The real Italian pizza with photos

Servings: 10 Cooking time: 45 minutes

Photos recipe

Italian pizza - a single layer of nationalkitchen: nowhere else in Italy can not cook this wonderful dish. Pizza dough deserves special attention: thin in the middle and more luxuriant to the edges - its preparation requires a certain skill. Recipe Italian pizza with photos and step by step description of the process you can read below.

Lёpeshki-focaccia made in ancient Rome,Virgil mentions them in the "Aeneid". But only in the XVIII century, when the first focaccia seasoned tomato, I think before the toxic vegetable pizza was born. First there was "Marinara" and the date of birth of the "Margarita" is known for sure: in June 1889 Baker Street Santa Anna di Palazzo in Naples has prepared it in honor of Queen Margherita of Savoy.

Homeland pizza - poor quarters of Naples, and from therecome and ritual. Even the architecture of the marble table pizzaiolo codified, and a wood-burning oven in the form of a dome at all is sacred, it should never be extinguished fire.

Ingredients for a "real Italian pizza with photo":

  • Water - 1 liter
  • Flour - 1.9-2 kg
  • Yeast - 20 g of fresh or 7 grams dry
  • Sea salt - 40-50 grams (to taste)
  • Tomatoes, fresh or frozen - 1 kg
  • Garlic - 2-3 cloves
  • Oregano - 5 g
  • Dried Basil - 1-2 gr
  • Fresh basil (green) - 25 g
  • Mozzarella - 500g
  • Vegetable oil - 20 ml
  • Olives - to taste
  • Recipe "real Italian pizza with photo":

    dough recipe for authentic Italian pizza

    dough recipe for Italian pizza - in fact, this is a pizza recipe: Then, of course, add the filling, but most important of all the dough.

    To prepare this recipe Italian pizza flour need a strong grain or zero type on the Italian classification.

    Water - warm (20-25 ° C). The amount of water indicated in the recipe, approximate, because the exact amount of water depends on the humidity and flour. On average, good dough kneading should absorb the volume of water equivalent to 50-60% by weight of flour used.

    Pizzaiolo use natural yeast,pre-starter for the day and dress. From the quality of the yeast dough will depend on a certain acidity. For Italian pizza can replace them more accessible dry at home, but the result will be different.

    How to cook Italian pizza at home

      • 1. Before you cook Italian pizza, take two identical bowls, divide in half the flour and place over a bowl.

    In two convenient bowl pour flour

      • 2. Divide in half the water. In one half of the salt is dissolved in another yeast.

    In a mixing bowl with water to dissolve the yeast and salt in another

      • 3. In a bowl with the flour, pour the water into another water with yeast. In both knead dough. When the dough is smooth bowls, you need to connect two pieces and stop before reaching such a degree of smoothness and elasticity, when the dough starts to easily keep up with the hands. It should be elastic and not too dry.

    Pizza dough and connect Stir

      • 4. Divide the dough into portions (one for each pizza, the amount of the test depends on the size of the pan), roll into balls, place on baking sheets and let go 3 hours, or 7-8 hours of heat on the bottom shelf of the refrigerator.

    Divide the dough into portions, and put on the beads proofed

    Italian pizza at home cooked in the oven.

    Cooking Italian pizza in a pizzeria

    If cooking Italian pizza comes inpizzeria, after lifting the dough will lay on the marble table. After a few blows to the test, it turns into a thick disk in a couple of fingers. Now you need to gradually increase it to about 25 cm in diameter, making sure that the center of the disc remained thinner than the rest part of it. Slightly thicker circumference should be a border (kornichone), which is necessary to the filling ingredients do not fall and do not spread beyond the edge of the pizza. During the forming disk hand (left hand holds the dough and the right it stretches) pizzaiolo perform accurate and error-free synchronous movement. After a short drive rotation in the air the entire operation is completed in a few seconds.

    Each piece of dough thinly roll

    Ready drive should be lubricated with olive oil and give rasstoyatsya hour.

    It is the turn of tomatoes - they close allface the future pizza. Then, in the course are garlic and oregano, and finally oil cruets of copper draw golden circle with a large dot in the center, similar to the figure 6. Sometimes you can also measure the amount of oil: no more than 10-11 grams.

    Prepare the stuffing for pizza

    And "Marinara" goes into the oven on a wooden blade. Oven with dome vault is heated with wood as a furnace, which came from Herculaneum and Pompeii. In her constantly throw dry logs.

    Thermal wave (the furnace temperature reaches400-450 ° C) covers the disc with a soft dough and within seconds tells him that the minimum hardness that will allow it to easily slide off the blade. To fully kornichone propёksya, and the central portion is not turned into a cracker, pizza maker performs next to the stove ritual dance.

    For the dough to put the stuffing of cheese bacon tomato and basil

    The ingredients are prepared according to the rules of the pizzaretain freshness: the tomato remains fleshy, basil - fragrant and green, mozzarella melt to the desired extent, and the oil does not acquire taste roasted.

    Bake the pizza for a few minutes in the oven

    It remains to be folded pizza four times (a portafoglio - «wallet" as they say in Naples) and eat as they did in ancient times. After the pizza - it is the food of the poor, which has relied on the go.

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