The idea of pizza is older than Italy. For the first time the Greeks came up with the idea of baking bread in round and flat shapes and adding various other foods on top. Their favorite was a combination of olive oils and certain spices. As toppings they chose potatoes and leaves, different kinds of meat and even fruits. It is a certainty that the Greeks would have used tomatoes, if they had been discovered at that time! True mozzarella was imported by the Greeks from India, so it was quite inaccessible.
- 250 g flour
- 1 packet of dry yeast
- 3 tablespoons olive oil
- 1 teaspoon grated salt
- 15 cl of water
- tomato sauce, mozzarella, grated cheese
Preparation time: less than 90 minutes
RECIPE PREPARATION Pizza with Margherita cheese:
I used the bread machine: dough program.
Add flour, yeast diluted with warm water, oil and salt.
After 1 hour and 50 minutes the dough is ready.
Sprinkle the table with flour, spread the sheet and place in a greased pan.
Put the homemade tomato sauce over the dough (I mixed it before) see the recipe here
Add mozzarella and lots of grated cheese.
Put in the hot oven for 20-30 minutes.
Simple and good ..... Good appetite !!!!!
I took advantage of the bread machine and I multiplied the recipe 3 times (2 packets of yeast only) to make 3 pizzas
Choose the pizza you like!
Pizza is a delicious food, a perfect blend of tastes and flavors that satisfies even the most demanding tastes. Whether it is a traditional pizza recipe or the Romanian version of pizza, this dish is suitable for any occasion and for any time of the day.
Let's discover together the most popular varieties of Italian pizza (according to Wikipedia):
Pizza from Naples (Pizza Napoletana) includes:
- Seafood Pizza (with tomatoes, garlic, oregano and oil) - Seafood Pizza is one of the simplest pizzas, made with plenty of tomato pulp, finely chopped basil and garlic and sprinkled on top. Due to its simplicity, this type of pizza soon became the favorite of the inhabitants of Naples. The only connection between its name and the sea comes from the marinara sauce, one of the traditional Italian pasta sauces, a sauce that the wives of fishermen from the Gulf of Naples prepared for their wives when they returned from fishing.
- Pizza Margherita (with tomatoes, sliced mozzarella, basil and oil)
- Pizza Margherita Extra (Pizza Margherita with Mozzarella di Bufala Campana).
In June 1889, to honor the Queen of Italy, Margherita di Savoia, chef Raffaele Esposito created margherita pizza whose ingredients, tomatoes, mozzarella and basil, represented the colors of the Italian flag. He was the first to add a type of cheese to the pizza. It is the most common and at the same time delicious due to the simplicity of the ingredients.
How to make the simplest and tastiest pizza at home: Margherita pizza
It is the simplest pizza recipe, of which the Italians are the most proud. Pizza Margherita is made from few fresh ingredients, which put together are a real treat.
You can enjoy the creamy texture of this pizza at home, especially during this period. We warn you that for the best results you should invest in a special baking stone. If not, you can do it right, it will be good!
- 1 piece of pizza 30 cm
- 3 tablespoons tomato sauce
- extra virgin olive oil
- 80g mozzarella
- 4-5 basil leaves
Method of preparation:
For starters, make the pizza top. Here is the complete recipe. Put a baking stone in the middle of your oven and set the temperature to maximum. Allow the oven to heat for at least an hour.
Spread the dough, then grease it evenly with the tomato sauce, without reaching the edges.
Sprinkle everything with a little olive oil. Break the mozzarella into larger pieces and toss them over the sauce. Then toss the basil leaves.
Bake the pizza and let it sit until the cheese melts, and the crust takes on a copper hue, about 4-8 minutes.
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1) Cheese balls
Boil 2-3 medium-sized potatoes, peel and puree. Mix with 50 grams of grated cheddar cheese. Season with a little salt and pepper. Add a tablespoon of flour to bind the dough. From this, make small balls that are fried in oil for 2-3 minutes, over medium heat, until the flour is baked and a brown crust is formed. They are served simply, with tomato salad, or as garnishes for meat dishes have fish.
Pizza Margherita, recipe for home. It is a typical Neapolitan dish and probably the simplest pizza with only a few steps to follow.
The little history of this recipe
According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples by Queen Margherita of Savoy, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza similar to the colors of the Italian flag. . Red (tomato sauce), white (mozzarella) and green (basil) were used. They named it after the queen & # 8211 Pizza Margherita.
Whatever the real origins of this pizza recipe, we know for sure that it was Raffaele Esposito's version for Queen Margherita that made it popular. Since then, it has become one of the most recognized symbols of Italian food culture in the world.
Since 2009, Pizza Margherita is one of the three Neapolitan Pizzas with the EU STG label (Traditional Specialties Guaranteed & # 8211 Traditional Specialty Guaranteed).
The superior quality of the ingredients and the traditional method of preparation are the basis of a real Neapolitan Pizza STG. You must have a 3 mm thick disc of dough with a crust 1-2 cm high. No tools other than the cook's hands are allowed. No twisting or a mechanical press and must be cooked in a wood-fired oven at 485 ° C for about 90 seconds.
Nowadays, there are many pizza recipes, depending on the area. But Pizza Margherita has not disappeared from the pizzeria menus, wherever they are.
Pizza, like many other dishes, did not originate in the country that is famous for its appearance, Italy. In fact, the first variants of pizza date back to ancient Greece. There, the Greeks prepared a large, round and flat bread on which they put oil, herbs and spices. Tomatoes had not been discovered at the time and were therefore not part of the recipe.
3 simple non-fat pizza recipes
- 300 g pizza dough (homemade or bought)
- 1 teaspoon olive oil
- 1 clove of garlic, cut in half
- 5 cherry tomatoes, cut into slices
- 1 cup of grated mozzarella
- 1 teaspoon of balsamic vinegar
- ½ cup of fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper.
Method of preparation
Spread the dough in a tray covered with baking paper, put the tray in the preheated oven at 200 degrees Celsius and let the top cook for 8-10 minutes. Remove the dough after it is almost ready, grease it with a teaspoon of olive oil and massage it with two halves of garlic clove. Put the tomato slices over and cover everything with a layer of grated mozzarella, then put the dish back in the oven, where you will leave it for 12 minutes. During this time, mix a teaspoon of olive oil with a little balsamic vinegar. Spread the combination on the surface of the delicacy after removing it from the oven. You can top it with basil and a pinch of salt and a pinch of pepper.
Pizza with arugula and mushrooms
- 1 tablespoon olive oil
- 1 onion, cut into strips
- 3 cups of mushrooms of your choice
- 2 teaspoons finely chopped garlic
- ¼ teaspoon of salt
- 350 g of pizza dough
- 1/3 cup shredded goat cheese
- ¾ cup of grated mozzarella
- 1 cup of arugula
- 1 teaspoon lemon juice
- 1 teaspoon truffle oil.
Method of preparation
Put a few drops of olive oil in a hot pan and sauté the onion for 1-2 minutes, then add the mushrooms and garlic, then season with salt and pepper. Spread the dough in a tray and make a few holes from place to place with a fork. Put goat cheese, mushrooms and a healthy layer of grated mozzarella over the dough. Put the pizza in the oven and leave it there for 16 minutes. Meanwhile, wash the arugula, wipe it off the excess water and sprinkle it with lemon juice, truffle oil and a little salt, as you like. Finally, put the greens over the pizza.
Pizza with tomatoes and ricotta
- 2 cups cherry tomatoes cut in half
- 1 tablespoon sunflower oil
- 350 g of dough
- ¾ cup of light ricotta cheese
- 2 tablespoons pesto sauce
- 1 clove of garlic, put on a grater
- ½ cup of feta cheese, crushed
- ¼ cup of basil leaves.
Method of preparation
Put the tomatoes in a pan, then sprinkle them with a little olive oil. Bake them for about 6-7 minutes or until they soften. Then spread the dough in another tray covered with baking paper, then prick it from place to place with a fork. Put the top in the oven and bake for 4 minutes. Meanwhile, mix the ricotta with the pesto and garlic. Spread the mixture obtained over the pizza in an even layer, then grind the feta cheese and place it on top. Put the tray back in the oven and let it bake this time for 10 minutes. Open the oven door at minute 6 and toss over the pizza and tomatoes. Sprinkle the basil before serving.
First we prepare the crispy pizza dough. Put the yeast with a tablespoon of flour and half a teaspoon of sugar in a bowl, mix with a little warm water and leave aside covered until it begins to ferment.
Put the rest of the flour in a larger bowl, add the mayonnaise in the middle, water and olive oil and knead well when you get an elastic dough that does not stick to your hands. Cover the bowl with the dough and leave to rise for 40 minutes.
Meanwhile we prepare the pizza topping:
Finely chop the tomatoes, add 3 pieces of finely chopped garlic, 4 tablespoons of olive oil, the chopped basil leaves (about 5 leaves), and you can add oregano if you want.
Boil for 30 minutes until the tomatoes are soft and a sauce is formed. Sprinkle arugula with 3 tablespoons olive oil and a tablespoon of balsamic vinegar, salt and pepper to taste.
After the dough is ready, we spread it and place it in the pizza tray, grease the top with the tomato sauce, place the mozzarella and the arugula leaves.
Italy is home to pizza and spaghetti, delicious tiramisu and strong coffee.
Venice is famous for its gondolas and canals, but did you know that the Venetians were the first Europeans to use a fork? Italy is famous for its sunny coastline and variety of pasta, but did you know that Italian chefs have decisively influenced the way Europeans cook?
Italian cuisine is one with strong roots in the history of Europe. It's over 2000 years old. The sunny shores of the Mediterranean brought it Arab influences, spices and exotic aromas from other continents. Like any Latin people, the Italians are great gourmets and the appetite is seen in their hearty meals. It is difficult to summarize the variety of shapes that the raw material takes in the cuisine of an Italian. There are dozens of types of pizza, countless pasta and rice recipes and as many varieties of cheese and wine varieties as in France. But any self-respecting Italian menu has at least 5 dishes.
What does an authentic Italian menu look like?
Italians start with appetizers or cold snacks. In Romanian said: appetizers. Overall it looks a lot like the latter. The plates are filled with vegetables (sauteed or raw), assortments of sausages (the most appreciated being Parma ham, made according to hundreds of years old recipes), olives and cheeses. All garnished with unique snacks of Italian cuisine: focaccia, bruschetta (toast with olive oil and garlic), eggplant or tomatoes dried in oil.
It follows soup. With noodles, noodles, dumplings, fish or vegetables, depending on the area of Italy where we are. And in this case we are talking about special recipes that you can find only in Rome. Stracciatella, which you have to admit will make you think of chocolate, is actually a chicken or beef soup, to which you add beaten eggs and grated cheese, sometimes thickened with semolina.
The menu continued with Easter. And only here begins the mastery of Italian chefs - spaghetti, lasagna, tortellini, tagliatelle - only Italians are the largest consumers of pasta in the world and swallow almost 30 kg of pasta / head per year. And they are so attached to this dish that on September 13, 2007 they protested against the price of this food in stores. Lasagna delights your taste buds, say Italians in Tuscany. The layers of meat, pasta and cheese melt in your mouth if you know how to prepare them. Other regions boast ravioli, also stuffed pasta, this time with greens and cheese. Other areas boast tortellini (ring-shaped pasta that is said to have been inspired by the navel of the goddess Venus), tagliatelle (ribbon-shaped pasta) or green lasagna (lasagna to which spinach is added). not to be neglected in the menu: Ragu specialty from Bologna, Pesto & ndashprepared in restaurants around the world, created in the Liguria region, Meat sauces (for spaghetti bolognese or carbonara).
Don't think the meal is over. The main course is just now coming. meats they are cherished by Italians, just like in any other country. Whether it's pork, beef, chicken or lamb, or we're talking about marine delicacies, Italian cuisine has added sauces and spices that change their taste and give them a Mediterranean flavor. Italians also have a passion for minced meat, and in Sicily they prepare meatballs with delicious walnut crust or fried on lemon leaves.
Instead of meat-based dishes, Italians sometimes choose Risotto, or rice, preferred especially in the center and north of the country. And I cook it with seafood or vegetables, to which I add sour cream and the secret spice - saffron. How any serious meal ends with a desert, Italy boasts a precious cappuccino and espresso, wafers and the invention that makes you lick your fingers: tiramissu.
I left behind the queen of Italian cuisine - the pizza- successfully exported worldwide. Pizza has become a "fast food" for Americans, but also for the Japanese. Now you can find it frozen in the supermarket or you can receive it directly at the door, steaming. It is said, however, that if you want to taste a real pizza you have to go to Naples (the city where he was born) or Rome (a real capital of pizzerias or trattorias).
The most famous pizza remains pizza Margherita (with cheese, tomatoes, oil, and oregano) probably because it is the simplest, tastiest and lightest. Now there are dozens of options, from exotic ones with pineapple and corn, to traditional ones with salami, peppers and onions. Italian chefs will bring you pizza with tuna, chicken, sausages, ham, mozzarella or mushrooms. What they will never sell you is the secret of their perfect countertop: crispy enough, fluffy enough, thin enough. For this you will have to spend a lot of time in a real "kitchen" and learn to feel the taste of herbs, the smell of fresh cheese and tomatoes and see with your own eyes how the dough grows in the oven.
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About mozzarella with high or low humidity
Remember when I said how a few drops of whey should drain from the cheese? Well, this is fresh mozzarella, the slightly more watery. This assortment is traditionally used in real Neapolitan pizza, a pizza known for its slightly juicy middle due to the whey that drains from the mozzarella during cooking. Instead, the assortment of yellow cheese even harder, is mozzarella with low humidity. While the first type of cheese is packed in brine, with the recommendation to be consumed within three days of unpacking, the second is kept a little longer in brine, then removed and dried carefully. The result will be a slightly saltier and denser cheese, more suitable for cooked dishes. It will melt and hug all the ingredients nicely, without softening them.