Pizza dough + sauce

Category: Yeast bread
Pizza dough + sauce


Flour 500 g
Salt 1.5 tsp.
Water 320 ml
Dry yeast 1.5 tsp.
Olive oil 3 tbsp. l.
Medium onion 2 pcs
Garlic 4 cloves
Tomato paste 5 tbsp. l.
Italian herbs (basil, sage, oregano) 2-3 tsp
Salt pepper taste
Sugar 1-2 tsp

Cooking method

  • Dough:
  • Place all ingredients in the bread maker's bucket. Mode "Yeast dough" - kneading + raising for 1 hour. I highly recommend putting the oil closer to the end of the batch (in the last third of the cycle).
  • While the dough is coming up, we do sauce:
  • Chop the onion and garlic very finely, as finely as possible. Fry in vegetable oil (ideally olive oil) until transparency... Next, add the tomato paste. If it is very thick, it is good to dilute it with tomato juice until the consistency is not too thick sour cream. Add salt and spices, bring to a boil and simmer over low heat for 10 minutes. Add sugar and cool.
  • An hour later we take out the dough. Roll into a ball, divide into 3 parts, roll each part into a ball.
  • I warn you, the dough is soft, it is slightly smeared under the shoulder blades, and after proofing it generally becomes weightless. I butcher it on a silicone mat with oily hands.
  • Stretch each ball into a cake. I do not roll, but I pull - they do it in Italy. My cakes are very thin, almost translucent, thicken only towards the edges.
  • Then everything is simple: grease with sauce, lay out the filling and cheese to taste. I have a pickled cucumber cut into thin slices, salami, mozzarella cheese.
  • Each pizza is baked in a preheated oven on a stone (preferably) or a preheated baking sheet for 10 minutes at 240 degrees.

The dish is designed for

3 pizzas

Time for preparing:

1,5 hour


Lyrical digression:
Once I was in Italy. And by chance we got there in a pizzeria "for our friends", not a tourist one. A simple interior, tables under oilcloth - you can see these in our outback. No tourists, only locals.
There I saw a real pizza oven and how it is rolled out and planted.
The option offered to you is as similar as possible to the one that we tried there.

Bon Appetit!

So this is what real Italian pizza looks like? How thin !!! The beauty !!! What are you smart!
Crochet, do not praise!
It only looks beautiful and easy here. A separate topic is how I stretched the cakes. My daughter used to say: "Mom, just don't twist it! Don't twist it!" I tried to twist it on my fist, like in a movie ... Circus!

Thank you!
This is a really cool pizza! Today I baked on almost the same dough. Only less liquid. 2 tbsp. l. olive oil and water about 270 g. The dough was rather tight. But when it came up (about 1, 5 hours), it was super plastic. I rolled it out a little at first, and then put it on my fists and unwound it. It was scary that it would break ... No, it stretched out into a tiny one ... So you can try to twist it too!
Mila007, but try increasing the oil to 3-4 tablespoons. It's amazing how the dough changes. I just didn't expect.

I will learn to twist ... when no one sees.
Frost, the pizza is really super !!! And the sauce too. To be honest, I didn't even try to swing it on my fists, I just stretched it out on a sheet of parchment with my hands and baked it on it (I have a stone). I did everything according to the recipe, and this is what happened:
Pizza dough + sauce
Nataly_rz, Thank you! Very appetizing!
And a very beautiful photo!
Quote: Nataly_rz

Frost, the pizza is really super !!! And the sauce too. To be honest, I didn't even try to spin it on my fists, I just stretched it out on a sheet of parchment with my hands and baked on it (I have a stone).
and what is a stone ... ??? please enlighten
Quote: Waist70

and what is a stone ... ??? please enlighten

This is for ovens .. here on the links read and see:
Thanks for the recipe. It turned out very tasty. Although I made my filling and my sauce. And the dough is very tasty and the children really liked it.
Thank you very much for the recipe! The result is a thin, plastic, soft dough! Baked crispy, but not overdried, airy. My peasants really liked it!
It's not the first time I've made pizza on this dough - I really liked it! I do not roll it out, but immediately stretch it in shape, elastic, beauty! I learned to stretch it thin, thin, as I wanted - the filling is the maximum, but there is almost no dough! As in the movies)))

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