Pizza

Category: Bakery products
Pizza

Ingredients

Wheat flour
with a high percentage of protein (12-14)
500 g
Warm water 320 ml
Salt 10 g
Olive oil 50 g
Fresh yeast
or 5 g dry
15 g
Semolina (not used) 20 g

Cooking method

  • - Dissolve yeast in warm water, let it brew for 10 minutes
  • - Mix flour with semolina and salt
  • - Sifting flour in parts, knead the dough, adding salt and olive oil at the end
  • - Knead thoroughly for 10 minutes, roll the dough into a ball, sprinkle with flour, cover and put in a warm place for 1 hour
  • Did half the portion. The flour was ordinary, Makfa. I know that it is not recommended to knead less than 300 grams of flour in a bread maker, but the oven and 250 grams are perfectly kneaded.
  • I don't know what semolina is, I think it's semolina. I didn't use it.
  • Once I read from a girl who has been living in Italy for a long time that it is better to let the pizza dough come up once, then form the pizza and bake immediately. So I kneaded it in a bread maker on the "pizza" mode, and then left it to come up in the turned off oven (so that there was no crushing) for about an hour.
  • It is very important to NEVER roll out the dough with a rolling pin. Only stretch it with your hands, and then, in the shape, finally bring it to the desired size by pressing. Since then, that's the only way I've done it.
  • Next, grease the dough liberally with olive oil and lay out the filling to taste.
  • Pizza

Time for preparing:

about 10-15 minutes.

Cooking program:

It is baked at a temperature of 250 C (at least, this is very important for any pizza!)

Note

I have long been going to make a pizza according to a wonderful recipe from Karina's forum. And finally got around.
What can I say? Despite the fact that the shape was 30 cm in diameter, we barely managed to take away a piece in order to have time to photograph. There were only two eaters
The pizza is delicious! Crunchy, fluffy at the edges and thin in the middle.
At home, this is what they love.
A source - 🔗

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shuska
Can you tell us more about the filling? Very tasty photo
Paillette
Shuska, the filling is not Italian at all
As they say, she blinded from what was: she cut half an onion in half rings, cubes of Adyghe cheese, slices of the remains of sausage and bacon. Well, tomato rings and some grated Adyghe cheese on top. That's all.
Krylovich
I tried to make pizza yesterday. I liked the recipe and the dough turned out exactly how I like it. I don't like parchment, I like fluffy. I think the amount of dough from the recipe should be divided by 3 or even 4 pizzas in terms of a diameter of 26 cm (my form). I cut it in half and ended up with too much dough. He molded it by hand and, like the author, is ready to assert that this is the only way to do it. I made the simplest filling: mozzarella, olives, pickled gherkins, ham, tomatoes. The dough, as indicated in the recipe, is generously greased with olive oil. Baked for 250 15 minutes. It turned out very tasty, although I don't really respect pizza. My first self-made pizza
Thanks for the good recipe.
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vera_111
Quote: Krylovich

I tried to make pizza yesterday. I liked the recipe and the dough turned out exactly how I like it. I don't like parchment, I like fluffy. I think the amount of dough from the recipe should be divided by 3 or even 4 pizzas in terms of a diameter of 26 cm (my form). I cut it in half and ended up with too much dough. He molded it by hand and, like the author, is ready to assert that this is the only way to do it. I made the simplest filling: mozzarella, olives, pickled gherkins, ham, tomatoes. The dough, as indicated in the recipe, is generously greased with olive oil. Baked for 250 15 minutes. It turned out very tasty, although I don't really respect pizza.My first self-made pizza
Thanks for the good recipe.
That's so beautiful!!!
And I want this pizza, I went to waiat.

Sparkle, Thanks for the recipe !!!
Triechidna
Great recipe, thank you very much! I do it all the time, it is eaten by the moment. Only I bake at 200 degrees. Cas. fillings - I grease with tomato sauce, then grated cheese with a good layer (in one culinary show I saw how an Italian chef advised to do just that), then I lay out everything that is in the fridge: pickled cucumbers, thinly chopped onion, olives, sausage or boiled meat, tomatoes , mushrooms. If something is not, we are not upset - the main thing is cheese and meat.

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