How to make round pizza at home. Pizza like in a pizzeria at home: the most delicious and simple recipes for homemade pizza and dough for it with step-by-step descriptions, photos and videos

D It is still difficult to pinpoint the moment when pizza became known and popular outside of Italy. However, the fact that it was invented by the Neapolitans is indisputable. It's hard to imagine that in ancient times, pizza was just a thick piece of dough with a thick layer of tomato sauce. Over the decades, pizza has evolved and is now a thin pie made from yeast dough with various toppings. Pizza is perhaps the most famous dish of Italian cuisine. Even in the most remote corners of our planet from Italy, you can rarely meet a person who has not tried pizza at least once in his life. Pizza comes from Naples (the same city of “millionaires”), it was there that it was first seasoned with tomatoes, and later with other seasonings that later became classic.

This is how a dish appeared that is perfect from the point of view of all five human senses: the eyes rejoice at the sight of the stunning combination of white mozzarella cheese, red tomatoes and basil, the ear is delighted by the crackling of brushwood in the oven, the smell, well, it’s not even worth talking about the smell - few people can resist the aroma of pizza, the taste is varied for all ages and eating habits, and when you take the first piece with your fingers and put it in your mouth, washing it down with a good sip of wine, what more could you want from life?

The name "pizza" is now found in many cuisines and people even doubt its origin. Now we will introduce you to the history of pizza.

Pizza is a very ancient type of food. The Egyptians, Greeks, and Romans ate dishes that were reminiscent of pizza in their ingredients and method of preparation. In short, pizza appeared as a food in countries lying on the Mediterranean coast. But only in Naples did pizza find its homeland and begin its conquest of the rest of the world.

In the 18th century, the “transformation” of flat bread into pizza itself took place when tomatoes had their say. Introduced from Peru, they have long been considered poisonous. Pizza was originally the food of sailors. Waiting for them to return from the night's fishing, the bakers prepared the pizza at dawn. Classic Marinara pizza is a pizza with fresh tomatoes, anchovies, olive oil and garlic, lightly seasoned with oregano. Pizza was baked in an oven and sold right on the street, and the pizza delivery men were very loud-mouthed young Neapolitans who delivered their goods directly into the hands of the consumer. Pizza was eaten on the street, at home, and finally, what we call today a “pizzeria” arose: a hearth, a marble bench on which pizza is prepared, a shelf with spices, tables for visitors, a display case with pizza for sale (what can be take it with you) - we find all this in modern pizzerias; little has changed over the past centuries.

Not long ago, a special quality mark for pizza was established in Italy - D.O.C. , which only dishes prepared in a certain way have. First of all, the dough should be “rolled out” with your hands, not with a rolling pin. This is one of the main secrets of pizza. At least that’s what Gianluca Procaccini, winner of the gastronomic competition “Pizza dell” anno 2001”, held in Salsomaggiore, claims. He received first prize thanks to his unusual recipe “pizza with 4 cheeses”. The composition includes cheeses: camoscio d'oro , crema di formaggi, mozzarella, gorgonzola dolce. Layer of Williams brand pears. All this is sprinkled with grated Parmesan.

Classic pizza recipe

The key to successful pizza preparation is the dough. For the dough you need to use the highest quality flour with 23% gluten content. Before cooking, be sure to sift it to enrich it with oxygen. The dough must be kneaded at a temperature no higher than 28 degrees.

And now the proportions!!!

Ingredients:

2 kg flour
10 g yeast
30 g salt
60 g olive oil
1 liter of water

Cooking method: Pour flour into a bowl and mix with dry yeast. Mix water and olive oil separately. Pour the flour into the liquid and knead the dough. Cover it with a towel and let it rise in a dry, warm place without drafts. It must be remembered that salt is added to the dough in the middle of the process - otherwise it will “kill” the yeast. Yes, by the way, I’ll tell you another secret - the correct ratio of dough-sauce-cheese. 140 g-70 g-140 g. We wish you good luck!

Hello my dear and beloved readers and guests of my blog. Today I will tell you how to make homemade pizza. I think many will support me in the fact that everything cooked at home always tastes better. And not only because we choose the products and recipes for cooking ourselves.

And most importantly, homemade food tastes better because we cook for ourselves with soul and love. And of course, the Italian pie, beloved in Russia, is no exception.

I don’t like it when my family buys it or orders it to their home, so I cook it quite often. In addition, it is much cheaper than overpaying for a ready-made one. And, in principle, it doesn’t take much time to bake it.

I like it when there is a lot of cheese on the pizza and the base is not very thin. But this is all for everyone, so I will describe in detail several cooking options. I wrote a previous article about the dough. So you can look at the methods of preparing it or use those suggested in this article.

And you can use my recipes or, based on them, create your own masterpieces in a hurry. Because there are no specific canons for preparing this pastry, you can use your imagination or just put whatever you have on hand.

Before sharing recipes about baking, I always remind you that always sift the flour before starting to knead. Your product will only get better from it.

Before we start making pizza, let's look at one of the simplest pizza dough recipes. This recipe is the easiest to prepare. Minimum cost of products and time.

Ingredients:

Flour - 2 -3 cups
Vegetable oil - 0.5 cups
Water - 0.5 cups
Baking powder - 1 teaspoon
Salt - salt to taste

Method of its preparation:

1. Pour half a glass of vegetable oil, salt and half a glass of hot boiled water into a bowl. Mix everything together.

2. Then add sifted flour portionwise. Pour baking powder in there.

3. And start kneading the dough. At first it is convenient to stir with a spatula or spoon. Then knead with your hands. It should become elastic.

Look at the dough to see how much flour you actually need. It should not stick to your hands. It should be soft and elastic. When you achieve this effect, it’s ready.

4. Transfer it to a bowl, cover with film or a lid and leave it to rest for half an hour, and then you can start rolling out.

Now let's start preparing the pizza itself.

Homemade baked goods with sausage, cheese and tomatoes

This recipe is my favorite. I love this combination of products. I really prefer to do it in smaller portions. I’ll just make several of these pies from the same quantity. Well, it depends on who you like, or depending on the baking sheet.

Ingredients:

Cooking method:

1. Peel and cut the pepper into cubes. Then cut into cubes the tomato, pickles and two types of sausage.

2. To finish preparing the filling, grate the cheese.

3. Pre-grease the baking sheet with oil or place parchment paper in it. Roll out the finished dough and place it on a baking sheet. Apply ketchup and mayonnaise sauce to it.

4. Then place the filling there in any random order, but it is better to alternate juicy with dry. Compact the filling with your hand and sprinkle with herbs. Sprinkle everything on top with plenty of cheese.

5. Preheat the oven to 180 degrees and place a baking sheet with pizza there for 25 minutes.

We take out the fragrant beauty and enjoy. Cover it with baking paper or a towel to make it softer.

Cooking Italian pie quickly and easily

Here's another recipe for pizza toppings. In general, the combination of “sausage and cheese” is present quite often in the preparation of this dish. All that remains is to choose your favorite varieties or even use several.

Ingredients:

Ready dough - 400-500 gr.
Tomatoes - 1-2 pcs.
Mozzarella cheese - 150-200 gr.
Hard cheese - 150-200 gr.
Sausage (any) - 250 gr.
Ketchup, mayonnaise - to taste
Greens - to taste

1. Cut the sausage into strips or semicircles as you like. Grate the cheese on a coarse grater. Cut the mozzarella into slices. And finally, cut the tomato into rounds too.

2. Place parchment paper on a baking sheet. Roll out the yeast-free base to the thickness you need and place it on a baking sheet. Then place sausage, mozzarella, and tomatoes on it one by one.

3. Cover with grated cheese on top and place in the oven preheated to 200 degrees for 15-20 minutes.

4. After 15-20 minutes, the pizza is ready. If you wish, you can sprinkle with green leaves.

Just like that. You'll have great homemade pizza in less than an hour. Agree, when ordering it by phone or online with delivery, you may wait longer and pay more.

Puff pastry for pizza on water

It turns out very tasty on a puff base. You can buy it ready-made directly in the store, or you can prepare it yourself. I prefer to buy it, since the preparation process takes a fair amount of time, but sometimes I still make it at home.

If you chose the second method, I have attached a good recipe for you. It is made from two different types - one with butter, the second - with water, using vinegar.

Ingredients:

For test #1:

Butter - 250 gr.
Flour - 150 gr.

For test #2:

Flour - 350-400 gr.
Egg - 1 pc.
Cold water - 160 ml.
Vinegar 9% - 1 tablespoon
Salt - half a teaspoon

Cooking method:

1. First we make the first base. Mix the butter with flour, chop it into small pieces and knead until you get an elastic lump.

2. Now we make the second base. Sift the flour into a bowl, add salt and stir.

3. Pour cold water into a glass (you can keep it in the freezer in advance to cool), break an egg into it and stir. And then add one spoon of vinegar and stir again.

4. Make a hole in the flour and add water and egg there in several additions and mix.

5. Start kneading the dough. At first it is convenient to mix a little with a spatula, then with your hands. During the kneading process, sprinkle flour on the table and knead it on the table. It should become elastic and not stick to your hands. Both bases should feel the same to the touch.

6. Roll out the vinegar base and place the butter base in the middle, then wrap it in an envelope. Wrap in film and place in the refrigerator for 30 minutes.

7. After 30 minutes, sprinkle the table with flour and place it seam side down. Roll it out so that the two doughs are evenly distributed. Then place it back in the envelope, seam side down, put it in a plastic bag and put it in the refrigerator for 30 minutes.

8. Then roll it out again, put it in an envelope and again in the refrigerator for 30 minutes. And roll it out one last time and fold it into a roll.

The dough is ready to use. We specially rolled it out three times so that there were more layers. You can repeat this procedure several more times.

Mini pizza made from ready-made puff pastry

Amazing recipe. No matter how much I made pizza, it never even occurred to me to make it this way. I'll definitely try it.

Ingredients:

Ready puff pastry - 500 gr.
Boiled sausage - 250 gr.
Cheese - 200 gr.
Ketchup - 100 gr.

Description of preparation: Sprinkle parchment paper with flour and roll out the dough on it. Spread ketchup on top (I usually like to mix it with mayonnaise). Cut the sausage into cubes and place on the base, grate the cheese and sprinkle on top.

Wrap it all in a roll and cut into pieces of about 2 cm. Place the cut rolls on a baking sheet, sprinkle a little more cheese on top and bake in the oven. Preheat the oven to 180 degrees. Bake for approximately 20 minutes.

Such cute mini pizzas. And they look delicious. No, you definitely need to try this. When the finished dough is already stored in the refrigerator, the cooking process itself takes no more than half an hour. Fast and easy.

Quick recipe for baking with mushrooms

Mushrooms with cheese are also one of the most common combinations in pizza toppings. In summer and autumn there is a larger selection of mushrooms than in winter and spring. And so, you can take champignons, you can always buy them in the store.

Ingredients:

Puff pastry - 400 gr.
Mushrooms (champignons) - 350 gr.
Onion - 2 pcs.
Cheese - 100 gr.
Tomatoes - 1 pc.
Vegetable oil - 2 tablespoons
Salt, pepper - to taste

Preparation:

1. Grate the cheese and cut the tomatoes into round slices. Cut the onion into a semicircle, then fry it.

2. Slice the champignons and fry them in a frying pan.

3. Lay out the finished puff base and give it the desired shape. Place all the ingredients there in random order, and sprinkle generously with grated cheese on top.

4. Preheat the oven to 180 degrees and bake the pizza for 20 minutes.

The rosy and aromatic yummy is ready. It's best served while it's hot. However, this also applies to others.

In addition to your pizza toppings, you can add chopped olives, garlic, any fresh herbs, as well as dry seasonings. You can also get creative with the sauce, mix it separately, and then brush the dough.

The most successful and common sauce contains ketchup or tomato paste. You can mix it with mayonnaise and add various seasonings and herbs.

Well, that's all I have for today. Share your opinion in the comments. I hope the suggested recipes are useful to you. All the best to you.

Despite the fact that pizza is a traditional Italian dish, it has become firmly established on the Russian menu. Today, without pizza, it’s hard to imagine a hearty breakfast, a youth party, a quick snack, an outdoor picnic, or friendly gatherings in a large company. If pizza was initially considered a food for the poor, today it is a dish that is eaten with equal pleasure by both ordinary housewives and millionaires.

You can order ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made with your own hands. Classic Italian pizza has a thin crust and juicy toppings. The main components of this dish include tomato sauce and cheese, and the remaining components - mushrooms, meat, ham or seafood - are added as desired.

To ensure that the result does not darken your expectations, you should remember the basic rules for preparing authentic Italian pizza. Pizza dough should be prepared in advance so that it has time to rise well. Longer fermentation times help the dough expand in volume and also make it taste sweeter. You should not be fanatical about kneading the dough: this should be done only until it reaches the required consistency - it will no longer be sticky and will stretch well. Over-kneading the dough can cause the finished pizza to be very fragile.

Before rolling out the dough, let it sit in a warm place until the dough becomes soft and pliable. Some professionals believe that the pizza base should be partially prepared in advance. In this case, you need to lightly bake the rolled out dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and burning the cheese, since the dough takes much longer to prepare.

To achieve the perfect crispy crust, it is best to use high protein bread flour. If your goal is a pizza with a soft, fluffy base, you'll need to add more water to the dough or use less flour. Wetter dough will result in a softer crust. In this case, it is better to use low protein flour.

Avoid using expensive ingredients - always use easily accessible ingredients for the filling, such as ham, minced meat, sausages, mushrooms, vegetables, etc. To save more money, use ingredients you already have in the refrigerator, such as leftover sausage from breakfast. The ingredients for the filling must be fresh. Remember that canned and wet foods tend to make the pizza soggy. To prevent this from happening, try to remove excess water from such products.

Never skimp on the sauce, as it determines the final taste of the pizza and helps make the toppings juicier. A sauce made from tomato paste, which is almost always on hand, is undoubtedly very quick and convenient, but take the time to prepare a sauce from fresh tomatoes and spices, which can really enrich the taste of the pizza. If you have good quality Mozzarella cheese, don't bury it under other ingredients, but place it on top. Remember that not every filling is suitable for different thicknesses of dough. Thus, thin, crispy dough is best suited for meat and vegetable fillings, while for making pizza stuffed with several types of cheese, it is better to use fluffy dough, which will well support the melted cheese mass.

If you like your pizza juicy, you can add some chopped onion to the topping. Pizza should be served as soon as it is cooked, before the cheese hardens. Chilled pizza can be reheated in the oven or microwave, but freshly made pizza is best served as nothing beats the aroma of fresh baked goods. Watch the pizza as it bakes in the oven from time to time, especially towards the end of the cooking time. It can quickly go from half cooked to overcooked in those last few minutes.

Cutting a pizza with a bad knife can destroy the toppings and make the pizza unappealing, reducing the overall pizza experience. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to delay with this matter, since as the pizza cools, the dough will harden and will be more difficult to cut. Thanks to cutting with scissors, the cheese will stay in place and the filling will not fall apart.

The secret to delicious homemade pizza also lies in the drinks you serve with it. Remember that overly sweet drinks, coffee drinks, and carbonated drinks can overpower the flavor of the pizza. The best options in this case are green tea, mineral water, tomato or orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from loved ones and guests.

This yeast pizza dough recipe calls for active dry yeast. Make sure the yeast is fresh and the expiration date on the package has not expired. You can use all-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, which helps create a crispier pizza crust.

Ingredients:
1.5 glasses of warm water,
1 package of dry yeast,
3.5 cups flour,
2 tablespoons vegetable oil,
2 teaspoons salt,
1 teaspoon sugar.

Preparation:
Pour the yeast into warm water and leave for 5 minutes to dissolve. Add flour, salt, sugar and butter. Knead the elastic dough by hand or using a mixer fitted with a dough hook. If the dough seems too sticky, add more flour.
Brush the dough with oil, cover with plastic wrap and leave in a warm place until it has doubled in size. Usually it takes 1-1.5 hours. You can leave the dough for more time - this will only improve the taste of the pizza. Alternatively, you can heat the oven to 65 degrees, turn it off and place the bowl of dough in the heated oven, allowing the dough to rise.

Making pizza dough the traditional way using yeast takes some time, during which time the dough needs to rise in volume. Yeast-free pizza dough is perfect when you don't have time to wait for the dough to rise. This dough is very simple to prepare, and homemade pizza based on it turns out incredibly tasty.

Ingredients:
2 cups of flour,
2 teaspoons baking powder,
1/2 teaspoon salt,
2/3 cup milk,
6 tablespoons of vegetable oil.

Preparation:
In a large bowl, mix all ingredients until the dough no longer sticks to the sides of the bowl. Place the dough on a greased baking sheet and form thick edges that will hold the filling. Add the toppings and bake the pizza at 220 degrees for about 15 minutes.

The key to great pizza, of course, is delicious dough. While some people prefer a soft, fluffy base, just as many people love a thin, crispy crust. Thin pizza dough means it doesn't need extra time to expand, so it's ready in minutes. The dough prepared according to the recipe below has a crispy crust, but at the same time is quite plastic.

Ingredients:
2 cups of flour,
3/4 cup warm water,

1.5 teaspoons salt,
2 teaspoons Italian herbs.

Preparation:
Dissolve yeast in water. Add flour, salt, Italian herbs and stir. Place the dough on the table and knead into a smooth, elastic dough for about 5 minutes. If the dough sticks too much to your hands and countertop, like chewing gum, add additional flour, 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while you prepare the filling.
When ready, divide the dough into two parts and form each part into a large disk. The dough should have a thickness of no more than 6 mm. To obtain a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it sit for 5 minutes and then continue rolling.
Place the dough on a baking sheet lined with parchment paper. Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, add the filling and bake for another 6-8 minutes.

Pizza with sausage, cheese and tomatoes is a classic recipe familiar to many. If you have practically nothing on hand except a piece of sausage, tomatoes and cheese, this recipe will be a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, bell peppers or corn to the filling.

Ingredients:
For the test:
1.5 cups flour,
2 teaspoons dry yeast,
1 teaspoon sugar,
0.5 teaspoon salt,

1 glass of warm water.
For filling:
5-7 tomatoes,
200 g cheese,
200 g sausage.

Preparation:
Knead the dough by mixing warm water with butter, sugar, salt and yeast and adding flour at the end. Form the resulting dough into a ball, cover with a towel and place in a warm place for 15-20 minutes. When the dough increases in size, divide it into two parts - you will get two pizza bases with a diameter of 25 cm. Roll out the dough and place it on a baking sheet.
Cut two tomatoes into slices and chop the rest with a knife or using a blender. If you add a little hot pepper or adjika, the tomato sauce will be more piquant. Brush the resulting sauce onto the dough.
Divide the grated cheese into two parts. Sprinkle one part of the cheese over the base with tomato sauce. Place sliced sausage and tomato slices. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.

It is rare to meet a person who refuses homemade pizza, because homemade pizza is always a tasty and original treat every time, the toppings of which can be constantly varied depending on preferences and the contents of the refrigerator. We invite you to prepare a juicy pizza with chicken filling.

Pizza with chicken, tomatoes and ketchup

Ingredients:
For the test:
2.5-3 cups flour,
1 glass of warm water,
1 teaspoon dry yeast,
50 ml vegetable oil,
1 teaspoon sugar,
0.5 teaspoon of salt.
For filling:
200 g boiled chicken fillet,
2 tomatoes
1 bell pepper,
1 onion,
150 g cheese,
2 tablespoons of ketchup,
greens to taste.

Preparation:
Dissolve the yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and type. Knead soft yeast dough. Leave the dough in a warm place until it doubles in size.
Roll out the dough into a thin layer, the thickness of which should not exceed 3-4 mm. Coat the surface of the dough with ketchup using a spoon or your hands. Place chicken cut into thin strips, onion sliced into rings, chopped bell peppers and tomatoes cut into slices or cubes. Sprinkle grated cheese on top.
Bake the pizza in an oven preheated to 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.

The right pizza is the perfect combination of dough and toppings. The recipe for pizza with mushrooms and tomato sauce is just that case. This pizza has a thin, crispy crust, just the right amount of mushrooms, and a great combination of spices - all of which turn an ordinary snack into a delicious Italian pizza that deserves compliments. It is worth noting that no store-bought tomato sauce can compare with homemade sauce made with your own hands. Try making the sauce according to our recipe and you will be delighted.

Pizza with mushrooms and tomato sauce

Ingredients:
For the test:
3 cups flour,
25 g fresh yeast,
1 glass of warm water,
1 tablespoon sugar,
1 tablespoon salt,
8 tablespoons of vegetable oil.
For filling:
2 medium champignons,
6 olives,
1/4 cup canned corn,
100 g Mozzarella cheese.
For the tomato sauce:
3-4 tomatoes,
1 tablespoon vegetable oil,
1 clove of garlic,
1 teaspoon sugar,
1 bay leaf,
1 teaspoon dried oregano,
1 teaspoon dried basil,
0.5 teaspoon paprika,
salt and ground black pepper.

Preparation:
In a large bowl, mix flour, salt and sugar. Add yeast dissolved in water to flour along with butter and mix. Cover the hand-kneaded dough with a towel and leave for 1 hour to increase in volume.
Meanwhile, make the tomato sauce. Remove the skin from scalded tomatoes. Rub the vegetables through a fine sieve, pass through a meat grinder or chop using a blender. Fry the minced garlic in oil for a few seconds and then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat the oven to 200 degrees. Divide the dough into 2 parts. Form each piece into a ball and then roll it out into a circle about 30cm in diameter. Place the dough on a greased baking sheet and brush with tomato sauce. Add chopped mushrooms, chopped olives and corn kernels. Sprinkle grated cheese on top and bake for 15-20 minutes.

As you can see, homemade pizza is not that difficult. If you follow our simple tips and use only fresh ingredients, your homemade pizza is sure to be a culinary hit. Experiment!

Those who doubt that making pizza at home is no worse than the one prepared in a pizzeria are becoming fewer and fewer every day. After all, what exactly is pizza? Dough flatbread and filling. How to prepare homemade pizza correctly so that it becomes not just a dish, but a work of your home culinary art? To ensure that the round crust was certainly thin and crispy, the appetizing filling sank under a hot layer of golden cheese, and the divine aroma attracted you and drove you crazy.

First about the test. There are not just many types of pizza dough, but a lot. The classic version is yeast pizza dough. Although shortbread, puff pastry or unleavened without yeast are no worse. Therefore, when thinking about how to make homemade pizza, you first need to decide what kind of dough you will use for the base. In any case, for your dough to turn out well, you need to sift the flour before kneading. The water in the dough can be partially replaced with milk. In addition to water and milk, you can also use whey when preparing the dough; the dough with it turns out unusually tasty. You will be surprised, but the water in the dough can even be replaced with vodka, partially, of course, or completely with beer. Thanks to a small dose of alcohol in the dough, the pizza turns out soft and tender. And most importantly, any dough must be carefully kneaded with your hands, then it will turn out truly tasty and homemade.

There are more than enough options for pizza toppings. Feel free to put whatever your eye catches on pizza - you won’t go wrong. It is desirable that the filling ingredients be combined with each other, complementing and emphasizing each other’s taste, and the rest is a matter of taste and imagination. Be sure to drain excess liquid from sliced products, if any, otherwise the pizza will turn out wet and the dough unbaked.

Among the usual recipes for making pizza, there are also original ones, for example, sweet pizzas, which will bring pleasure to both adults and children. For the filling in such pizzas, you can use fresh berries, fruits or dried fruits, and add nuts. What do you think of the option - closed pizza, which is gaining more and more popularity? “How to make homemade pizza?” - you ask. "No problem!" - we answer and are happy to offer you options for its implementation.

Pizza with pork and pineapple

Ingredients:
350 g wheat flour,
200 ml water,
1.5 tsp. dry yeast,
1 tsp salt,
1 tsp Sahara,
5 tbsp. vegetable oil,
400 g pork,
200 g canned pineapples,
250 g hard cheese,
4 tbsp. tomato paste,
sprig of rosemary.

Preparation:
Dissolve sugar and yeast in warm water and leave this mixture for 15 minutes in a warm place. Add salt, 3 tbsp. vegetable oil and 100 g of grated cheese, mix. Then gradually add the sifted flour and knead a soft dough, which you leave in a warm place for 30 minutes. Meanwhile, cut the pork into small pieces and fry it until cooked, add salt and pepper and cool slightly. Roll out the dough into a layer. Brush with tomato paste, add pieces of pork and canned pineapple and sprinkle with grated cheese. Place in the oven, preheated to 180ºC, and cook the pizza until lightly browned, about 30 minutes.

Pizza with chicken and pickled peppers

Ingredients:
For the test:
200 g flour,
150 ml warm water,
1 tsp dry yeast,
2 tbsp. olive oil,
¼ tsp. salt.
For filling:
½ chicken breast,
1 jar (small) pickled sweet peppers,
2 tomatoes
2 large balls of mozzarella,
salt, ground sweet paprika - to taste.

Preparation:
Rub the chicken breast with salt and a mixture of vegetable oil and paprika, wrap in foil and bake in the oven until cooked. To make the dough, sift the flour, mix it with salt, collect it in a mound, make a hole in the center, pour in olive oil and water. Knead a homogeneous dough, cover with a damp cloth and leave for 1 hour. When the dough has risen, divide it into 2 parts. From one part (the second part can be put in the freezer for a while), roll out a flat cake about 5-7 mm thick and 25 cm in diameter. Dry the flat cake in an oven preheated to 200ºC for 3-5 minutes until a crust forms. Cut the peeled tomatoes into slices. Place pieces of chicken, tomatoes and peppers cut into strips on the finished flatbread. Cut the mozzarella into slices or grate on a coarse grater and distribute evenly throughout the filling. Bake the pizza in the oven at 200ºC for about 15 minutes.

Pizza with ham and mushrooms

Ingredients:
For the test:
2 stacks flour,
1 stack water,
2 tsp dry yeast,
½ tsp. salt,
30 g olive oil.
For filling:
400 g ham,
300 g peeled tomatoes,
100 g hard cheese,
1 stack white wine,
300 g fresh champignons,
2 cloves of garlic,
salt, herbs - to taste.

Preparation:
Dilute in ½ cup. warm water, yeast and sugar, add a little flour to make a liquid dough, and place the resulting dough in a warm place for 30 minutes. Then mix flour with salt, pour in the dough and knead into a smooth dough. Cover it with a clean napkin and place it in a warm place for 15 minutes until it doubles in volume. After this, add olive oil and knead the dough well again. Divide it into 2 parts, roll out flat cakes from each to a thickness of 5 mm and place them on a baking sheet, greased and sprinkled with flour. Brush the flatbreads with olive oil and let sit for a while. For the filling, cut the champignons into thin slices, place them in a heated frying pan, adding 1 tbsp. vegetable oil, chopped garlic clove, pour in white wine and simmer for 15-20 minutes, then season with salt. To prepare the sauce, slice 1 clove of garlic and fry it in 1 tbsp. vegetable oil in a well-heated frying pan. Chop the peeled tomatoes. Add the resulting mass to the garlic, add basil and simmer for 10 minutes. Let the finished sauce cool, then generously grease the flatbread with it, place pieces of ham and mushrooms on top. Grate the cheese on a fine grater and sprinkle it generously on the pizza. Bake the pizzas in an oven preheated to 200ºC for 20 minutes.

Pizza with ham and eggs

Ingredients:
For the test:
1.2 kg flour,
500 ml warm water,
1.5 packets of dry yeast,
4-5 tbsp. vegetable oil,
2-3 tbsp. Sahara,
1 tsp salt.
For filling:
400 g ham,
3-4 boiled eggs,
5-6 tomatoes,
2 onions (you can add a little green onion)
200 g cheese,
100 g mayonnaise,
1 tbsp. ketchup,
greens - to taste.

Preparation:
Dissolve yeast and sugar in warm water, wait 15-20 minutes for the yeast to rise, add salt, vegetable oil and, gradually adding flour, knead a soft dough. Place the finished dough in the refrigerator for 40 minutes until it doubles in volume. Meanwhile, prepare the filling. Cut the tomatoes into slices, the ham into thin strips, chop the green onions and dill, grate the cheese. Roll out the dough into a layer, brush with ketchup, sprinkle with basil. Place tomatoes, ham and chopped eggs, pour over mayonnaise and bake in the oven at 170ºC until the dough is ready. When it's ready, sprinkle the pizza with cheese, oregano, dill and bake for another 2-3 minutes at the same temperature.

Pizza with cheese, pickled cucumber and olives

Ingredients:
For the test:
1 stack flour,
½ cup milk,
2-3 eggs,
25 g yeast,
3 tbsp. butter,
2 tsp. Sahara,
salt - to taste.
For filling:
150 g cheese,
1 pickled cucumber,
1 onion,
3-4 tomatoes,
2 sweet peppers,
10 olives,
½ cup sour cream,
2 tbsp. parsley,
salt, ground black pepper - to taste.

Preparation:
Knead the dough from the indicated ingredients and leave it for 20 minutes. Roll out into an even layer 0.6-0.7 cm thick to fit the baking tray. Roll up a rope from the same dough and, placing it along the side of the pizza, brush it with egg yolk. Cut the tomatoes into slices, peppers and onions into half rings. Mix the vegetables and add the pickled cucumber, cut into strips. Distribute the resulting vegetable evenly over the surface of the dough, place the diced cheese on top. Decorate everything with olives, pour sour cream, season with salt and pepper and bake in an oven preheated to 200ºC for 20 minutes.

Pizza with sausages, green peas and pickled mushrooms

Ingredients:
For the test:
1.5 stack. flour,
½ cup milk,
1 egg,
40 g butter,
12 g yeast,
½ tsp. salt.
For filling:
3 sausages,
3 tbsp. green peas,
3 tbsp. pickled mushrooms,
2 tomatoes
1 sweet pepper,
60 g hard cheese,
3 tbsp. mayonnaise,
celery greens, salt, ground black pepper - to taste.

Preparation:
Knead the yeast dough from the intended ingredients, cover with a clean napkin and place in a warm place to rise. Roll out the finished dough into a round layer 0.5 cm thick and place on a greased baking sheet. For the filling, cut the sweet peppers into rings, tomatoes into slices, sausages into cubes, mushrooms into small pieces, grate the cheese on a coarse grater, chop the celery greens, place the peas in a colander to drain excess liquid. Place the prepared products in layers on a flatbread greased with mayonnaise, not forgetting to add a little salt to each layer, sprinkle with grated cheese and herbs and bake in the oven at 200ºC for 20 minutes.

Fish pizza with kefir dough

Ingredients:
For the test:
2 stacks pancake flour,
1 stack kefir,
salt - to taste.
For filling:
500 g fish fillet,
500 g onions,
50 g tomato paste,
100 g grated cheese,
3 tbsp. mayonnaise,
greens and salt - to taste.

Preparation:
Combine pancake flour and kefir and knead the dough, which resembles the consistency of thick sour cream. Place it on a baking sheet greased with margarine and smooth it with wet hands, and then grease it with tomato paste. Fry the onion in vegetable oil until golden brown. When it has cooled, spread it in an even layer on the dough. Cut the fish fillet into thin slices and place it on top of the onion. Lightly salt, sprinkle with chopped herbs and grated cheese and lightly pour over mayonnaise. Bake fish pizza in an oven preheated to 180ºC for 45-60 minutes.

Ingredients:
For the test:
1 stack rye flour,
1 stack wheat flour,
¾ stack. warm water,
1 tsp dry yeast,
½ tsp. honey,
½ tsp. olive oil,
¾ tsp salt.
For filling:
2 stacks peeled squid rings,
1 stack peeled shrimp,
1 stack mussels,
1 clove of garlic,
2 tbsp. olive oil,
2 tbsp. chopped parsley,
2 tsp chopped lemon zest,
salt and ground black pepper - to taste.

Preparation:
Mix 2 types of flour in a deep bowl. Place yeast, honey in a mixer bowl, pour in olive oil, water and mix well. Add ⅓ cup to this mixture. flour mixture and stir. Cover the container with the dough with cling film and place in a warm place for 20 minutes. After this, add the remaining flour and salt to the dough and knead until smooth. Cover the dough again with film or a towel and place in a warm place for 1 hour until it increases in volume. Knead the risen dough with your hands and divide into 2 parts, form each into layers with a diameter of about 23 cm. Place them on a greased baking sheet. Cover with a towel and place in a warm place again for 45 minutes to let them rise a little. Heat olive oil in a large frying pan, add chopped garlic and cook, stirring, for 1 minute. Then add seafood to the pan and cook for another 2 minutes. Then place them on the pizza base, leaving the edges (about 1 cm) empty. Salt and pepper the pizza and place in an oven preheated to 180ºC for 8 minutes and bake until golden brown. When the pizza is ready, let it sit at room temperature for 5 minutes and sprinkle with chopped parsley and lemon zest.

Closed puff pastry pizza

Ingredients:
2 sheets of ready-made puff pastry dough,
2 tomatoes
150 g Gouda cheese and mozzarella (50/50),
10-15 pieces of raw smoked sausage,
10-15 pieces of ham,
100 g champignons,
3-4 feathers of green onions,
greens, mayonnaise, ketchup - to taste.

Preparation:
Finely chop all ingredients. Roll out each layer of dough a little, place one layer on a baking sheet covered with parchment. Brush the dough layer, leaving 1.5 cm from each edge, with ketchup mixed with mayonnaise, lay out the filling and cover with a second sheet of dough. Secure the edges by pressing with your fingers. Bake the covered pizza in an oven preheated to 180ºC for 30 minutes. 5 minutes before it’s ready, sprinkle it generously with grated cheese.

Now, knowing how to make homemade pizza, why not please your household with it. Be sure to eat it hot to enjoy the taste, smell and delicate crunch of the golden crust.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Aromatic quick pizza in the oven turns out no worse than the creations of famous pizzerias. You just need to choose the right dough and filling for it. The most convenient way to bake a dish is to use an oven.

Instant pizza with sausage in the oven in 10 minutes

Ingredients: 230 g of any sausage, thick pita bread, 2 tomatoes, 2 tbsp. spoons of ketchup without additives and mayonnaise, cheese, spices.

Lavash is covered with a sauce made from mayonnaise and ketchup. You can add chopped garlic to the mixture.
Small pieces of sausage and thin slices of tomatoes are distributed on top of the base.
The workpiece is sprinkled with seasonings and cheese.

In a preheated oven, instant pizza will bake in just 10 minutes.

Recipe without adding eggs

Ingredients: 8 tbsp. spoons of high-grade flour without mounds, 4 tbsp. spoons of very fatty mayonnaise and homemade sour cream, pickled cucumbers, olives, sausages, green onions, cheese, sauce.

Flour, sour cream, and mayonnaise are mixed with a mixer. The mass should be as homogeneous as possible. It is poured into a cold frying pan without oil and without a handle. The diameter of the dish should be 24 cm.
Top the base with any sauce.
The filling of chopped cucumbers, sausages, olives, and onions is poured onto the workpiece.
Cook with the lid closed on low heat. 12-14 minutes will be enough. The bottom of the dish will harden and brown.

The finished pizza is sprinkled with cheese and placed in the oven for a couple of minutes.

On mayonnaise

Ingredients: 80 g full-fat mayonnaise, 2 chicken eggs, 10 tbsp. spoons of high-grade flour, ½ teaspoon of table salt, ketchup, salami, mozzarella, tomato, cheese.

First, eggs are beaten into the mayonnaise one at a time. Pre-sifted flour and table salt are also poured there. The mass is thoroughly mixed, covered with a towel and put aside to rest.
All ingredients intended for the filling are crushed. They can be supplemented and changed to your liking. The cheese is simply grated coarsely, the sausage is cut into strips, and the tomato into slices.
The rested dough is formed into a dough and placed on a frying pan with a removable handle. The top of the base is lightly sprinkled with flour and greased with ketchup.
All that remains is to pour out the filling and cover it with grated cheese.