- fresh basil — 1 large bunch, only leaves
- salt, black pepper, freshly ground
- Mozzarella — 500 g
- olive oil
- pureed tomatoes with basil PODRAVKA — to taste
- fresh tomatoes — 1.5 kg
- fresh chopped basil — 1 large bunch
- Tomato paste — 2 tbsp.
- canned peeled tomatoes with juice — 1.2 kg
- Olive oil — 1 tbsp.
- large garlic — 1 clove
- Semolina flour (very small semolina) — 200 g
- sugar — 1 tbsp.
- dry yeast — 10 g (1 sachet)
- Wheat flour — 800 g + a little for rolling
Traditionally, the word «pasta» refers to the so-called pasta, which is prepared.
Pizza is one of the most popular Italian dishes. This is a round dough with filling,.
Lasagna (Italian. Lasagna) — a type of Italian pasta: wide flat dough tapes up to 35 cm.
Neight November 12, 2014 I baked pizza as a long time ago I was taught by one chef. In the kitchen, I keep a few stones, ordinary pebbles.
They are convenient as a yoke used for cabbage or fish. And I also put them in the oven, at the very bottom, and warm them with them. This achieves a higher temperature, almost like in a real oven.
And pizza bakes just fine always.
Thanks It works!
I bake pizza as I was taught a long time ago by one chef. In the kitchen, I keep a few stones, ordinary pebbles. They are convenient as a yoke used for cabbage or fish.
And I also put them in the oven, at the very bottom, and warm them with them. This achieves a higher temperature, almost like in a real oven.
And pizza bakes just fine always.
The last recipe, written by a guest on 27.06, as I understand it, is a recipe from Julia Vysotskaya.
I want to try sometime according to her recipe, I hope it works out.
Pizza "Margarita" Invented the Neapolitan chef Raffaele Esposito in honor of Queen Margherita, decorating the dough with the colors of the Italian national flag: green basil, white mozzarella and red tomatoes. I have another pizza dough recipe. For 2 pizzas you will need: 500 ml of warm water, 4 tsp. dry yeast, 2 tbsp. l warm milk, 4 tbsp. l olive oil, 150 g of rye flour, 500 g of wheat flour and a pinch of sea salt. Stuffing on 1 pizza: 2 tomatoes mozzarella cheese, a few fresh basil leaves, sea salt. In a large heated bowl, pour 150 ml of warm water and put the yeast.
After the yeast is dissolved, pour rye flour, knead and put in a warm place for 30 minutes.
Add to the brew warm milk, olive oil, salt, 350 ml of warm water, wheat flour and knead the dough. Put the dough for 2 hours in a warm place. Then divide the dough into 2 parts, roll one part into a thin layer. Put it on the greased with olive oil baking tray.Put tomato puree cooked from fresh tomatoes, top with sliced mozzarella cheese.
Bake in a preheated oven (220 degrees) for 6-8 minutes. Sprinkle with basil and ready pizza.
"semolina flour (very small semolina)" — I understand this is just a semolina, ordinary semolina. from her porridge make the one that does not like many children.
Although Pts is a good product for me, quickly bungled and eaten for breakfast.
where you can find exactly the kind of semolina flour used in this recipe. really want to bake pizza. This will be my first experience in its preparation. It will be a shame if it does not work out. ((
For Guest: No, not at each other.
Next to each other.
I do not understand one moment. Divide the dough into 6 parts, roll out and then lay down on a sheet. All 6 thinly rolled sheets lay on each other?
It turned out very tasty.
I use the recipe as a base dough. Has it been cooked many times already and I don’t understand how dry dough can turn out?
I make puff pastry pizza, roll it out. pierce with a fork, well, and then filling. Of course, this is not a traditional pizza, but the dough is not overdried, and everything is fine with the filling
It turned out differently. Now I first bake the dough, and then put the filling on it and bring it to readiness under the grill. The problem is not that the dough becomes too dry, but that the filling is re-cooked and even starts to burn, while the dough comes in an insufficiently heated oven.
I now manage to get around this underwater rock.
I want to ask: did you try to make pizza at home? Do you have a real pizza?, because for its preparation ovens are used, in which a high temperature is created, which is impossible to achieve at home.
Maybe you can somehow vary the thickness of the dough so that the pizza does not turn out very dry?
If according to the mind, then exactly the recipe "margaritas" is the basic recipe for pizza, since it is on its basis that the lion’s share of variations is made. And by the way, the recipe for the dough here is the most authentic, without any milk. Flour, yeast, water, olive oil and a pinch of salt.
Do not need anything else.