italian herbs.
- Roll out a round cake, put it on a greased baking sheet, form low sides.
- Lubricate the resulting cake with a complex tomato sauce, put sausage circles on it, and on them - from tomatoes.
- Sprinkle grated cheese evenly over its surface.
Bake pizza in the oven at +200 C for 15-20 minutes.
For such a homemade pizza, it is used on milk, and it is distinguished by splendor, softness and does not promise to be thin. Ingredients are designed for two small pizzas or one pizza for the entire baking sheet. Therefore, they can be cut in half for one small pizza. The combination of pickles with chicken meat makes the taste of pizza appetizingly savory.
Pizza Dough Ingredients:
- Wheat flour - 450-500 grams;
- natural milk - 200 milliliters;
- yeast - 7 grams;
- chicken egg - 2 pieces;
- oil - 2 tablespoons;
- granulated sugar - 1 tablespoon.
Filling:
- chicken fillet - 400 grams;
- pickled small cucumbers - 4 pieces;
- olives - 20 fruits;
- hard cheese - 20 grams;
- sauce with spices - 3-4 tablespoons.
Cook homemade pizza with chicken and pickles according to the recipe as follows:
- Dilute the yeast with sugar in milk, add 1/3 flour to it, stir until smooth and leave for half an hour in a warm place.
- After the specified time, beat fresh eggs with salt, pour them into the dough that has come up, where add the rest of the flour and pour in the oil. Knead the soft dough and insist it in a warm place for 30 minutes.
- To prepare the sauce, you will need tomato paste, pepper, aromatic herbs, spices and table salt. As an option - thick spicy ketchup.
- Boiled chicken fillet cut into strips. Cut pickled cucumbers into small cubes. Excessively salted cucumbers can be slightly soaked in boiled cold water.
- Olives cut into any shape.
- Roll out the dough that has come up by this time into a layer of a suitable size, put it on a greased baking sheet, form a low side, coat with sauce, on which put chopped chicken fillet with pickles, sprinkle with chopped olives, grated cheese on top.
It remains to place the baking sheet in an oven preheated to +200 C for 20-25 minutes, then let the finished pizza cool slightly and serve, cut into portions.
Recipe for homemade pizza with eggplant and egg
This dish differs from the previous recipe in its filling, which is filled with scrambled eggs, and yeast dough in milk, which allows you to cook lush and juicy pizza at home. But other options for dough for cakes are also suitable, to your taste.
Filling Ingredients:
- fresh eggplant - 2 pieces of medium size;
- onion - 2 onions;
- ripe tomatoes - 4 pieces;
- any sausage - 300 grams;
- chicken egg - 4 pieces;
- shaving sauce;
- grated cheese - optional;
- mayonnaise - 150 grams.
Homemade pizza with eggplant and scrambled eggs is prepared as follows:
- Separately, fry in a frying pan and vegetable oil the chopped onion and the fresh eggplants that have expired under the pressure of bitterness.
- Roll out the risen dough into a round cake, form sides, put the cake on a greased baking sheet.
- Coat the surface of the cake with tomato sauce or thick ketchup, on top of which lay the fried eggplant.
- Lay out the next layer of sausage, cut into thin sticks.
- Next lay out the circles of ripe tomatoes.
- Beat fresh eggs with mayonnaise, salt, add ground pepper and a little dried dill.
Distribute the resulting mass evenly over the surface of the pizza, sprinkle with grated cheese if desired and place the baking sheet with it in an oven preheated to +200 C for 20-25 minutes.
A simple recipe for homemade pizza in a pan
The main condition for cooking such a pizza at home is the use of dough that can be fried in a pan, and the filling is in the best traditions of making open pies.
Ingredients:
- wheat flour - 9 tablespoons;
- chicken egg - 2 pieces;
- natural sour cream - 4 tablespoons;
- mayonnaise - 4 tablespoons;
- baking powder - 0.5 teaspoon.
Filling:
- any sausage - 50 grams;
- hard cheese - 50 grams;
- pickled mushrooms - 5 pieces;
- sauce - 1 tablespoon.
Homemade pizza in a pan according to a simple recipe to cook like this:
- Mix sour cream with mayonnaise and beat. In the resulting mass, add flour, baking powder and mix until smooth.
- Pour the batter into a cold, clean, oiled pan, level with a spoon and spread the sauce on top.
- Spread the sausage cut into pieces, and sprinkle with grated cheese.
Place the pizza pan over moderate heat, cover with a lid, and continue frying for 10-15 minutes, being careful not to burn.
Quick recipe for homemade puff pastry pizza
The advantages of the puff pastry pizza recipe are obvious: fast, clean and, of course, delicious. The dough is bought in the kitchen, and the rest can be prepared in advance, which will make the process of baking pizza at home quick and easy.
Ingredients:
- puff pastry - 400 grams;
- boiled sausage - 200 grams;
- hard cheese - 200 grams;
- ripe tomatoes - 2-3 pieces;
- pickled cucumber - 1 piece;
- sweet pepper - 1 piece;
- sauce - 2 tablespoons;
- green onion - to taste.
Puff pastry pizza at home according to a quick recipe to cook like this:
- Usually puff pastry is rectangular in shape, and it is more convenient to cook pizza from it on a baking sheet. A layer of such a dough should be slightly rolled out, cut off the excess and placed on a greased baking sheet.
- Grease the prepared layer with sauce, sprinkle with a mixture of chopped green onions and sweet peppers.
- Evenly spread the sausage cut into strips over a layer of greens.
- Cut the pickled cucumber into thin semi-circles and also spread evenly on the sausage layer.
- Spread ripe tomatoes cut into circles or semicircles on a layer of cucumbers.
- The last layer is grated cheese evenly sprinkled on a grater, after which place a baking sheet with pizza in a preheated oven to +200 C for 20 minutes.
As you can see, the whole process of preparing delicious, beautiful and satisfying pizza at home will take no more than half an hour.
Exotic seafood pizza recipe
This recipe will appeal to seafood lovers, because it is from them that the filling of exotic pizza is prepared, the dough for which can be any according to your preference.
Ingredients:
- pizza dough - 300 grams;
- a set of seafood - 200 grams;
- hard cheese - 50 grams;
- onion - 0.5 bulbs;
- tomato sauce - 1 tablespoon;
- sour cream - 1 tablespoon;
- Italian herbs - 0.5 teaspoon;
- olives - optional.
According to an exotic recipe, pizza with seafood filling at home is prepared as follows:
- Place the dough prepared and rolled into a cake with low sides on a greased baking sheet.
- Mix ketchup, sour cream, herbs in a bowl and coat the cake on a baking sheet with this mixture.
- Spread the onion sliced into thin half rings evenly over the sauce spread.
- The next layer is diced marinated seafood from a cocktail
- Arrange whole olives evenly on top of seafood. Arrange whole olives.
It remains to sprinkle the pie with cheese chips and place the baking sheet with it in an oven preheated to +200 C for 20-25 minutes.
Of course, the highlight of such a pie is precisely mozzarella, but otherwise such pizza is prepared according to Italian classic rules.
Ingredients:
- wheat flour - 380 grams;
- drinking water - 250 milliliters;
- yeast - 0.25 teaspoon;
- table salt - 0.5 teaspoon;
- vegetable oil - 1 tablespoon;
Filling:
- mozzarella - 250 grams;
- ripe tomatoes - 3 pieces;
- sauce - 80 grams;
- Italian herbs - 1 teaspoon.
Cook homemade pizza with mozzarella and tomatoes according to a rustic recipe like this:
- Knead an elastic dough from flour, yeast, water, salt and oil, divide it into two equal pieces, cover with cling film and let it brew for 1 hour.
- After the specified hour, roll the remaining pieces of dough into two round thin cakes, which will become the basis of the pizza.
- Spread the surfaces of these cakes with low sides with tomato sauce and put ripe tomatoes evenly cut into semicircles on them.
- Sprinkle vegetables with Italian herbs and top with mozzarella, coarsely grated or thinly sliced, as desired.
- Place a baking sheet with pizza in an oven preheated to +200 C for 20-25 minutes.
Such pizza can be served both hot and cold with a meat dish and as an independent dish.
Pizza dough will be tastier and softer when cooked with milk or whey, which goes well with any homemade pizza recipe. Some housewives say that it is better to knead the dough with your hands with a rolling pin, but we admit that the bread machine is able to knead the dough just as well.
A large role in the preparation of pizza is given to the sauce for lubricating the base, which can be used, in addition to tomato sauce, mayonnaise, olive oil or other combined products: sour cream with ketchup and garlic juice, for example.
It is very important for successful pizza baking to thinly slice all the ingredients of the filling so that everything is baked evenly. If another hot pizza is immediately overlaid with fresh basil leaves, then the overall aroma will become more appetizing. It is important to maintain a balance between the dough and the filling so that the taste is impeccable.
1.
Pour a pound of wheat flour into a large container. We need the most common wheat flour, but the main thing is that the protein in it should be at least 13%. Add there 15 g of salt, 7.5 g of sugar (the ratio, as you noticed, 2: 1), and 40 g of olive oil. Better not even extra virgin, but refined, so that the dough does not smell strongly and does not taste bitter. Then pour 250 ml of water at room temperature into the mixture and start kneading - you need a mixer with a hook attachment. The dough must be kneaded at low speed. Already after the start of kneading, you need to add yeast. But they cannot be added together with salt, then they will not begin to work in full force. Therefore, first stir the dough until smooth so that there are no lumps, and only then add 3.75 g of yeast there and continue kneading until the dough becomes elastic. Why low speed is needed: so that the temperature of the dough does not increase too much during kneading. We need it not to heat up above 22 degrees, otherwise the yeast will start to work quickly, the dough will become sour, and it will not be very good.
2.
After five minutes of being in the mixer, the dough is ready. Many people add dry aromatic herbs to it, but you can’t overdo it with this, otherwise the dough will start to dry out - the herbs will take water into themselves. Or, if you want to add them, you can slightly increase the volume of water. After the dough is ready, we need to knead it slightly, bring it into a homogeneous state. Divide the dough into pieces weighing 200 g: this is just right for pizza, suitable for the size of a conventional home oven. If you have a very small one, you can form a ball weighing 150 g or even 120 g: the main thing is that the pizza comes out very thin.
3.
Shape the dough into a pizza ball. From the total volume of the test, we got about four such balls and another small piece. Spread this dough in the most ordinary plastic bags to let the yeast begin its work. Cling film is not suitable for this, it will tear when the pizza ball starts to grow. Set the dough aside for an hour and a half.
4.
The readiness of the dough can be checked with a chef's needle, which shows the temperature of the product: it should be 23 degrees. If you do not have such a needle, then you will still understand whether the dough is ready or not - it will noticeably increase in volume. Now you can start rolling out the dough.
5.
Let's make the margherita pizza first. For this we need mozzarella and tomato sauce.
Mozzarella must be taken hard, with a fat content of not more than 40%, otherwise oil will drip from the finished pizza. No need to grate mozzarella. Cut it into pieces the same thickness as the dough, so that the cooking time of the dough coincides with the melting time of the cheese. If you follow this rule, then the mozzarella will stretch, and everyone is always just waiting for this. Mozzarella stretches when it does not boil. As for tomato sauce: I do not recommend taking regular tomato paste, I advise you to take ready-made tomato sauce for pizza, in which herbs have already been added. Who does not like it - you can buy just tomato, without herbs. And ordinary tomato paste has a lot of acidity, and this can lead to heartburn.
6.
Sprinkle flour on the table. Remove the dough ball from the bag. It is better to roll out the dough with your hands, but if you can’t, take a rolling pin. True, this is not very good - the carbon dioxide that you have collected in the dough will go away after using the rolling pin, which is great for focaccia, not for pizza. So stretch the dough into a circle with your hands, it's easy: first knead it, making the pizza ball flat, and then stretch it from the center to the edges. Stretching will be easier if you hang the edge of the circle off the table and expand it while moving clockwise along it.
After you have formed the pizza base, let the dough rest for a minute. After that, stretch the dough a little again and rid it of excess flour.
7.
Take a wooden board, sprinkle it with plenty of flour - this will be a substitute for a pizza shovel. Put crust on it: this is the name of the pizza base after the pizza ball is rolled out.
8.
Spread one and a half tablespoons of pizza sauce evenly over the crust.
9.
Arrange the cheese on the pizza so that it is on each future piece. Here's an easy way: first lay out the cheese crosswise, and then add pieces to the sectors between the resulting lines.
10.
Of course, it is best to use a pizza stone for baking, but if it is not there, it does not matter. Take a regular baking sheet, wrap it with parchment, turn it upside down and put it in the oven.
Preheat oven to 250 degrees. Best in convection mode, with bottom and top shadows on; this is necessary to increase the heating zone.
Carefully transfer the pizza from the board to the baking sheet and let it bake for 5 minutes.
11.
Remove the finished pizza from the oven, transfer to a plate and bring to the table.
12.
The pizza is ready, you can already eat it, but it is better to add a little more dried herbs. Take, for example, a ready-made mixture of "Italian herbs" or oregano - and sprinkle on pizza.
13.
Cut the pizza into eight pieces. Check its readiness - the tip of the piece should stand straight, not fall off.
14.
You can make more pizzas with the leftover dough. For example, with chorizo and tomatoes.
Cut the sausage into thin slices (15 g is enough for one pizza), and the tomatoes into slices 1.5 mm thick.
15.
Proceed with the ball of dough in exactly the same way as with the previous one: take it out, knead it, form a circle and put it on a board sprinkled with flour.
After that, I was sure that it was impossible to do something like this at home. It's not worth even trying. But suddenly? And I decided to try anyway. I re-read a mountain of articles, recipes and began to experiment.
And you know what? You can cook excellent Neapolitan pizza at home! Yes, it will not smell like a stove, and “exactly the same as in Naples” will not. Still, she'll be great. Even better than many local pizzerias.
But first you need to understand the nuances. So, what ingredients make up the perfect pizza?
Temperature. Pizza is a creation of fire. According to the official recipe of Associazione Verace Pizza Napoletana (Real Neapolitan Pizza Association), the pizza must be baked in a wood-fired oven at 485°C. In normal household conditions, we need at least 250°C - this is the maximum temperature of most ovens. The higher, the better. Therefore, before baking pizza, we thoroughly heat the oven (along with the baking sheet) at the maximum temperature for at least half an hour.
Baking time. In the oven, pizza is baked in a couple of minutes. In a conventional oven, this time will have to be increased to 6-8 minutes (depending on the size of the pizza). And not a minute longer. Recipes with a 20-minute pizza baking cause me a real heartbreak:) Because this is no longer a pizza, but a tortilla with an overcooked filling. The whole essence of pizza is in a soft elastic dough and a juicy filling, the moisture from which has not had time to evaporate.
Baking surface.Now it is clear that by the time of baking the baking sheet should be hot. As soon as the pizza touches him, she immediately same should start getting ready.Every second counts.If you put the pizza in the oven on a cold baking sheet - that's allgone. While the baking sheet with the dough warms up, the filling will already evaporate and dry out.Therefore, we preheat the baking sheet in advance with the oven.(Of course, the ideal would be to use pizza/bread stone, which ensures the most even heating of the doughand the formation of a thin crispy crust. But this is idealwell andA well-heated pan also works well).
Flour. The dough for Neapolitan pizza has a very characteristic crumb structure: elastic, “chewing”, porous like bread and fragrant. All these properties are affected by the quantity and quality of gluten, which is released from wheat protein during kneading. It helps the dough to create an extensible framework that holds carbon dioxide bubbles, so that after baking an elastic, airy, elastic crumb is obtained. The higher the protein content in the flour, the “stronger” it is, the more porous and elastic the dough will be.
For a proper pizza dough, you need flour with a protein content of at least 12 g per 100 g. For example, in ordinary (Ukrainian, Russian) premium flour, there is only 9% protein. In addition, the moisture content of our flour is much lower (more flour is needed for the same amount of water), which also does not improve the structure of the dough. Working with him is not very convenient, because. the dough is not elastic and easily torn, and the crumb is finely porous and crumbling.
And here is a visual difference (on the left - medium-strength flour pizza, 12 g of protein, on the right - from weak flour, 9 g of protein)
The structure of the dough after proofing (above - medium-strength flour, below - weak flour):
How to choose the right flour? Should it be Italian? Not necessary. It just has to be flour from soft wheat varieties, finely ground, with a protein content of at least 12 g per 100 g. Domestic flour marked “for baking bread”, for example, may be suitable - its protein content is higher. Let's look at the composition. Well, if you choose from Italian flour, then it should be “typo 00” (fine grinding) with the percentage of protein indicated above. There are already ready-made mixes, on which it is written: “for pizza”. Over time, you can start experimenting, trying to mix different types of flour (for example, weak Ukrainian flour can be “strengthened” with flour with a high protein content). For example, my favorite pizza is made from strong flour (14 g protein) manitoba for long proofing, it is used for baking bread, croissants, etc. The dough from it turns out to be very fragrant and indescribably “chewing”, like Meller caramels :)
Proofing time. During the proofing of the dough, a fermentation process takes place, which forms the taste and aroma. Roughly speaking, the longer the dough rests, the tastier and more aromatic the pizza will be :) This process can take from 3 to 12 hours. For myself, I determined that four hours is quite enough, but if it is possible to leave longer, the better. The dough is still the main element of pizza, and it should be tasty enough so that it would not be a shame to serve pizza even with salt and olive oil alone.
Filling. 1) Pizza only spends a few minutes in the oven. Therefore, if the filling needs heat treatment (raw meat, mushrooms, tough vegetables, etc.), we do this in advance. Meat should be already cooked, mushrooms fried, etc. 2) By the time of baking, we prepare and cut everything. So that the filling remains only to be thrown onto the formed base - and immediately into the oven. The filling on the raw dough should spend a few seconds - otherwise the dough may become “glutinous”. 3) Do not be greedy and do not pile on a mountain of filling :) We distribute it evenly over the base in one layer. If there is too much filling, neither she nor the dough will have time to cook.
Parchment. We prepare baking parchment in advance and sprinkle it with cornmeal - pizza dough is very sticky, only solid coarse flour will help here. We transfer the formed base to parchment with flour - and only then lay out the filling. An attempt to transfer the base with the filling to the oven without parchment will most likely end in an accident :)
Phew, now you can go directly to the recipe. It's downright simple :)
Ingredients:
250 g fine flour, at least 12 g of protein per 100 g (however, you can cook with regular flour - it will still be good, but it will need a little more)
10 g fresh yeast (3 times less dry)
160 ml warm clean water (filtered or boiled)
1/3 teaspoon sugar
1/2 teaspoon salt
Cornmeal for dusting
A few tablespoons of tomato sauce (passata from fresh tomatoes, from tomatoes in their own juice, ready-made from a can, etc.)
100-130 g mozzarella
Olive oil
Or any other filling of your choice
Exit: 2 small pizzas with a diameter of about 25-30 cm
Cooking:
1. Grind the yeast, mix with sugar. Fill with warm (human body temperature) water, stir until dissolved. We sift the flour. Pour the liquid with yeast into the flour, mix.
2. Add salt. And we begin to knead with a mixer with dough attachments or a food processor - the first 3-4 minutes at a low speed, then increase the speed and knead for another minute 5 (if by hand - only 12-15 minutes) until the dough starts to come together.
If ordinary, weak, flour is used, it will have to be added, because. the dough will be sticky. Add half a tablespoon at a time, stirring after each addition. We stop when the dough stops spreading and gathers in a lump (in total, 3-5 tablespoons may be needed, it is important not to overdo it).
The dough will remain slightly sticky - this is normal. Lubricate a spacious dish with vegetable oil, form a ball from the dough, dust with flour and transfer to a bowl. Cover with cling film and leave in a warm place to stand for at least 4 hours (in a cool, increase the proofing time).
3. Half an hour before the end of the proofing, preheat the oven with a baking sheet at maximum temperature. With hands lubricated in vegetable oil, take the dough out of the bowl. Lightly crush. The dough is soft, elastic and elastic.
4. Divide into two equal parts and form balls from them. Look how it stretches :) Put the first ball on a work surface sprinkled with flour (or even better flour + a little cornmeal, so it will be easier to wipe off the rest of the dough later :). With the palm of our hand we make such a recess.
5. Now we begin to stretch the dough from the center to the edges and form the basis for the pizza, trying not to put pressure on the sides. We use the second palm as a limiter, moving it along the circumference of the base so that the shape does not spread and remains more or less rounded. Periodically turn the dough over and stretch on the other side.
Like this
6. The base can be lifted and it will stretch due to its own weight. If the dough does not stretch well (this sometimes happens), it is enough to leave it to rest for 10-15 minutes so that the gluten “relaxes” and start again.
7. In general, we stretch as much as we can, leaving only the ring of sides thick :) The base should be thin enough, in the center - no more than 3 mm, and then about 5 mm. If a hole has formed somewhere due to excessive zeal - it's okay, we'll close it with a piece of dough.
Put the formed base on parchment for baking sprinkled with cornmeal. Spread the tomato sauce evenly, drizzle with olive oil, you can add dried basil and / or oregano. Throw in the chopped mozzarella. Again, drizzle with olive oil. Only good! The more oil, the tastier and juicier :)
8. And immediately send it to the preheated oven for 6 minutes. Don't let the pale sides confuse you - the dough will be ready. Cut and eat immediately, rumbling.
The whole procedure, except for the proofing time of the dough, takes 20-25 minutes: 10 minutes for kneading and 10 minutes for forming the base.
The dough after proofing and forming balls can be wrapped in cling film, frozen and used as needed. Freezing-defrosting does not affect the taste and consistency of the dough, but it is brutally convenient :) It remains only to pull the dough out of the freezer in advance, form the base, sketch out the fillings - and you're done.
