Pizza - a dish popular and therefore very simple composition: base dough, sauce, cheese and toppings. However, pizza Cooking pizza   at home often causes difficulties. Despite the fact that the pizza recipes for all tastes are widespread, few people get home to cook the same delicious and fragrant dish in a pizzeria.

Features Italian pizza

Pizza - one of the most popular dishes in the world, won the hearts of millions of delicious taste. Perhaps, in every corner of the world can find a café serving pizza. However, not everywhere and not always this dish is really tasty. Often, people are encouraged to "rubber" pale dough somehow smeared with tomato sauce and sprinkle with cheese.

There's also another extreme: many chefs sin that endlessly complicate, complement and improve the classic recipe of pizza, as a result of changing it beyond recognition. So there are pizza or cottage cheese puff pastry Puff pastry: lacy splendor As well as cakes, fillings overloaded.

Meanwhile, the real pizza is very simple: a thin tortilla dough and filling her, and filling should not be too much. And its excellent flavor dish is obliged carefully prepared tests that should have a crispy crust, but be soft inside.

With filling it is much simpler: it just has to be prepared from suitable products. Natural tomato sauce without unnecessary additives, low-melting aromatic cheese (ideally - mozzarella) and all the other ingredients should be fresh and of good quality.

Cooking at home

Professional pizzaiolo (pizza makers) are unanimous: in order to make the dough a unique flavor and the famous soft crunchy consistency requires a special wood-burning stove. Only this oven allows you to achieve the required high temperature baking pizza.

Set in a city apartment suitable furnace can not even the most desperate fans of pizza. But you can bake a favorite treat in a conventional oven. Of course, this pizza is somewhat inferior to taste the original technology, but it will still be delicious delicious. The first thing that is needed - Properly cooked dough.

Secrets of pizza dough

The only right recipe for pizza dough does not exist even in the homeland of pizza - Naples. Each chef empirically selects the most appropriate for itself a recipe. Some add to the dough a little grated raw potato, put other spices, and others - lard. But in either case classical pizza dough is made from flour, water, olive oil, salt, sugar and yeast. Other types of tests, including the puff, used for the preparation of this pizza is not accepted.

In Italy, the market can meet the special flour for pizza - a mixture of ordinary flour with flour from durum wheat. In a pinch, you can use regular wheat flour Class, Class I or Class II.

First, you need to prepare the yeast: mix them with the sugar (better - with powdered sugar) and warm water, leave for a short while, on the surface of the foam appeared. Sift the flour should be mixed with salt and put it on the work surface slide. In the center hill you need to do an excavation where warm water flows, which stir the yeast and sugar. Using fork flour with edges carefully added to the liquid. The last test is added to the oil. When the mixture becomes thick, it is necessary to knead the dough by hand.

Kneading dough - not an easy process, it requires a serious fitness. Knead the dough must be very careful that it does not stick to hands. Typically, it takes at least ten to fifteen minutes. After this, the dough should be put in a bowl, cover with a towel and leave for an hour at room temperature, so that it came.

An hour later, the dough should double. This means that you can proceed to further processing. The dough must be a force to throw on the table, stretch, twist and knead. At the same time you can not use a rolling pin: All manipulations are made by hand only.

When the dough becomes elastic and will not be torn, it must be converted into a cake. To do this, a rolling pin, too, is not used: it is necessary to first knead a lump of dough into a flat cake, and then pull the edges of the cake. This treatment allows to keep the air bubbles in the thickness of the dough, rolling pin that will inevitably be damaged. Size classical pizza -26 cm. The edges such lozenge should be thicker than in the middle. Thus, the central portion of normal thickness pizza -2 mm, while the thickness of the edges may reach do8 mm.

Toppings

Stuffed pizza can be any products, flavors that harmonize with each other. But we should not get carried away "slozhnosochinennogo 'fillings: better to use no more than three components. First, the dough should be lubricated with sauce (used in most cases of tomato sauce with garlic - it is easy to cook yourself). The sauce should not be too liquid, otherwise it will be absorbed into the dough and make it more difficult propekanie. This also applies to the rest of the filling: All components must be dry.

Cheese in this pizza sauce put between greased dough and filling. He holds the filling with the dough and makes pizza bottoms wet. In addition, since the cheese does not stick and does not stiffen unattractive crust. Top stuffing sometimes sprinkled with grated spicy cheese, such as Parmesan.

Another secret: the stuffing should be lightly drizzle with olive oil. This will provide a pizza appetizing golden brown. Many believe that it is useful to add spice and Italian herbs: basil, oregano, thyme.

Baking

If you get a special furnace failed, pizza oven can be in the oven at the maximum temperature. It is best suited for baking pizza oven with hot air circulation. To put the pizza should be in a very hot oven, and it must be removed as soon mozzarella Mozzarella: an authentic Italian taste   It melts and begins to bubble and edges of the dough will get a nice golden color. Too long to keep the pizza in the oven is not recommended.

Maria Bykov

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