Tall pizza recipe. Homemade pizza toppings. Pizza topping recipes, simple and tasty options for the best toppings. Pizza. Pepperoni recipe

What could be better than homemade pizza prepared according to an original Italian recipe? Crispy crust, delicate sauce, viscous cheese and fresh vegetables - all this cannot be compared with a store-bought product. Traditionally, pizza is cooked in the oven, but culinary experts have also come up with recipes that allow you to create a dish in a frying pan. It all depends on time and imagination, the main thing is to follow practical recommendations and not violate the exposure time.

Pizza "Four cheese"

Dough:

• rye flour - 550 gr.
• milk (fat content from 1.5%) - 280 ml.
• chicken egg - 1 pc.
• dry baker's yeast - 10 gr.
• olive oil - 90 ml.
• granulated sugar - 35 gr.
• crushed salt - 3 pinches

Filling

• Parmesan cheese - 90 gr.
• Mozzarella cheese - 120 gr.
• Emmental cheese - 100 gr.
• cheese "Fontina" - 80 gr.
• dried basil
• ground black pepper
• olive oil

1. Sift the flour, mix it with other bulk ingredients (salt, sugar, yeast).
2. In a separate container, beat the egg, add olive oil and milk along the side of the bowl.
3. Carefully pour the mixture into the mixture with flour, stir with a fork so that no lumps form. Then turn on the mixer and knead the dough until smooth.
4. Cover the container with the dough with a waffle towel or cotton napkin and place in a warm place for 1 hour. The mass should rise and thicken.
5. When the time is up, pour a little flour onto the cutting table, grease your hands with it and place the dough on the surface. Form the mixture into a round or square cake (thickness about 5-7 mm).
6. Line a baking sheet with foil or baking paper and carefully move the pizza base around. Brush the dough with olive oil and poke holes with a fork to ensure it bakes evenly.
7. Grate or otherwise chop all types of cheeses, place them in the following order: place Mozzarella on the bottom, then alternately place Fontina, Emmental, Parmesan.
8. Gently press the cheese mass with your hands, sprinkle with dried basil and pepper. Preheat the oven to 180 degrees, place a baking sheet there for 25 minutes.

Ideally, you should have a pizza with a delicate golden hue, crispy crust and gooey cheese.

Dough:

• wheat flour - 450 gr.
• Dry baker's yeast (quick rise) - 10 gr.
• corn or vegetable oil - 85 ml.
• milk or purified water - 275 ml.

Filling

• Cherry tomatoes - 200 gr.
• chicken fillet - 600 gr.
• Mozzarella cheese - 240 gr.
• Dutch cheese - 60 gr.
• Parmesan cheese - 110 gr.
• Iceberg lettuce - 3 leaves
• mayonnaise - 145 gr.
• soy sauce - 80 ml.
• lemon juice - 75 ml.
• garlic - 2 cloves
• rye crackers “3 crusts”
• parsley dill
• pepper, salt

1. Pass the flour through a sieve, combine it with salt, add the yeast.
2. Without ceasing to stir, add oil (vegetable, corn). Heat water or milk to 40 degrees, pour it along the edge of the wall of the dish, while stirring with a fork, knead the lumps.
3. When the mixture is completely wet, beat it with a mixer, then knead the dough on the cutting table. The final composition should not stick to your hands.
4. Wrap the container in a towel or wrap it in cling film and place in a warm place for 1 hour. Start preparing the pizza toppings.
5. Cut the chicken fillet into slices or cubes, add salt and pepper, and fry in a frying pan until golden brown. Then add filtered water and simmer for another 5-7 minutes until the meat is tender.
6. Pour the mayonnaise into a deep bowl, press the garlic through a crush and add to the bowl. Place lemon juice and soy sauce there, mix everything until smooth.
7. Roll out the dough to the desired size, place it on a baking sheet lined with baking paper or foil. Brush with sauce and poke holes with a fork.
8. Cut the Mozzarella into cubes and place on the dough on top of the sauce. Place fried chicken fillet and halved cherry tomatoes between pieces of cheese.
9. Preheat the oven to 190-200 degrees, place the pizza there and bake for a quarter of an hour. When the time is up, take it out, lay out the chopped lettuce leaves and crackers, and pour the rest of the sauce over everything. Grate Parmesan cheese over all ingredients and serve immediately.

Dough:

• rye flour - 450 gr.
• kefir or yogurt - 230 ml.
• soda - 3 pinches
• salt - 5 pinches

Filling

• bell pepper - 0.5 pcs.
• tomatoes - 4 pcs.
• yellow onion - 1 pc.
• pitted olives - 100 gr.
• bacon - 125 gr.
• Parmesan cheese - 280-300 gr.
• mayonnaise, ketchup (tomato paste)
• pepper, salt, spices (optional)

1. Sift the flour. In a separate bowl, mix kefir, salt and soda, wait 10 minutes until the mixture begins to bubble. After this period, add the mixture to the flour and mix with a fork.
2. Knead the dough, it should be soft and not stick to your hands. Then roll out into a thin cake about 7 mm thick, make holes with a fork or toothpick.
3. Cover a baking sheet with paper or foil and lay out the dough. Preheat the oven to 190 degrees, place a baking sheet, bake the cake for 10 minutes.
4. Cut the onion into half rings, chop the tomatoes into thin slices. Peel the pepper, chop it into strips, divide the olives into 2 parts, grate one part of the cheese on a fine grater, and the second on a coarse grater. Chop the bacon into slices or squares (optional).
5. Remove the dough from the oven, mix mayonnaise and ketchup (tomato paste) in equal proportions, brush the shortbread with sauce. Carefully process the edges so that they are not dry.
6. Add onion half rings, bacon, olives, and bell peppers. Sprinkle cheese on top and place tomato slices. Place the pizza in the oven for 20-25 minutes. The cheese should melt and “bubble”.

Dough:

• wheat flour - 400 gr.
• chicken egg - 1 pc.
• butter - 50 gr.
• full fat milk - 200 ml.
• salt pepper

Filling

• champignons - 225 gr.
• lard - 65 gr.
• tomatoes - 2 pcs.
• Parmesan or Dutch cheese - 300 gr.
• minced meat (pork, beef) - 275 gr.
• white onion - 0.5 pcs.
• dill, parsley
• ketchup, mayonnaise

1. Heat the milk to 50 degrees, cut the butter into pieces and add to a bowl. Stir until the mixture is homogeneous. Cool the mixture, break the egg and beat with a mixer for 5 minutes.
2. Sift the flour, combine it with salt and pepper, then slowly add it to the previous mixture, stirring at the same time.
3. Knead the dough on a flat surface so that it stops sticking to your hands. Roll out the cake to a thickness of 6-10 mm.
4. Take a frying pan with a thick bottom, grease it with oil and lay out the dough. Combine ketchup and mayonnaise, apply it to the crust, and make holes with a fork. Important! If you don't have a thick-bottomed frying pan, use regular non-stick cookware. The main thing is to first cover it with foil and grease it with oil so that the dough does not stick.
5. Cut the bacon and champignons into thin slices and place them on the base. Add tomato slices, onion half rings, minced meat (you can pre-fry it).
6. Cover with a lid, place the pan on low heat, and simmer for 10 minutes. After this period, cover the ingredients with grated cheese, chop the herbs, wait another quarter of an hour.

Dough:

• sour cream with fat content from 20% - 280 gr.
• chicken/quail egg - 2/5 pcs., respectively
• premium flour - 200 gr.
• baking powder for dough - 7 gr.
• black pepper, salt

Filling

• tomatoes - 2 pcs.
• sweet pepper - 0.5 pcs.
• pitted olives - 50 gr.
• chicken breast - 200 gr.
• ham - 100 gr.
• smoked sausage or servelat - 70 gr.
• sausages (optional) - 1 pc.
• hard cheese (any) - 250 gr.
• dill

1. Beat the eggs with sour cream until the mixture doubles in size. Mix flour, salt, pepper, baking powder into one loose mixture, add to the whipped mixture.
2. Sift the flour over a bowl, stir at the same time with two forks, a mixer or a whisk, avoiding the formation of lumps. Knead the dough on the kitchen table, roll it out to the desired thickness (1 cm is enough).
3. Cut the tomatoes into thin half rings, chop the pepper, ham, smoked sausage and sausages. Braise the chicken breast, then cut it into slices with a sharp knife. Cut the olives and dill, grate the cheese.
4. Line the pan with foil or grease with butter. Place the dough and filling and set the stove to low heat. Cover with a lid, simmer for 15 minutes, then sprinkle with cheese, garnish with dill and bring the pizza until cooked (another 5-10 minutes).

Dough:

• flour (rye, oatmeal) - 200 gr.
• chicken egg - 2 pcs.
• sour cream (fat content from 20%) - 130 gr.
• baking powder for dough - 10 gr.
• salt, sugar

Filling

• canned pineapple - 50 gr.
• pickled cucumber - 0.5 pcs.
• canned corn - 50 gr.
• ham - 140 gr.
• boiled sausage - 60 gr.
• tomato - 2 pcs.
• hard cheese - 200 gr.
• parsley, dill, basil
• mayonnaise, tomato paste

1. Grind sour cream with salt, sugar and baking powder, add eggs to the mixture, beat with a whisk for 10 minutes. Sift the flour and slowly add it to the remaining ingredients, continue stirring. The dough should turn out creamy; if necessary, dilute it with milk.
2. Drain the syrup from the pineapples and place the fruits on a waffle or paper towel to absorb excess moisture. Cut half the cucumber into very thin (translucent) slices and prepare the corn.
3. Grind the boiled sausage and ham into strips, cut the tomatoes into rings. Chop the dill, basil and parsley, mix the herbs with pre-grated cheese.
4. Grease a cold frying pan with a thick bottom with butter or vegetable oil, pour in the dough, close the lid, and fry over low heat for 5 minutes.
5. After the expiration date, combine tomato paste with mayonnaise, grate the cake, place sausage, ham, and cucumber in the first row. Place pineapples and tomatoes on top in a checkerboard pattern, sprinkle with cheese and herbs. Bake for 10-15 minutes, constantly monitor readiness.

There are many options for making pizza at home; we have looked at the most delicious and popular ones. You can cook the product both in the oven and in a frying pan. If you don’t have yeast on hand, don’t worry, knead the dough using kefir or yogurt. Change the proportions of the filling at your discretion, add additional components.

Video: top 5 ways to make delicious pizza

Preparing classic pizza takes, on average, 1.5-2 hours. However, it is possible to create a traditional Italian dish much faster - in 15, 20 or 30 minutes. Such recipes can be very helpful when you want something tasty, but have very little time to prepare it. Or, if friends come to you completely unexpectedly, and you want to treat them to something original, but that does not require long standing at the stove.

Yeast-free pizza with sour cream and mayonnaise

We prepare the base from:

• 5 tbsp. mayonnaise;
• two eggs;
• 8-10 tbsp. flour;
• pinches of salt;
• 4 tbsp. sour cream.

Beat eggs, add mayonnaise, sour cream, mix well. Then add flour one spoon at a time, constantly stirring the dough with a spoon. Sometimes you need a little more or a little less flour - it depends on the thickness of sour cream and mayonnaise. The dough should not be too liquid (a little thicker than for pancakes) and without lumps.

Leave the dough to sit for two minutes and cook in the meantime stuffing with:

• any sausage or sausages;
• one tomato;
• mayonnaise, ketchup (to taste);
• 100 g cheese.

Grease a mold with high sides generously with oil and pour the dough into it. We drip ketchup and mayonnaise onto the base (since it won’t be possible to lubricate it) on top, lay out pieces of sausage, thin tomato rings and finely grated cheese. Place the pizza in an oven preheated to 220 degrees. In 10 minutes, delicious and quick pizza is ready!

Sour cream pizza with champignons

The recipe for this pizza is as simple as possible. Sour cream dough has a pleasant creamy aroma. Since sour cream needs to be very thick, it can be replaced with soft store-bought cottage cheese in packs - it also makes a very tasty dough. Any filling is suitable for this recipe, but the classic combination of ham-champignons-cheese will not leave even the most demanding gourmet indifferent.

We make the dough from:

• thick sour cream (250 g);
• flour (350 g);
• milk (4 tbsp);
• vegetable oil (6 tbsp);
• salt (½ tsp);
• baking powder (½ tsp).

Mix all the ingredients needed to prepare the dough and leave the mixture to steep for two minutes.

Prepare the filling from:

• 120 ml tomato sauce;
• 15 champignons;
• four tomatoes;
• four slices of ham;
• 3 hot peppers;
• pinches of salt mixed with grated garlic;
• pinches of dried oregano;
• 400 g grated cheese.

We cut the champignons into slices, the ham into strips, the tomatoes into circles, and the hot pepper into small cubes. Three cheeses on a coarse grater.

Cover a baking tray or pan with foil or baking paper. Roll out the dough very thin and transfer it to the baking surface (you can roll the dough onto a rolling pin). If necessary, stretch the dough with your hands to fit the shape and prick it in several places with a fork.

Preheat the oven to 200 degrees, grease the base with tomato sauce, distribute the filling (the cheese should be on top), sprinkle with oregano, garlic salt or any other seasoning to taste. Bake for 20-25 minutes until the dough is golden brown.

Simplified yeast pizza

The dough in this recipe resembles the traditional Italian version. The main difference between simplified yeast pizza is the rapid increase in dough volume. Thus, the total amount of time required to create such a dish is significantly reduced.

For the test you need to take:

• olive oil – 2 tbsp;
• salt (1/2 tsp);
• flour – 2.5 cups;
• dry yeast - a bag;
• warm water - a glass.

Sift the flour into a bowl, make a small hole and pour salt, yeast into it, and pour in the oil. Pour warm water into the well in a thin stream, using a spoon to mix the flour into the center from the edges. When the mass becomes viscous, you can knead the dough with your hands. Place the dough on the table and knead for at least 5-7 minutes until the mass becomes elastic. Cover and place the bowl in a warm place (for example, in a container with heated water). Leave for 20-30 minutes.

We are making the filling, for which you will need:

• olive oil – 1 tbsp;
• garlic – 2 cloves;
• chopped tomatoes in their own juice – 250 g;
• pepper, salt - to taste;
• mozzarella – 150 g;
• basil – 1 bunch;
• dried oregano - teaspoon.

Finely chop the garlic and fry it in olive oil. Pour the tomatoes into the frying pan, pepper, salt, sprinkle with oregano and simmer for 20 minutes over very low heat.

Cut the risen dough into two parts and stretch each half with a rolling pin so that you get a circle up to 5 mm thick. Place the prepared sauce on the base, distributing it with the back of a tablespoon, chopped mozzarella and fresh basil. Chop the cucumbers and onions very finely, cut the sausage into strips, tomatoes into slices, mushrooms into slices. Three cheese on a fine grater.

We cover the baking pan with parchment, place the dough on it, sprinkle it with flour and stretch it with our hands to the size of the pan. Mix ketchup with mayonnaise and grease the base with this sauce. We spread the filling: onions, cucumbers, sausage, mushrooms, tomatoes. Add spices and sprinkle everything with cheese. Place the dough with filling in the oven for 15-20 minutes at 220 degrees.

Cut the finished pizza into portions and serve hot on the table.

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 flatbreads 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

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 cups 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 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 teaspoon dry yeast
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 salt
For filling:
200 g boiled chicken fillet
2 tomatoes
1 bell pepper
1 onion
150 g cheese
2 tablespoons 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 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!

Making pizza at home is not as difficult a process as some novice cooks think. Homemade baking is in no way inferior to restaurant baking, provided that you know some of the secrets of its preparation. In this article we will describe the preparation of pizza dough, talk about various toppings and cooking methods. Creating a flavorful dish with a crispy crust will require a minimum set of ingredients and will not take you much time.

As you know, our mothers and grandmothers prepare this dish on a thick layer of yeast dough. They explain this by saying that it turns out tastier and more filling. Some people really like this approach, but we suggest you make a classic version of pizza base. Yeast-free pizza dough is prepared as follows:

1. Break two eggs into a deep bowl and beat them with a whisk.
2. Add a teaspoon of olive oil and 150 ml of milk or water.
3. Sift the flour (two cups) through a sieve and gradually add it to the egg mixture. Add some salt.
4. The dough should be kneaded by hand for a long time - at least ten minutes. After that, cover it with film and leave it to “rest” for a while.

When it's time to cook the pizza, you can roll out a thin and tender base.

Sauce

Making pizza at home allows you to experiment with different sauces and dressings. We urge you not to stop at the usual mayonnaise or ketchup that you are used to buying at your local supermarket. First, try making a popular tomato sauce that goes well with almost all toppings:

1. Cut ripe tomatoes (one kilogram) with a knife, remove the stem and place in boiling water for a few seconds. Then remove them from the water using a slotted spoon and remove the skin.
2. One onion and three cloves of garlic need to be peeled, roughly chopped and lightly fried in a frying pan with the addition of tomato paste.
3. Place tomatoes, garlic, onions, fresh basil leaves and oregano in a blender bowl, add salt and pepper.
4. Mix the products until smooth.

The aromatic tomato sauce is ready. All that remains is to spread it on the pizza base and put the filling on top.

Fillings

Pizza (cooking recipe) can be anything. Some people prefer to use for the filling products that were left in the refrigerator from the last dinner, while others are guided only by proven recipes. If you wish, you can start with the simplest option. For example, Margarita is made only from cheese, oregano, basil and tomatoes. But if you add sea fish fillet to this set of products, you will get “Neapolitano”. A large and friendly company will love pizza with smoked meats, meat or mushrooms, and children will highly appreciate a treat filled with assorted fruits. This way, making pizza at home can be a fun and delicious experiment that your family will love. Next, we will talk about how to prepare the most popular Italian pastries.

Pizza. Pepperoni recipe

The original Italian recipe for this pizza includes a special type of sausage that resembles salami. In the Russian reality, it is rare for anyone to find real pepperoni, so we suggest replacing it with spicy smoked meat sausages. How to cook:

1. Make the sauce according to the recipe described above.
2. Divide the dough into three equal parts and roll each into a thin pancake.
3. Spread each base with an even layer of tomato basil and garlic sauce.
4. Then sprinkle the future pizza with grated mozzarella and lay out a circle of sausage.

The method of preparing pizza is baking in the oven. Moreover, it is prepared very quickly, about five or seven minutes, and is immediately served to the table.

Pizza in a frying pan

Most people are usually suspicious of this type of pizza, preferring traditional baking methods. However, cooking pizza in the oven takes longer than some housewives would like. Therefore, we will tell you in more detail about this type of baking.

1. For the dough, mix four tablespoons of sour cream, two eggs, salt and nine tablespoons of sifted flour.
2. The products must be thoroughly mixed and poured into a frying pan greased with vegetable oil.
3. You can use any products for the filling. For example, pickles, olives, peppers, sausage, mushrooms and so on.
4. Pour the filling with homemade mayonnaise (four spoons are enough) and sprinkle it with cheese.

Cover the pan with a lid and bake the pizza until fully cooked. The finished product will resemble a traditional flatbread with filling, but it’s a stretch. This pizza tastes more like an omelette with cheese, but among its advantages is the speed of preparation.

Mushroom pizza

This is one of the most popular dishes among adults and children. It’s hard to imagine making pizza at home without a combination of various toppings and wild mushrooms (or champignons). There are many mushroom fillings, but we suggest you try the version invented by American chefs:

1. For the dough, you need to mix yeast (15 grams) with milk (half a glass) and leave for a while. In a separate bowl, mix 200 grams of flour, salt and two tablespoons of vegetable oil. Mix all the ingredients together and leave the dough warm for one hour.
2. Wild mushrooms need to be peeled and boiled in salted water. After this, they need to be crushed, fried in vegetable oil and mixed with grated cheese (100 grams).
3. To prepare the original sauce, you need to beat two eggs with a whisk, mix with lemon juice (one spoon) and water (half a glass). Then add salt, pepper and chopped herbs. Mix these products thoroughly.
4. To get a real American pizza, roll out the dough, place mushrooms on it in an even layer, pour in the sauce and bake in the oven until done.

Despite the minimum of ingredients used for the filling, the pizza turns out very tasty. To enhance this effect, try to take different varieties of mushrooms.